What is KOMBUCHA a Beginner's Guide to Brewing and Benefits

Hey there, Kombucha family!

Welcome back to another exciting episode. Today, we're diving into the wonderful world of kombucha.

Ever wondered what kombucha is, how to make it, or how to ensure you're brewing safely?

Well, you're in the right place! Let's get started.

Kombucha is a fermented tea that's been around for over 2,000 years. Originating in Northeast China, it was known as the 'Tea of Immortality.'

This fizzy, tangy drink is not only delicious but also packed with probiotics and antioxidants.

What You'll Need to Brew Kombucha

Before we get into the brewing process, let's talk about safety. Fermentation is fun, but it's important to keep everything clean to avoid contamination. First things first, always wash your hands thoroughly before you start. Make sure all your tools and surfaces are sanitized.

You can use hot water and vinegar for this.

Here's what you'll need:

• A large glass jar
• A cloth cover and rubber band
• A wooden or plastic spoon
• A tea kettle
• Measuring cups
• A funnel
• Bottles for storing your kombucha
• A SCOBY (Symbiotic Culture of Bacteria and Yeast)
• Black or green tea
• Sugar
• Starter tea (plain, unflavoured kombucha)

Brewing Kombucha: Step-by-Step

Alright, let's brew! Here's a simple recipe for a standard kombucha:

Brew the Tea: Start by boiling about 4 cups of water. Once it reaches a boil, remove it from heat.

Steep the Tea: Add 4-5 tea bags and let it steep for about 10 minutes.

Sweeten the Tea: Remove the tea bags and stir in 1 cup of sugar until it's completely dissolved. Let this cool to room temperature.

Prepare the Jar: Pour the sweet tea into your large glass jar and add about 8 cups of cold water.

Add the SCOBY: Carefully add your SCOBY and 1-2 cups of starter tea. This helps to acidify the brew and kickstart the fermentation process.

Cover and Ferment: Cover the jar with a cloth and secure it with a rubber band. This keeps out dust and pests while allowing the kombucha to breathe.

Place your jar in a warm, dark place, like a cupboard, and let it ferment for 7-10 days.

The longer it ferments, the tangier it gets. Remember to taste it after 7 days to see if it's to your liking.

Bottle and Flavour: Once it's ready, remove the SCOBY and save it along with some kombucha for your next batch. Now you can bottle the kombucha.

Feel free to add flavours at this stage – fresh fruit, ginger, or herbs work great.

The Benefits of Kombucha

Did you know? Kombucha contains probiotics which can aid digestion and support a healthy gut. It's also rich in antioxidants, which help to fight free radicals in your body.

Join the Kombucha Journey

And there you have it! Homemade kombucha that's both delicious and healthy.

Thanks for joining us today on my kombucha channel. If you found this post helpful, don't forget to like, subscribe, and hit the bell icon for more weekly fermentation fun.

If you want to know step by step how to add flavour or make the kombucha fizzy, then don’t miss out our next posts.

Happy brewing!