Kombucha Recipe

Kombucha Recipe

KOMBUCHA  

Makes about 3 ½ cups

¼ cup rice malt syrup or sugar if you prefer
2 organic black tea bags
½ kombucha and then gently place the cup kombucha from a previous batch or store bought
1 scoby or kombucha mother

Sterilise a broad mouthed glass or ceramic bowl or jug with boiling water, it needs a wide opening to allow plenty of contact with oxygen.

Combine the rice malt syrup or sugar in saucepan with 1 litre of water and bring to the boil. Remove from the heat and add the tea bags, cover and allow to steep for 15 minutes. Remove the tea bags and pour the liquid into the sterilised container. Leave it to cool to around body temp. or cooler.

Add the kombucha and then gently place the scoby on top it may sink but that is okay. Cover with a clean cloth or muslin and leave it to sit for 7 – 10 days ( a week is plenty in warm weather or if you use sugar) temps need to be around 24 – 30 c.

At the end of 7 – 10 days a baby scoby will have formed on the mother or under the mother. If you are using the special kombusha pots that have a spout at the bottom of the pot no need to remove the scoby just drain of the kombucha tea leaving 2 – 4 cups at the bottom (by the way the scoby does not like metal use wooden or plastic spoons in the scobies presence) the special kombuch pot uses food grade stainless steel for the spigot.

Now make a new batch of tea to ferment let it cool to room temp. again and add to what is in the kombucha pot and cover and let sit.

Enjoy your kombucha straight from the fridge or before it goes into the fridge you can do a second ferment

Make it fizzier

Ge a little more fizz going by adding a dash of extra rice malt syrup or a little chopped fruit into a jar with a tight fitting lid and let ferment for an extra 2-4 days. The live yeast and bacteria will continue to consume the residual sugar from both the first ferment and the extra you’ve just added. In the absence of oxygen carbon dioxide is produced and trapped in the closed jar, building up the fizz. If you like a bucha with more fizz you may wish to use sugar instead of rice malt syrup, it fizzes faster.

WINTER CHAI KOMBUCHA

3 cups plain kombucha
5 cloves or cardamom pods
1 stick cinnamon broken up
3cm knob of ginger or turmeric
1 star anise

Place all ingredients in a large jar with a tight lid and let sit at room temp. for 3-4 days, you can strain off the spices or leave them in and let it get a bit stronger once it is in the fridge.

SPRING STRAWBERRY AND VANILLA KOMBUCHA

3 cups plain kombucha
8 strawberries (fresh or frozen)
1 vanilla pod, split or ¼ tsp extract

Place all ingredients in a jar with a tight fitting lid and let sit at room temp. 3-4 days then refrigerate

Use the left over fruit from the 2nd ferment in your yoghurt or smoothies or on top of cereal.

SUMMER PEACH AND BASIL COLADA

3 cups plain kombucha
1 large ripe peach cut up, stone removed
5 fresh basil leaves

Place all ingredients in jar (as above) and leave at room temp. 3-4 days. Refrigerate after.

AUTUMN APPLE PIE KOMBUCHA

3 cups plain kombucha
½ apple, cored and chopped
½ - 1 tsp pumpkin spice mix

Place all ingredients in a large jar (as above) and leave at room temp. 3-4 days. Refrigerate after


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