Kombucha home brew
Today I decided to home brew Kombucha.
What is Kombucha? For those that haven't had the pleasure of tasting this wellness super drink, Kombucha is a fermented tea made by adding a culture of bacteria and yeast 'SCOBY' (which looks interesting, a girlfriend likened the look of the SCOBY to a jellyfish) to a solution of tea, sugar and sometimes fruit juice and other flavorings. It’s often referred to as “mushroom-tea” because during the brewing process the bacteria and yeast grow into a mass that resembles a mushroom cap from using a "symbiotic 'colony' of bacteria and yeast called a 'SCOBY'. Kombucha is highly acidic, contains sugar, B vitamins and antioxidants, as well as some alcohol that results from the fermentation process.
Why should we drink Kombucha Kombucha helps balance out our digestive system and aids gut health. Read this great article from one of my favourite wellness bloggers Sarah Wilson entitled, 17 reasons for drinking Kombucha.
YOGA with Amber Kombucha Recipe:
What you need
• A glass mason jar
• 1 litre of boiling water
• your favourite teabags for flavouring e.g green tea, lemon and ginger. Today I used fruits of the forests. Use 3 tea bags per litre of water
• scoby (available for around $30 from health food stores)
• 1/4 cup of honey per litre
• unused chux cloth
• elastic band or new clean hairband
• 10ml per litre of pre-made Kombucha from previous batch or buy a small bottle to get you started from health food store.
(My above recipe can be altered to your required quantify brew. Today I made 4 litres so I multiplied the ingredients by 4)
How to brew your own:
• Bring water to boil in your kettle
• add to measuring jugs
• add your chosen flavoured tea bags (3 per litre)
• add your honey
• cover and allow to steep for 20 minutes
• Remove tea bags and allow liquid to cool to room temperature
• Pour into your Kombucha vessel this needs to be broad opening vessel (not a narrow opening) to allow plenty of contact with oxygen. I used a 4litre capacity glass mason jar
• Add your pre-made kombucha (please note by this time all the liquids needs to be quite cool so you don’t kill the Scoby bacteria)
• gently place the SCOBY on top of your tea mixture (the Scoby may sink to the bottom, this is OK). Cover the container with a towel or muslin to allow oxygen airation. I used an unused chux dishcloth and secured it with an elastic band
• Allow your home brew to sit for 7-14 days, undisturbed and out of sunlight (7 days will be plenty in warm weather). The temperature needs to be around 24C…if it’s cool where you live, stick the bowl on the top of the fridge. At the end of 7-14 days, a “baby” SCOBY will have formed on top of the liquid, the mother remains underneath.
• Remove both the SCOBYs and store them in a glass container with a little kombucha. Or use one to start a new batch straight away
• Decant your home brew into bottles and store in the fridge, start again for your next brew keeping some aside from your first brew.
enjoy, Namaste 🙏
What you need
et voila my home brew ready for fermentation