Kombucha

Recipe

4 lt of filtered water

400g of sugar

8 bags of black or green tea (or 2 tablespoons of loose tea)

500ml of starter tea (previously brewed kombucha)

1 SCOBY (Symbiotic Culture of Bacteria and Yeast)

Equipment

Large pot

5 lt glass jar or other non-reactive container

Clean cloth or coffee filter

An elastic band

Funnel and bottles for storing finished kombucha

Method

Bring the water to a boil in a large pot.

Remove from heat and dissolve the sugar in the hot water.

Add the tea bags or loose tea and let steep for 4 minutes.

Strain and leave to cool.

Pour the sweet tea into your jar or krock.

Add the starter tea to the jar, then gently add the SCOBY to the jar.

Cover the jar with a clean cloth or coffee filter and secure it with a rubber band.

Let it ferment for 7-10 days. Ideally around 20 - 24 deg out of the sun.

After 4 days, begin to taste the kombucha. Once it has reached a flavour you like, it's ready to bottle.

If you prefer it  tangier, let it ferment for a few more days.

Remove the SCOBY and 2 cups of kombucha to use as starter tea for your next batch.

Using a funnel, pour the kombucha into bottles, leaving some space at the top. You can add flavorings such as fruit, herbs, or ginger at this stage.

Second Fermentation (optional)

To carbonate the kombucha, seal the bottles and let them sit at room temperature for 1-3 days.   Then, refrigerate to slow the fermentation process.

Always open the bottles with a little care as they can become quite fizzy.

Once refrigerated, your kombucha is ready to drink.