Homemade Kombucha Food

HOMEMADE KOMBUCHA

Steps:

• Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags.
• Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour scoby and starter kombucha into the jar.
• Cover the jar with a paper towel or clean tea towel and affix it with a rubber band. Place the jar in a warm (the ideal temperature is 75 degrees F), dark location until it is tangy and fruity, about 8 days. Avoid cool locations, which can lead to mold. Note: During fermenting, the scoby may float on top or sink to the bottom and, after a few days, a new scoby layer will form.
• After 8 days, taste the kombucha for doneness. If it tastes sweeter than you prefer, allow the kombucha to ferment for another day or two. If necessary, continue tasting for up to 14 days until the desired flavor is reached.
• When the kombucha is done, remove the scoby and place it in sealable container with 1 cup of the kombucha to store. (Store it, refrigerated, for up to 2 weeks until you're ready to make the next batch of kombucha. If, over time, the scoby grows several layers thick, remove a layer and discard it, or share it with a friend.)
• Pour the kombucha through a fine-mesh strainer into a pitcher or large measuring cup(s) to filter out any sediment. Using a funnel, pour the kombucha into sealable glass bottles.
• Close the bottles and return them to the warm, dark storage location until carbonated, 1 to 2 weeks.

KOMBUCHA

Steps:

• For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on how to make kombucha. Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
• Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar.
• Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.
• Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.
• After the first week, taste the kombucha daily - the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
• The kombucha is ready to drink immediately, or you can start a 'secondary fermentation' by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months.Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.