We’ve found out exactly how to make kombucha, but firstly, what is kombucha and why is it good for you?
What is kombucha?
According to Faithful to Nature, kombucha is a refreshing fermented drink made with tea, cane juice and nourishing probiotics.
The fermentation fad is set to be big in 2018. However, it’s by no means a new idea. Kombucha can be traced back 2 000 years, when it was known as the “immortal health elixir” in China.
Fermented foods are great for pumping up energy levels, enhancing weight loss and even calming food allergy flare-ups.
Already partially broken down due to the fermenting process, these foods are easily digested, which prevents bloating and helps the fight to a flatter tummy.
In addition to this, kombucha promotes the production of hyaluronic acid, a key anti-ageing ingredient. It’s also loaded with detoxifying enzymes.
Sold on drinking kombucha but not sure where to start? Here’s how you can brew your own kombucha, courtesy of fermentation guru Meghan Werner from Theonista.
You will need:
- A SCOBY – Either store bought or from a brewer. SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. This is what “digests” the sugar in your kombucha and causes the production of different acids.
- 15-20g of tea
- 150-200g of sugar
- A 1-litre size jar, with a lid (or a cloth covering)
- Unflavoured/potent kombucha such as Theonista’s Simply Green
- Flavours as desired
How to make kombucha:
- Add tea and sugar to your brewing vessel.
- We recommend about 15-20g tea and 150-200g sugar to start. The Theonista brew kit comes with organic tea & raw sugar for your first 2 x 3L brews)
- Cover with boiling water and stir to dissolve sugar.
- Wait about 15-20 minutes then remove tea bag. Then, add cool, filtered water until jar is 2/3 full
- Make sure liquid is room temperature or cooler, then add your SCOBY and starter liquid i.e. Theonista’s Simply Green
- Tip: A good rule of thumb is 10-15% starter liquid, per batch.
- Cover your jar with a breathable cloth and place it in a warm dark place, out of direct sunlight and away from strong odors.
- Around day 5 or 6, start tasting daily. Try not to disturb the jar more than necessary each time. It may take you two weeks or longer to reach the desired flavor.
- Once your kombucha is ready, strain the liquid and flavor if desired. Then, bottle your brew!
- Remember to reserve some liquid for your next batch.
- If you’re looking to add a bit of fizz to your kombucha, leave it at room temperature a few days.
- Pop it in the fridge and serve cold!