“Homemade kombucha 🍵✨ Sweet tea + SCOBY + time = fizzy, healthy probiotic drink!
First fermentation :
500 ml water
5 spoons tea powder
5 spoons sugar
Old fermented kombucha
Naturally carbonated (bubbly)
Slightly sweet and sour (depends on how long you ferment)
Rich in probiotics (good bacteria & yeast)
Contains organic acids (like acetic acid, gluconic acid, etc.)
Low in sugar (because most of it is eaten by the SCOBY)
First fermentation (F1): The SCOBY is added to a sweetened tea in an open vessel, typically covered with a breathable cloth. Yeast consumes the sugar, producing ethanol, acids, and carbon dioxide. Since the vessel is not airtight, most of the carbon dioxide gas escapes, resulting in a brew that is usually only lightly fizzy.