SIMPLE KOMBUCHA RECIPE
Jul. 2nd, 2020 01:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
athorntonThis recipe is based on the one I got from Vanika Hill. It's easy to make, but it assumes you've already sourced a scoby from somewhere.
Makes 1 gallon.
Ingredients:
20 teabags; sure, you could do this (probably more cost-effectively) with bulk tea as well. It'd be about a half-cup of tea leaves. I have had good results with the following:
* 6 teabags Constant Comment
* 6 teabags Earl Grey
* 4 teabags Green Tea
* 4 teabags Citrus Chamomile tea.
1 cup sugar
1 gallon of water
Process:
Put teabags and sugar in water, bring water to boil, let it boil for 10 minutes or so, depending on how astringent you like your kombucha, cover it, let it cool down to room temperature (which generally means: overnight).
Once cool, pour into a glass container, slide your scoby in, and cover with a cheesecloth or a paper towel secured by a rubber band. The point is to use something that will allow the scoby to breathe, but will keep out dust, flies, dog hair, and all the other nasty stuff floating around your kitchen.
Let it sit on the counter at room temperature for at least a week, up to a month.
When you're ready to stop the fermentation and drink it, pull out the scoby, put it in a glass container, and cover with a little of the tea, and then put the cheesecloth/towel back over it. As long as you keep it wet with something that has some sugar in it, the scoby will be fine more or less indefinitely. You can turn right around and start a new batch, or you could also let the scoby rest for a while.
Then strain the remaining tea through a fine strainer into another container, which you then put in the fridge.
You're probably going to want to strain your kombucha when pouring it to drink, too: even though you strained out most of the scoby, some bits of it got through, and it will happily grow inside your fridge, just at a reduced rate. Nothing bad happens to you if you consume it, but it is kind of like unexpectedly swallowing the world's biggest loogie, so I prefer to strain before drinking.
Makes 1 gallon.
Ingredients:
20 teabags; sure, you could do this (probably more cost-effectively) with bulk tea as well. It'd be about a half-cup of tea leaves. I have had good results with the following:
* 6 teabags Constant Comment
* 6 teabags Earl Grey
* 4 teabags Green Tea
* 4 teabags Citrus Chamomile tea.
1 cup sugar
1 gallon of water
Process:
Put teabags and sugar in water, bring water to boil, let it boil for 10 minutes or so, depending on how astringent you like your kombucha, cover it, let it cool down to room temperature (which generally means: overnight).
Once cool, pour into a glass container, slide your scoby in, and cover with a cheesecloth or a paper towel secured by a rubber band. The point is to use something that will allow the scoby to breathe, but will keep out dust, flies, dog hair, and all the other nasty stuff floating around your kitchen.
Let it sit on the counter at room temperature for at least a week, up to a month.
When you're ready to stop the fermentation and drink it, pull out the scoby, put it in a glass container, and cover with a little of the tea, and then put the cheesecloth/towel back over it. As long as you keep it wet with something that has some sugar in it, the scoby will be fine more or less indefinitely. You can turn right around and start a new batch, or you could also let the scoby rest for a while.
Then strain the remaining tea through a fine strainer into another container, which you then put in the fridge.
You're probably going to want to strain your kombucha when pouring it to drink, too: even though you strained out most of the scoby, some bits of it got through, and it will happily grow inside your fridge, just at a reduced rate. Nothing bad happens to you if you consume it, but it is kind of like unexpectedly swallowing the world's biggest loogie, so I prefer to strain before drinking.
