Economical methods for Kombucha making at your home

Hey there, kombucha curious! I'm excited to share my journey of making this fizzy, tangy, and oh-so-good-for-you drink. Trust me, if I can do it, you absolutely can too! Let's dive into the world of kombucha brewing and discover how simple it can be.

Expert Guides:

Sam Lennan [ Co-Owner: The Food Shop and Belly of the Beast Kombucha]

Written by: Bibhu Gautam: Tea and Kombucha Enthusiast

Kombucha is a fermented tea that's been around for thousands of years. It's made by adding specific strains of bacteria, yeast, and sugar to tea, then allowing the mixture to ferment. The result? A delicious, probiotic-rich beverage that's taking the health world by storm.

It's cost-effective: Making your own is way cheaper than buying it at the store.

You control the ingredients: No hidden nasties here!

It's fun: There's something magical about watching your kombucha brew.

It's good for you: Kombucha is packed with probiotics and antioxidants.

Ingredients:

8 cups of water

1/2 cup of sugar

10 grams of green tea (or try white tea for a milder flavor)

1 cup of starter tea (store-bought unflavored kombucha works)

2.5 -3.5 Ounces of Scoby (Symbiotic Culture of Bacteria and Yeast)

Steps:

Brew the tea: Boil water, add sugar, and steep the tea for about 15 minutes. I love using Nepal Hills Tea for this – our loose leaf teas are perfect for kombucha brewing!

Cool it down: Let the sweetened tea cool to room temperature. Patience is key here!

Add the good stuff: Pour the cooled tea into a large glass jar. Add your starter tea and gently place the SCOBY on top. Cover with a tight-weave cloth.

Wait and watch: Let it ferment for 7-10 days. The warmer your house, the faster it'll ferment.

Taste test: After a week, start tasting it daily until it's just right for you. I like mine a bit on the tangy side!

Bottle it up: Once you're happy with the taste, it's time to bottle your kombucha. This is where the magic happens – you can add flavors like ginger or peach to create your custom brew.

Pro Tips from a Former Newbie

Start with quality ingredients: The better your tea, the better your kombucha. I can't recommend Nepal Hills Tea's black tea enough for a robust brew.

Keep it clean: Sanitize everything to avoid unwanted bacteria crashing your kombucha party.

Be patient: Good kombucha takes time. Don't rush the process!

Feeling Inspired?

If you're not quite ready to dive into brewing your own, why not try some craft kombucha first? Belly of the Beast Craft Kombucha (check them out at The Food Shop Peterborough) offers amazing flavors like ginger and elderberry. It's a great way to train your palate before you start brewing!

Remember, making kombucha is as much an art as it is a science. Don't be afraid to experiment and find what works best for you. The health benefits of kombucha are just the cherry on top of a fun and rewarding hobby.

So, are you ready to join the kombucha brewing revolution? Trust me, once you start, you'll wonder why you didn't try it sooner. Happy brewing!