~ 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
- 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
- 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!