Kombucha… the healthy probiotic tea

Kombucha is considered one of healthiest drink you can have. Sparkling or still can satisfy everyone’s need.

I believe that it is pretty suitable for all palates, plain, caffeine free or not, fruity, spicy, citrusy…

Why is this so healthy?

Its alive, it’s a probiotic, detoxifies, and helps the immune system.

All this good qualities put together make, for me this “soft drink” a bomb of health and satisfaction for your palate.

I want to share this recipe with you.

  • 1.75 l water
  • 1/2 cup raw sugar organic if possible ( you can use honey too)
  • 6-8 bags green tea or black tea
  • 125 ml of starter liquid (raw kombucha)
  • 100ml of White vinegar
  • 1 kombucha Scooby alive and healthy

Your tools necessary for this operation are:

  • 1 stock pot
  • 1 x 2.5 lt jar
  • 1 x tea towel, paper towel
  • 1 rubber band
  • 1 small funnel

Let’s start brewing. Your kombucha…

Start by sterilising your jar by boiling into a pot or baking it at 100 degrees for 30 minutes. This is necessary to avoid moulds contamination.

Bring the water to boil and let it boil for 2-3 minutes. Allow the water to cool down a bit (80 degrees Celsius) a put your organic tea into the pot.

Let it rest for 5-6 minutes and take out the bags. Add your raw sugar and stir with a plastic spoon your liquid.

Cover with a towel and let it cool down completely.

When your syrup is cold ( if it’s hot you will kill your scoby) you can add the vinegar and the Scoby with the kombucha starter. Make sure that you clean your hands with some vinegar before you touch the scoby. 

Now it’s a only matter of time for your scoby to make its job, the kombucha to reach the right level of fermentation and for you to decide when to stop the process.

Usually the process time varies between 7-15 days. You decide when to stop the fermentation by taking out the scoby, preserving it with some kombucha liquid and keeping both next bunch of kombucha, once the scoby is out you can decide to either carbonate your kombucha or to drink it still chilled. Keep it in the fridge.

Important notes:

Scoby:

If your scoby looks a bit bumpy, or has brown lines, bubbles, darker brown patches or  clear jelly-like patches, it is still fine to be used.

In case, otherwise, it looks mouldy or smelly discard it and by another one. If it floats vertically or flat it’s fine, if it sinks on the bottom it’s fine too.

Once you have done your bunch you can use again the same scoby, and sometimes your kombucha will make even more scoby, often they stick together to the original one. After every 2-3 bunches discard of the bottom layer of the scoby by peeling it off, an d you can either keep it or composted it.

Kombucha:

Initially it has just plain tea flavour, but with time passing it will get to a vinegary smell, and it’s fine, it’s a normal process.   

In case it should smell rotten, cheesy, mouldy it is a sign that something has gone wrong and you need to discard the kombucha and then check if the scoby is still healthy to be used.

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