You will need:
1L filtered water
¼ cup (about 4 tablespoons) organic cane sugar
2 organic black tea bags
1 glass bowl/jug (I use a large Pyrex measuring jug with pouring spout)
250ml kombucha starter
1 SCOBY (Symbiotic Colony Of Bacteria & Yeast)
In a medium pot bring 1L of water to simmer, add in ¼ cup of organic cane sugar and dissolve. Turn the heat off and add 2 organic black tea bags to steep while it cools.
HINT: cooling takes hours – brew the tea in the morning so you can set it aside and go about your day J
Once the mixture has completely cooled remove the tea bags and add to the starter and SCOBY in the glass bowl. Cover with a tea towel and find a spot on the bench where it will be out of the way and leave it to do its thing for a week. You can check it if you like and do taste tests with a clean spoon until it is to your liking – the longer you leave it the more tart it will become as more of the sugar undergoes fermentation.
On the seventh day…..set the SCOBY aside in a clean glass jar or bowl, pour the kombucha into a clean 1L bottle – some ‘bits’ will go in – they are perfectly OK to drink, or you can strain them off. Be sure to reserve at least 250ml to start your next batch.
Don’t have a SCOBY?
Not to fear, you can grow your own with a bottle of ready-made kombucha.
Good quality ready-made kombucha ferments well and will set you up with a SCOBY for future batches. I bought my first kombucha (Sa en Aungkh brand) from the Oratia markets in West Auckland – popped it in a Pyrex jug with a tea towel on top and left it to do it’s magic on the bench. Within 7-10 days I had a lovely thin SCOBY on top.
*Recipe adapted from Sarah Wilson at www.iquitsugar.com