Tried-and-tested kombucha recipe
- 3.3 L water
- 8 bags of tea (black, green or a mix)
- 238 g sugar (72 g/L)
- Scoby (can be stored in fridge for months). Cut into as many pieces as you have jars.
- Approx. 300 mL old kombucha
- Big enough jar(s) for the tea
- Heat up the water to boiling.
- Stir in the sugar, dissolve.
- Turn off the heat, drop in the tea bags. Put a lid on.
- Let the tea steep for 10 min, then remove the tea bags.
- Pour the hot tea into the jar. (That way the jars get somewhat sterilised at the same time.) Cover the jar with a lid or a layer of kitchen paper. Let the tea cool down to room temperature (<30C).
- If necessary, cut the Scoby into several pieces, so you have one for each jar. Size of the Scoby: about covering 1/3-1/2 of the surface of the jar.
- When the tea has reached approximately room temperature, add the old kombucha and drop in the Scoby. It might sink to the bottom or float immediately.
- Put a piece of clean cloth or kitchen paper over the opening, held in place by a rubber band.
- Place jar somewhere at room temperature (20ish ºC), out of direct sunlight and strong temperature fluctuations.
- Taste regularly. After about 3 weeks, I like it best.
- Pour into bottles and store in fridge.
- Optional: Put fruit juice or whole fruits into the bottles for a second fermentation (either slowly in the fridge or a few days at room temperature).