Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kombucha. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kombucha is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Kombucha is something which I’ve loved my entire life. They are nice and they look fantastic.
Kombucha is a type of fermented tea that has many health benefits. The day you say goodbye to expensive store bought kombucha. A., Maity B., Narayan G., Bandyopadhyay S.
To begin with this recipe, we must prepare a few components. You can cook kombucha using 4 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Kombucha:
- Prepare 12 cup filtered water (must be warm enough to dissolve sugar)
- Get 6 each black tea bags
- Prepare 1 1/2 cup organic evaporated cane sugar (can lessen to one cup)
- Make ready 1 each scoby in liquid
To craft Kombucha, a base of sweetened tea is cultured with a SCOBY (Symbiotic Culture Of Bacteria and Yeast). Kombucha has been around for centuries, probably a few milleniums. Kombu, uses th e brew to treat an emperor. Kombucha is a fermented, fizzy, tea-based drink made using a combination of bacteria and yeast.
Steps to make Kombucha:
- Steep in water for about 20 minutes then remove tea.
- Add sugar and dissolve in tea.
- Allow the tea to cool to room temp and then pour into container you will store the kombucha.
- Add the scoby and all liquid.
- Cover with a kitchen towel or paper towel and seal with rubber band.
- Keep in a cool dark place for 10 to 14 days.
- Taste the kombucha to ferment to desired flavor. The liquid will lessen in sweetness and have a more (tangy)vinegar taste as it ferments. Use a straw to test to avoid introducing bacteria.
- The scoby should have brown strains. This means its healthy and should grow in size.
- The scoby will produce a "baby." You can easily separate from the "mother" by hand, wash and rinse hands with vinegar before handling.
- Remove the scoby and the "baby"/ new culture formed during the fermentation process. Reserve liquid for the cultures to be stored in airtight container until next batch.
- Your kombucha is ready to be consumed! Drink the kombucha plain, or add flavors with juice, fresh or dried fruit, ginger, chia seeds or herbs (1/2 tsp or more to taste 12oz to 16oz bottles).
- Second ferment for carbonation: Pour kombucha into glass container, add flavorings and seal with lid. Allow 2 to 4 days to carbonate at room temp, be sure to "burp"(open the lid to release pressure)and then store in the refrigerator.
- You can also start the next batch immediately rather than storing the scoby.
- Notes: Can use molasses instead of cane sugar, but takes longer to ferment. White tea works as well instead of black tea.
- Great resource for more kombucha adventures: http://www.kombuchakamp.com/
This sub is for homebrewers and others who appreciate kombucha. Kombucha Tea - About the better, safer way, of making this remarkable tea with the EZ Brew Method, without the risk of mold contamination. The fizzy fermented tea contains antioxidants which can kill harmful bacteria. Kombucha tea benefits are abundant which would turn your digestive system strong as it is rich in. Learn to make Kombucha Tea at home with our collection of Expert Advice Articles, How-to Videos, Recipes and more!
So that’s going to wrap it up with this exceptional food kombucha recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
