Hello, I’m Elise. Today, I will show you a way to make kombucha recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kombucha Recipe
Kombucha is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Kombucha is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook kombucha using 4 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Kombucha:
- Take 12 cup filtered water (must be warm enough to dissolve sugar)
- Make ready 6 each black tea bags
- Take 1 1/2 cup organic evaporated cane sugar (can lessen to one cup)
- Make ready 1 each scoby in liquid
Steps to make Kombucha:
- Steep in water for about 20 minutes then remove tea.
- Add sugar and dissolve in tea.
- Allow the tea to cool to room temp and then pour into container you will store the kombucha.
- Add the scoby and all liquid.
- Cover with a kitchen towel or paper towel and seal with rubber band.
- Keep in a cool dark place for 10 to 14 days.
- Taste the kombucha to ferment to desired flavor. The liquid will lessen in sweetness and have a more (tangy)vinegar taste as it ferments. Use a straw to test to avoid introducing bacteria.
- The scoby should have brown strains. This means its healthy and should grow in size.
- The scoby will produce a baby. You can easily separate from the mother by hand, wash and rinse hands with vinegar before handling.
- Remove the scoby and the baby/ new culture formed during the fermentation process. Reserve liquid for the cultures to be stored in airtight container until next batch.
- Your kombucha is ready to be consumed! Drink the kombucha plain, or add flavors with juice, fresh or dried fruit, ginger, chia seeds or herbs (1/2 tsp or more to taste 12oz to 16oz bottles).
- Second ferment for carbonation: Pour kombucha into glass container, add flavorings and seal with lid. Allow 2 to 4 days to carbonate at room temp, be sure to burp(open the lid to release pressure)and then store in the refrigerator.
- You can also start the next batch immediately rather than storing the scoby.
- Notes: Can use molasses instead of cane sugar, but takes longer to ferment. White tea works as well instead of black tea.
- Great resource for more kombucha adventures: http://www.kombuchakamp.com/
So that’s going to wrap this up with this distinctive dish kombucha recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
