I started drinking Kombucha in one of my trips to the United States. It was a little less aggressive way to get my caffeine during the long moments to drive. It was not a sudden thunderbolt, the Kombucha, it is a bit like beer or wine: the taste develops. For the past two years, I have swear by this drink, which you know, costs an arm, a leg and 3 months rent. So I learned to do it myself in order to drink it every day! It allows me to choose the flavors and the fermentation time.
To make this recipe, it is also necessary to know how to tame the Scoby, the culture of bacteria that helps in fermentation. It has a funny texture and colors. It is very important to sterilize all equipement during the preparation in order to get results without surprise. According to my experience, not an expert, if your Kombucha smells good, there is no fear to have:)! You can buy it in a healthy grocery store or ask someone from your Entourage who makes his Kombucha to give you a piece of his mother. The more Kombucha you make, the more the Scoby will be big and strong. You can share the happiness and give some to your friends or do even more Kombucha!
- 2 liters of water
- 4 c.s. quality black tea
- 1 1/2 cup of sugar
- 200 ml of Kombucha ready
- 1 mother Kombucha (Scoby)
First, boil 600 ml of water, remove from heat and add tea. Allow 8 to 10 minutes to brew. Filter the tea and add the sugar. Stir until completely dissolved. Put in a large glass jar and add the rest of the water.
Before adding the mother, check that the water is room temperature or close so as not to kill the bacteria culture. Once the mother and the ready Kombucha added, cover with a cloth and fasten with the help of an elastic. Place the jar at room temperature in a dark place for 1-2 weeks.
If you start to make your Kombucha, start to taste after 1 week of fermentation and stop at the time that you are satisfied with the taste and avoid having a Kombucha too acidic. Personally, I wait 12 days before proceeding to the second fermentation.
When the fermentation time satisfies you, take the Scoby out and place it in a small jar. Cover with Kombucha. You can keep it in the fridge until your next fermentation. Then filter the rest of the Kombucha.
The process can stop there, but I prefer to add a taste to the Kombucha and a bit of sparkling. Just add fruit or flavors (about 1 1/2 cup) to your filtered Kombucha. Leave to ferment for 2 extra days covered with a linen.
Then, allow 1-2 days to ferment the lid closed. It is advisable to do this last step in a plastic container in order to avoid putting too much pressure on the glass container. Personally, I open the lid once in the morning and once in the evening and the results are splendid!
Filter the Kombucha one last time and refrigerate before serving! It’s a process that I loop in order to never run out of Kombucha, one is ready and I’m already starting the next! Flavor ideas:
- Blueberry and Basil
- Sea buckthorn
- Lemon and ginger
- Nectarine and hibiscus