You only ever see bottles of kombucha on grocery shelves but did you know that you can easily make this delicious drink at home? Kombucha has, after all, been home-brewed for hundreds of years. Kilner provides this easy step-by-step guide to help you get started.
Kombucha is a sweet fermented tea that is also wildly popular as a healthy drink because of its probiotic benefits. It is made by using a kombucha culture called scoby (symbiotic colony of bacteria and yeast) which feeds on the sugar in the tea to make healthy bacteria for great gut health. You can make scoby from scratch by combining tea, sugar, and kombucha or cider vinegar and leaving the mixture to ferment for two to four weeks until a full-grown gelatinous substance forms.
Aside from being packed with good bacteria, kombucha also helps detoxifies the body, aid digestion, and strengthen the immune system. It doesn’t hurt that it’s so refreshing and delicious, too. Try Kilner’s recipe then make your own flavoured kombucha by infusing the mixture with fruits and other natural flavours. Better get brewing!
- Kilner Original Red Enamel Jam Pan 8L
- Wooden spoon
- Kilner Vintage Drinks Dispenser 8L
- Muslin cloth
- Kilner Clip Top Jars
- 2.5L water
- Four to six tea bags, two of which should be black tea
- 225g white sugar
- 1 Scoby or kombucha culture
- 300ml kombucha tea from an earlier batch or 3 tbsp cider vinegar
- Add the water to the pan and bring it to a boil.
- Turn off the heat and add the white sugar and tea bags, then stir. Let the tea bags steep for 15 minutes before removing them. Then allow the mixture to cool until it reaches room temperature.
- Add the kombucha tea or cider vinegar. Pour the mixture into the Kilner drinks dispenser.
- Add the scoby to the mixture. Never add the scoby while the liquid is hot as this will prevent fermentation.
- Cover the dispenser with a muslin cloth and tie it securely with a twine. Make sure that air circulates around the mixture. Leave it to ferment in a warm, dark place for seven to 15 days, depending on your preference.
- After fermenting, remove the muslin and scoby. Close the dispenser with the lid and place it in the fridge to keep fresh. Meanwhile, you can store the scoby with a small amount of kombucha in a Kilner clip top jar to use on your next brew.
*Recipe was adapted with permission from Kilner’s Healthy Eating Guide 2018
If you would like to learn more about making and benefiting from Fermented Beverages, join Sharon Flynn at her upcoming workshop.