How to make your own Kombucha if you don't have a SCOBY to start with!
Keen to give brewing your own kombucha a go? Or simply wondering how it’s done?
Here’s a simple guide on how to make kombucha using Remedy Kombucha as a starter to grow your own SCOBY (Symbiotic Community of Bacteria and Yeast) aka the mother culture.
INGREDIENTS
- 3.5 litres filtered water
- 1 cup organic raw sugar
- 12g organic black tea (6 teabags)
- 12g organic green tea (6 teabags)
- 2 x small bottles Remedy Kombucha Original
METHOD
- Bring 3.5 litres filtered water to the boil. Add black tea and steep for 3 minutes. Add green tea and steep for a further 3 minutes.
- Strain tea into a 4 litre jar and add sugar. Stir to dissolve.
- Allow tea to cool to 30 degrees.
- Add two bottles of Remedy Kombucha to tea brew.
- Cover with muslin cloth and secure with elastic band.
- Leave in a warm room away from food contaminants and direct sunlight.
- In about seven to 10 days, your kombucha will be ready, depending on the temperature of where you live. Your brew will have formed a mother culture along the surface of the jar. By day seven the kombucha should taste
slightly sour with no tea flavour remaining. If you prefer a more sour taste, leave to ferment for a few more days.
- Remove mother culture (this can be used to make your next brew) and transfer your finished kombucha into sealed bottles to keep in the fridge. Enjoy!
