This kombucha recipe gives you all the steps to follow, in the easiest possible way. You will obtain 3L of plain kombucha that you can enjoy as is or flavour to your taste.Kombucha is a naturally fermented sweet tea discovered thousands of years ago in Asia. Making your own kombucha at home is quick, easy and delicious!
½cupfruit juice (pineapple, apple, orange, etc.) (optional)
Steps
Preparation of the Sweet Tea
Place the tea bag in the jar.
Pour in 500ml of boiling water, let it steep for 15 minutes, then remove the tea bag.
Add the sugar and stir until dissolved.
Add cold water to the 3 litre level. The tea is now lukewarm.
Adding the Kombucha Scoby
Add the kombucha scoby with its liquid culture.
Cover the container with the cloth and secure it with the rubber band.
Place the jar in a well ventilated place out of direct sunlight.
Fermenting the Kombucha
Ferment for 10 to 15 days at room temperature.
Taste regularly from day 5. The kombucha is ready when its sugar and acidity levels are to your liking.
Flavouring
Remove the kombucha scoby and 2 cups (500ml) of plain kombucha. Set aside to start your next recipe.
Add fruit juice, herbal tea, syrup, chopped fruit, or whatever you like to flavour your kombucha. See our kombucha recipes for inspiring flavours.
Bottling
Pour the kombucha into pressure resistant bottles (such as our swing-top glass bottles).
Store the bottles at room temperature.
After 3 days, open and close a bottle to test its pressure. Prolong the fermentation for a few more days for a fizzier kombucha. When it's fizzy enough (watch the pressure!), put it in the fridge.
Notes
That's it! Your kombucha is now ready for consumption. It can be kept in the fridge without any real time limit.For more information on equipment, see How to choose your kombucha equipment.And check out all our recipes for flavouring your kombucha!
Have you tried it?Share and tag @revolutionfermentation!