Make your own kombucha


Ready in 7-10 days | Makes 3 litres | DF GF

The Or­ganic Me­chanic team are pas­sion­ate about shar­ing the kombucha love. They hold reg­u­lar work­shops where you can learn to make the fer­mented tea and re­ceive the equip­ment, starter and scoby to get go­ing (see face­ the­o­r­gan­icmc/events). Or you can fol­low the in­struc­tions they’ve pro­vided here:


3 litres fil­tered or spring wa­ter 1 cup or­ganic su­gar 4 black tea bags 250ml kombucha starter tea 1 scoby


Wooden spoon 3-4 litre glass jar Pa­per towel Rub­ber band Non-me­tal fun­nel Muslin/cot­ton cloth Good-qual­ity seal­able glass bot­tles

Bring 500ml of the wa­ter to the boil then re­move from heat and stir in su­gar to dis­solve. Add tea bags and al­low to steep un­til wa­ter has cooled.

Once wa­ter has cooled, use wooden spoon to fish out tea bags, and trans­fer cold brew into glass jar. Next, pour in the starter tea. This liq­uid, which is full of liv­ing en­zymes and bac­te­ria, helps to cre­ate the op­ti­mal en­vi­ron­ment for the scoby to thrive. Top up with the re­main­ing 2.5 litres of wa­ter.

With clean hands, slide the scoby into the brew, smooth side up. Cover the glass jar with a pa­per towel and se­cure with a rub­ber band.

Leave jar at room tem­per­a­ture and out of di­rect sun­light for 7-10 days to fer­ment (in a warmish cup­board in the kitchen away from chem­i­cals and elec­tro­mag­netic dis­tur­bances is ideal). Don’t let it get jos­tled or dis­turbed. You may find that your scoby forms a younger layer on top, which can be shared with a friend or used to start an­other brew. Healthy fer­men­ta­tion signs in­clude: brown stringy float­ies, sed­i­ment col­lect­ing at the bot­tom, and bub­bles form­ing around the scoby.

Af­ter 5-6 days, sam­ple your batch by pour­ing a lit­tle into a small non-me­tal cup. Look for a bal­ance be­tween sweet­ness and tart­ness. The more days it fer­ments, the more vine­gary it will be.

Once you are get­ting a tart yet sweet­ish taste, your kombucha is ready to bot­tle. Be­fore pro­ceed­ing, mea­sure out 1 cup of starter liq­uid to place your scoby in while you bot­tle the kombucha.

Us­ing a small fun­nel, pour kombucha (strain­ing through a muslin or cot­ton cloth if de­sired) into seal­able glass bot­tles and seal. Leave a thumb’s-width of head­room in each. At this stage, you may wish to add ex­tra flavour­ings such as gin­ger, fruit, herbs, spices or teas.

Store bot­tles at room tem­per­a­ture and out of sun­light for 1-3 days to nat­u­rally car­bon­ate (se­condary fer­men­ta­tion) – this is best done in a cup­board just in case a bot­tle ex­plodes. Af­ter­wards, re­frig­er­ate to stop the fer­men­ta­tion and car­bon­a­tion process (this is im­por­tant as oth­er­wise bot­tles could ex­plode). Con­sume within 6 weeks.

You can now use your scoby to brew an­other batch. Over time, your scoby will dou­ble in size so make sure to share the love with a friend.

Source: brewkom­bucha

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.