Easy peasy Kombucha

Kombucha is a wonderful and amazing cultured probiotic beverage. People have been consuming fermented foods for thousands of years. Lately, kombucha has become the latest fad, with every health food store carrying multiple flabours, to Kombucha bars opening up in major city centers. The truth is, making your own Kombucha is not as intimidating as it sounds. It is easy and so much cheaper to make your own!

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Making the Scoby and Kombucha

In order to make Kombucha, you need to make the Mother- or the SCOBY (Symbiotic culture of bacteria and yeast) The SCOBY eats the sugar and turns your drink fizzy.

Servings

Ingredients

Making the SCOBY

• 1 sterile glass jar (sterilize with boiling water and white vinegar). Handle with tongs.
• 1 litre boiled water
• 1 cup loose black tea or 8-10 bags of black tea bags
• 1/3 cup Organic cane sugar
• 1 cheesecloth big enough to cover the mouth of your jar.
• 1 elastic band to cover cheesecloth on the jar mouth.
• 1 cloth or blanket to cover the jar to keep warm

Making the KOMBUCHA

• 1 sterile glass jar (sterilize with boiling water and white vinegar). Handle with tongs.
• 2 litres steeped tea (Any flavour you wish! Use bags or loose tea)
• 1/3 cup Organic cane sugar
• 1 piece SCOBY you can can cut any size of the SCOBY and drop it in
• 1 cheesecloth big enough to cover the mouth of your jar.
• 1 elastic band to cover cheesecloth on the jar mouth.
• 1 cloth or blanket to cover the jar to keep warm

Servings Ingredients Making the SCOBY 1 sterile glass jar (sterilize with boiling water and white vinegar). Handle with tongs. 1 litre boiled water 1 cup loose black tea or 8-10 bags of black tea bags 1/3 cup Organic cane sugar 1 cheesecloth big enough to cover the mouth of your jar. 1 elastic band to cover cheesecloth on the jar mouth. 1 cloth or blanket to cover the jar to keep warm Making the KOMBUCHA 1 sterile glass jar (sterilize with boiling water and white vinegar). Handle with tongs. 2 litres steeped tea (Any flavour you wish! Use bags or loose tea) 1/3 cup Organic cane sugar 1 piece SCOBY you can can cut any size of the SCOBY and drop it in 1 cheesecloth big enough to cover the mouth of your jar. 1 elastic band to cover cheesecloth on the jar mouth. 1 cloth or blanket to cover the jar to keep warm

Instructions

Making the SCOBY

1. Take about 1 cup of loose black tea, or about 8-10 black tea bags, of your choice.

   
2. Add about 1litre of boiled water and let steep.

   
3. If using loose tea, make sure to strain the tea once cooled.

   
4. Add about 1 cup of organic cane sugar

   
5. Add one bottle of storebought kombucha, or about 2 cups from another batch. No need to buy any online kits!

   
6. Cover with cheese cloth and an elastic. This is a living organism, so you need to let it breathe, but ensure that bacteria like dust and debris do not enter the jar. Cover with a cloth and leave in a warm and humid place- like your bathroom or a hot yoga studio! (hehe)

   
7. After 7 days, you will start to see the SCOBY start to form on the surface. After another 7, it will start to thicken up and become a perfect rubbery feeling, SCOBY!!

   

Making the KOMBUCHA

1. Follow the same four steps as you did when making the SCOBY. Instead of black tea, choose any flavoured tea you like! I've used Mango, Hibiscus, Pineapple, Strawberry, Blueberry Acai, Mint, Cranberry, Lemon, Blackberry, Or you can mix your own!

   
2. Take your nicely thickened SBOBY and portion for however many teas you are making. I like to still keep some in the original tea jar that formed your SCOBY. It will continue to grow so you can reuse. Just be mindful to not drink the SCOBY tea. It will be very vinegar like. Keep adding sugar every few weeks to feed the SCOBY.

   
3. After one week, you will start to see a little change. After two weeks, you will have fizzy kombucha. If you let is sit longer, it will start to turn more vinegar like. Play around with your personal tastes and enjoy!

   

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