Kombucha Recipes

Steps:

• Bring the water to a boil in a pot, then remove from heat, and whisk in the sugar until dissolved.
• Add the tea, and allow it to steep on the countertop until the sweetened tea is almost room temperature, at least an hour. Discard the tea bags.
• Strain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars).
• Using very, very clean hands, gently place the Scoby into the jar (if you're using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string.
• Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste.
• Using very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the "child" from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation.
• Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps.
• Add 1 piece of peeled ginger to each bottle, and seal tight.
• Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation.

Steps:

• For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on how to make kombucha. Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
• Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar.
• Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.
• Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.
• After the first week, taste the kombucha daily - the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
• The kombucha is ready to drink immediately, or you can start a 'secondary fermentation' by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months.Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.