- Preparation: 20 min
- Cooking: 10 days
- Portions: 8
- Kombucha scoby mother and it's liquide
- 200 g of white granulated sugar
- 2 liters of water
- 2-4 tsp of tea or tisane
First fermentation F1
Second fermentation F2
Select a container of glass or earthenware with a wide opening to allow proper breathing. Containers and tools should always be clean.
Boil water; brew tea and dissolve the sugar. Strain and let cool. Add to the sweet tea the active scoby kombucha mother and it's liquide. Cover the opening of the bowl with cheesecloth so that insects and debris will not introduce.
Leave to ferment 7 days. Strain. Active culture scoby can be kept in the fridge in a closed bottle for three months in the in 200ml bottle of Kombucha tea.
In a glass jar tightly closing , pour the liquid resulting from the first fermentation and add up to 20 % juice, fruit, ginger or spices. Close the jar or bottle tightly and let ferment at room temperature for three days. Let the gas escape regularly (1-3 times a day ) by opening the bottle or container. After three days, filter and bottle . Keep kombucha in the refrigerator and consume a glass a day.
Recipe taken from:
- Author : Stephen Lee
- Year : 2014
- Pages : 160
- ISBN : 978-1607745983