After realising how much I’ve been spending on shop-bought Kombucha over the last few months, we finally picked up a new scoby last week. It usually takes 15-20 days to make a batch of Kombucha when I’m in the UK but due to the heat wave here in Sydney, we’ve got a tasty, fizzy batch in just 7 days 🌞. If you haven’t yet tried making your own Kombucha, it’s sooo worth it.
* 1 litre water
* 1 cup sugar (regular granulated sugar works best)
* 8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
* 2 cups starter Kombucha -from last batch of kombucha or shop-bought kombucha
* 1 scoby - homemade , purchased online or gifted from a friend’s “scoby hotel”.
1. Before you start, make sure you’ve sterilised your glass jar with boiling water. You’ll also need a clean tightly-woven cloth, ideally a Muslin cloth, to cover the jar.
2. Make the tea base: Bring the water to a boil. Remove from the heat and stir in the sugar to dissolve. Add in the tea. Allow it to brew for 5 minutes. Remove the tea bags or strain out the loose tea. Allow to cool.
3. Add in some starter Kombucha.
4. Pour the mixture into your glass jar (or divide between two 2 jars, in which case you'll need 2 scoby’s). Gently slide the scoby into the jar with clean hands. Cover the top of the jar with the cloth and secure with a rubber band.
5. Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight. Bottle and put in the fridge.
6. SECOND FERMENTATION
If you want a slightly fizzy drink, bottle the kombucha and add some fruit/herbs/spices (I like ginger and lemon). Allow to ferment for another 48 hours at room temperature then put in the fridge.
7. Enjoyyyyy 🌞