How To Make Kombucha Tea STEP by STEP Guide I Probiotics Kitchen

HOW TO MAKE KOMBUCHA TEA

WHAT YOU'LL NEED TO MAKE KOMBUCHA TEA

SUPPLIES

a large glass container (4L minimum)
a spoon
a cover for the jar such as towel, cotton cloth
a rubber band
a bowl

INGREDIENTS (To make 3.5L Kombucha Tea)

1 kombucha scoby
300ml starter liquid
8 tea bags / 15grams loose tea leaves
3200ml water
one cup / 200g cane sugar

INSTRUCTIONS FOR MAKING KOMBUCHA TEA

Prepare sweet tea, steep tea in hot water for 5 minutes. Remove tea bags. Dissolve sugar in hot tea.
Pour hot sweet tea into the glass container and fill with cold/room temperature water to 3200ml total.
(too hot temperature will kill all the good stuff in the scoby, the cold/room temperature water will bring sweet tea temperature down.)
Transfer kombucha scoby and starter liquid into the container.
Cover container with your choice cloth, secure with a rubber band.
Brew, place the container in a quiet place for 7 - 14 days to culture.
(The longer the fermenting time, the less sweet it will taste.)
Taste, when it is pleasant to you, your kombucha tea is ready.
Separate kombucha scoby from finished kombucha tea and retain 250ml to 500ml of finished kombucha tea.
Repeat, prepare sweet tea, transfer kombucha scoby, and 250ml to 500ml of finished kombucha tea from the previous batch to start brewing a second batch of kombucha tea.
Drink, or store finished kombucha tea in the fridge.

STEP 1:

Prepare sweet tea. Steep 8 tea bags / 15g loose tea in hot water for 5 mins. Remove tea bags/strain loose tea from the liquid. Dissolve one cup / 200g of sugar in the hot tea.

STEP 2:

Transfer sweet tea to the brewing vessel and top up cold or room temperature water to a total of 3200ml, to cool the tea down.

(too hot temperature will kill all the good stuff in the kombucha culture.)

STEP 3:

Transfer scoby and 300ml of starter liquid into the glass container.

probiotics kitchen kombucha starter culture

STEP 4:

Cover and allow to brew for 7 - 14 days in room temperature, away from sunlight.

STEP 5:

After 7 days, or when you feel ready, do a taste test. If it's too sweet for you, allow to ferment for a few more days. Taste again, until pleasant to you.

Baby Scoby

STEP 6:

When culturing is complete, retain kombucha scoby + 1 to 2 cups / 250ml to 500ml of finished kombucha tea as starter liquid for the next batch. Repeat: Step 1 to 5.

STEP 7:

Drink, store finished kombucha tea in the fridge, or do a second fermentation.

Guide to kombucha second ferment