Glasgefaess mit Scobs Flasche Glas mit Kombucha Holzschale mit Tee

Make Kombucha yourself: Kombucha recipe for beginners

It might sound like a witch's kitchen, but I promise you: Making kombucha yourself is not rocket science. Our Kombucha recipe has few components that have it all and it will give you a lot of pleasure to enjoy your own kombucha from your fermentation vessel at home very soon. With the Video tutorial and the detailed tips it will surely succeed.

 

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Making kombucha tea: the basic recipe for fermentation newbies!

To make kombucha, various ingredients are fermented with a tea mushroom (also called scobys). the fermentation is a preservation method that produces a special taste. In the case of kombucha fermentation, bacteria and yeasts that make the kombucha fungus also help SCOBY (symbiotic culture of bacteria and yeasts) called have grown up..

 

Prepare the DIY kombucha

The best way to prepare your kombucha in the fermentation vessel with starter liquid is explained in the video tutorial Merle from KOMBUCHERY.

 

 

Make kombucha yourself: the ingredients

We generally recommend making kombucha Organic ingredients for fermentation.

Before you can make your kombucha tea, you need (per liter):

Place ingredients in a highlighted box

  • 1 vessel (fermentation vessel, mixing vessel) made of glass with a volume of at least 1.5 liters and a large opening (well rinsed out without detergent)
  • 1 Kombucha mushroom, also called tea mushroom
  • 8 g black tea or green tea
  • 100 g e.g. whole cane sugar
  • 1 liter of water (filtered if possible)
  • Batch liquid or oursKombucha Original with a neutral taste
  • 1 breathable drape (preferably made of fabric)

 

Scoby for Kombucha Recipe: Where Do You Get It From?

You can easily use your scoby for the kombucha recipe in the Buy internet or are you lucky enough to have another Kombucha lover, a already grown tea fungus gives. Most providers include the starting liquid or you can use ours Kombucha Original with a neutral taste.

 

Kombucha instructions in 10 steps to the drink: Let's go!

  1. First you bring 1 liter of water in a large saucepan for cooking. Then you can either 8 g black or green tea add and for 12 to 15 minutes Let simmer (while the water is simmering).

  2. Then pour off the tea and then 100 g of sugar add. The sugar should be stirred in for this long until it is completely dissolved in the tea.

 

Mann giesst Kombucha Glaskaraffe Teesieb mit Tee Zitrone Ingwer Steinarbeitsplatte

 

  1. When making kombucha yourself, it is very important that you put the sugar-infused tea in a glass vessel except for at least Cool down to 25 degrees room temperature leaves. The sensitive one Under no circumstances should Scoby be placed in hot water be immersed. The living bacteria and yeasts as well as proteins can be destroyed in this way.

  2. Now add 100 ml of the to the tea mixture Batch liquid (Starter fluid).

 

Mann giesst Ansatzfluessigkeit ueber Scoby weisse Schuessel

 

  1. Then you give the previously carefully rinsed off Scoby timid with into the vessel.

 

Scoby wird in Glasgefaess mit Kombucha gegeben Schale Tee Zitrone Ingwer

 

  1. You can now open the attachment vessel with a breathable fabric-cloth cover and secure with a rubber.

 

Kombucha Teepilz abdecken Baumwolltuch Kuechengarn

 

After completing these first steps of the Kombucha instructions, the Scoby (at a comfortable room temperature) now has about a week to process the ingredients of the tea, so to speak to feed it up. If it lies at the bottom of the vessel, the scoby becomes slightly larger and usually forms more scoby offshoots. Often, however, the scoby swims and over time a thicker kombucha mushroom appears on the top of the glass.s.

  1. Does the Kombucha mushroom have, after approx. 7 days , the right one Degree of fermentation reached, (depending on your preferences and taste, we recommend a pH value between 2.9 and 3.1) you can use the Scoby carefully from the kombucha liquid remove and remove any tar residue with lukewarm water.

  2. You can store the Scoby in some bottled kombucha liquid (new starter liquid) for the next round of making kombucha yourself.

  3. Before you the Filling kombucha in bottles , we recommend filtering the liquid through a very fine sieve or, alternatively, through a layer of kitchen roll to remove individual small pieces of Scoby. But this is not absolutely necessary.

  4. The kombucha should then be kept at room temperature for about 2 days in a closed bottle time for that Second fermentation to get. The natural carbonic acid can then also form here.

Yay! You have now fermented your first kombucha yourself and can enjoy a delicious and refreshing drink similar to our KOMBUCHERY kombucha.

 

Make factbox kombucha yourselfn

Results in: If you follow these instructions, you will get 1 liter of kombucha. You can always make new kombucha with your Scoby as you like. This is well cared for for months, even years.

Nutritional values per 100 ml:
Fat & lt; 0.5 g
of which saturated fatty acids & lt; 0.1 g
Carbohydrates 3.6 11.8 gg
of which sugar 3.6 11.8 gg
Albumen & lt; 0.5 g

Working hours: approx. 20 minutes (plus cooling time for the tea)

Fermentation time: approx. 7 days (depending on the desired pH value)

 

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Tips & tricks for kombucha fermentation

Even if there are only a few ingredients and a short working time, care, hygiene and the quality of the components make a good kombucha fermentation.

Starter liquid for kombucha

The amount of starter fluid must not be too small. Your Scoby should always be completely covered by it when it is resting, so that no mold can form.

