Tags: Gluten free, dairy free, vegan, vegetarian
Kombucha (“kom-booch-ah”) is fermented tea that has been made for centuries due to its potential health benefits. Made using a SCOBY, which stands for Symbiotic Culture of Bacteria and Yeast, the tea transforms into a delightfully fizzy drink during the fermentation process, brimming with nutrients that may help boost digestive health. Compared to soft drinks, kombucha potentially contains healthy enzymes great for gut health, and a LOT less sugar. If you don’t warm to the idea of making your own, check out rok Margaret River’s awesome ‘bubbles with benefits’ kombucha range of classic, berry beats and ginger pop available in stores now. Delicious! Otherwise, give it a go making your own homemade kombucha and enjoy filling your tummy with a nutritious and delicious fizzy tea.
- Obtain a SCOBY from friends / other health enthusiasts. A SCOBY is essential to make kombucha, so forgive it for its odd slippery mushroom appearance!
- Remove all jewellery and wash your hands thoroughly before handling the SCOBY.
- You can use 4 litres of boiling water, rather than 2 litres of boiling and 2 litres of cold water, however it will take longer to cool.
- If you prefer sweeter kombucha, 7 days fermenting is enough. If you prefer a sour taste, leave for a few days longer.
- Although we love healthy sugar alternatives, the SCOBY needs raw sugar to feed on. A longer fermentation process reduces the sugar content so if you’re worried then let the kombucha ferment for the full 10 days.
- Ensure the SCOBY is free of any air contaminants at all times, including incense and air purifiers.
- Like most fermented foods/drinks, kombucha contains a very minor national alcoholic content of typically 1% by volume. Being homemade, this amount can vary.
- Must be refrigerated once the fermentation process has been completed.
2 tbsp organic black or green tea leaves or 8 organic tea bags (NOT herbal tea)
2 litres (8 cups) boiling water and 2 litres (8 cups) cold water
1 cup organic raw sugar
2 cups (500ml) store bought kombucha (we’re loving rok kombucha’s classic flavour)
1 cup chopped fruit
- In a large teapot, add the tea leaves/bags and boiling water and brew for 20 minutes until it’s very strong.
- Pour into a large 5+ litre glass jar. Add the cold water and stir in the raw sugar until dissolved.
- Allow the sweetened tea to cool completely (this step is important).
- Once cool, add the kombucha and gently slip the SCOBY into the tea, along with any of its liquid.
- Cover the jar with a clean tea towel/muslin cloth and secure using a rubber band to keep flies/bugs out.
- Place the kombucha in a place with airflow (i.e. not the pantry), out of direct sunlight and let sit completely still for 7-10 days.
- You should see a new SCOBY form in a cloudy liquid at the surface of the kombucha after a few days, which is a good sign!
- Once you’re happy with the taste of the kombucha between 7 -10 days, remove the SCOBY (remember to remove all jewellery and wash your hands first.)
- Divide the fruit among 4 x 1 litre swing top bottles. Add the kombucha on top, seal the bottles and leave for 2-3 days at room temperature. Important: each day you must open each bottle briefly to release pressure, otherwise the bottles may build up and explode.
- Once fizzy enough to your liking, refrigerate and enjoy!
Adapted from My New Roots.