Kombucha

Ingredients for 2 servings:

• 1 piece(s) Kombucha mushroom
• 2 tsp tea, black tea OR:
• 2 tea bags, black tea
• 150 g sugar
• 2 liters of water

Instructions

Working time approx. 5 minutes; Rest period approx. 12 days; Total time approx. 12 days 5 minutes

Basic recipe

Make a thin black tea from the 1.5-2 liters of water and sugar, using the black tea bags (you can also use 2 tea bags). Now let the whole thing cool down; body temperature is perfectly fine (lukewarm). Now place the kombucha fungus in the sweet black tea brew, smooth side up. If you have old kombucha liquid, add it. (This speeds up the ripening process, but is NOT necessary.) The kombucha fungus usually floats to the top and needs space, so the container or jar should not be full to the top. Now cover the jar or container with a clean cloth and secure it securely (a rubber band or regular string/thread works well for this). The kombucha fungus needs to be able to breathe, so please never seal it airtight. Now place the whole thing in a dark but warm place, and if possible, in a quiet spot. 25°C is best, but the kombucha mushroom can easily handle fluctuations of around 5%. The whole thing now needs to ripen for at least 8-12 days. If it’s colder than the kombucha mushroom needs, ripening will take a little longer. If it’s very warm, however, the drink will be ready more quickly, BUT it can often turn sour, especially in midsummer, and then taste strange and slimy. The kombucha should therefore be stored in a cool place in midsummer and left to ripen in peace. The kombucha drink is ripe when no more bubbles rise when the glass is moved. The taste is then balanced enough, slightly sweet and sour, and naturally refreshing. If consumed too early, kombucha can still contain residual alcohol, which some people particularly appreciate. You can also taste the kombucha occasionally with a clean tablespoon to check whether it’s ripe. Now that it’s fully ripe, filter the drink through a large sieve or clean linen cloth and store it in a tightly sealed container in the refrigerator. If it’s not chilled sufficiently, streaks will quickly form, which will somewhat diminish the enjoyment. These can be removed by filtering again. Wash the kombucha fungus thoroughly and remove any brown streaks. It’s best to store the kombucha fungus in a jam jar with the drink if you’re not using it immediately for a new batch.