Kombucha
Ingredients
Ingredients
Jar size 1lt
- 2 Tea bags or 1.5tsp loose tea
- 1/4 cup Sugar
- 2.5 cups Water
- 1/2 cup Starter tea (tea from previous batch)
Jar size 2 lt
- 4 Tea bags or 1 tbs loose tea
- 1/2 cup Sugar
- 6.5 cups Water
- 1 cup Starter tea
Jar size 3 lt
- 6 Tea bags
- 3/4 cup Sugar
- 9.5 cups Water
- 1.75 cups Starter tea
Jar size 4 lt
- 8 Tea bags or 2 tbs loose
- 1 cup Sugar
- 13 cups Water
- 2 cups Starter tea
Instructions
-
Boil 1.5 cups water, add tea, steep 5-10 mins
-
Remove tea, add sugar, dissolve
-
Top up with cool water
-
Add starter tea and scoby
-
Cover with cloth and elastic band
-
Ferment 7-30 days, start tasting daily at day 5 to get a feel for what it tastes like, stop fermenting when it lasts good. Should taste pleasantly tart and faintly sweet
-
Reserve 1/2 cup tea for next batch and repeat
-
Move drinkable kombucha to clip top jar, leave out 1 or 2 days, but be careful of pressure, release pressure once daily
-
Move to fridge to capture fizz and drink as desired
-
Can also flavour before this step with fruit (fresh or dried), fruit teas, honey, herbs, spices etc
Notes
The most important ingredients is the starter tea, this is what provides the acidic environment necessary for successful fermentation
Using a starter that is sweet or less than 1/2 cup per litre can lead to mould in your brew White cane sugar - good choice
Organic cane sugar - best choice
Brown, raw - hard on scoby, produces a yeasty kombucha and may shorten scoby life
Honey - results may be inconsistent, if used always have a back up scoby
Agave, maple, coconut, palm - results may be inconsistent and hard on the scoby, not recommended
Stevia, xylitol, artificial - will not work
Recipe credit, this recipe was provided to me along with a scoby from chef's local buy nothing group. Why not share the good karma by passing on this recipe and a scoby one you have a spare!
Ingredients
Jar size 1lt
- 2 Tea bags or 1.5tsp loose tea
- 1/4 cup Sugar
- 2.5 cups Water
- 1/2 cup Starter tea (tea from previous batch)
Jar size 2 lt
- 4 Tea bags or 1 tbs loose tea
- 1/2 cup Sugar
- 6.5 cups Water
- 1 cup Starter tea
Jar size 3 lt
- 6 Tea bags
- 3/4 cup Sugar
- 9.5 cups Water
- 1.75 cups Starter tea
Jar size 4 lt
- 8 Tea bags or 2 tbs loose
- 1 cup Sugar
- 13 cups Water
- 2 cups Starter tea
Instructions
- Boil 1.5 cups water, add tea, steep 5-10 mins
- Remove tea, add sugar, dissolve
- Top up with cool water
- Add starter tea and scoby
- Cover with cloth and elastic band
- Ferment 7-30 days, start tasting daily at day 5 to get a feel for what it tastes like, stop fermenting when it lasts good. Should taste pleasantly tart and faintly sweet
- Reserve 1/2 cup tea for next batch and repeat
- Move drinkable kombucha to clip top jar, leave out 1 or 2 days, but be careful of pressure, release pressure once daily
- Move to fridge to capture fizz and drink as desired
- Can also flavour before this step with fruit (fresh or dried), fruit teas, honey, herbs, spices etc
Notes
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