Refreshing Homemade Kombucha: Probiotic Tea Delight
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Ingredients
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4 bags Black tea
(Use organic tea for best results.)
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1 cup Sugar
(Can use raw or organic sugar.)
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1 piece SCOBY
(Symbiotic Culture Of Bacteria and Yeast.)
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1 cup Starter tea
(Use from a previous batch or store-bought kombucha.)
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4 cups Filtered water
(Chlorine-free water is preferred.)
-
to taste various Flavoring (optional)
(Ginger, fruits, or herbs can be added.)
(Use organic tea for best results.)
(Can use raw or organic sugar.)
(Symbiotic Culture Of Bacteria and Yeast.)
(Use from a previous batch or store-bought kombucha.)
(Chlorine-free water is preferred.)
(Ginger, fruits, or herbs can be added.)
Nutrition
- Servings: 4
- Serving Size: 1 cup (250ml)
- Calories: 30 kcal
- Carbohydrates: 8 g
- Protein: 0 g
- Fat: 0 g
- Fiber: 0 g
- Sugar: 6 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Calcium: 0 mg
- Iron: 0 mg
Instructions
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1 - Brew Tea:
Boil 4 cups of filtered water, add tea bags and sugar. Steep for 10 minutes, then remove tea bags.
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2 - Cool Down:
Allow the tea mixture to cool to room temperature.
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3 - Combine Ingredients:
In a large glass jar, combine the cooled tea, starter tea, and add the SCOBY.
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4 - Fermentation:
Cover the jar with a cloth and secure with a rubber band. Let it sit in a warm, dark place for 7-14 days.
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5 - Taste Test:
After a week, taste the kombucha. If it's tangy enough, it's ready for bottling.
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6 - Bottle the Kombucha:
Remove the SCOBY and set aside. Pour the kombucha into bottles, leaving some space at the top.
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7 - Second Fermentation (optional):
Add flavoring if desired, cap the bottles, and let them sit for another 3-7 days at room temperature.
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8 - Refrigerate:
Once bubbly, refrigerate the bottles to slow fermentation.
Boil 4 cups of filtered water, add tea bags and sugar. Steep for 10 minutes, then remove tea bags.
Allow the tea mixture to cool to room temperature.
In a large glass jar, combine the cooled tea, starter tea, and add the SCOBY.
Cover the jar with a cloth and secure with a rubber band. Let it sit in a warm, dark place for 7-14 days.
After a week, taste the kombucha. If it's tangy enough, it's ready for bottling.
Remove the SCOBY and set aside. Pour the kombucha into bottles, leaving some space at the top.
Add flavoring if desired, cap the bottles, and let them sit for another 3-7 days at room temperature.
Once bubbly, refrigerate the bottles to slow fermentation.
More About: Refreshing Homemade Kombucha: Probiotic Tea Delight
Kombucha: A Refreshing Fermented Tea
Kombucha is a delightful and effervescent drink that has captured the hearts of health enthusiasts around the globe. This fermented tea is not just a refreshing beverage but is also packed with probiotics that promote gut health. The drink originates from East Asia, dating back over 2000 years, where it has been revered for its health benefits.
The primary ingredients in Kombucha include black tea, sugar, SCOBY (Symbiotic Culture Of Bacteria and Yeast), and water. The fermentation process transforms sweetened tea into a tangy, fizzy beverage that can be enjoyed plain or flavored with fruits, herbs, and spices. The beauty of Kombucha lies in its versatility; you can create unique flavors by adding ginger, berries, or citrus during the second fermentation.
Making Kombucha at home is an enjoyable process that requires patience and care. It’s important to ensure that all utensils and jars are sanitized to prevent unwanted bacteria from ruining your brew. The fermentation time can vary based on personal taste preferences; some may prefer a sweeter beverage while others enjoy a more vinegary flavor.
Kombucha is not only tasty but also offers numerous health benefits, including improved digestion, increased energy, and enhanced immunity. It has become a popular alternative to sugary sodas and alcoholic beverages.
As you embark on your Kombucha brewing journey, remember that each batch can be a little different, influenced by factors like temperature, time, and even your unique SCOBY. Enjoy the process, experiment with flavors, and relish in the fizzy goodness of your homemade Kombucha!
