Sunday, May 27, 2012

Making Kombucha

1 litre boiling water
2 – 3 tea bags
1/4 - 1/3 cup of sugar
100 ml starter tea (previous brew of kombucha tea)
Piece of Kombucha mushroom from previous brew

1. Boil a litre of water in a stainless steel pot - no aluminum. No Microwaves. You can boil for 10 minutes to remove the chlorine if your filter does not remove chlorine.

2. Add 1/4 - 1/3 cup sugar and mix until dissolved. NO metal utensils. Metal, even rings on hands should NEVER touch the kombucha. We use a wooden spoon.

3.Add 2-3 tea bags and steep and cool to room temp. Remove bags.

4. Place kombucha and 100 ml starter tea (your culture will be floating in the starter tea) in glass jar - plastic may leach into tea so only use glass.

5.Pour tea you made into jar but leave about 1-2 inches room for tea to "breathe" while brewing.

6. Cover with the cotton cloth and secure with rubber band (to keep fruit flies out) & cover with cotton towel to keep light out. Place in pantry or on counter (just not in direct sun) and do not disturb!

7.Optimum temperature 23 to 30 deg. Will start to die over 35 deg.

8. Start tasting after 4-5 days (you can use a straw) and let it brew until your preferred taste. The longer you brew, the more acidic/vinegary it gets. When you see bubbles at the top of the liquid, it should be just right, nice and tart and sparkling. Ours takes about 5-8 days, although it can take up to 10 and even longer in cooler months. For Diabetes brew 14 days. In the warmer months it does not take as long.

9. Remove the mushroom and the baby mushroom (new mushroom) which may have attached itself to the first. Bottle or drink. Start all over again!You can store in fridge to slow further fermentation after the brew is done. Even though the mushrooms are out, it will still continue to ferment slowly and develop dead yeast cell strings.

10. Add your flavourings fruit berries, for Jams, juices, for sweet ice tea drinks. You can also add ginger and spices and make a more savour flavour. Try and few things and see what appeals to you. This stage is called the second ferment, and you can leave it for 6 hours - a few days.

# I do suggest starting slowly with Kombucha consumption, it's a detoxify drink and if you drink to much at once you will have some bathroom issues. Also drink with plenty of water.

## There is a lot information that suggests not drinking while pregnant or breastfeed. I advise that you do your own research, and then make an informed choice. If you do choose to drink while breastfeeding and pregnancy, and you are not a regular drinker before, I would recommend starting with small amounts, even adding water, very slowly increasing over a long period of time, until your body has adjusted. So listen to your body, and follow it's lead.

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