Basic Kombucha Recipe – 1 Gallon Jar (3.78L)
Step 1: Brew Tea — Heat 4 cups/ 1L of water to just under boiling (90 C) and add to jar.
Add teabag (6 regular teabags or 6 teaspoons of loose leaf tea). Steep 5-10 minutes and remove tea bags.
Step 2: Sweeten Tea — Stir in organic cane sugar (1 cup) until dissolved
Step 3: Cool Tea — add 8 cups/2L of cold water. Let cool until temperature of jar reads less than 28 C.
Step 4: Add SCOBY — add entire contents of SCOBY and starter fluid into the jar. (measure pH – needs to be 4.5 or less).
Step 5: Wait — Secure cloth cover to jar with elastic band, Leave jar undisturbed in a spot out of direct sunlight, warm, and ventilated for 7-10 days. Start tasting at day 3.
When it has the balance of sweet and sour to your liking your kombucha is ready to drink. (pH 2.5-3)
But before you do, get ready for your next batch, Reserve 2 cups of kombucha, your original SCOBY and the new SCOBY in a separate jar. This will be the starter kit for your next batch.
Drink the rest immediately or do a second ferment and refrigerate.
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Timestamps:
00:00 How to Make: Kombucha | Basic Brew Recipe Step by Step
00:15 What you Need
02:00 Step One: Brew the Tea
02:13 Step Two: Sweeten the Tea
03:16 Step Three: Cool the Tea
03:35 Step Four: Add the SCOBY
03:45 Step Five: Wait
03:56 Advice and Tips for Brewing Kombucha – What you need to know
05:45 Other Glassware
06:56 pH paper and Testing your Kombucha
09:29 Step Six: Tap off and Enjoy your Kombucha
#kombucha #fermentedfoods #homebrew
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