DIY Kombucha
Kombucha is one of the most well-known and consumed fermented drinks in the world, and has a long history that goes from Asia, to Russia to Europe, passed down from legendary emperors and monks to the present day. One of the things that makes this drink particularly fascinating is the fact that it can be "created" with a certain ease. Today it is highly appreciated throughout the world and many companies produce and market it, but the fact that it can be self-produced starting from the care of a "mother" is undoubtedly what makes it particularly loved and sought after. And not only that, its numerous beneficial properties are well-known, which combined with its pleasant acidity significantly differentiate it from traditional drinks.
The kombucha drink is obtained from the fermentation of sweetened black tea, in the presence of a mother or SCOBY (Symbiotic Culture of Bacteria and Yeast – A culture of bacteria and yeasts that live in symbiosis with each other), which appears as a round cellulose disc (the SCOBY takes the shape of the container in which it is placed and nourished).
The kombucha drink is obtained from the fermentation of sweetened black tea, in the presence of a mother or SCOBY (Symbiotic Culture of Bacteria and Yeast – A culture of bacteria and yeasts that live in symbiosis with each other), which appears as a round cellulose disc (the SCOBY takes the shape of the container in which it is placed and nourished).
We thought we'd give you some pointers to try your hand at this fun and exciting activity of making your own kombucha. You can use a mother that someone gave you or buy our SCOBY that you can find in the e-shop ( click here ).
Making kombucha is quick and easy. Make a sweetened tea. Don't over-steep.
Once it has cooled, put it in a jar and add the starter liquid and the SCOBY. Close with gauze and a rubber band. This is an acetic fermentation and as such requires the presence of oxygen.
Each new fermentation will generate a new SCOBY that will cover the kombucha.
Let it ferment at room temperature for 7-15 days. The amount of sugar chosen and the fermentation time will give us a more or less acidic kombucha, depending on the final result you want to obtain.
Increasing the amount of sugar will increase the acetic tone of the kombucha.
The fermentation time also affects the flavor of kombucha, with short fermentations you get sweeter kombucha, by extending the times, the sugar will be metabolized.
Once ready, pour it into a glass bottle and store it in the fridge. When you do this you can flavor it by adding infusions, juices, spices or aromatic herbs. Be careful if you add juices because they contain sugars and can give additional nourishment to the bacteria, restarting the fermentation and making the drink less stable.
If we leave the kombucha in its jar with the gauze we will obtain a vinegar.
We also report the production technique of kombucha called continuous cycle: it is stored in a container with a tap. As it is consumed, sweetened tea is added.
Ingredients
Add the cold infusion to the kombucha: the quantity can vary from 10% to 40% (quantity of infusion compared to kombucha)
- 1 liter of water
- 7-10 g of black tea
- 50-100 g light brown sugar
- scoby
- 100ml starter liquid (mature kombucha)
Add the cold infusion to the kombucha: the quantity can vary from 10% to 40% (quantity of infusion compared to kombucha)
Also try our flavored kombuchas ( click here )
Our kombuchas are naturally fermented, not pasteurized or microfiltered and are beneficial, for this reason they follow the fresh chain and are always kept in the fridge.
Our kombuchas are naturally fermented, not pasteurized or microfiltered and are beneficial, for this reason they follow the fresh chain and are always kept in the fridge.
