I have been drinking Kombucha in festivals and from health food stores over the years and always thought making it took being a domestic goddess or a mystical genius. The culture sounded foreign, the brewing sounded like it needed watching closely and the amount produced seemed like little payoff for the work involved. I was delighted when my little sister arrived in Cyprus with her scoby. Carried in a zip lock to Cyprus. Under her watchful eye I started my fermentation process. I have to say I am still blown away by how easy this is to make. In fact sharing its simplicity means I am going to lose some credibility in the kitchen.
Kombucha is a fermented beverage that’s used as a functional, probiotic food. It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. After fermentation, kombucha becomes carbonated and contains vinegar, B vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic). These bacteria are known as “cellulose-producing bacteria,” meaning they produce cellulose, which acts as a shield to cells.
How to make it in 6 easy steps
To begin you need a scoby pronounced sco be (not scuubi). Get one of these from a friend who has Kombucha happening already. “SCOBY” (symbiotic colony of bacteria and yeast)
1) dissolve 160 g of cheap sugar in 2 litres of boiling water
2) add 3 green tea bags and 3 black tea bags
3) turn off the heat and let them sit for 15-20 minutes
4) Remove tea bags and allow to cool naturally.
5) Pour into your awesome jar, cover with a tea towel held in place with an elastic band and leave for between 7-21 days in a dark place. Time will depend on the climate. In Cyprus it is currently fermenting in 7 days. In a cooler climate it will take longer. Taste test regularly to see if its ready. You want it to be sharp rather then sweet.
6) I then separate mine into smaller jars and add cherries to one, cinnamon, apple and tumeric to the next, pomegranate seeds to the next....using whatever I have available in the fridge. Open the lids every few days to burp them! Put them into the fridge when you want the fermentation process to stop.