[dropcap]Oh[/dropcap] dear – the time has finally come, and I do humbly apologise for the delay in publishing this post, because as you may know, it has been some time now since the idea of making kombucha first appeared on Padaek.
But you know how it is – a new day passes by so easily and quickly, and before we know it, Christmas decorations are already up and a new silver/white hair appears in the strangest of places (FYI – in one of my nostrils) – I know this because they’re very easy for me to find because I normally have black (nostril) hair – and a man’s got to groom himself gawdammit!!
Anyhow – we’re not here to dwell on/talk about that – we are here to finally make our very own home-brewed kombucha. And as you’ll soon see in the pic of XING below, she is so fat and full now (and quite possibly ready to self explode/combust) that I’m sure she’s looking forward to this day as well – to be transferred into a new/larger jar of freshly brewed sweetened green tea (her favourite) for her to swim in – so let’s not waste another minute and get straight into it, shall we. This post is for you, my dear XING!
Note: I am new to making home-made kombucha, in fact this is my very first time. My process/steps below are based on the instructions/info provided by Emma Christensen at The Kitchn and Katie at Wellness Mama. There are other sites/links out there that provide similar instructions, but these two sources appeared on the first page on Google – hence – tra-da! Thank you both for the instructions/directions. I wouldn’t know what to do without your guidance.
Note Note: This post is a post/work in progress. The kombucha tea takes about 7-10 days to ferment, after which it will be transferred into resealable glass bottles (and then left to carbonate at room temp.) before being refrigerated, ready for icy cold blissful consumption. I will continue to update this post and add these extra steps later when they’ve been done. I’ll keep you informed of the updates on Facebook. Thank you for your patience and understanding.
- 1 SCOBY
- 2 cups of starter kombucha tea (from last batch of kombucha or store-bough raw/unpasteurised kombucha)
- 4 litres of spring water
- 10 green tea bags (organic)
- 1 cup of raw sugar
- First, make/brew your tea. In a tea pot, place the 12 bags of green tea. Pour in the boiled spring water and let the tea brew/steep. Gently stir and press the tea bags with a clean wooden spoon to extract as much tea as possible.
- Pour the brewed/steeped tea into a clean/sterilised 4 litre glass jar. Refill the tea pot with more boiled spring water, and again, pour the tea into the glass jar. Repeat for the remaining spring water.
- Add the raw sugar.
- Stir the tea and sugar mixture with a clean wooden spoon to fully dissolve the sugar and mix the ingredients together.
- Cover the mouth of the jar with a clean saucer and let the sweetened tea cool down completely.
- Carefully and gently, with your super clean (metal ringless) hands, pick up and place your SCOBY into the glass jar.
- Cover the mouth of the jar with a clean cotton (breathable) cloth and secure tightly with a rubber band. That’s practically it! Simple, right?!
- Let the kombucha ferment for 7-10 days. Keep the jar in a safe place at room temperature, away from direct sunlight.