Kombucha
Kombucha
Kombucha is a fermented tea made by adding a SCOBY (Symbiotic Culture of Bacteria and Yeast) to a solution of tea and sugar. We put together an organic kombucha recipe made with loose-leaf tea for you to make at home.
Servings
8
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1L non-chlorinated water
- ¼ cup raw organic sugar
- 3-4 tbsp of desired herbal tea such as Organic Merchant’s
- Lemongrass & Ginger, Moroccan Mint or Antioxidant Tea
- SCOBY (see above)
- ½ cup kombucha from a previous batch (if this is your first time making kombucha, use the liquid that the mother SCOBY comes in)
Method
- Boil 500mL water and pour into a pouring glass jug (try to avoid a stainless-steel jug).
- Stir in sugar and add an Organic Merchant loose-leaf tea of your choice.
- Steep for 15 mins, then strain.
- Pour in rest of unboiled water. It should be at a tepid temperature.
- Stir with a wooden spoon. Pour into your clean brewing jar.
- Add SCOBY along with the liquid from a previous batch. Stir with a wooden spoon.
- Cover with muslin cloth or any breathable material and store in kitchen cupboard away from smells and other ferments. Allow to ferment for 7–10 days.
- Strain the beverage using a fine mesh cloth into a flip-top glass bottle or screw-top jars. Pop in fridge and drink as is.
- Note: Alcohol is a natural by-product of this kombucha recipe, but in tiny amounts: 0.05–0.75 per cent.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
