Kombocha Tea
This recipe is for FIRST time kombocha makers and for making on going batches of fermented tea.
Ingredients
- START BATCH
- 600 ml kombocha shop bought
- 5 tbsp organic sugar
- 2 tbsp raw apple cider vinegar
- 500 ml organic green tea strong and cooled
- ON GOING KOMBOCHA
- 200 ml kombocha from previous batch with scabby
- 1 litre green/white/black tea
- 5 tbsp organic sugar
Instructions
- Mix all the ingredient together in a jar.
- Cover the top of the jar with some muslin so it is tightly sealed but don't put any formal lid on the jar.
- Leave for 5-7 days as you will start to see the 'scoby ' develop and float on the top. Be warned it looks gross like a floating sheet of mould.
- Once you have a substantial scoby on the top pour out the kombocha making sure you leave the scoby and about 200ml of the liquid in the jar for your next batch.
- ON GOING KOMBOCHA
- Mix all the ingredient together in a jar, don't worry if the scoby gets all wrinkly it will sort itself out.
- Cover in some muslin cloth and leave for 3-5 days or until at your preferred sweetness.
- For more sweetness leave for less time (1-2 days) for a more sour fermented drink leave for longer. It depends on your preference.
Notes
You can drink it straight away OR add 4-5 more tbsp of sugar and either several chuck os raw ginger root, sulphur free dried apricots, fresh fruit, cinnamon sticks etc.
Experiment - most fermentation is not an exact science the temperate and specific strains of bacteria you sue all have an impact. The longer the leave it the more sour it will be the shorter you leave it the sweeter it will be.
ALWAY MAKE SURE YOU LEAVE ABOUT 200ML of kombocha left for the scoby to live in and store in fridge before using it again.
This does contain trace amount of alcohol aseptically if left for long period of time to ferment - but we are talking TINY amounts but worth knowing for any recovering alcohol misusers or sensitive souls. Adapted from From all the kombocha recipe out there!
Experiment - most fermentation is not an exact science the temperate and specific strains of bacteria you sue all have an impact. The longer the leave it the more sour it will be the shorter you leave it the sweeter it will be.
ALWAY MAKE SURE YOU LEAVE ABOUT 200ML of kombocha left for the scoby to live in and store in fridge before using it again.
This does contain trace amount of alcohol aseptically if left for long period of time to ferment - but we are talking TINY amounts but worth knowing for any recovering alcohol misusers or sensitive souls. Adapted from From all the kombocha recipe out there!