The Best Kombucha Recipe There Is

Kombucha is easy to do. We recommend that you release it because the preparation of your unpasteurized kombucha is grateful when you review the cost of buying boots purchased with a store.

Here’s a simple recipe for making your Kombucha home. This recipe makes about eight glasses of kombucha, but you can also double the recipe to do more, and you still need only one SCOBY drive.

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Kombucha recipe

Yields: 8 cups

You need:

1 large glass or metal jar or wide-opening container

Avoid using a plastic jar or container because chemicals in plastic can be removed in the combi during the fermentation period. Ceramic vessels can cause a leak in the kombucha after contact with the ceramic glaze. Look for a large metallic or glass jug / jar / container and make sure that the opening is wide enough to allow a lot of oxide to reach combo while fermenting.

1 large piece of cloth or towel

Protect this material around the opening of the stack with a rubber band. Do not use a cheese cloth because it allows the particles to pass. You can even try to use a small cotton jersey or a simple mother from any textile store.

1 disc SCOBY

You can find a SCOBY drive in health food stores or online for relatively inexpensive amounts. The SCOBY disk can be vacuum-sealed in a small pouch and sent directly to your house in only a few dollars, while all the active yeast ingredients are stored.

8 cups of waterI would use filtered water, if possible, but using tap water is also a feasible option. Some prefer to use distilled water, which contains fewer pollutants or tap water. Distilled water is cheap (about 88 cents per gallon) and can be found in most large drug stores or occasions.

½ cup of organic sugar or raw honey

Yes, this is one of the few times I’ll tell you to use the real sugar! The bulk of it is actually “eating” the yeast during the fermentation process, so the recipe remains very little raw when consumed. It is important to use only organic beet sugar. There are reports of successful fermentation of kombucha with raw honey, but most sources recommend only sugar cane.

4 bags for organic tea

Traditionally, the kombucha is made of black tea, but you can also try green tea to see what you want.

1 cup pre-made kombucha

You will need to buy your first series or get a glass of a friend who recently made a homemade kombuha. For future series, just hold the cup on your hand for the next time. Be sure to buy only organic, unpasteurized combus. Pasteurized varieties do not contain the appropriate live crops that you need.

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Directions:

1.Bring your water to boil in a large bowl of an oven. Once boiled, remove from heat and add teas and sugar, stirring until sugar is dissolved.

2.Allow the bowl to sit and leave the tea for about 15 minutes, then remove and discard the tea bags.

3.Cool the mixture to room temperature (which usually lasts about an hour). After it cools, add the tea mixture to your large jar / container. Drop in your SCOBY drive and 1 cup pre-made kombucha.

4.Cover the jars / jars with a fabric or a thin kitchen and try to hold a towel in place with a rubber hand or a link. You want a cloth to cover a wide opening on the dishes and stay in place, but be thin enough to allow air to pass.

5.Allow the kombucha to sit for 7-10 days, depending on the taste you are looking for. Less time produces a smaller kombucha that tastes less sour, while for a longer time of sitting makes the combi enzyme long and develops more flavor. Some people have reported fermenting potatoes up to a month before bottling with great results, so try the series every couple of days to see if they have reached the right taste and level of carbonization for you.

More on Kombucha

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Usually, your home is warmer, the less time a kombucha needs to ferment. Once you’re happy with the taste, it puts a kombucha into smaller bottles (or any bot fits your refrigerator), and the kombucha will cool for at least 24 hours to cool and finish aerobics. The longer you cool before the opening, the more it will be carbonized.

Note that as the fermentation process occurs, you will notice that the SCOBY disk “grows” on a second SCOBY disk. Many people call SCOBY you bought and used to make the SCOBY “SCOBY” combo and the second SCOBY that grows on the “baby”. The mother SCOBY is at the tip of the baby.

You can actually use the newly formed baby SCOBY to create a brand new kombucha series so you do not want to remove the baby. Store the baby SCOBY in a little bit of a ready-made kombucha in glass jars until you use it. So that you will have the opportunity to start a new series when you want. It will be “active” for several weeks when it is stored in a kombucha at room temperature at the counter-top or in color.

While some people prefer to keep the SCOBY mother’s mother loaded for the baby, others prefer to discard SCOBY’s mother after finishing the Kombucha.

Maintaining the native drive does not cause any reported problems or contamination. According to some sources, the motherboard can continue to ferment new batches of kombucha another month after the first use, but then it will become inactive and should be discarded.

 

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