Kombucha at home

My husband and I have been buying our fair share of kombucha lately, and since I love making sourdough, preserves, sauerkraut and pickled vege; we both figured why wasn’t I making kombucha! So after our contemplation, I went and picked up a marketplace scoby and here we are.

Ingredients:

10 cups of filtered (or boiled) water

8 black or rooibos tea bags

¼ - ½ cup of sugar

1 scoby

1 cup (ish) of unflavoured kombucha

Method:

There is 2 sections or ferments involved here.

Ferment 1:

Since we’re on tank water and you never know what the filtration system is doing, I boiled my water a couple of times.

Brew the tea with 5 cups of water for 10-15 minutes. Add the tea, remaining 5 cups of water and sugar to a sterilised big glass jar.

Let the big jar of sweet tea sit for several hours until it’s cool before adding your scoby - I like to pop it in the fridge.

Once cool, add your scoby and unflavoured kombucha. Cover with a cheesecloth and now it’s time to give her space for 7-10 days, generally somewhere dark and cool like the bottom of your pantry.

Ferment 2:

After the 7-10 days is up, it’s time for bottling and flavouring! Remove your scoby and set it aside with 1 cup~ of kombucha for your next batch.

Grab yourself some bottles, give them a good wash with soapy hot water, add your choice of ingredients and top up with your kombucha. Here is some of my recommendations:

• Ginger and turmeric

• Blueberry and thyme

• Plum and raspberry

• Pepperberry

Depending on your climate, seal and sit for 2-30 days. If you feel the need, you can “burp” your bottles each night to release some of the carbonation. You will notice it carbonating by the bubbles sitting at the top of the liquid. Once it’s nice and carbonated, pop it in the fridge to chill and enjoy!

DID YOU MAKE THIS RECIPE?

Be sure to leave a like and comment! And if you would like to see more be sure to subscribe.

Tag your photos @elements__clinicalnutrition on Instagram and hashtag it #elements.