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 facebook.com/ 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
YOU WILL NEED
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: organicmechanic.co.nz/pages/ brewkombucha