Recipes

The simplified guide to delicious, homemade Kombucha

Kombucha is a refreshing low sugar, carbonated drink. It is a fermented black or green tea beverage that has many benefits for one’s health – particularly relating to gut health and immune function. Kombucha is loaded with probiotics, numerous B vitamins and antioxidants. Drinking kombucha supports the excretion of toxins within the body, aids in digestion, and can help to reduce the risk of acquiring certain types of cancers and heart disease.

Follow these 8 simple steps to make your own homemade kombucha!

What you’ll need:

  • 1 glass canning jar
  • a tightly woven cloth
  • an elastic band
  • 1/4 cup of granulated sugar
  • 1 tea bag
  • 1.5 litres of water
  • a ” SCOBY” (symbiotic culture of bacteria and yeast) – You can make your own SCOBY or you can purchase one at a health food store.
  • 1/4 cup of starter –  unflavoured store-bought kombucha if you are making your first batch, or 1/4 cup of  kombucha from your previous batch.

Step 1: Clean and sterilize a 1 litre glass canning jar.

Step 2: Fill the canning jar 3/4 full of boiling water. Add a bag of your favourite tea (mine is ginger peach) and let steep for at least 20 minutes.

Step 3: Remove the tea bag and add 1/4 cup of granulated sugar – stir to dissolve.

Step 4: Allow this mixture to cool to room temperature (~20-25 degrees). Add 1/4 cup of starter and stir.

Step 5: Gently place the SCOBY into the mixture. The SCOBY provides bacteria and yeast to allow for fermentation of the tea. Cover this mixture with a tightly woven cloth or any material that allows the mixture to breathe. Secure the cloth with an elastic band.

Step 6: Place the canning jar in a dry place at room temperature and leave it to ferment for ~7-14 days. The longer the tea ferments, the less sweet the kombucha.

Step 7: Strain kombucha and bottle leaving a 3 cm head space.  At this point, a tablespoon of fruit can be added to the kombucha to provide additional flavour.  Ensure the lid is tightly sealed. (Remember to keep 1/4 of a cup of the kombucha as starter for your next batch).  Place the bottled kombucha in a dark spot at room temperature. Allow for the kombucha to ferment a second time and carbonate for ~3-10 days.

Step 8: Your homemade kombucha is ready to drink! If you find your kombucha is not as carbonated as you want it to be, extend the length of the second fermentation process.

 

Not only is kombucha delicious, drinking it provides numerous benefits to your health and body. Give it a try… your intestinal microbiota will thank you.

Have a great week!

Anna x

 

 

 

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