Today is a very exciting day! I'm going to share my adventures making my own Kombucha. Back in December I said that making Kombucha from scratch was on my list of to do's in the New Year and I am happy to say that I am following through. The last few weeks Simon and I have been experimenting making this superpower fermented tea. It's taken a bit of trial and error but I think we are making progress. Our first batch was super vinegary because we left it a little too long - but we have learned from our mistakes and it's turning out better every time! If you are super confused and have know idea what I'm talking about when I say Kombucha...allow me to enlighten you. Kombucha is a naturally fermented tea discovered over 2000 years ago in Asia. It is super healthy for the tummy because its full of probiotic cultures. Want to try your hand at homemade Kombucha? I have given instructions below for making a small batch so keep reading!
*Note: you can often buy a Kombucha mother locally if you do a bit of searching or take one from a friend who already makes Kombucha! Alternatively you can purchase them dehydrated from here.
*Second Note: Feel free to double the recipe if you can get your hands on a 4 L jar.
YOU'LL NEED:✿ 2 L happy filtered water
✿ 2 caffeinated tea bags (I use green tea)
✿ 1 herbal tea bag (I've tried a few: I like Egyptian Licorice Yogi Tea)
✿ 1/2 cup Wholesome Sweetener's organic cane sugar:
✿ 1/4 cup already made Kombucha
✿ 1 Kombucha mother/scoby (if you have two small jars you can cut one in half)
✿ Jars: either one 2 L glass jar or two 1 L glass jars
✿ Fine mesh strainer or a nut milk sac
✿ Rubber bands
1) In a large pot bring the water to a boil. Remove the pot from the heat and allow to cool down a little bit (about 5 minutes).
2) Stir in the tea bags and allow the water to continue to cool (another 5 minutes)
3) Stir in the sugar and until completely dissolved.
4) Let the sugar/tea sit until room temperature (you want it to have completely cooled down)
5) Pour the liquid into 1 or 2 glass containers.
6) Add the already made Kombucha to the liquid (2 tbsp in each jar if you are using two jars).
7) Gently place the mother/scoby into the top of the jar(s) with the rough side down. Ideally it will float at the top of the jar but if it doesn't that's ok!
8) Cover each jar with a piece of cheesecloth and a rubber band.
9) Place it in a relatively warm place for 7-10 days (the top of the fridge is a great place!)
10) Over the next week or so the Kombucha should begin to ferment. A baby scoby will form at the surface of the tea either right below the mother scoby if it's floating or on it's own if the mother scoby has sunk. Brown stringy bits may form and that's ok...it means it's working!
11) After seven days you may want to taste it, if it is still very sweet allow the mixture to continue to ferment for a few more days.
12) When it is ready strain the mixture and store in the fridge (it will keep for about three months)
13) Try this Strawberry Daiquiry recipe :)
**Note: there is a second fermentation process you can do to flavour the Kombucha: see how here!
Have a wonderful evening!