Kombucha is a fizzy drink that's great for rebalancing your gut flora. This fermented tea is rich with probiotics, antioxidants, a detoxification aid and really tasty.
This is cheap and simple way to enjoy fermented foods at home. My children consider this a real treat!
We started selling Divine Kombucha at Be Well in July. After finding out how simple it is to make at home we brewed our own batch. Here is what we use:
- 7 cups of filtered water
- 4 tea bags (black tea or green tea)
- I cup of raw kombucha and one scoby*
- 1/2 cup of sugar- either raw cane or white
- Sterilised tongs, bowl, funnel, jars, muslin cloth and an elastic band.
So what is scoby? Well scoby stands for Symbiotic Colony of Bacteria and Yeast. If you have a friend making Kombucha ask them for a scoby as they replicate in the jar. You can also purchase a scoby online or we may have one available here at Be Well. You can also grow your own scoby, feel free to contact us if you want some more info about that process.
You'll need a large glass jar/ vessel for brewing your kombucha in and some glass bottles with rubber or plastic tops for storing it once it's ready to drink.
- Boil your filtered water and mix with sugar in your glass jar until all the sugar has dissolved
- Add you tea and leave to steep
- Once the tea has cooled to room temperature remove the teabags and add the raw kombucha and stir.
- Place your scoby in with your sugary tea: it may sink to the bottom or float either way is fine. Place muslim over the top of the jar and secure with the elastic band.
- Leave for five to twelve days out of sunlight and in a warm spot . You can taste it after five days to and assess if you want to leave it to ferment for longer. The shorter the time you leave your kombucha to ferment the sweeter it will be. A longer fermentation period will result in a more tart kombucha which is more medicinally beneficial. We wait until ours is nice and tart to make sure all the sugar has been converted to lactic acid by the culture.
- Once it is fermented to your liking remove your scoby and place in your new batch of sugary tea, remembering to save at least 1/6 th of the raw fermented tea as a starter.
- Pour into your glass bottles using your funnel leaving half an inch at the top as your kombucha will expand as it carbonates. You can add flavours like ginger or lemon at this stage. Leave for three days to carbonate and then refrigerate.
There you have it : delicious kombucha to enjoy without any guilt as it's good for you.
A few important things to pay attention to during the process
- Make use all your utensils and hands are clean before use as you don't want your scoby to come into contact with other bacteria
- Keep your kombucha from prolonged contact with metal as it can give it a metallic taste and weaken your scoby
- If there are any signs of mould on your scoby throw it away!