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Hi, I'm Katherine Brunner, a nutritionist, and today I'm going to show you how to make
your own Kombucha. It's a fermented tea beverage so we'll begin by brewing tea. It can be any
tea from the tea plant so black, white or green is okay. And we'll use one cup of sugar
for four litres of tea. This tea is already brewed and it's been cooled
to room temperature. So we'll take this tea add it to our brewing vessel and in a brewing
vessel you're looking for glass preferably, you can also use glazed ceramic just make
sure it's a non-lead glaze. And then is an aerobic fermentation so it does need air to
breathe. So you want to choose a vessel that has a wider top, and you want to allow some
space for the top for air circulation to get in.
And then we're going to add our starter or SCOBY, which is the Symbiotic Colony Bacteria
and Yeast, it sometimes also called a mushroom or a mother. We'll want our SCOBY and enough
starter liquid for our first batch. If you are ordering a SCOBY from the internet and
it comes dehydrated just make sure you rehydrate it. If you can't get starter liquid you can use
a bottle of organic, raw unflavoured Kombucha. So we'll pour in our starter liquid and then
we'll place our SCOBY inside. So, if the SCOBY has a smoother top, a smoother side, you'll
place that on the top. So we just set that inside and then we'll cover it up with a napkin,
so a breathable material, and we'll secure it with a rubber band that will keep dust
off of it as well as mold spores or fruit flies from getting in. And then we wait for
it to ferment, so depending on the temperature of your house it can take anywhere between
seven and twenty-one days. So, after the seven days just start tasting it and it'll go from
sweet to sour to vinegar so stop it whenever you like that taste.
And then, when it's finish, so this is an already brewed set, we're going to do that
in reverse. So the first thing we'll do is we'll take out our SCOBY and we'll set it
aside on a glass bowl and then we'll pour in some of our starter liquid. So, if you're
going to be brewing a batch again right away you can repeat the process that we've done
starting with your cooled sweetened tea or you can store it so you would put it on a
glass jar with enough liquid to cover and again a breathable covering on the top and
you can leave it in the fridge for several months this way until you're ready to brew
again. Now, with our finished drink we're going to
go to bottling. I like using Mason jars. And then we're ready to cap that. We put a lid
on it. The carbon dioxide will now be trapped inside to make a nice fizzy drink. You can
store these in the fridge taking it out when you're ready to enjoy. It's a wonderful drink
to include in your diet a few times a week, rich in probiotic, digestive acids and vitamins
to balance your gut, to increase your energy and improve your immune system. So here's
to a happy and healthy gut.