Ginger Kombucha

Kombucha Terminology

A scoby is a slimy looking thing that is referred to as “the mother” of the kombucha. It is like a fermentation plug of all the good bacteria. Obtain one from a kombucha buddy or online.

The starter liquid is a bacteria potion to kick start your kombucha. It is often better to obtain the start liquid from a homebrew along with the scoby, rather than a store bought brew for a greater bacteria variety and taste.

Ingredients

Method

Boil the water. Steep the tea for 10 minutes and remove the tea bags. Stir in the sugar until dissolved.

Transfer the tea to your container (I use a glass wine vat) and fill almost to the top. Cool to room temperature.

Then place your scoby (symbiotic cultures of bacteria) on top and pour in the starter liquid.

Cover container with a breathable cloth like muslin and secure with a rubber band.

Ideally, you will keep your kombucha in a place with a steady temperature, ideally between 23 and 29 degrees C, to grow good bacteria. Avoid placing it in direct sunlight.

The brew can take anywhere between 7 and 20 days to ferment. The liquid may turn cloudy and bubble around the top, and the scoby will grow and multiply. Ferment until you like the taste. Push the scoby aside for a taste test, but remember that the sweeter liquid will be lower in the bottle.

Remove the original scoby and the secondary “baby scoby” on top. Keep one scoby and give the other to a kombucha buddy. Pour out at least a cup of starter liquid from the top of your brew bottle and place it in a clean glass jar, along with a scoby, for the next brew.

Handy Tip:

I use a large 4 litre glass wine vat to brew my kombucha in and then pour it into smaller 1 litre glass bottles purchased from the $2 shop once brewed.

Options:
Customise your own flavour by adding ginger and lemon, herbs or fruit syrups to taste.

If you hear a pop opening a bottle, it is a good sign you have a well-fermented brew! Enjoy