Basic Kombucha Brew

Equipment:

• 4-Liter Glass Jar for brewing
• Breathable Cover (e.g., paper towel or clean cloth) plus a rubber band
• Glass Bottles with Sealable Lids for bottling (optional, for second fermentation)

Ingredients:

• 1 Scoby (Symbiotic Culture of Bacteria and Yeast)
• (If you don't have one, ask a friend or buy online—it's the essential magic ingredient!)
• 300 ml (1¼ cups) starter kombucha (unflavored kombucha from a previous batch or store-bought unflavored kombucha)
• 4 green tea bags
• 4 black tea bags
• 150 grams (¾ cup) granulated sugar
• 2.7 liters water

Directions:

1. Prepare the Sweet Tea:

• In a mixing bowl, combine 150 grams (¾ cup) of sugar and 500 ml (2 cups) boiling water.
• Add the tea bags (both green and black) and let them steep for about 10 minutes. This tea concentrate should be dark and fragrant.
• Remove the tea bags, giving them a gentle squeeze, then discard.

1. Cool the Tea:

• Pour 2.2 liters of cold or room-temperature water into the bowl with the tea concentrate. This helps bring the temperature down quickly. Ensure the tea is no warmer than room temperature before moving on, as heat can damage the scoby.

1. Assemble the Brew:

• Pour the cooled tea mixture into your 4-liter glass jar.
• Gently add the scoby and pour in the starter kombucha.

1. Cover and Ferment:

• Cover the jar with a clean paper towel or cloth secured with a rubber band. Don’t use a sealed lid—the brew needs airflow to ferment properly.
• Place the jar in a dark, room-temperature location (e.g., a pantry) and leave it to ferment for 7 to 12 days.
• Tip: Taste the kombucha starting on day 7. If it’s tangy but not sweet, it’s ready! If it still tastes sweet, let it ferment longer.

1. Bottle and Flavour (Optional):

• If you like it flat, you’re done! Just pour it into bottles and refrigerate.
• For a fizzy kombucha, try a second fermentation:
• Transfer your kombucha to bottles with tight-sealing lids.
• Add a few tablespoons of fruit juice or fresh fruit (mandarin is fantastic!) for flavor.
• Seal and let sit at room temperature for 2–3 days, then refrigerate.

Helpful Tips:

• Scoby Care: Your scoby can be reused for many batches. Handle it gently, and if it starts looking unhealthy, check for any signs of mold before reusing.
• Second Fermentation: If you’re aiming for a bubbly finish, make sure you burp the bottles daily to release excess pressure (especially with fruit added).
• Flavor Ideas: Try adding ginger, berries, or even fresh herbs in the second fermentation for unique tastes. Just be careful to avoid thick pulps, which can create extra pressure.