This delicious and powerful, naturally fermented, probiotic immortal health elixir
is over 2000 years old and from China.
It is full of antioxidants that boosts your immune system, B-vitamins and detoxing enzymes
and bacterial acids that can be cancer preventive.
A Scoby - Symbiotic Culture Of Bacteria and Yeast - is used.
Get your scoby from a friend, of the internet or ask me.
Make 2.7 l of black tea. Use 15g of tea (8 teabags). Let it steep for 20 min.
Stir in 1.8 l of organic sugar.
Pour it in a 3l very clean, boiled hot water rinsed jar, with your very clean hands using very clean utensils. Clean them in boiling hot water.
3l jars for 45kr at ÖB Kungens Kurva.
3l jars for 45kr at ÖB Kungens Kurva.
Let it cool to room temperature.
Slip your Scoby into it's sweet tea bath with 1 1/2 dl of old kombucha.
Cover with a woven cloth for breathing.
Let it sit in room temperature, out of direct sunlight for 2 weeks to ferment.
Or 3 weeks for stronger more sour taste.
A new baby scoby will form ontop of the mother one, connected umbilically on the side.
The mother will make kombucha around 5 times.
Then it wants to compost.
Baby ones can be given away or stored in fridge for giving away.
And become your new mother scoby.
After 2 - 3weeks, make a new batch to slip the scoby with baby/ies into.
Add 1 1/2 dl of the finished kombucha ito the new sugar tea.
Pour the finished kombucha into a jar or many bottles.
I steep it with ginger in a tea strainer ball 20 min.
If it is in a airtight bottle it will start a precess of carbonation.
Leave some space for that, and beware of explosion!
It's my ultimate kombucha taste.
Store cold.
It will continue fermenting in the bottle.
You might have to strain it again, if scoby threads form!
Enjoy daily!
Share with friends!
