Kombucha is a microbial culture of various bacteria and yeast species. Fermentation of the culture in sweetened tea produces numerous organic acids (e.g. ascetic acid, gluconic acid, malic acid), enzymes, amino acids and polyphenols (e.g. catechins) that improve overall health.
Discovered over 2,000 years ago, Kombucha has been traditionally used for its cleansing and balancing qualities. Its first recorded uses in Asia were by rulers and warriors in preparation for battle.
TRADITIONAL RECIPE FOR 4l OF KOMBUCHA TEA
Take note that the Kombucha you make at home can exceed 0.5% alcohol.
1 - YOU WILL NEED
• Glass jar (4 liters) for fermentation
• Airtight bottles suited for bottling liquid
• Plastic spoon
• Thin cloth that breaths
• Rubber band
• Thin filter
• A warm dark place (ideally 27 ºC)
2 - INGREDIENTS
• Kombucha culture
• Black, green or white tea (+/- 15 grams or 3 tablespoons)
• Tisane of your choice (+/- 15 grams or three tablespoons)
• Organic Fare-Trade sugar (1 ½ cups)
• 355 ml Kombucha starter tea, about 10% of the total final product
• Good water (filtered, spring or distilled)
• A little bit of patience and a lot of Love
3 - START YOUR GROWTH FROM A BOTTLE
Each Kombucha bottle carries the integral culture. It is therefore possible to start your production with only one bottle...with a little patience.
• Empty your Crudessence Kombucha in a 1 litre Mason jar, and cover it with a cloth and an elastic band. Wait for two weeks without touching the jar. The culture is slowly growing. Use your baby Kombucha as a starter kit.
4 - DIRECTIONS
A: FERMENTING THE KOMBUCHA
1. Say hello to your culture (he is very receptive!)
2. Boil water; infuse tea and tisane for 5 minutes, then filter if necessary
3. Dissolve sugar in the glass jar using your flavored tea concentrate
4. Add 2 ½ liters of fresh water and the Kombucha starter tea. The mixture should be warm.
5. Place Kombucha culture on the mixture and secure breathable cloth over the top of the jar with a rubber band.
6. Label your mixture with the date, recipe and flavor and store it in a dark place.
7. Voilà! Wait 7 - 14 days and let nature do its thing.
B: HARVESTING AND BOTTLING THE KOMBUCHA
1. Taste your Kombucha with a non-metal spoon. If it tastes like vinegar, it's ready. Give it a try and eventually you will find a mix that works for you: every brewer makes his or her own unique Kombucha!
2. Carefully remove your culture (Hello!) from the jar and rinse it with fresh water.
3. Slowly filter the drink into glass airtight bottles (wine bottles, beer bottles with capsules, etc.). Use a very thin nylon filter.
4. Keep 400 ml. of the tea for your next batch and/or to keep your culture in dormancy in the refrigerator. In the fridge, it will keep for about 2 months. For a lighter Kombucha, simply remove this tea from the jar.
5. Over the next few batches, your culture will grow, doubling in size... Spread the health!