KOMBUCHA RECIPE:
You will need:
· 1 Kombucha Scoby*
· 100ml mother tea
· 1 litre of boiling water
· 2 organic black tea bags
· ¼ cup of organic raw sugar
· 1 Large Glass jar
· 1 Cotton muslin cloth
· 1 rubber band
Method 1. In a large saucepan, bring water to boil and then add 2 tea bags & ¼ cup of sugar 2. Brew the tea for 15 minutes then remove tea bags 3. Cool tea to room temperature 4. Pour cooled tea into a large glass jar 5. Pour in the mother tea 6. Add in the Kombucha Scoby 7. Cover top of jar with muslin cloth and secure with rubber band 8. Move your jar to a dark, warm place for culturing to work (ideally 22-26c) 9. Leave at room temperature and do not move for 7 to 14 days.
After 7 days, check your brew by tasting it. If the scoby has grown to the full diameter of the jar, your brew has worked. If the kombucha tastes good, it is ready!
Culturing period for Kombucha depends on your taste. Longer culturing time will make the Kombucha more sour, in fact it will eventually turn to vinegar if left for many weeks or even months.
SCOBY is an acronym for Symbiotic Culture Of Bacteria & Yeast. Every batch produces a whole new scoby…. If anyone has scobies to share, please comment below!
Let’s share the love 💛🧡
You will need:
· 1 Kombucha Scoby*
· 100ml mother tea
· 1 litre of boiling water
· 2 organic black tea bags
· ¼ cup of organic raw sugar
· 1 Large Glass jar
· 1 Cotton muslin cloth
· 1 rubber band
Method 1. In a large saucepan, bring water to boil and then add 2 tea bags & ¼ cup of sugar 2. Brew the tea for 15 minutes then remove tea bags 3. Cool tea to room temperature 4. Pour cooled tea into a large glass jar 5. Pour in the mother tea 6. Add in the Kombucha Scoby 7. Cover top of jar with muslin cloth and secure with rubber band 8. Move your jar to a dark, warm place for culturing to work (ideally 22-26c) 9. Leave at room temperature and do not move for 7 to 14 days.
After 7 days, check your brew by tasting it. If the scoby has grown to the full diameter of the jar, your brew has worked. If the kombucha tastes good, it is ready!
Culturing period for Kombucha depends on your taste. Longer culturing time will make the Kombucha more sour, in fact it will eventually turn to vinegar if left for many weeks or even months.
SCOBY is an acronym for Symbiotic Culture Of Bacteria & Yeast. Every batch produces a whole new scoby…. If anyone has scobies to share, please comment below!
Let’s share the love 💛🧡