Sharon’s Kombucha Recipe

Kombucha fits in well with our simple healthy living and my desire to make our own food/drink, particularly if it's good for us.

Kombucha is a fermented tea, known for its potential health benefits as a probiotic and antioxidant. There are apparently many variations to making kombucha. This is how I've made it thus far.

Kombucha Recipe

I'm definitely not going to pretend to be a pro at making Kombucha. I followed the recipe at Live, Eat, Learn: The Simple Guide to Kickass Kombucha. 

Fortunately I was able to skip the scoby making part as I had a friend that was able to give me a scoby (as they keep growing and getting a part off a mature scoby speeds the process up greatly).

• I make up about a litre of sugary black tea and put in a 4L glass jug I then put another couple of litres of cold water then add a couple of cups of the original Kombucha and the scoby. Leeave it at room temperature out of direct sunlight for about 12 days.

• Then I take the scoby and 2 cups of Kombucha out for the next batch, with the remainder I run through muslin cloth and bottle with 80ml of Elderflower Cordial in sterilised bottles. It's actually very simple, I sterilise the bottles with boiling water. Put in the pantry for a couple of weeks and refrigerate before drinking. Be aware you need to use screw top bottles and not have them in a too hot spot as they continue to ferment and can explode if they become too pressurised, I haven't had this happen but I store them in a cool place.

The recipe is more detailed, but I wanted to outline that it is quite simple once you have the appropriate glass jar and scoby.

Note: I keep a main piece of scoby in a jar of sweet tea in the coldest place in our house, just in case I contaminate the scoby I'm using actively.