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Cooking
Wholesome Homemade Drink: Kombucha
· 10 servings
Brew the tea
Heat the water to 70–80°C (for green tea), dissolve the sugar in it, then add the green tea leaves.
Let it steep
Let it steep for 15 minutes, then strain. Allow it to cool down to 30–35°C.
Add the kombucha culture
Pour the tea into your prepared glass jar and add the kombucha starter culture along with some starter liquid. Cover with a piece of cloth and secure it around the neck of the jar with a rubber band.
Wait patiently
Leave to ferment at room temperature — ideally 20–25°C — for about 10 days. During fermentation, a new culture will form on the surface of the liquid: another round, jelly-like SCOBY. You can give this away or use it to start a new batch of kombucha.
Taste it
I'd recommend starting to taste the drink from day 10 onward, so you can find “your day” — the point when it tastes best to you. Personally, I love it around day 13 to 14, once fermentation has given it a gentle fizz and it tastes absolutely great. It really depends on factors like the type of tea, temperature, and humidity.
Storage
Remove both cultures and place the drink in the fridge — this stops the fermentation. Keep the cultures in small containers, submerged in a little kombucha. Or use them right away to start a new batch.