Seasonal Kombucha Reipe
- 1 litre boiling water
- 80-100 grams sugar
- 4 tea bags
- Scoby (from a friend, or available online)
- Scoby starter liquid
- Fruit for flavouring e.g. raspberries, apples, fresh ginger
Large glass jar (1.5 litres or larger)
Muslin cloth (or other, very clean cloth)
Screw-top or swing-top bottles
- Before you start, wash everything thoroughly in hot, soapy water – we only want the good bacteria!
- Make a big cup of tea in the bowl with the water, tea bags and sugar. Stir and leave to cool
- Remove the tea bags and pour the tea into a large jar
- Add the Scoby and its liquid – it might float, sink, or something in between – it doesn’t matter
- Label the jar with the date and leave for 7-10 days to ferment – it should be slightly fizzy and sour – taste it each day with a clean plastic spoon (not metal) until you like the taste
- You can drink it straight away but it’s better with flavour. In autumn we like to add apple and ginger or autumn raspberries – you will need about 1 tablespoon of fruit per 500ml bottle. Cut fruit into raw chunks, or cook into a puree.
- Sliced fresh ginger also goes nicely with autumnal apple
- Remove the Scoby. You can use it again but remember to reserve a couple of tablespoons of the liquid to act as a new “starter”
- Funnel the liquid into 2 bottles. Add your fruit and seal.
- This ‘second fermentation’ takes 2-4 days depending on the temperature – unscrew the lid every day to stop too much gas building up. It should be nicely fizzy and ready to drink.
- You can keep the kombucha in the fridge for a couple of months – but you will want to drink it before then!