Process of Making Kombucha🍷
1.) Prepare the Tea Base
2.) Boil 500ml to 600ml of filtered water.
3.) Add black tea bags to the water and steep for 5 to 10 minutes, depending on the desired strength.
4.) Remove the tea bags.
5.) Pour the tea into a big jar and add extra 500ml regular water.
6.) Stir in 1/4 cup (4 tbsp) organic raw cane sugar until completely dissolved.
5.) Cool the Tea.
6.) Allow the sweetened tea to cool to room temperature. This is crucial, as hot tea can damage the SCOBY.
7.) Gently place the SCOBY on the surface of the liquid, ensuring it lies flat. It’s okay if it floats or drowns and also add the starter liquid (1/2 cup kombucha) to acidify the mixture and create the right environment for fermentation.
8.) Cover the jar with a breathable cloth secured with a rubber band to keep out dust and insects while allowing air circulation.
9.) Place the jar in a warm, dark spot (22 C-26 °C) for fermentation. Avoid direct sunlight.
10.) After 7-10 days, taste the kombucha to monitor the flavor. The longer it ferments, the tangier it will become as the sugar is consumed by the SCOBY.
11.) When the kombucha reaches the desired flavor (slightly tangy and mildly sweet), remove the SCOBY and place it in a clean jar with some starter liquid for the next batch.
12.) Pour the fermented kombucha through a nylon mesh strainer into bottles for storage.
13.) Seal the kombucha in airtight bottles and refrigerate. This is your finished kombucha.
14.) Optionally, you can flavor it during bottling by adding fruit, herbs, or spices (e.g., ginger, berries, or mint) and letting it ferment for an additional 1-2 days at room temperature for secondary fermentation.
1.) Prepare the Tea Base
2.) Boil 500ml to 600ml of filtered water.
3.) Add black tea bags to the water and steep for 5 to 10 minutes, depending on the desired strength.
4.) Remove the tea bags.
5.) Pour the tea into a big jar and add extra 500ml regular water.
6.) Stir in 1/4 cup (4 tbsp) organic raw cane sugar until completely dissolved.
5.) Cool the Tea.
6.) Allow the sweetened tea to cool to room temperature. This is crucial, as hot tea can damage the SCOBY.
7.) Gently place the SCOBY on the surface of the liquid, ensuring it lies flat. It’s okay if it floats or drowns and also add the starter liquid (1/2 cup kombucha) to acidify the mixture and create the right environment for fermentation.
8.) Cover the jar with a breathable cloth secured with a rubber band to keep out dust and insects while allowing air circulation.
9.) Place the jar in a warm, dark spot (22 C-26 °C) for fermentation. Avoid direct sunlight.
10.) After 7-10 days, taste the kombucha to monitor the flavor. The longer it ferments, the tangier it will become as the sugar is consumed by the SCOBY.
11.) When the kombucha reaches the desired flavor (slightly tangy and mildly sweet), remove the SCOBY and place it in a clean jar with some starter liquid for the next batch.
12.) Pour the fermented kombucha through a nylon mesh strainer into bottles for storage.
13.) Seal the kombucha in airtight bottles and refrigerate. This is your finished kombucha.
14.) Optionally, you can flavor it during bottling by adding fruit, herbs, or spices (e.g., ginger, berries, or mint) and letting it ferment for an additional 1-2 days at room temperature for secondary fermentation.
SCOBY Storage: If you’re taking a break, store the SCOBY in a jar with starter liquid (enough to cover the SCOBY), sealed with an airtight lid, Keep it refrigerated for up to 3 weeks.
Consume Kombucha: Start with 100 ml per day for the first week to allow your body to adjust. Increase gradually to 200-300 ml per day if desired.
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