appetite magazine
Kombucha
 
 
Author:
Ingredients
Method
  1. Brew a big pan of tea using 2 litres of water, 7 tea bags and 170g sugar.
  2. Allow the tea to sit for 30 mins then remove the tea bags.
  3. Set aside to cool.
  4. Kombucha doesn’t like metal, so in a big glass jar or similar combine the scoby, a cup of kombucha from your last batch and the new tea.
  5. Stir with a plastic spoon.
  6. Leave to sit for anything between 7 and 30 days, keep tasting until the taste of tea has disappeared - this will vary depending on climate, time of year, weather and the size and health of your scoby.
  7. Drain off the kombucha into glass bottles when it is ready, leaving behind the scoby and a cup of the kombucha.
  8. Then the cycle starts again... time to brew some fresh tea.
  9. At this point you can drink your kombucha straight away or you can add fruit, apples, plums, oranges, ginger, herbs etc and let it sit for a week to flavour it, then drain again and use the fruit in salads and puddings. Easy!
Recipe by appetite magazine at https://www.appetitemag.co.uk/fermentation-season/