Kombucha Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tablespoons loose-leaf tea
2 quarts water
1/2 cup organic white sugar
1 kombucha mother or SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 cup kombucha tea from a previous batch
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Directions: |
Directions:Bring one quart of water to a boil. Turn off the heat, stir in tea and organic sugar. Continue stirring until the sugar is dissolved. Allow the tea to sit undisturbed until it cools to room temperature.
Strain the tea through a fine-mesh sieve and pour into your continuous brew container with the kombucha mother and the kombucha tea. Cover it with cheese cloth or a coffee filter so that oxygen is allowed to get to it but no debris will fall into your brew, and allow it to ferment about a week.
After a week, draw off up to 75% of the kombucha, bottle it, and replace it with an equivalent amount of sweet tea. Continue this process every week, or as needed.
To bottle the kombucha, pour your kombucha into a glass bottle, adding fruit juice and/or some sugar to the bottle. Close the bottle and allow it to ferment a few days, then transfer to the fridge and consume when you like it. |
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Personal
Notes: |
Personal
Notes: I tend a pot of continuous brew kombucha on my kitchen counter where it sits, transforming sweet tea into an ancient, acidic, vinegary tonic that we sip in small amounts, consuming a little bit at a time, for it’s also strikingly medicinal. I dip into my kombucha about once a week, I pour the sour tea into glass bottles with a bit of sugar or spice or fruit juice, and let them ferment once more so the kombucha becomes bubbly and fizzy. I replace what ever I siphon off with a bit more sweet tea, wait another week and continue again. In this way, continuous brew kombucha is a lot like tending a sourdough starter.
For tips and problems solving in growing your SCOBY mother go to:
users.bestweb.net/~om/kombucha_balance/
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