~ Kombucha is a fermented drink – actually, it is a symbiotic culture of bacteria and yeast – it is full of beneficial bacteria. It has been used for the treatment of many illnesses, from arthritis, candida, high blood pressure and stomach conditions.

~ the best place to find a scoby is to ask your friends if they have any baby ones, and don’t forget to start sharing your baby scobys once they multiply!

 - you will need to wait until your second batch of kombucha making before you can add the fruit flavour. Here’s how:

 

Prep Time: about 10 mins + fermentation time

Yields: 8-10 servings

 

First Kombucha

 

ingredients:

  • you will need 1 large mason jar  or large plastic bucket
  • 12 cups / 2 litres of boiling water (half boiling / half cold)
  • 1 cup organic coconut sugar
  • 5 bags of yerba mate tea (it needs to be caffeinated tea)
  • 1 kombucha scoby / culture
  • 2TBS apple cider vinegar

method:

  • make the first tea solution – boil 6 cups water and pour over tea bags and sugar
  • allow sugar to dissolve
  • allow to cool
  • top up with 6 more cups of cold water
  • add the apple cider vinegar
  • gently add the scoby
  • cover the container with a fine cheese cloth or muslin – leave in a dark warm place like an airing cupboard
  • leave this for 5 days without touching it
  • taste to see if it has gone sour – the longer you leave the more sour it will become!
  • max time you would leave is 18 days – you can leave it this long until desired sourness is reached
  • take the culture out with a cup of tea ready for the next batch – you might now have two scobys as they will start to multiply!
  • now for second fermentation and ready to add some flavour!

 

2nd fermentation method:

  • now you can make your kombucha fizzy and full of flavour!
  • add sweet fruits such as goji berries, mango, frozen berry fruits and even honey will work! The kombucha loves to feed on the sugar
  • I used 8 lychees and 1 nectarine
  • take your kombucha mix as above (without the scoby in it – you can now keep this for another fermentation or leave in the fridge until you next need it – feed it some sugar every few weeks)
  • add you chosen fruits and screw your lid on the mason jar / airtight jar
  • set aside for 4-8 days
  • taste and ensure it has reached your desired sourness
  • remove the fruit and funnel the liquid into a glass jar or bottle for easy storage
  • store in the fridge until ready to drink
  • this will make a great morning tonic or add with other ingredients to make fermented dressings!

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