Kombucha

Kombucha is a fermented tea beverage that has been around for thousands of years. It’s easy to make and can be flavoured any way you like to make a delicious, probiotic-rich, bubbly beverage.

It's made with a combination of tea, sugar and a culture also known as a 'mother' or SCOBY (symbiotic colony of bacteria and yeast). The SCOBY feasts on the tea and sugar converting it into good-for-your-guts bacteria, acids and enzymes that help to detoxify the body, boost your immune system and increase your energy levels.

Kombucha can make an excellent replacement to soft drink, alcohol or other sugary drinks but keep in mind that it does contain wild yeasts, which some people are sensitive to. If you have issues with yeast (eg. Candida) or are on a gut-healing journey, kombucha may be something you enjoy on the odd occasion or avoid altogether. I prefer to drink it occasionally in small amounts rather than every day.

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Kombucha

Makes 1L

Gluten free, dairy free, egg free, nut free

Ingredients:

• 1⁄4 cup raw sugar

• 2 tea bags
  (green, black or a combination of both – avoid black tea containing oils or flavourings) use rooibos for a caffeine free version

• Kombucha SCOBY

• 1⁄4 cup starter liquid (Plain kombucha from a previous batch)

• Spring/purified/filtered water

Instructions:

1. Add 2 cups of boiling water to your brewing vessel then stir in sugar to dissolve. Once sugar has dissolved add tea bags and let steep for 10-20 minutes.

2. Remove the tea bags and set the sweet tea aside to cool to room temperature.

3. Once the sweet tea is cooled, add starter liquid and enough water to fill the rest of your jar leaving a few inches from the top for breathing room. 4. Add SCOBY, cover with a cloth, tea towel or beeswax wrap and secure with a piece of string or rubber band.

4. Leave to ferment in a warm spot out of direct sunlight for six to 14 days, or until the taste is to your liking. Brew times will vary with the temperature - longer in winter, shorter in summer.
   The longer you leave your kombucha to brew the tangier it will get. The best way to get your ideal flavour preference is to taste regularly fromabout six days brewing onwards. To taste - gently insert a straw beneath the SCOBY, place your finger over one end and pull out. Place the other end in your mouth and then release your finger. If it's too sweet, allow to brew for a few more days. If too tart, then reduce your brewing cycle next time.

5. Once the taste is to your liking you are ready to bottle it. With clean hands carefully remove the SCOBY from your vessel and place into a bowl. Pour the finished kombucha into bottles, refrigerate and drink plain or flavour with a second ferment (see following page for instructions).

6. Make sure you save your SCOBY and enough kombucha (1/4 cup per litre batch) to use as starter tea for your next brew.

7. For the next batch simply repeat the process again. If you are not starting another brew right away return the SCOBY and enough kombucha to use as starter for the next batch to your brewing vessel. Cover with a cloth and leave at room temperature for up to two weeks.

THE SECOND FERMENT (FLAVOURING):

To add flavour and fizz to your kombucha you will need to do a second ferment.

At the time of bottling, add in fresh chopped up fruit or fresh cold press juice (about 1/2- 1 cup per litre) e.g. lemon, lime, apple, ginger, turmeric pineapple etc. Get creative and play around with flavours you like. The possibilities are endless!

Seal the bottles tightly and let sit at room temperature for another 24-48 hours to continue fermentation and produce natural carbonation.

Once you have the right amount of fizz and tang transfer to the fridge and serve cold.

Be careful with yeasty fruits like strawberries and raspberries especially in hot weather. These will make your kombucha very fizzy! Check the bottles regularly and burp them to help release the gases.

Notes:

• If you have a larger brewing vessel, simply double or triple the ingredients to suit your vessel size.

• The best place to find a kombucha SCOBY to start your brewing journey is to ask around. Anyone who brews regularly will have a spare SCOBY to pass around. Otherwise look on local buy swap sell pages.