Fermentation is that easy without an overpriced starter kit!

There are a number of suppliers online who sell kombucha fermentation kits and kombucha starter sets for expensive money. However, you don’t need much for Kombucha fermentation at home. It's that easy to grow a kombucha mushroom from our raw Raw Original !

You need these utensils to breed your own Scoby:

• 1 large glass jar with a wide opening rinsed well without washing-up liquid!!
• tea – Black tea (without aromas/artificial additives)
• organicraw cane sugar
• water – preferably filtered
• unpasteurized kombucha (e.g.Original Kombucha )
• 1 air-permeable clean cloth
• 1 elastic band
• 1 room with a temperature between 20 and 30 degrees

 

 

Here's how to grow your Scoby from a Raw Original Kombucha:

• Tea with cane sugar Boil for 8 to 10 minutes (8 g tea per liter / 60 g organic cane sugar per liter).
• Tea and sugar mixture in the container out of glass and leave to cool for a long time.
• The glass cover with the cloth and fasten with a rubber!
• The sugar should now be completely dissolved.
• Now in the ratio 1 to 10 of the added unpasteurized kombucha will.
• Then fasten the cloth securely to the vessel and place the glass in a safe place.
• Depending on the conditions, it can 7 to 21 days take until the kombucha fungus has formed all by itself.

At first it looks as if small foam bubbles are forming on the surface of the liquid. These become denser and denser over time until the kombucha fungus can be seen. Patience pays off!

 

 

In the following we will explain how you can properly prepare your first kombucha without a starter kit. Happy fermenting!

Before you can brew your kombucha you need (per liter):

• 1 glass jar with a volume of at least 1.5 liters and a large opening (rinse well without washing-up liquid).
• 8g black tea or green tea
• 100 g sugar
• 1 liter water (best filtered)
• starter liquid or ready-made very acidic raw kombucha with a neutral taste as batch liquid .
• 1 air permeable cloth

Of course you now need the kombucha mushroom that you have grown before. This doesn't have to look perfectly round and can have a few bulges. It continues to grow and thrive during fermentation.You will learn how to take care of ithere.

 

 

Brew your first kombucha yourself Let's go!!

• First you bring Boil 1 liter of water in a large saucepan . Afterward Add 8 g black tea u give and for 12 to 15 minutes (while the water is gently simmering).
• Then pour off the tea and then 100 g of sugar add. The sugar must be stirred until it is completely in the teadissolved Has.
• It is very important now that you let the tea with added sugar cool down in a glass vessel to at least 25 degrees room temperature. The sensitive Scoby must never be immersed in hot waterwill. The living bacteria and yeasts, as well as proteins can be destroyed in this way.
• Now add to the tea mixture 100 ml of the preparation liquid .
• Then you give the previously carefully rinsed Scoby timidwith in the vessel .
• You can now open the glass jar cover with the cloth and fasten with a rubber.

 

Now the Scoby has about a week to process the ingredients of the tea, so to speak "eat up". If it is at the bottom of the container, the Scoby will be slightly larger and usually form more Scoby "offshoots". Often the scoby will float and over time a thicker kombucha mushroom will form at the top of the jar.

• Does the kombucha mushroom after about 7 days, the right fermentationdegree reached (depending on your preferences and taste, we recommend a pH value between 2.9 and 3.1) you can carefully remove the Scoby from the Kombucha liquid and remove the tea residues with lukewarm water.
• You can store the Scoby in some bottled kombucha liquid (new starter liquid) for the next fermentation.
• Before you can bottle the kombucha, we recommend filtering the liquid through a very fine sieve or alternatively through a layer of kitchen roll. However, this is not a prerequisite for enjoying it.
• The kombucha should then be at room temperature again for about 2 days in a closed bottle time for the second fermentation to get. This can then also form the natural carbonic acid.

Now you've done it and brewed your first own kombucha, without a starter kit. You can find more articles and recipes on secondary fermentation on our KOMBUCHERY blog.

Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.