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• 1 kombucha SCOBY or kombucha starter (includes the 100ml of starter liquid which is only enough to make 1 L) • 1/4 cup of good quality sugar (we recommend organic rapadura sugar) • 1 litre of water • 2 organic black tea teabags (or loose leaf equivalent)
1. Bring water to boil and add teabags or loose leaf tea and then turn off the heat and allow the tea to steep for five minutes and then remove the tea 2. When the brew has cooled slightly, add the sugar and stir to dissolve 3. Cool the sweetened tea to room temperature and then pour the whole brew into a glass jar 4. Add the kombucha SCOBY or kombucha starter piece, along with all the starter liquid to the jar, mix and cover the jar with a cloth and an elastic band 5. Allow the tea to ferment at room temperature for up to 7 to 10 days for a new SCOBY to form (in hot weather, it ferments faster)- taste the kombucha tea when it has reached 3 days of fermenting to get a feel for what it tastes like. The kombucha tea should taste pleasantly sour and faintly sweet. The longer you leave fermentation, the more sugar ferments outs and the more sour/tart the brew becomes 6. When the kombucha tea has reached a taste you like and a new scoby has formed, remove the newly formed SCOBY* and 100ml of the kombucha tea to start a new batch and repeat the process 7. You can drink the remaining kombucha tea straight away or refrigerate. 8. If you want a fizzier kombucha drink, (also known as secondary ferment), pour the kombucha tea into a glass bottle and place a lid tightly on and leave at room temperature. After 1 to 2 days, you can drink or refrigerate. 9. Larger quantities of kombucha may be prepared from the second batch onwards, by increasing the ingredients proportionately.
*The newly formed SCOBY may form stuck on top of an older SCOBY, and in this case simply tear off the new SCOBY to use with the new batch. Dosage We recommend consuming up to one glass per day for health benefits
Storage The kombucha SCOBY can be kept refrigerated (for up to two week in fridge or up to two years in freezer) when you are not fermenting. The kombucha tea can be kept in refrigerator for up to two weeks
A new SCOBY [clear film on the surface of the brew] will form as a byproduct of fermentation, usually after 5 days of fermentation. The growth of the new SCOBY may vary. It is not unusual to see rounded opaque patches and or brown jellyfish-like tentacles forming underneath the SCOBY. These rounded patches are not mould if no green fuzzy growth that mould produce is seen. If any mould is seen, discard the brew and commence with a fresh starter.
Mould can form on the culture if the brew is not acidic enough - usually because insufficient starter was used. It can also form because of poor hygiene. If there is any mould on your culture throw it away and do not risk drinking it. Other factors which can spoil a culture include insufficient air, or water with no minerals in it (distilled or reverse osmosis filtered). Kombucha can become spoiled with a variety of other microorganisms, depending on the environment and conditions under which it is brewed. The acidity of kombucha will normally protect against harmful microorganisms, when spoiled, it will smell or taste unpleasant.
All fermented foods may contain trace amounts of alcohol. If fermented foods are being prepared for children, breastfeeding mothers, or pregnant women please seek medical advice from a trained medical practitioner before consuming these products.
Please Note that 100ml of Kombucha starter is only enough to make 1 L of Kombucha. You can reserve starter tea from your first 1 L batch to scale up to larger batches. eg. For a 5 L batch reserve 500 ml of Starter tea and use in the next batch increasing all the ingredient by 5X
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Making my first batch of Sauerkraut and Gingered Carrots tomorrow.
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