
Originating in China, during the Qin Dynasty in 220 BCE
Kombucha is an ancient fermented tea beverage consisting of black tea and sugar.
A probiotic food, beneficial for your health containing,
a symbiotic colony of bacteria and yeast = SCOBY (The mushroom that develops on the surface of the brewed tea)
You'll need Tea, Sugar, sterile Jar, and a bottle of good quality store bought Kombucha (preferably plain or you can use ginger flavoured).
Wash your hands very well with hot water.
(don't use antibacterial soap especially if handling A kombucha Scoby, as this can destroy the good bacteria in the culture).
Boil water. Let the tea cool. Once the Kombucha is less than 30 degrees Celsius, add in the entire bottle of store bought Kombucha, including the bits at the bottom!
Add in sugar once the water has stopped boiling, I used raw sugar (1/3 cup).
Add it into the brewed tea
This was the brand I used, it was organic and worked well as an alternative to buying a SCOBY.
It was very fizzy too!
Adding the (scooby) Kombucha in will further cool the tea and sugar brew.
Add the scoby or Kombucha when the tea brew is less than 30 degrees, so you dont kill the bacteria (SCOBY) that you need.
Take your pot over to your sterilized jars, I used an old pickle jar and a store bought one I had spare.
I put about half the mixture in each, hedge my bets...
Put paper towel over the top, NOT a lid as the Kombucha needs to breathe. The elastic band is to stop it coming off.
This protects it from bugs and dust.
Because she has to ferment in a dark cupboard for at least 7 days, where a SCOBY forms on the top.
This was mine after about 9-10 days. The Scoby thickens as it ages.
Thanks for watching!
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