Contents
SCOBY Can Also Be Made Using Minimal Ingredients
- Two Teabags
- 2 Tbsp. Sugar
- 3 Cups Water
- Store-Bought Kombucha
- Half- Cup Of Starter Tea
Method
The first step is to boil the water and add the tea bags. Once the tea’s flavor and color have gone into the saucepan, add sugar and stir it. Let the tea cool to room temperature. Once cooled, pour the store-bought kombucha and cover your jar with a cloth. Set it into a dark room and leave it for two weeks or so.
Get Set For Your First Fermentation!
Ingredients Required
- 7 Cups Of Water
- Half Cup Of Sugar
- Four Bags Of Tea Powder Plus 2 Tbsp. Of Loose Tea
- 1 Cup Unflavored Starter Tea
- Started Kombucha
- One Prepared Scoby For One Container
- A Jar To Hold Your Kombucha
- A Cloth And Rubber Bands
Method
Step 1
Boil water in a clean saucepan and remove the pan from the heat. Add some sugar and dissolve it.
Step 2
Pour the tea bags into the pan and let them cool to room temperature. It will take a couple of hours. Do not rush into placing the SCOBY.
Step 3
Pour the sweetened tea into the jar, followed by the starter kombucha.
Step 4
Next, place the prepared SCOBY into the jar and cover the jar’s top with a cloth and secure tightly with a rubber band.
Step 5
Place this solution in a dark room for seven to ten days.
Tips
A warmer environment makes for faster fermentation.
You can preserve two cups of this round to use as a kombucha starter for your next batch.
Last Round Of Fermentation
Here, you can play with the flavors and remember that carbonation gives Kombucha its effervescent fizz….
Ingredients Required
- The First Batch Of Homemade Kombucha
- Sweetening Agents Such As Jaggery, Fruit Pulp, Honey, Or Just Sugar
- Raisins, Ginger, Lemon, Or Any Citrus Fruit Juice
- It is advisable to use fermenting bottles as they are well designed for fermentation and are airtight to keep all the oxygen and fruit flies out of the solution.
Step By Step Procedure
Step 1
Firstly, strain your first batch of Kombucha, and using a funnel, pour it into the fermenting bottles. Make sure to not fill it up to the lid and leave some space for the aeration.
Step 2
Add your flavoring agents, raisins, or fruits and correctly seal the bottle.
Step 3
Store the bottles in a dark cupboard for five to ten days.
Step 4
If desired, you can strain out the fruits before serving Kombucha. (can also be stored in the refrigerator after the fermentation procedure is completed to serve it nice and chilled).
Final Note
The significant component of Kombucha includes tea. In many countries, tea is traditionally a medicinal beverage. If you have diabetes, you can go the healthy way by avoiding sugar and using jaggery or natural citrus fruit pulp. It may taste sour initially if it’s not fermented well. A good fermentation will balance the tart and sweet taste, and therefore, you can taste it after the first week of your final batch storage. Ideal storage of 2 weeks is necessary to get the right taste and balance of the different components used.
Kombucha is perfect for all occasions. You can gulp it as soon as you get out of the bed in the morning to awaken your bowels or have a mid-day drink. You can also serve it chilled for parties and dinners.
