Kombucha Printable Recipe

Kombucha

Kombucha (pronounced ‘kom-boo-sha’) is a fermented tea. As a fermented food, it is alive with enzymes and probiotics.

The added bonus comes from the breakdown of the tea tannins into glucuronides. Glucuronides are molecules used by the liver for Phase 2 Detoxification.

The live component is the ‘SCOBY’ (symbiotic culture of bacteria and yeast). This is also known as the mushroom. This living colony ferments the sugar, produces enzymes, and creates glucuronides.

This tea may be part of your daily health routine.

IMG_1884 croppedIngredients:

3 tea bags – Organic black tea

½ cup Organic Cane Sugar

4 cups High Quality Pure Water

Scoby

 

Needed:

1 gallon glass container

7 – 8 Kombucha bottles (pressure resistant glass bottles with heavy duty lids)

Funnel

Visit our Kombucha Resource Page to get all your Kombucha making supplies.

 

Directions:

Boil 4 cups water with ½ cup sugar and 3 tea bags. Dilute with cool water to fill 1 gallon jar. When temperature of water is cool to between 72° – 85°F place your scoby in the tea. Cover the jar with a cloth or paper towel held on with a rubber band around the rim of the jar. Place the mixture in a warm, dark place (72° – 85°F). Allow 7 – 14 days to ferment. A warmer location results in quicker fermentation of your brew.

Taste Kombucha to determine fermentation timing. It should be slightly tart but still with some sweetness.

Bottle Kombucha is sterilized Kombucha bottles. Approximately 2 cups tea per bottle. Do not overfill as bottles can explode during fermentation if overfilled.  Place in warm, dark place for further fermentation and carbonation.

Allow 3 – 4 days for unflavored Kombucha to carbonate.

Flavored Kombucha:

Add just 14 ounces of Kombucha to each bottle and add 2 ounces fresh juice to each bottle.

Allow 7 – 10 days for carbonation process of Kombucha with juice added.

Refrigerate bottled Kombucha and enjoy!

 

Flavored Kombucha – To 2 cups Kombucha add the following:

  1. Lemon– 1 Tablespoon fresh lemon juice

Bottle and allow to further ferment/carbonate 1-2 days

  1. Ginger – 2 teaspoons fresh ginger root, peeled and diced.

Bottle and allow to further ferment/carbonate 3-4 days

  1. Ginger & Lemon – ½ teaspoon freshly diced ginger root and 2 teaspoons fresh lemon juice

Bottle and allow to further ferment/carbonate 1-2 days

  1. Lemon & Ginger – ¼ teaspoon freshly diced ginger root and 2 teaspoons fresh lemon juice

Bottle and allow to further ferment/carbonate 1-2 days

  1. Raspberry – 6 – 7 raspberries

Bottle and allow to further ferment/carbonate 3-4 days

 

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