Happy Sunday folks. Not a real post going on here. I’ll save that for Monday. But I promised myself, and a lot of others, that I would post the Kombucha Tutorial Vlog. And guess what? I finished it!
You can easily buy a starter kit online or even buy a scoby from craigslist. Just make sure they are not moldy or damaged when you buy them. Once you have a mother scoby, you are ready to brew.
Here’s my tutorial. I have gathered this from lots of other websites and tweaked it to make my own flavoring. I’ll type out the instructions below as well. Let me know if you brew!
KOMBUCHA – Here’s How:
1.Wash all utensils with hot sudsy water and rinse well.
2. Boil three quarts of purified water.
3. Add 1 cup white sugar to water when a rolling boil is reached. Boil water and sugar for five minutes.
4. Turn off heat and add 4-5 tea bags of black and/or green tea. (Must have caffeine in tea which the scoby feeds on).
5. Steep about 30 minutes and remove tea leaves or bags and let tea cool (it doesn’t hurt to steep the tea longer). Cooling is about 3 to 5 hours from time you turn stove off.
6. Pour cooled tea into gallon size glass container.
7. Add your Kombucha culture placing it so that the smooth shiny surface lies up. Add fermented Kombucha Tea from a previous batch. (Before step 7, make sure your hands have been washed thoroughly with soap and water. Do NOT use anti-bacterial soap. Best bet is unscented castille soap.)
8. Place a cloth over the top of the jar and secure with a rubber band. This keeps dust, mold, spores and vinegar flies out of the fermenting tea.
9. Allow to sit undisturbed in a well ventilated and darkened place away from direct sunlight (temp. 65-90 degrees F.) for 6 – 15 days. I keep mine in a closet.
10. To make sure the tea is ready to harvest; pour off a couple of ounces for a taste test. I usually test it by sticking a plastic straw in and sipping a little bit.
11. Taste Test: A taste test on a batch of Kombucha Tea may taste like this: 4-6 Days – Too sweet, not all sugar converted. 7-9 Days – Tastes like sparkling apple cider. 10+ Days – Vinegar taste becoming prominent.
12. When the tea is brewed to your taste, pour the tea into glass bottles and cap then place in the refrigerator. This can now be second fermented with fresh juices, or pieces of crushed fruit, or crystallized ginger. Store bought juices are pasteurized and may effect healing quality of finished kombucha product, so I’d stick with 100% fresh juice. Sometimes I use sparkling water too.
13. Make sure to leave enough starter tea from your last batch (about ½ cup) to make another batch of tea. Repeat directions and add this to your starter and culture to start the process again.
**Note: the cultures my float on the surface or sometimes it sinks to the bottom. Either way is fine.
One more day to enter the LOVE GROWN FOOD Hot Oats giveaway!