Kombucha has ancient origins in China as a longevity drink fermented with tea and sugar. The SCOBY, a symbiotic colony of bacteria and yeast, transforms sugar into beneficial organic acids. Today it is a home and commercial wellness phenomenon throughout the world.
Asian
Basic homemade kombucha
Basic homemade kombucha with SCOBY, black tea and fermentation for 7-10 days.
- China
- Starter
- Vegan
- Light
- Low fat
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 30 kcal
- Protein 0 g
- Fiber 0 g
- Carbohydrates 7 g
- Fat 0 g
- Sodium 10 mg
Story behind the dish
Preparation
Basic homemade kombucha is a Chinese preparation with medium difficulty. Reserve about 30 minutes in total (30 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 liter of filtered water.
- Have ready: 4 bags of black or green tea.
- Have ready: 80 g of white sugar.
- Have ready: 200 ml of mother kombucha or cider vinegar.
- Have ready: 1 active SCOBY.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
boil water
Boil water, infuse tea for 10 minutes, remove bags and dissolve sugar completely.
-
Cool liquid to room temperature; add mother kombucha and salt
Cool liquid to room temperature; add mother kombucha and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Pour into a large glass jar and place the SCOBY with culture liquid.
Pour into a large glass jar and place SCOBY with culture liquid.
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Cover with fabric and elastic band; ferment 7-10 days at 22-26 C without…
Cover with fabric and elastic band; Ferment 7-10 days at 22-26 C without direct light.
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Taste: it should be acidified balanced between sweetness and mild vinegar
Taste: It should be acidified balanced between sweetness and mild vinegar.
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Remove SCOBY
Remove SCOBY, reserve liquid for new batch and bottle.
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Optional second fermentation 2-3 days with fruit or ginger before…
Optional second fermentation 2-3 days with fruit or ginger before refrigerating.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with ginger and lemon in second fermentation.
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