- Level
- very easy
Description
By Audrey Sckoropad
Required material- Two large solid glass bowls (at least 13 cups)
- One wooden spoon (never use a metal spoon)
- Some nylon cloth and a clean rubber band
- Glass bottles
- Six easy steps to make your own kombucha
Ingredients
- 10 cups
- water
- 2 tbsp.
- black tea
- 1 cup
- organic cane sugar
- 1½ cups
- store-bought kombucha
- 1 kombucha mother or SCOBY
- 2 tsp.
- ginger juice
- About ten mint leaves
- 2 tbsp.
- GMO free liquid mint-flavoured chlorophyll (we use the one from Land Art)
Directions
- Step 1
- Bring water to a boil in a pot. Add tea and sugar and remove from heat. Stir with a wooden spoon and infuse for 10 minutes. Pass tea through a filter to remove all residue. Let cool completely before moving on to the next steps.
- Step 2
- Pour Kombucha, SCOBY (symbiotic kombucha mother) and reserved tea into a large glass bowl. Cover with a nylon cloth and tight rubber band and place in a dark warm cupboard. This is what we refer to as the first fermentation. Leave to ferment for two to three weeks. Taste every once in a while with a clean plastic straw to see if kombucha is to your taste.
- Step 3
- Once you’ve reached the desired fermentation, place the SCOBY and at least 4 cups of the mixture into another glass bowl. Cover with a clean cloth and rubber band and store away from light and cold. This bowl will also serve if you want to start another batch; it allows you to keep a kombucha mother on hand.
- Step 4
- The remaining liquid will be the kombucha you will drink. Filter it through a coffee filter to remove any remaining bits of SCOBY. Add ginger juice, mint leaves and liquid chlorophyll.
- Step 5
- Bottle in solid previously sterilized bottles. Leave some empty space in your bottles. Close lid properly. This is what we refer to as the second fermentation. This is the step when the kombucha starts to get fizzy and the tastes start to come out. Leave to ferment for 48 hours at room temperature.
- Step 6
- After 48 hours, place all bottles in a cool place (never leave bottles at room temperature for more than 48 hours as they may explode from the forming bubbles). You can now enjoy the beverage whenever you like! Kombucha is excellent for those early mornings, after heavy meals or when you need a little extra dose of energy!
