Kombucha is a fermented, lightly effervescent health drink. It is made using a SCOBY (Symbiotic Culture of Bacteria and Yeasts) to ferment sugared tea. Fruit and spices can be added to the kombucha to flavour it
Kombucha, or Kombucha tea, is rich in probiotics and antioxidants.
It’s not too everyones taste however, with practice, you can develop a tea that is just the right sweetness or acidity and flavour. I like to flavour my kombucha with root ginger and orange peel and to serve it with plenty of ice and mint
- 1200ml boiling water
- 4 green tea bags
- 120g – 150g sugar
- Measure 1200ml boiling water into a jug
- Add the tea bags and leave to steep for 5 minutes
- Remove the tea bags and leave the tea to cool to room temperature.
- Pour the tea into a round, glass container
- Slip the SCOBY into the tea – it will raise to sit soon the surface.
- Cover the container with a piece of muslin (the mixture and SCOBY need air)
- Leave at room temperature for 7- 10 days. It is worth tasting the tea after a week and then every day till it is fermented to your taste. The longer you leave it the more fermented and vinegary it becomes.
Once you are satisfied with the kombucha tea:
- Prepare a jug and sieve, lined with kitchen towel or muslin
- Strain the kombucha tea through the sieve. Leave the SCOBY and 150ml of kombucha in the glass container. This 150ml will be the starter for the next batch.
- At this point you can add fruit and spices to the kombucha. I have roughly chopped root ginger and orange peel.
- Add the fruit and spices to a 1.5L bottle and pour in the kombucha.
Leave the bottle in the fridge for a couple of weeks for a second fermentation – it should acquire some fizz!
Serve over ice with mint
It takes a while to find the right level of fermentation – the first few batches I made went down the sink. It’s worth persevering though!
I find that 7 days fermentation is about right for my taste.
You can use black tea for a richer flavour