Kombucha SCOBY Fermenting Guide

Kombucha is a type of fermented tea that has gained popularity in recent years for its potential health benefits. It is made using a SCOBY (symbiotic culture of bacteria and yeast), which is a rubbery disc that contains a variety of beneficial bacteria and yeast strains. If you’re interested in making your own kombucha at home, here’s a guide on how to ferment with a kombucha SCOBY.

Step 1: Gather your supplies To make kombucha, you’ll need a few basic supplies:

• A SCOBY

• Starter Tea

• Tea: Use black or green tea, loose-leaf or tea bags.

• Sugar: White granulated sugar is best.

• Water: Use filtered or boiled water to remove any chlorine or other contaminants.

• A large glass jar: This will be your fermentation vessel.

• A breathable cover: Use a cloth or coffee filter secured with a rubber band.

• Optional: Flavourings such as fruit or herbs.

2. Boil 3 litres of water, remove from heat and add 8 tea bags or 3 tablespoons of loose-leaf tea. Let steep for 10 minutes and then remove the tea bags or strain out the tea leaves. Add 3/4 cup of sugar to the hot tea and stir until it dissolves. Let the tea cool to room temperature.

3. Add the SCOBY and once the tea is cooled, pour it into the glass jar and add the SCOBY and kombucha from previous batch. It may float or sink, which is okay. Cover the jar with a breathable cover and secure it with a rubber band. Place the jar in a warm, dark place with good air circulation. A temperature of 23-29°c is ideal.

4. Ferment the tea Let the tea ferment for 7-14 days, depending on the desired taste. The longer you ferment, the less sweet and more tart the kombucha will be. You can taste the kombucha every few days until it reaches the desired level of tartness. Remember to always use clean utensils when tasting or handling the SCOBY.

5. Bottle and flavor the kombucha Once the kombucha has fermented to your liking, remove the SCOBY and set it aside in a small amount of the finished kombucha. This will be your starter for your next batch. Pour the remaining kombucha into glass bottles, leaving about an inch of headspace at the top. You can add flavorings at this point, such as sliced fruit, herbs, or spices. Cover the bottles with a tight-fitting lid and let them sit at room temperature for 1-3 days to carbonate. Once the kombucha has carbonated, move the bottles to the fridge to slow down the fermentation process.

That’s it! With a little patience and care, you can make your own delicious and healthy kombucha at home. Remember to always use clean utensils and equipment, and to follow proper food safety guidelines. Happy fermenting!