Homemade kombucha

Step 1/4

• 66⅔ ml water
• 66⅔ g sugar
• 2 tea bags black tea

• pot (small)
• whisk
• glass jar (large)

Add water and sugar to a pot. Heat on medium-high heat for approx. 2 min. until sugar is fully dissolved. Remove from heat. Add the black or Earl Grey tea bags and let brew for approx. 3 min., then add tea to a 3 L / 3 qt sterilized glass jar.

Step 2/4

• ⅞ l water
• 66⅔ ml kombucha starter tea
• ⅓ SCOBY (symbiotic culture of bacteria and yeast)

• kitchen towel
• rubber band

Add water, kombucha liquid, and SCOBY to the jar. Cover the jar with a clean cloth and fix it with a rubber band. Leave it in a dark place to ferment for 7-10 days.

Step 3/4

Taste on day 7 to see if it's acidic enough, if not, let ferment up to 10 days. When tasting, always stir the liquid first with a clean spoon and then taste to check if the flavor is to your liking.

Step 4/4

• sieve
• pitcher

Once the kombucha is fermented and you’re happy with the ratio of sweetness and acidity, remove the cover and strain most of the liquid into a jug, leaving the SCOBY and at least 300 ml / 2.5 cups of kombucha liquid in the jar for your next batch. Enjoy the kombucha immediately or, for a more carbonated result, pour into stoppered bottles and leave in a dark place for a second ferment, approx. 3 days. Be sure to burp the bottles every day to release any gas and store the bottled kombucha in a cool dark place, or the fridge (where it can be kept up to 6 months), once you’re happy with the result.

Enjoy your meal!