Anyone who knows me would know that I just love love love my Kombucha. If you do not know what Kombucha is already, it is actually fermented tea make with tea, sugar, yeast & bacteria. Not only does it taste so good, it is rich is probiotics which is good for your gut and contains antioxidants that protect your cells against free radicals, which may play a role in heart disease, cancer and other diseases. Kombucha is widely available in grocery stores & cafes, but it can be rather expensive, and sometimes too sweet or too sour for my taste.
Hence, I then decided to brew my very own Kombucha. Before embarking on my new endeavour, I did some research to understand the entire brewing process. To kickstart the process, I needed a symbiotic culture of bacteria and yeast (SCOBY) which I purchased off Shopee. The following is a detailed recipe that I have tried and tested successfully.
– One Scoby & approximately 250ml of starter tea
– 1.5L of Water
– 3 Black Tea Bags (I used English Breakfast BOH Tea)
– 150g of Sugar (I used granulated white sugar)
– Glass Jar
– Paper Towel
– Elastic Band
1. In a large pot, bring water to a boil.
2. Add tea bags & sugar.
3. Stir until sugar is dissolved.
4. Remove the pot from heat and leave it to cool completely.
5. In a large glass jar, combine Scoby , starter tea & cooled tea.
6. Cover the glass jar with a paper towel & secure it with an elastic band.
7. Leave it at a dark and cool place for about 7-10 days for fermentation to occur.
8. Pour out the Kombucha into glass bottles and flavor it accordingly.
I usually like to ferment my tea for about 7 days as I prefer my Kombucha to have a balance of sweet and tangy. If you prefer yours to be on a sour end, you can ferment it between 10 to 14 days. Brewing period can be adjusted depending on your preference.
If you’re feeling experimental, you can also try adding fruits to your bottled Kombucha which I have already tried this with lychee & passion fruit!
Give this recipe a shot and let me know what you think.