Making the SCOBY is step 1 in making Kombucha.
The SCOBY (Symbiotic Culture Of Bacteria and Yeast) is a pellicle that forms on top of the brew. Basically it’s the “mother” that ferments the sweet tea and turns it into Kombucha. It also protects the tea from contaminants.
Depending on different factors (humidity, temperature, etc), it can take anywhere from 1-4 weeks for a good sized SCOBY to grow.
INGREDIENTS:
– 7 cups of water
– 1/2 cup granulated white sugar
– 4 bags of black tea (Lipton works very well)
– 1 cup plain, unflavored Kombucha (I bought mine from @happygrubidostore )
UTENSILS:
– Measuring cups
– A large glass or ceramic jar
– Cheese cloth/ clean napkin/ coffee filter, etc
– Rubber bands
– Pot/kettle for boiling water
– Plastic/ wooden spoons for stirring the brew.
STEPS:
– Dissolve 1/2 cup of sugar with 2 cups of boiling water
– Add the 4 tea bags and leave to steep for at least 20 mins
– Add 5 cups of cold water and stir
– Add 1 cup plain kombucha and stir (the tea has to be cool before adding the kombucha so you don’t end up killing the bacteria & yeast)
– Cover with a cloth and use a rubber band to secure it.
– You can date it for tracking purposes
– Store it in a dark place and keep it stationary for 1-4 weeks to allow it ferment and grow the SCOBY.
– Leave the SCOBY in the liquid till you’re ready to use it to ferment your first batch of Kombucha.
Music: Ice Tea
Musician: Not The King.👑
#kombucha
#scoby
#kombuchabrewing
#kombuchascoby
#fermentation
#fermentedfoods
#fermenteddrinks
#fermented
#lagos
#nigeria