There are so many aticles and recipes available online. This is how I make and serve kombucha at my restaurant. Simple and delicious.
Yield 3 litre
Prep time 10 minutes
Cooking time tea brewing less than 5 minutes, cooling time about 30 minutes.
INGREDIENTS
Water 2.5 litre(kg) filtered
Rooibos tea 25g - I use green rooibos bulk tea, but any other tea will be fine. Just steep short if you use black tea.
Sugar 300g - unrefined/organic sugar will be great, but any, not so fancy sugar is fine. Delicate flavour of special one will be disapeared, so do not waste them.
SCOBY - you can ask some from your friends or buy one. If you are in South Africa like me, buy one from Theonista, Cape Town based kombucha company. They have the healthiest SCOBY in my experience.
Kombucha 500ml(g), with no added flavour
EQUIPMENTS
3 litre glass jar
Cheese cloth and a rubber band/string to close the jar
Pot - big enough to boil about 3 litre water, or boil water in kettle many times to make 2.5 litre in total
Fine sieve, if you use loose tea not teabags
Bowl, big enough to steep 2.5 litre tea
METHODS
Wash and senitize all the equipments you use. If you use any detergent to wash, rinse thoroughly. You can boil your jar and other equipments in water but you can just sanitize with your normal food grade kitchen sanitiser.
Steep tea. Do not pour boiling water to tea directly. Follow your usual tea brewing methods. Tea for kombucha is a little stronger than your daily drinking tea.
Add sugar to the tea and stir to dissolve.
Cool down your tea to room temperature. You are more than welcome to cool down in a fridge if you want to finish quickly, but do not make it too cold. About room temperature is fine.
Add your room temperature tea to the jar.
Gently add your SCOBY and kombucha to your jar. SCOBY will float to cover the surface.
Cover the jar with a cheese cloth or any not too thick cloth and secure with a rubber band. As it is sweetened and get sourer, fruit flies and/or ants might be attracted. A rubber band will deter them.
Store your jar somewhere warm (20-25 degree C), clean and dry. I think somewhere in the kitchen, not under the direct sunlight will be great so you can check every now and then.
If the temperature is hotter than 25 degree C, it will be ready before a week. Colder, longer.
Bottle to refrigerate for later. If you bottle your kombucha when it still has some sugar left, your bottled kombucha will ferment further in the fridge and get fizzy when you open it.
I like my kombucha rolling fermenting. For example, if I take out 300ml from the jar, I add 300ml sugared tea to the jar and ferment further. If you drink kombucha very often so one jar cannot produce enough for you, make another jar by splitting SCOBY when you have about double the thickness. If kombucha is too strong for your taste, add sparkling water. You can add fresh juice or fruit to your glass to make yours more interesting. In this way, you can keep your SCOBY not flavoured directly. You can also use strong kombucha like you use vinegar to make salad dressing.
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