Kombucha = Probiotics = Great Taste and Great Health
Kombucha is tangy, effervescent and delicious – no wonder it is the current go-to drink. Fermented Kombucha is full of healthy probiotics to promote your overall health – starting with the digestive system. You can make your own Kombucha at home to enjoy and share with friends inexpensively. Get your Kombucha Brewing Jar at Kitchen Warehouse to provide a controlled, reusable brewing environment for this healthy and tasty drink. This recipe makes 1 litre of Kombucha.
Tip: In order to maintain pH balance do not use a tea infuser and ensure white vinegar is distilled.
- Kombucha Brewing Jar (comes with cloth filter)
- Wooden spoon
- Tea Strainer
- Measuring cups and spoons
- Kombucha bottles
- 2 – 3 c water free from chlorine and fluoride, boiled
- ¼ c white sugar
- 2 black tea bags or 1 ½ tsp loose tea
- ½ c distilled white vinegar – must be distilled for the correct pH balance
- Extra Distilled white vinegar to dampen cloth filter
- Active Kombucha culture, known as SCOBY
- Flavouring: Fruit, Herbs, Juice.
- Add water and sugar to jar and stir until sugar dissolves. Water needs to be hot enough to steep tea, though not necessarily boiling.
- Add tea to sugar water. Do not use an infuser, add leaves on their own. Leave tea in water for 10 minutes. Cool water until temperature reaches 20°C – 30°C then remove tea bags or strain tea to remove all leaves.
- Add vinegar and dehydrated SCOBY to tea.
- Dampen the cloth filter with vinegar and place over jar, securing as per instructions.
- Store Kombucha at 20°C – 30°C, away from direct sunlight for 30 days. Keep fermenting Kombucha away from aromas emanating from compost or garbage bins, and other yeast based cultures such as bread and vibrating appliances, opening and closing doors or drafts.
- After 30 days taste the liquid. It should taste rich and vinegary. Continue to taste daily until desired taste is reached. SCOBY is now activated.
- Remove the SCOBY and place in next batch of sweet tea.
- Measure out starter tea and set aside.
- Strain the finished kombucha into bottles using a funnel. Flavour as desired with juice, herbs or fruit. Leave 2cm gap at top of bottle and clip-seal. Alternatively flavour kombucha in a jar for two days before straining and funnelling into bottles.
- Store bottled kombucha at room temperature out of direct sunlight for 1 – 3 days to carbonate. If using plastic bottles the Kombucha is carbonated when the bottles go hard.
- Refrigerate the Kombucha to stop the carbonation process – consume within one month.
To make your next batch, clean the fermentation jar and use the starter tea instead of vinegar.
Get all your bottling equipment online at Kitchen Warehouse now.