You can learn how to make kombucha from the comfort of your own home in no more than a few minutes. This tasty and probiotic drink that has become a firm favourite in recent years is actually really easy to make, rather than forking out for – often expensive – manufactured options.
All you need is some black tea and what's known as a SCOBY, which stands for a 'symbiotic culture of bacteria and yeast'. You can grow them yourself, but a beginner kombucha maker will do better using a SCOBY that's ready to use. You can easily get them online.
Follow the steps below, then head over to our food hub for more recipe ideas and inspiration.
How to make kombucha
To make the delicious fermented drink, you will need:
- Freshly brewed black tea, 250 ml
- Filtered water, 700 ml
- Sugar, two to four tablespoons, according to taste
- A SCOBY. It doesn't really matter what size it is, but you'll need to make sure it'll fit in the jar you're using
- A large glass jar
1. Brew a couple of black teabags or some loose black tea in a strainer for about five minutes. You want a strong brew, but not so strong that it'll be bitter. Discard the teabags/loose tea.
2. Add the cold filtered water and mix well. Add the sugar, mix, and transfer into the glass jar.
3. Open the SCOBY, taking care not to spill the liquid it comes in, as the liquid regulates the PH of your kombucha. Add the liquid and the SCOBY to the jar.
4. Cover the jar with a muslin cloth, cheese cloth, or paper towel, making sure the jar can still breathe. Leave to ferment for between a week to two weeks, depending on the desire degree of tartness. Make sure to keep the jar out of direct sunlight and sources of heat.
5. Begin tasting the kombucha after week one. Taste every day until it's as sour as you like it. When the fermentation process is finished, transfer your kombucha into clean glass bottles with screw tops, making sure a bit of the SCOBY goes into the bottles to maintain the probiotic benefits.
Tip: You can flavour your kombucha with things like lemon, pineapple puree, or ginger, but always do this after the fermentation process has been completed.
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