Making Kombucha At Home
Kombucha is made from a black tea or green tea base and can easily be made at home – you’ll need a pot of tea, sug...
Kombucha is made from a black tea or green tea base and can easily be made at home – you’ll need a pot of tea, sugar and most importantly, a starter culture or scoby.
WHERE CAN I GET SCOBY?
You can buy a scoby from many health food retail stores or online. You can also ask a friend who regularly brews their own kombucha if you can have a portion of their scoby (known as a baby) once it has doubled in size.
- 3 litres water
- 4 – 5 Nerada black tea bags or Nerada green tea bags or Nerada loose-leaf tea – enough to make a strong flavour
- 1 cup white or raw sugar
- 1 kombucha scoby (see below)
- 1 cup kombucha liquid from a previous batch
- Boil water. Add the sugar and water to a large saucepan and simmer until the sugar is dissolved.
- Remove from the heat, then add the tea bags or tea to the sugar water to steep.
- Remove the tea bags, or completely strain the loose leave tea leaves, and allow the solution to cool to room temperature.
- Pour into a large, sterilised glass jar, then add starter tea from a previous batch. Then add an active scoby.
- Cover the jar with a tight-weave tea towel or square of paper towel, and secure with string or a rubber band.
- Allow the mixture to sit undisturbed in a warm, dry place (ideally 24-32ºC) out of direct sunlight. Leave for a minimum of 7-10 days. Note: the longer the kombucha ferments, the less sweet and more vinegary it will taste.
- During this time, it will grow a baby scoby on the top of the liquid. It will also develop a sour, tart flavour as the scoby consumes the sugar in the liquid.
- There is no right or wrong time to stop fermentation, you can simply taste the kombucha by sliding a straw down the side of the jar so as not to disrupt the scoby on the surface. When it has reached the sweet/sour balance you prefer, it is ready to drink. Transfer the scoby to a smaller jar with a little of the kombucha and cover with a cloth or paper towel to use in a subsequent batch, then transfer the kombucha to a bottle and store in the fridge.
- Keep the scoby along with one cup of the liquid for a subsequent batch in the same conditions where you fermented the kombucha.
- The finished kombucha can be flavoured and bottled or enjoyed plain. Try orange and ginger or strawberry and ginger.