Kombucha

One way I am reducing waste in my home is by brewing my own kombucha. It is a bit of a health craze that is sweeping the globe, that has been around for thousands of years, and can be super tasty. I even have my son drinking it now, after some convincing not to smell it before he drinks it. Now he even likes it 🙂

The recipe I use is below. After experimenting with adding fruit after the brew,  I have now started experimenting with fruit teas. I’m interested to see how it will go.

Kombucha Recipe

Ingredients:

4 Tea Bags (I use Dilmah)

1 C (250mls) Starter Tea

½ C White Sugar

2 L Boiling Water

1 SCOBY (also known as a mother)

Instructions:

  1. Steep tea and dissolve sugar in boiling water.
  2. Leave to steep until water has cooled (approximately 4 – 5 hours)
  3. Once cool, remove tea bags and stir in starter tea.
  4. Gently add SCOBY
  5. Cover the lid of your container/jar with cheesecloth or paper towels.
  6. Ferment in a warm place for 7 – 10 days, checking periodically.
  7. Taste until the right balance of sweet and tart and then bottle. Don’t forget to keep some starter tea for your next batch.
  8. Put lids on the bottles, leaving as little gap between the top of the kombucha and the lid as possible.
  9. Carbonate at room temperature for 1 – 3 days, then refrigerate.

Extra tips:

Your kombucha may carbonate in the jar itself if the temperature is right, just refrigerate it straight away if this is the case. Refrigeration stops the carbonation and fermenting process.

Once ready to bottle you can add fruit, ginger, and other flavours to the bottled kombucha. Some of my favourites are feijoa, plum and nectarine, and grapefruit. Leave it for at least a day before drinking to allow fruit to permeate the kombucha.

When you have finished brewing your first brew, remove the new SCOBY and either make an extra batch, or refrigerate (depends how long you plan to keep it – only really likes to be refrigerated for up to 3 weeks to stay happy), or put in a kombucha hotel (bascially a jar that just houses SCOBYs with enough kombucha to keep them happy and moist). Don’t forget to store it with some starter tea. This will mean if something goes wrong you have a back-up, and you can start to experiment with other teas etc.

Happy brewing 🙂

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