FERMENT YOUR OWN KOMBUCHA AT HOME

 
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It’s time for our weekly recipe;  lovely hand-crafted, freshly-fermented kombucha where we started off our love affair with fermenting all those years ago.  If we could bottle and sell it in large quantities we would, but some things are difficult to replicate in large numbers.  You can’t find a Michelin starred taster menu in the freezer section of the supermarket.  The same goes for Kombucha.  

Because the product needs to be stable in cans and bottles, the mass-produced product is typically made without a secondary fermentation.  Unfortunately, this is the process that gives a natural effervescence (with an indulgent ‘soft’ mouth feel), and delicate, complex flavours.  It’s not to diminish the skill and commitment of some of the manufacturers; within the parameters that they operate, many are extremely skilled.  But there is no doubt, freshly-fermented made is special with natural probiotics, base notes of tea, subtle and refreshing flavours and soft mouthfeel.

Trust Your Gut

It is live with both bacteria (including anaerobic lactobacteria) and yeasts; its devotees (including us) swear by its feel-good factor.

Fortunately, it is relatively easy to get started with your own fresh brew.  Perfecting may take time, but experimenting and learning is half the fun of fermenting.

To make 2 litres, you will need

  • a glass jar (we use a Kilner with a tap), 

  • organic green and black tea (6 bags and 2 bags respectively), 

  • 180g of organic, granulated sugar

  • Jones baby culture (a ‘ SCOBY’) in some of its liquid. We use organic lab tested cultures as these will be fresh and clean. 

  • tight weave muslin or a nice clean tea-towel to keep away vinegar flies, and an elastic band to secure it.  Do not use the Kilner lid as the kombucha…..it needs to breath

Making it is nice and simple

  • As ever, make sure everything is sterile.  Look after your microbes and they’ll look after your ferment.

  • Then brew all of the tea bags in 2 litres of boiling water.  Make it like a ‘medium’ strength cup of tea, otherwise, the end product will be bitter. Remove the tea bags, add the sugar and give it a good stir to ensure all sugar is dissolved.

  • Very important - let the tea cool down.  If not, your culture will NOT be happy….

  • Add your culture and the liquid it is swimming in

  • Secure the teatowel (or muslin) on the glass jar with the elastic band.  Find a nice spot in the house (not too hot, not too cold, stable temperature and out of sunlight)

  • Let it work its magic for 10-14 days

Artistic judgement

  • taste it (making sure to keep everything sterile) and stop when you’re happy with the sweet/sour balance.  This really is a matter of personal taste

  • Your second decision is to drink it at this stage, or whether to go onto secondary fermentation (we do this)

Secondary fermentation

  • Decant your liquid into bottles with flip tops - minus the culture and approx 200ml of your liquid (this will be needed for your next brew) 

  • add in approx 5% fruit. Raid the fridge for raspberries, strawberries, ginger, herbs, tomatoes (anything goes - have some fun with it!).  The natural sugars kick-start the process quickly

  • Close the lid on the bottles and leave for 3-5 days.   IMPORTANT: burp the pot now and again to release the excess CO2 otherwise you will have an explosion.  This stage is dangerous if not done properly

  • Leave for 3-5 days

Storing and drinking

  • Put them in the fridge to cool, and open (with care) over the sink

  • Drink and enjoy!!

Supplies

  • We recommend “The Kombucha Bible” for finding out more on how to make a top brew

  • We know how hard it is to find a great SCOBY, so we are now hatching SCOBY babies in our nursery. 

 
CultureAnna Joneskombucha, SCOBY, DIY, Culture1 Comment