kombucha

A basic recipe for making kombucha at home is as follows:

Ingredients:

- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast) 

- 4 cups of water 

- 4 bags of black tea or 1 tablespoon of loose black tea 

- 1 cup of granulated sugar 

- 1 cup of starter tea (store-bought unpasteurized kombucha or previously brewed kombucha) 

- Glass jar or container with a capacity of at least one gallon 

- Breathable cloth or coffee filter - Rubber band

1. Heat the water: The four cups of water should be boiling. Remove the water from the heat when it reaches a rolling boil.

2. Add sugar and tea: The hot water can be infused with loose or bagged black tea. Allow it to steep for 10 to 15 minutes. Strain the loose tea or remove the tea bags. Add the granulated sugar and stir until it is completely dissolved.

3. Cool down the sweet tea: The sweet tea should be brought down to room temperature. This step is significant because hot tea can hurt the SCOBY.

4. Combine starter tea with sweet tea: Fill the glass jar or container with the cool sweet tea. The liquid from a previous batch of kombucha or unpasteurized store-bought kombucha can be added as the starter tea. The starter tea helps to lower the pH and stop harmful bacteria from growing.

5. Add the SCOBY: With clean hands, gently insert the SCOBY into the jar. It is normal for the SCOBY to float, sink, or even lay sideways. It may take several batches to develop a thick, healthy culture with a new SCOBY.

6. Protect the jar: Use a rubber band or string to secure the coffee filter or breathable cloth over the jar. While preventing dust and insects from entering, this permits airflow.

7. Fermentation: The jar should be kept somewhere warm and dark, between 68 and 85 degrees Fahrenheit. Depending on your flavor preferences, let the kombucha ferment for seven to fourteen days. It will become less sweet and more acidic as it ferments for longer.

8. Trial: The kombucha can be tasted after a few days. Sample it with a clean straw or spoon. Assuming that it's too sweet, let it age longer. You can shorten the fermentation time in subsequent batches if it is too tart.

9. Store and bottle: It's time to bottle the kombucha once it has the flavor you want. Remove the SCOBY with care and save it for the next batch. You can also use about one cup of kombucha as a starter for your subsequent batch. The remaining kombucha should be poured into airtight glass jars or bottles. If you'd like, you can also add fruit juice, herbs, or flavors at this point.

10. Optional second fermentation: A second fermentation is an option if you want kombucha with a fizzy taste. Seal the containers firmly and pass on them at room temperature for 1 to 3 days. This permits normal carbonation to develop. Be careful to avoid bottle explosions because the fermentation will produce more carbonation the longer it is left to ferment.

11. Enjoy after storing: If you do not perform the second fermentation, place the bottles in the refrigerator. This aids in flavor preservation and slows down the fermentation process. Before serving, allow the kombucha to chill for a few hours. Be careful when opening the bottles because they might be fizzy.

That is all there is to it! You presently have natively constructed fermented tea fit to be appreciated. Keep the SCOBY and some starter tea aside for your