Kombucha Recipe

If you read my recent Kombucha post then I’m so glad that your back :-). If you didn’t, you can read about what kombucha is, the health benefits and why make it yourself here.

Once upon a time when I started making Kombucha, I followed a recipe… these days I just throw some tea bags or loose tea and sugar in a glass measuring jug with a kettle full of boiling water. Once it’s brewed and cooled, I remove the tea bags or leaves, top with water and add in my SCOBY and starter liquid. This works for me and I’ve never had a problem with it but if your starting out here is a recipe to follow.

 

Ingredients

  • 1/2 cup sugar
  • 4 bags tea or about 4 tsp loose tea –  green or black works best, preferably organic. Whatever you choose, make sure it doesn’t contain perfumes (i.e. Earl grey tea) as this may kill your SCOBY
  • Kombucha Starter Culture – SCOBY
  • 1/2 to 1 cup starter liquid (from a previous batch)
  • Filtered or spring water
  • Brewing vessel – I use a wide (not narrow) sturdy vase or jar to allow for plenty of oxygen. Sanitise the jar with hot water and or vinegar, don’t use soap
  • Breathable cloth cover or paper towel
  • Rubber band

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Instructions

  1. Boil 4 cups of water.
  2. Add hot water, tea bags or leaves and sugar to sturdy measuring jug or pot
  3. Let it brew for 10 minutes and stir to dissolve the sugar
  4. Strain the the liquid to get rid of the tea leaves and pour into your brewing vessel
  5. Fill vessel most of the way with cold water, leaving about 2 – 4 inches from the top for breathing room
  6. Add SCOBY and starter liquid
  7. Cover with cloth cover and secure with the rubber band
  8. Set in a warm location out of direct sunlight and leave undisturbed for 7 – 10 days
  9. After 7 days,  insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days. The brewing time and flavour of each batch will vary, especially with temperature changes.

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Bottling your Kombucha

  1. Remove the SCOBY and 1 cup of liquid. You will reserve this for use in your next batch. If successful your SCOBY will have produce a baby, which you can peal off (as above) and store as back up, leave with the mother or pass on to a friend
  2. Pour the remaining liquid into bottles (swing top works best) and flavour (optional).
  3. Either refrigerate straight away and enjoy when chilled or leave the bottles at room temperature for an additional 2 or more days to second ferment before transferring to the fridge to increase carbonation. If you leave for more than 2 days, burp the kombucha (by opening the bottle to release air) to prevent an explosion. The longer you leave it the more it will ferment which will result in a more vinegary taste with less sugar remaining. To slow down fermentation store it in the fridge.
  4. Drink and enjoy. Start with 1/2 cup on an empty stomach or with meals to aid digestion and detoxification.

 

And if your a visual person you’ll like the following image. It really does become a much loved pet after a while. Please note that the following quantities make 1 gallon which is equivalent to 3.8 litres.

Kombucha

Apologies I don’t know the original source of the above image. If it’s yours please let me know and I’ll add a link to your site. Thanks 🙂

 

Enjoy your kombucha, treat it well and it’ll love you back,

RanaSig

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5 thoughts on “Kombucha Recipe

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