Why should we drink kombucha? How can we make it at home?
Fermented foods and drinks are very good for the gut. Fermented products contain probiotics that are beneficial for the digestive system and immunity. Kombucha is one way to enjoy fermented products.
Kombucha has a refreshing, fizzy sweet taste and can be easily made at home, here is how:
Ingredients for scoby:
- 250 ml water
- 1 teaspoon unflavored black tea or 2 black tea bags
- 2 tablespoons granulated sugar
- 500 ml unflavored kombucha (raw)
Tip: You can buy the scoby online
Ingredients for kombucha:
- 700 ml water
- 2 tablespoons unflavored black tea / 4 black tea bags
- 3 tablespoons granulated sugar
- 100 ml kombucha starter tea
- 1 scoby (0.6 cm thick)
- Fresh fruit, juice, or herbs for flavoring (optional)
How to make scoby:
- Prepare four wide-mouthed glass jars, make sure the jars are clean.
- Brew the tea with hot water in the jars, and let the tea steep for five minutes.
- Remove the tea bags in the jars using a clean spoon, then add the sugar to the jars and stir until the sugar dissolves.
- Let the tea cool to room temperature.
- Pour the kombucha into a tea jar, then cover the jar with a cloth similar to a coffee filter.
- Store the jar at a temperature between 23 and 26 Celsius or room temp, and avoid direct sunlight.
- Let the scoby ferment for two to four weeks until it begins to form and grow.
- When it looks thick, the scoby is ready to be used to make kombucha.
How to make kombucha:
- Prepare four wide-mouthed glass jars, then brew tea and hot water in the jars.
- Let the tea steep for five minutes. Strain or remove the tea bags from the jars, then add sugar to the jars and stir until the sugar dissolves.
- Let the tea come to room temperature. In the first fermentation process, pour the kombucha into the sweet tea mixture in the jars and stir until evenly mixed.
- Add the scoby to the jars, then cover the jars tightly using a cloth similar to a coffee filter.
- Store the jars in a place with an ideal temperature between 23 and 26 Celsius. Avoid exposing the jars to direct sunlight.
- After three to four days, taste the kombucha. If the kombucha has reached the desired acidity level, proceed to the next fermentation stage.
- In the second fermentation process, remove the scoby from the jar using a clean spoon and store the scoby in a clean container.
- Stir the kombucha using a spoon slowly, then set aside about 100 ml of kombucha to be stored as a starter kombucha.
- Pour the remaining kombucha into a clean bottle while straining.
- Add fresh fruit pieces, juice, or desired spices to the kombucha.
- Close the kombucha bottle tightly and store the kombucha for two to three days in the refrigerator.
- When the acidity level of the kombucha is right, the kombucha is ready to be served.
Kombucha is generally safe to consume daily in moderate amounts. Although kombucha is good for you, it’s possible to drink too much. Kombucha should not be consumed by young children, people with weakened immune systems, and pregnant women.
Note:
- Some people may experience negative impacts of drinking too much kombucha due to its high calorie, sugar, and caffeine content. Side effects can include digestive issues, among others.
- Kombucha should not be consumed by young children, people with weakened immune systems, and pregnant women.