How to make your own Kombucha with just 3 ingredients
Kombucha has been around for centuries with cultures shared throughout communities. The major difference between it and kefir water is that kombucha uses tea and a SCOBY, while kefir uses water and grains.
Unlike kefir, kombucha is aerobic, meaning it likes oxygen during its ferment. Both are full of vitamins, antioxidants, enzymes and good bacteria, so are great for our gut.
How to make your own Kombucha
INGREDIENTS
- 1.5 L filtered water
- Organic black or green tea of your choice (3-6 bags or 1⁄4 cup of loose tea leaves)
- SCOBY
METHOD
To make kombucha you will need a SCOBY (Symbiotic Culture of Bacteria and Yeast). A SCOBY is a mushroom-like culture that will give your tea and water mixture all of its fermented goodness.
First make your sweet tea mix by brewing the tea in one litre of water for 5-6 minutes and strain. Add sugar and stir to dissolve. Put the tea into a large jar and top cup with the rest of water, set aside to cool. Once room temperature, add the SCOBY. Never put the SCOBY in hot water as it will die.
Cover the jar with a square of paper towel and place an elastic band around the outside to keep out any bugs. Put the jar in a corner of the kitchen where it won’t be disturbed. Leave the kombucha to brew for at least 7 days. If it’s your first batch, it can take cup to 14 days depending on the temperature at your home.
Start tasting it after 7 days. If it is too sweet then leave it longer. If it begins to taste too much like vinegar it has gone too long and you will need to rebrew for less time. The first batch will be the worst, it will only get better as your scoby strengthens and you gain confidence with fermenting.
Like kefir water, you can drink your kombucha after this first ferment. However, if you want to add a flavor, simply remove your scoby and store it in a separate jar, immersed in half of the liquid. With the rest of the kombucha liquid add any fruit you desire into the jar and leave for 3 days.
Once you have flavoured kombucha, remove the fruit and place in the fridge to stop the ferment process and enjoy at your leisure.
Start the process from the beginning again but when you add the scoby to this second batch also add the 1⁄2 cup of kombucha liquid reserved from your first ever batch. This will strengthen the brew and give a better flavor. Do this each time to continue the process and create a super kombucha.
FLAVOURING IDEAS
- Berries (fresh or frozen) - Fresh lemon or lime juice - A sliced apple - Fresh watermelon and mint - Or just keep it plain Jane!
