My favorite is LEMONGRASSE KOMBUCHA. The taste of such kombucha is not like in my grandmother’s childhood, but like in a trendy modern restaurant 😁 And how many bacteria that are good for the stomach are there!!!
🔸Water 2800 g, 500 of them for brewing
🔸Infusion 20 g
🔸Sugar 180 g
🔸Kombucha from the previous batch 200g, optional
The volume of my jar is about 3 liters.
The formula is:
20 g tea leaves u003d 15 g lemongrass + 5 g fireweed / Ivan tea / black tea
You can brew everything that is brewed: black or green tea, herbs. The main thing then is to strain this matter well.
* Boiling water (500 g) pour tea leaves, add sugar and leave to infuse under the lid to room temperature.
* We filter our tea, add the remaining water at room temperature. If there is kombucha from the previous brew, then add it too. With it, the fermentation process will go much faster and the drink will be ready faster. If not, no problem.
* Put the mushroom in the jar. The fungus loves cleanliness, never touch it with dirty hands, it does not need extraneous bacteria.
* Do not close the jar with a lid! The fungus needs air. Cover with a cloth, tie with an elastic band.
* Fermentation takes 7-9 days on average. If you do not add kombucha from the previous batch, then a little longer. These did depend on the age and quality of the mushroom, the temperature in your room.
* Ready kombucha can be drunk slowly, continuing to infuse or bottled with a yoke cap and put in the refrigerator.
Do you have any other ideas on how to make kombucha taste? 😁