Until recently I have never really thought about fermented foods. I had made the odd sauerkraut recipe but I never really experimented in the process. In the past few months I have been seeing a nutritionist who seem to think it would be a good idea to start including a lot more of these types of foods in my diet. One of her suggestions was kombucha.
Kombucha is a fermented tea made commonly made with black or green tea. It is sweetened and flavouring can be added as well. On this occasion as it is like a medicine for my stomach I haven’t added flavouring. When I finish this course I’m sure I will continue to drink this delicious beverage. Therefore I will, of course, update you on the flavourings that I add. For me, this was slightly time consuming but the efforts, as always, were worth the results.
Have you had Kombucha before and have you ever had a flavoured one? What do you think of this drink? Let me know in the comments below and please don’t forget to like and follow me.
- Kettle or large saucepan to boil water in
- Jug big enough for 2 litre of water
- Airtight jar that fits about 1.75 litres
- Small colander
- Jar funnel
- Cheese cloth
- Elastic band
- Airtight bottle
- Bottle funnel
- Medium Scoby x 1
- Water x 2 litres
- Loose leaf green tea x 6 – 8 grams or 4 – 6 organic green tea bags
- Organic unprocessed sugar or organic coconut sugar x 80 – 100 grams
- Boil the water in the kettle or the saucepan.
- Put the organic sugar or coconut sugar into the measuring jug.
- Pour the water over the sugar and stir them together until the sugar starts to dissolve
- Let it cool for 5 – 10 minutes .
- Add in the loose leaf green tea or the green tea bags.
- Stir these ingredients round again.
- Leave this mixture to cool completely.
- If using a new scoby cut the top from the packet.
- Be careful not to spill any of the liquid inside.
- Carefully pour the scoby into the airtight jar.
- Put the jar funnel on top of the airtight jar and then put the small colander on top of both these items.
- Now pour the ingredients in the jug into the airtight jar through the colander.
- Remove the colander and discard the loose leaf tea or tea bags.
- Next remove the funnel and put the cheesecloth over the top of the airtight jar.
- Secure the cheesecloth with the elastic band.
- Place the jar in a warm place in your home.
- Preferably an airing cupboard but any place that is dark and warm.
- Leave for 7 – 10 days but no longer than 14 days.
- Once the kombucha has been left to ferment.
- Remove from the warm place and also take off the cheese cloth.
- Put the bottle funnel inside the airtight bottle and pour most of the contents from the jar in.
- Leave about a third to a quarter in the bottom of the jar to make another batch.
- Put the lid on the glass bottle and store in the fridge for a few hours to chill it.
- Then serve and enjoy.
Homemade Kombucha is yummy and a really lovely sweet treat. The first time I made this drink I used raw organic unprocessed sugar and it was very sweet. I decided to try it with coconut sugar or palm sugar. Therefore I brought myself a new scoby and I made a second batch. The batch was slightly more sour but I still enjoyed it. It would be a very refreshing drink to have on a hot summers day. Also a great drink to keep you healthy during winter too. However you decide to drink this beverage, as always, please enjoy. Thank you. xxx