More from the Wairarapa Eco farm….It was a super hot day and Josje (Co – owner) was kind in offering me some of her home made sweet Kombucha. I took a photo of her recipe and have since realised it’s in Dutch! Here’s a recipe if your interested in giving it a go. Its seems to be full of antioxidants, b-vitamins, probiotics and glucaric acid which helps your gut. Definitely very refreshing on a hot day.
- 1 SCOBY (you can buy at most organic food stores)
- 8 green tea bags
- 1 cup sugar (I used organic brown sugar)
- 3.7 litres water
- 3.7 litre Mason jar or large glass vessel
- 1 piece of muslin or cloth/tea towel and rubber band
- Boil eight cups of water in a large pot.
- Add eight green tea bags and allow to steep for 20 minutes. Remove the tea bags.
- Add one cup of sugar and stir well.
- Allow the tea to come to room temperature and then pour into a clean mason jar or any glass vessel your using.
- Add eight more cups of water to the jar and place the SCOBY (along with any juice it came with) into the jar.
- Cover with a piece of muslin or cloth, and secure with a rubber band.
- Allow the homemade kombucha to ferment in a dark place for 7-14 days. The fermentation time will vary depending on your location, your SCOBY and how sweet or sour you want the homemade kombucha. Sample by moving the SCOBY aside and taking a little out with a clean spoon. After this time, your tea may be slightly carbonated and will be unflavored (only tea-flavored). You may drink the homemade kombucha tea then or to do a second fermentation with different fruits for flavour and more carbonation.
- When your satisfied with the flavour store in clean glass jars or keep in large vessel. Remember to scoop out the scoby and store in a glass jar with some of the juice. Feed your scoby every now and then with a small teaspoon of sugar.