Understanding and Making Kombucha
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<p>What is kombucha? Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter culture of bacteria and yeasts called a SCOBY (Symbiotic Colony of Bacteria and Yeast). A mature SCOBY resembles a flat, jelly-like pancake, often referred to as a ‘mushroom’ or […]</p>
Ingredients
Instructions
Heat water. In brewing vessel, make tea. Steep tea for 10 minutes.
Remove tea leaves or bags. While water is still hot, stir in sugar and completely dissolve.
Allow sweetened tea to completely cool to room temperature. ****Alternative method to cool faster: heat only half the water in step #1, to make a strong sweet tea, then add the remaining water as cold water.
Once cooled to room temperature, with washed hands, add SCOBY and Kombucha Starter Liquid to sweetened tea.
Cover with clean cloth or coffee filter. Secure with a rubber band or bungee cord to keep insects and contaminants out but allow air flow. Record start date.
Allow kombucha to ferment at room temperature (ideally 64-79°F/18-26°C) for 7-14 days. A new SCOBY will develop on the surface of the liquid, starting as a light haze that gradually turns whitish, then opaque and thicker as time progresses. Check the kombucha flavor after a week. Stop fermenting when you like the flavor.
To “stop” fermenting: pour kombucha into clean jars or bottles sanitized by rinsing with boiling water or vinegar, retaining SCOBY [WU1] and at least 1-2 cups for your next batch. Save more, at least 20%, if following continuous brew technique (see below).
Flavor finished kombucha as desired with 10-20% juice or clean fruit, and experiment with clean herbs and spices based on preference. Cap tightly. Leave at room temperature 1-3 days for potential carbonation or refrigerate immediately. CAUTION: Longer time capped at room temperature could result in carbon dioxide accumulation and even explosion of the contents.
