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Brewing my own kombucha

Brewing my own kombucha

Another happy day. Brewing my own kombucha. I like to try all kinds of health food and healthy drinks. I tried kombucha a few times. Didn’t think a lot off it. Up until I had some kombucha at PURE yoga, health, adventure in Granada/Nicaragua. I simple loved it. They had their own recipe. The big difference with the stuff I had been drinking: they used black tea and a lot of ginger.

The kombuchas I had so far were all made out of green tea. There wasn’t a lot of taste to it. At PURE there was. A bit sour, but I like sour and a bit strong, but I like strong. I did some research on the web and found out kombucha is pretty easy to make. It’s ‘just’ fermented tea. I am a big tea lover and I love creating and being creative with food and drinks. As soon as I was home I got the few items I needed to make kombucha: pots, funnel and a thermometer. That’s it. Easy does it. I like easy.

The only other thing I needed was a Scoby (Symbiotic Colony of Bacteria and Yeast). As I told you before, I love Holland, simply because you can get everything you want in this country. I ordered my Scoby online at Kefirwinkeltje and as soon as it got in, I started brewing; using the recipe of Kefirwinkeltje. I like to get the recipe of PURE as well, but the owners, Warren and April, are getting married these days. They don’t have one, they have five ceremonies, so they are quit busy.

It gives me the time to experiment with my own kombucha. I like the first brew I made. It’s a bit sour. It has to stand between ten and fourteen days at a room temperature between 25 and 29 degrees Celsius. I went for fourteen days, but I’m not sure if the room temperature was a minimum of 25 degrees. This still is the Netherlands. It ain’t that warm. Today I made batch number two. This one will stand in the attic. Maybe it makes a difference. It doesn’t have to be perfect in one go. Playing with it is part of the fun.

For one liter of kombucha you want:

  • pan with water or electric water boiler
  • glass jaw (I use 2 liter jaws)
  • 1 liter mineral water (in the Netherlands I use tap water)
  • wooden spoon
  • strainer
  • thermometer
  • black, green or white tea (I am experimenting with herbs)
  • 100 grams cane sucker (don’t use honey)
  • 1 deciliter kombucha or 1 deciliter apple vinegar
  • 1 scoby

Boil the water, add tea and let it stand for at least 15 minutes. When the tea is cooled of to maximum 45 degrees Celsius (C) add the cane sucker and stir. Let the mixture cool down to less than 30 degrees. Add the kombucha/apple vinegar and the scoby. (Work as clean as possible.)

Close the jar with a cloth that let’s air pass through or a piece of kitchen paper. Close it of with a rubber band. Put the jar away in the dark, dry place (no smoking, no moisture). The temperature in the jar should be between 25 and 29 degrees C. Let the jar stand for ten to fourteen days. 

After 10 to 14 days you can strain your kombucha and put it in the fridge. I like to drink it cool. If it’s to sour you can always add some water or fruit juice. If correct another scoby is in your jar. You should have two now, so you can make even more kombucha. 

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