Prepare recipe kombucha at home is a fun project that produces a sparkling tea drink and can be used to refresh your afternoons and benefit your health.
It's a simple process and can save fans a lot of money. kombucha. From the type of tea up to the amount of charring, and add a variety of flavors.
Kombucha manufacturing process:
O kombucha relies on fermentation, using strong, sweet tea and a strange (although quite pure) organism called a scoby. Scoby (a “symbiotic of bacteria and yeast”) is essential for brewing beer.
It is a light brown, opaque, disc-like organism that is thick and elastic. During fermentation, it transforms the sugar from tea in alcohol. At the same time, baby scobys grow from their “mother” and can be used for making.
A scoby can be used for a long time and you will want to discard older layers after a few batches. Plus, to keep it healthy, all you really need to do is continue to prepare the kombucha.
Ways to get kombucha:
You can get a scoby in several ways. It is available online and in some health food stores, tea and breweries have it too. If you know someone who makes kombucha, that person may have a prize to offer.
A scoby is kept alive and transported in a kombucha previously prepared, called mother's tea. Also, be sure to bring a sanitized bottle if you are going to catch a scoby locally.
This is not a quick process, but most of the time it doesn't require anything from you; just let him sit and do his thing. You need to have some supplies, maintain a clean work environment, and monitor your progress, although this is relatively easy.
Gather supplies:
To make it, you will need some supplies. Kombucha Beer starter kits are available, although not necessary.
- Apple vinegar;
- Large plate;
- Large pan;
- Measuring cup;
- Filter (unless using prepared tea bags);
- 1-gallon glass pitcher (a second pitcher is useful, although a smaller one will suffice);
- Also, wooden or plastic spoon with a long handle;
- Fine weave cloth or paper towels;
- Large elastic band or rope;
- Gauze;
- Additionally, bottles with plastic or cork (glass or plastic) lids;
- Optional: electric heating mat and glass thermometer strip (like used in aquariums)
Clean the ingredients before using:
One of the secrets to preparing it is to maintain cleanliness to avoid introducing harmful bacteria. Every piece of equipment, including jars, bottles, pots and spoons, that comes into contact with the scoby and the kombucha needs to be sanitized before each use.
While you can use commercial disinfectants or a mild bleach solution, the best option is apple cider vinegar (ACV for short). It's natural, cheap and you don't have to worry about rinsing it off.
To sanitize the equipment, clean it well with washing powder and hot water. Also, working over the sink, pour a small amount of apple cider vinegar into the container or onto utensils and swirl to cover the entire surface.
Discard the excess (or use it on the next item) and let the equipment dry completely. Additionally, make sure your workstation is clean as well.
Additionally, wash your hands thoroughly with soap and water before working with sanitized equipment and especially before handling the scoby. If your skin tolerates it, wash your hands with apple cider vinegar as an extra precaution.
kombucha recipe
Ingredients:
– 3 quarts of filtered or distilled water
– 2 tablespoons of loose leaf tea (or 8 tea bags)
– 1 cup white granulated sugar
Method of preparation:
Sweet tea
1. In a large pan, bring the water to a boil and add the tea steep, then add remaining cold water to pitcher
2. Add the tea and let it steep until the water cools completely
3. Also, remove the tea after 20 minutes if you prefer a milder flavor
Ferment the kombucha
1. Add the cooled sweet tea and the scoby;
2. Gently slide the kombucha to the flask;
3. Cover the jar with a cloth with an elastic band or string;
4. Place the tea to ferment in a warm, away place for 7 to 14 days or up to 1 month;
5. After 7 days, start checking the taste of the kombucha to see how you are progressing;
6. When the kombucha If you like it, wash your hands and remove it carefully;
7. Use a funnel to pour the filtered tea into bottles;
8. Reserve about 2 cups of kombucha, placing it back into the large infusion jug;
9. Start a new batch immediately by adding fresh sweet tea;
10. Store bottled tea at room temperature, away from direct sun, for one to 10 days.
Tips:
O black tea is the best option for kombucha tastier and is a good option for beginners because it is easy to ferment.
Green, white and oolong teas are also good options, especially once you get used to the brewing process.
- Avoid tea blends such as Earl Gray as they include oils that inhibit fermentation;
- You can prepare kombucha in two 1 liter jars, but you will need two scobys;
- Also, to reduce the chance of fruit flies.
And other small insects invade your kombucha, use a tightly woven cloth or a few layers of paper towel.
Coffee filters, a clean bandana, or lint-free kitchen paper also work. Gauze is not ideal because insects can get through.
