I enrolled in my Kombucha workshop offered by Nancy, self-proclaimed “Kombucha Queen”. You can look her up @KombuchaQueenNancy if you’re interested in contacting her.
To create the first fermentation, you will need a few items. In this case, we will be making a litre of Kombucha. You will need the following:
- 1 L Mason jar
- 2 cups boiled water
- 2 teabags or 1 ½ teaspoons loose leaf tea
- ¼ cup of sugar
- 1 cup distilled water at room temperature
- ½ cup white vinegar
- 1 SCOBY
- 1 coffee filter
- 1 elastic band
With the exception of the SCOBY, Most of the stuff on the list are standard kitchen items. The best way to acquire SCOBY is through a friend who makes Kombucha. You can also search online for a supplier, and even check out your local health food stores, some of which are now shelving SCOBY. I got mine from Nancy at my workshop. During fermentation, a new “baby” SCOBY will be created from the “mother” which you can use for future batches. The “mother” will keep for about another month, so continue using that if you wish.
- Pour the boiled water into the Mason jar, and add the tea of your choice. Let steep for 10 minutes.
- Discard the tea and add the sugar. Stir the mixture to dissolve the sugar.
- Pour the distilled water and the vinegar into the jar and give it another stir.
- Allow the mixture to cool down to room temperature.
- Drop the SCOBY disk into the jar. Cover the jar by attaching it with the coffee filter and elastic band.
- Lightly spritz the coffee filter with vinegar daily if possible. This will prevent the growth of any bad bacteria.
- Place the jar in a dark area at room temperature for 7 – 14 days.
Over the fermentation period, you may taste test your Kombucha. Do so with a straw rather than pouring it into a cup and disturbing the SCOBY. You’ll know it’s done when it tastes good. This, of course, sounds ambiguous. Everyone’s taste buds are different. However, you’ll know because you wouldn’t want to consume something that just doesn’t taste right to you. So, trust your judgement!
That’s the first fermentation. Not so bad, huh? Stay tuned for the second fermentation in our ‘booch brewing journey!
- The use of the coffee filter allows for the Kombucha to release carbon dioxide and to prevent outside items from dropping into the jar.
- The distilled vinegar is needed as a substitute in case you do not have a starter tea. Another option would be to use store bought, raw, unflavoured Kombucha.
- Ensure that you use a pure tea. Any type of tea is fine be it black, white, green, etc... A blended tea like Earl Grey is not ideal due to the oils that can be released and destroy the SCOBY.