Kombucha

Kombucha is fermented tea, made from green tea combined with yeast and bacterial fermentation. The results is a slightly tart drink that is packed full of “good bacteria” to feed your gut.  

Whilst it has become more widely available to buy within the UK, making your own means you know exactly what is in it and the flavour is to your liking.

The recipe below is for a basic Kombucha. Once you’ve mastered the basics, play around with flavours in the 2^nd fermentation, although I tend to opt for a little fresh ginger – for a little spicy kick and an anti-inflammatory boost!

Ingredients:

• 2 green tea bags

• 60g sugar + 1 tsp extra for 2^nd ferment

• 1 scoby (available online, or from an existing Kombucha making friend)

• 60ml starter (pre-fermented kombucha)

• 1 inch fresh ginger (optional) 

 

Instructions:

1. Into a clean 1lt jar, add your tea bags, sugar and a little cold water (to stop the jar from cracking).

2. Then fill the jar with boiling water, leaving enough room for the stater, stir with a wooden spoon* and leave the tea bags to steep.

3. Once at room temperature, remove the tea bags and add the starter and scoby.

4. Cover with a piece of clean cloth (or paper towel) secured with an elastic band (to prevent flies getting in but allowing the Kombucha to breathe) and leave at room temperature to ferment – anywhere between 1 weeks and 6 months - the taste will intensify the longer you leave it.

5. When ready, drain into a clean jar or bottle and your Kombucha is ready to drink.

Second Fermentation

1. For an optional 2^nd fermentation, to add a little fizz and extra flavour, add 1 tsp sugar plus some fresh ginger to your Kombucha.

2. Leave to ferment for 1-2 weeks, the flavour will intensify the longer your leave it.

3. After 24 hours “burp” your Kombucha by removing the lid the release the gas (this is super important, or your Kombucha may explode!).

Additional Information

• You will notice that a new scoby starts to form. Use this new scoby, plus 60ml of your Kombucha, for the next batch.

• *Kombucha doesn’t like metal, so always use a wooden spoon and keep any metal lids directly off the Kombucha.

• Here is a good place to buy your scoby and starter kombucha -> https://happykombucha.co.uk