The following rule of thumb applies to making kombucha yourself: 100 ml of liquid per liter of tea.

The more acidic the preparation liquid / starting liquid, i.e. the lower the pH value, the less you need to prepare your kombucha. However, it is better to be generous than to be too frugal with it. So the growth of the Scobys can be guaranteed.

Do’s & Don’ts in the tea selection

  • Do not use tea with a high proportion of essential oils or artificial flavors (e.g. fruit tea, tea made from sage or lemon balm).
  • Use loose tea rather than bagged tea.
  • If you use fruit tea or tea other than black, green or white tea, only mix it, not pure!r!

Hygiene & cleanliness

To prevent any germs or foreign bodies from getting into your kombucha, it is advisable to clean everything very thoroughly. It is best to use vinegar to clean all objects and utensils. You can also clean your hands with vinegar water.

The best water for making tea

It's hard to believe, but the quality of the water plays a major role in the production of kombucha. The rather inconspicuous ingredient can have a positive and negative effect on your Scoby. Ordinary tap water may have residues of chlorine and chemicals, as well as fluorides. These substances can damage the scoby. It is therefore best to always use filtered water.

Kombucha storage & kombucha care

The finished Kombucha drink can be kept for up to 6 months. The fermentation process is not automatically stopped when the kombucha is bottled. Over time, the kombucha gets a little more acidic and gets more tingly natural carbonic acid.

Kombucha should if possible be stored in a cool and dark place. This works best in the refrigerator or in a cold basement. This is Kombucha only a few external influences exposed and can be stored in peace. The shelf life can be extended by some time. Through constant cooling the fermentation is delayed and the kombucha is only slowly getting a little sour.

 

Prepare the kombucha again: Can I make the tea mushroom myself?

You can also grow a kombucha mushroom yourself without a starter kid from the Internet. The ingredients are the same and it just takes a little more time and patience.

With tea, cane sugar and ours KOMBUCHERY Raw- Original as preparation liquid can vary depending on the conditions within 7 to 21 days the kombucha mushroom will form all by itself.

It is exciting to see how small bubbles of foam form on the surface of the liquid. Over time, these become more and more dense or even slowly Kombucha mushroom will be recognizable. The patience is worth it! Making kombucha yourself is really exciting!

 

FAQs: Make your own kombucha drink

Kombucha can be dangerous?

Kombucha can't be dangerous. But also here applies: everything in moderation . Since kombucha is a probiotic drink, you should slowly get your body used to the drink, especially your intestines. In addition, the longer the kombucha stands, the more it formsr healthy acids. Some are sensitive to too much acid. In that case you can dilute your kombucha with water or if it becomes too acidic to drink at some point, you can use it like vinegar but for Salad dressings use. Really he doesn't get bad.

How much kombucha is healthy?

With kombucha it is the same as with all other foods: you shouldn't overdo it with your consumption. Start with a small glass a day and see how you get the kombucha. You can drink more after a few days.

There is no maximum amount to consider that would lead to side effects.

Can you divide the kombucha mushroom??

You can separate individual layers of the kombucha mushroom with clean hands. Just peel it off very carefully. Or take a pair of commercially available scissors, cleaned with vinegar, and the Carefully divide the scoby into pieces. You can use the individual parts to make a new kombucha in a container or give it away as a gift.

Which tea is suitable for kombucha??

It is particularly suitable for making kombucha yourself Black tea , but also oolong tea or Green tea are good choices for successful fermentation. A combination of green and black tea is also one of many possible alternatives.

Our favorites:

  • Black tea Golden Monkey: Darjeeling, Frisian mix (Assam, Ceylon, Indian Himalaya)
  • White tea: silver needle, shou-mei, oolong tea
  • Green tea: Sencha & Matcha, New Spring, Chun Mee

    How Much Alcohol is in Kombucha Tea?

    The duration and type of fermentation affects not only the taste but also the alcohol content in the kombucha. Kombucha can up to 3% alcohol contain. Most of the time it is actually less. After 14 days the fermentation lies in the alcohol value at a maximum of 0.5 up to 1 percent .

    Sugar in the kombucha

    The added sugar is mainly needed for the microorganisms during fermentation. Yeasts and bacteria need sugar as a food source for the metabolic processes. In the end, depending on the fermentation technique, there is a sugar content of 3 g to 12 g sugar per 100 ml kombucha back. You can also experiment with the type of sugar yourself.

    If, like us, you like it tart and not too sweet, you can vary the amount of sugar, but you should never go below 80 g of sugar per liter, otherwise the microorganisms will not get enough nutrition.

    Shelf life of kombucha

    Unpasteurized kombucha is about 3 to 6 months durable. When the Kombucha drink is filled, it is not automatically complete Fermentation process stopped. The kombucha should therefore be stored as cool and dark as possible. This works out preferably in the refrigerator or in a cool room. Here the kombucha is not exposed to any external influences and can protected from sun and heat to store. Kombucha that is not stored in a cool place doesn't go bad either. It only becomes more acidic in taste and develops more natural carbonic acid.

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    KOMBUCHERY Blog Autor Merle 

    Thank you for reading!
    You can find more of my articles from A, such as non-alcoholic kombucha cocktails to Z, such as lemon- Ginger kombucha, on oursKOMBUCHERY blog. Let's learn more about kombucha together!
    Merle from Kombuchery

    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.

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