Recently I’ve been researching the wonders of Kombucha and decided to try it for myself I ordered a Scoby off a lovely lady on Ebay and started my first batch. I must say I’m hooked! I like it much more than milk Keffir (which I won’t make again until we re-start milking) it’s delicious and very easy to make. We will be selling it by the cup at the Tarana markets on the 27th for anyone interested in trying it.
I first heard about Kombucha from my friends on the NSW north coast who run Warinyan farm (https://www.facebook.com/warinyanfarmproduce?fref=ts) they sell bottled Kombucha and other delicious ferments at markets for check them out!
Kombucha is a ancient chinese femented tea beverage called “the immortal health elixer” it is made from a sweetened combination of green and black tea that’s been fermented by a symbiotic colony of bacteria and yeast (a SCOBY, a.k.a. “mother” because of its ability to reproduce, or “mushroom” because of its appearance) the scoby eats the sugar so by the time it comes to drinking the sugar content is very low. Kombucha contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied with the following effects:
- Improved Digestion
- Weight Loss
- Reduced joint pain
- Increased Energy
- Cleansing and Detox
- Immune Support
- Cancer Prevention
We use a continuous brew method because I like keeping things simple!
- One kombucha SCOBY (I bought mine off Ebay for $12)
- 1 black tea back 1 green tea bag (I use loose leaf green tea with mango and mandarin in a homemade tea bag)
- 1/4 C white Sugar
- Starter tea from a previous batch of Kombucha or vinegar (this came with my scoby)
- Filtered water (preferably free of chlorine, chloramines, and fluoride- we use rain water so don’t filter ourselves)
- Prepare the sweet tea. I use 1 tablespoons of loose tea, 1 tea bag and 1litre boiling water plus 1/4C sugar
- Let tea cool to room temperature and make sure it is really cool! This step is very important as too hot of tea can kill your SCOBY.
- Once tea is cool, pour into glass jar, leaving about 20% of the room at the top. Pour in the correct amount of liquid from a previous batch of Kombucha plus your scoby
- With very clean hands, gently place the SCOBY at the top of the jar of tea. Some float some don’t Mine didn’t so i left it to do its thing.
- Cover the jar with a muslin cloth and rubber band tightly so no bugs get in.
- Put the jar in a warm corner of the kitchen but not in direct sunlight
- Let sit to ferment for around 7 days, though the length of time may vary depending on your temperature. You can taste test the Kombucha to see if it is done. It should taste tart but still very slightly sweet also I like day 4 at the moment but maybe that will change in the summer
- At this point, Kombucha is ready for a second ferment. If you aren’t doing the second ferment, just pour the kombucha into another jar or jars with airtight lids and seal until ready to drink.
- For continuous brew, we dispense in to plastic soft drink bottles (no metal) leaving about 20% of the room on top.
So what are you waiting get fermenting!!!