Making homemade kombucha? It's super easy!
All you need to do is get some kombucha strain.
You can easily find it in all organic stores.
The rest is child's play. A big jar, tea, sugar and finally the famous strain of kombucha....
And 7 to 10 days later, your delicious elixir is already ready. Magical ! Watch the easy homemade kombucha recipe :
Click here to easily print this guide in PDF.
To make 2 liters of kombucha
- 2 liters of water
- 250 g whole cane sugar
- 4 tea bags
- 250 ml of liquid base (delivered with the scoby)
- 1 large jar
- 1 thin fabric (stamen)
- 1 rubber band
- 1 strainer
- 1 strain of kombucha ("scoby")
Bring the water to a boil and remove from the heat. Add the tea and sugar (stir well to dissolve the sugar). Leave to infuse for 15 minutes, then remove the tea bags. Leave to cool for 1 hour to room temperature. Pour the cooled tea into the large jar.
Carefully lay the stump on top of the liquid, shiny white side up. Stir in the liquid kombucha base. Cover the jar with the fine cloth and a rubber band, to start the fermentation. Note:do not seal the jar tightly.
Store the jar at room temperature in a place with little sunlight. Start tasting it after 7 days:the kombucha is slightly effervescent and takes on a tangy flavor. For a more pronounced taste, let stand up to 10 days according to your preferences.
Remove the stump. Store it with some cash for future use. Filter the drink.
There you go, your homemade kombucha is already ready :-)
Easy, practical and economical, right?
Tangy and slightly sparkling, kombucha is best drunk chilled.
So, put it in the fridge, where you can keep it for a week.
The little extra? You can now create a new kombucha by reusing the strain (the scoby).
Simply transfer the scoby to a new tea and sugar mix. Great, don't you think?
Good kombucha!
Kombucha is a fermented drink, made with a mother, using the same principle as vinegar.
Originating from the steppes of Asia, its name literally means "tea fungus", as it is a product of the fermentation of sweet tea with bacteria and yeasts.
To start the fermentation process, you must first obtain a strain of kombucha, also called the "mother" of kombucha.
This strain comes in a funny shape:a shapeless, gelatinous and translucent pancake, which is called "SCOBY" (the acronym for symbiotic colony of bacteria and yeast ).
You can buy the kombucha strain in organic stores or here on the internet.
Left for a few days in a large quantity of sweetened tea, the strain gives life to a liquid rich in probiotics, with a tangy and slightly fizzy taste.
- No cane sugar? You can replace it with honey.
- The kombucha strain (the scoby) keeps in a little liquid for about 2 weeks. But no more, otherwise the liquid will become really too fermented.
- To make more kombucha, simply double the amounts of the ingredients — but still using a single strain (the scoby).
Have you tried this homemade kombucha recipe? Tell us in comments if you liked it. We can't wait to read you!
