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Important Notes:
1. The water should be chlorine-free as much as possible. If it is chlorinated, boil it and then cool it before using it.
2. Utensils made of iron and other metals are not suitable for the good health of the mother and may interfere with preparation. All glass utensils, wooden spatulas, nylon filters are good choices and should be reserved for kombucha preparation only. When making the kombucha, make sure to always use utensils and a jar that are clean. Your hands should be clean too, rinsed well, and ring-free.
3. I use a 3.8 liter (1 gallon) wide mouth jar, swing top bottles, super fine cheesecloth.You could also use fine mesh fabrics (dishcloth, fine cotton cloth).
4. I use organic ingredients.
5. The mother of the kombucha is also called “SCOBY”, which is the acronym for “Symbiotic Culture Of Bacteria and Yeast”. You can buy the “SCOBY” or ask someone who already makes their kombucha to give you one.
6. When you put the SCOBY on the surface during the first fermentation, it must be at the beginning of the neck of the jar.
7. Fermentations:
The first fermentation: this is the stage during which the tea is transformed into kombucha. It should be noted that kombucha does not like the smell of cigarettes. The second fermentation: this is the stage during which the kombucha ferments in bottles at room temperature and it is at this stage that carbon dioxide accumulates in the bottles (it becomes sparkling!). The addition of sugar will promote the development of carbon dioxide, and you must be careful of the pressure when opening the bottles. You can let it ferment longer than 2 to 4 days at room temperature if you want (to get the sparkle that you want). The second fermentation becomes slower as soon as the bottles are put in the fridge.
8. In this video, the SCOBY is immediately reused for a new recipe (and not put dormant in the fridge). If you don’t want to make a new kombucha recipe right away, you must keep your SCOBY in the fridge, put it in an airtight container with about 2 cups (500 ml) of your kombucha so that it is submerged. It will go dormant and will not need to be fed for many months. However, over time, it may lose its vitality.
9. If you are concerned about whether your kombucha is safe to drink, you can take the pH. It should be less than 4.5, no pathogenic bacteria survive in such a pH. It often stabilizes between 3.5 and 2.5. We consider a Kombucha too vinegary when the pH is less than 2.5
10. Kombucha ferments at room temperature between 18 and 30°C and the jar should not be exposed to the sun.
11. Kombucha may contain traces of alcohol. The alcohol content can vary from 0.1% to 0.5%.
12. If you wish, you can strain (with a nylon filter) the kombucha just before drinking it.
13. What are the benefits of drinking kombucha:
Kombucha is a drink rich in antioxidants and probiotics, which promotes good digestive and overall health. In addition, this refreshing drink is known for its detoxifying, diuretic, antimicrobial properties, and it’s low in sugar!
14. What is the disadvantage of drinking kombucha:
The acidity of kombucha can be potentially harmful to tooth enamel. Here are some measures to prevent the erosion of your teeth enamel: use a straw to prevent the kombucha from coming into contact with all your teeth, rinse your mouth with water after drinking kombucha and of course, brush your teeth 1 hour after drinking kombucha.
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