For those of you that don’t know, kombucha is a live cultured drink that is made from tea, a mother culture (or SCOBY: symbiotic community of bacteria and yeasts) and sugar. The sugar is use to “feed” the good bacteria and there is very little left in the end product, making kombucha naturally low in sugar, as well as refreshing, thirst quenching and uplifting, all without the buzz of a caffeine hit.
Catch up on why gut health is so important here.
Today on the blog the team at Remedy share with us how to make homemade kombucha by starting with two bottles of Original Remedy Kombucha. Check out what ingredients and utensils you need below and get ready to learn from the best.
You will need
- 2 small bottles of Original Remedy Kombucha
- 1 wide mouth glass bowl
- Muslin cloth (large enough to cover the bowl)
- 1 large elastic band
- 75g raw organic sugar
- 35g organic tea (loose leaf is best; choose black or a combo of green/black)
- Large saucepan
- 4 litre jar
- Filtered water
- Day 1: Pour two original Remedy bottles into the bowl. Cover bowl with muslin and secure with an elastic band. Leave on the kitchen bench for one week. Come back in seven days to check on your new mother!
- Day 7: By now your mother should look like a nice healthy rubbery pancake. It’s time to get brewing!
- Bring 12 cups of filtered water to the boil in saucepan on the stove.
- Add sugar and stir until dissolved. Remove from heat and add the tea. Brew for 5 to 6 minutes.
- Let it cool to room temperature. If you add the mother when the tea is still hot it will kill the good bacteria and yeast.
- Strain tea. Pour your tea brew into 4 litre jar, stir in ½ cup kombucha feeder (this is the liquid leftover from growing your mother above) and carefully add the mother.
- Cover with muslin and elastic. Leave it to brew in a cool, shaded place for 8 days. Come back in 6 days to do a taste test!
- Day 12: It’s time to taste your kombucha to determine if it’s almost ready. It will be rather sour and perhaps slightly fizzy, but still have a slight tea taste. Leave to brew and come back in another two days. How is yours tasting?
- Day 14: Your kombucha should now be ready. Your mother will have grown a second pancake along the top of the jar. Gently remove the mother (and it’s baby which will probably be attached). Pour the remaining liquid into glass bottles and pop it in your fridge to enjoy. Keep ½ cup of your kombucha and the mother (and it’s baby) to start a new brew.
- To flavour your kombucha add any fruit or spices (after you have removed the mother), secure tightly with a lid and leave it on the bench to ferment for a few more days. This second fermentation will also produce more bubbles. We recommend adding ginger, peaches or a cinnamon spice mix. Don’t leave the kombucha out for more than a few days as the build up of carbonation may cause the bottle to pop.
- Don’t forget: always keep ½ cup for your mother to live and grow in. Extra “mothers” are great to share with friends so they can start at step 3!
A big thank you to the team at Remedy Kombucha for sharing this with us here at TNN.
You can learn more about Remedy here: www.remedykombucha.com.au
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Please share photos of your brew and tag it with @thenaturalnutritionist, @remedykombucha and #remedyferments.