How to make Kombucha
October 5, 2008
Kombucha drink has various beneficial effects on the human body, so it’s good to know how to make it. Some label it as the elixir of life. This sparkling tea should be consumed cold. It has a quite serious history, as there are evidence showing that it was first used two thousand years ago. Kambucha has a taste unmatched by no other tea, because it’s sweetened and then fermented. The fermentation process takes away much of the sugar and caffeine normally contained in kambucha. Due to its slightly sweet, slightly tart flavor, people either love it or leave it.
Here are the ingredients required to make the kombucha drink:
- 1 kombucha culture
- 2 litres of water
- 4 tea bags, or 4 teaspoons of tea (green, white, or black tea). Traditionally kombucha was made with black tea, but many people prefer green tea because of the higher levels of antioxidants; and green tea tends to stimulate the fermentation process and yield a finished batch of kombucha quicker than black tea.
- 150 grams of white sugar, or the equivalen amount of agave nectar
- 200 ml of kombucha from a previous batch, or if that’s your first time, start with 2 tablespoons of cider vinegar.
First of all, make sure all the ingredients are clean. Wash your hands thoroughly. Clean the jars and clean all the non-metallic implements. Everything must be extremely clean, because kombucha is indeed a living culture, a mixture of yeasts and bacteria, and it could be contaminated.
Start by preparing a pot of tea with the tea bags and leave it to brew for about 20 minutes. Add the sugar and mix it until it dissolves. At that point, you should add cold so that the level of the whole liquid can increase to 2 litres. The reason for adding cold water is in the fact that hot tea can kill the culture, since it contains living bacteria.
Most likely, this is the first time you will be making kombucha, so you probably don’t have a batch from previous times. If that’s the case, use the 2 tablespoons of cider vinegar as your starter. This is done, because the cider vinegar adds the acid environment the culture likes.
Take your scoby and slide it into the bowl, it doesn’t matter if it sinks or floats. If the scoby has a side with darker color, then put that side facing down into the tea. The brown bits are yeasts. Now cover properly the bowl with a tea towel.
The process of fermentation take between 5 to 14 days, depending on the temperature. When the kombucha is ready it should it should have a balanced taste, not too sweet or too sour.
It may seem easy easy but we recommend being guided by our video series and resources we created at the Kombucha Diet Program. A lot can go wrong so let us guide you!
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