Make kombucha yourself – you need that
Our quantities are one liter of Kombucha.
- For one liter of Kombucha, you need about 8 grams of green or black tea.
- You will also need a liter of filtered water and a pot to boil tea.
- 70 to 80 grams of cane sugar provide the sweetness.
- You also need a 100 ml Kombucha drink as a starter liquid and a SCOBY. Incorrectly, the term “kombucha mushroom” is often used. Rather, it is a combination of bacteria and yeast: “Symbiotic Culture Of Bacteria and Yeast” – SCOBY for short.
- A fermentation vessel made of glass or ceramics and an air-permeable but tightly woven cotton cloth for covering are a must. A clean tea towel serves this purpose.
- For the filling, you need bottles with caps and a funnel.
Make kombucha yourself – that’s how it works
- First, you brew the tea. That shouldn’t be too much of a challenge: Boil the water and pour in the tea. It is best to use a tea strainer if you do not use tea bags.
- After a brewing time of 5-10 minutes, take the tea filter and dissolve the sugar in the hot tea. After that, let the sugar-tea mixture cool down to 30 degrees.
- When the tea has cooled, add the starter liquid. This “starter kombucha” lowers the pH. In addition, the bacteria and yeasts contained in it help the SCOBY later as a jump-start.
- Now put this mixture into the fermentation vessel. Now the SCOBY is also used: Put it into the mixture with clean hands. Cover the fermentation vessel with the cloth. A simple household rubber band is suitable for fixing.
- Now patience is required: At room temperature, the Kambucha should mature for about 7 to 10 days. From the fifth day, you can try. The longer the Kambucha matures, the more acidic it becomes. By the way, it is normal for a new SCOBY to form on the surface. If brownish strands of yeast hang down from there, this is a sign that the fermentation is going well.
- After the maturing period, remove the SCOBY from the Kambucha with clean hands. You can put it on a plate for a short time. However, it should promptly move into a new container with sufficient kombucha liquid, but you must seal it. There it can rest until you prepare new Kambucha.
- Once you have removed some starter liquid, you can fill the Kambucha into clean bottles. If desired, you can enrich the taste with fruit juices, fruits, or spices.
- If you let the filled Kambucha stand at room temperature for another 1 to 3 days, sparkling carbonic acid will develop. Therefore, plastic bottles are better because they can expand. Glass bottles run the risk of bursting.