Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, kombucha. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) is a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits. And like our nationally available bottled kombucha, it'll always be a hard nay on the fillers too — proverbial or products. Kombucha has been around for centuries, probably a few milleniums.

Kombucha is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Kombucha is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook kombucha using 4 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Kombucha:

1. Prepare 12 cup filtered water (must be warm enough to dissolve sugar)
2. Get 6 each black tea bags
3. Make ready 1 1/2 cup organic evaporated cane sugar (can lessen to one cup)
4. Take 1 each scoby in liquid

Bacteria and yeast are added to the tea and feed off of an added sugar. What remains after are high amounts of acid and a small amount of alcohol. This it why kombucha tastes like vinegar, because the sugar is mostly gone. Kombucha is a fermented tea that has been consumed for thousands of years.

Steps to make Kombucha:

1. Steep in water for about 20 minutes then remove tea.
2. Add sugar and dissolve in tea.
3. Allow the tea to cool to room temp and then pour into container you will store the kombucha.
4. Add the scoby and all liquid.
5. Cover with a kitchen towel or paper towel and seal with rubber band.
6. Keep in a cool dark place for 10 to 14 days.
7. Taste the kombucha to ferment to desired flavor. The liquid will lessen in sweetness and have a more (tangy)vinegar taste as it ferments. Use a straw to test to avoid introducing bacteria.
8. The scoby should have brown strains. This means its healthy and should grow in size.
9. The scoby will produce a "baby." You can easily separate from the "mother" by hand, wash and rinse hands with vinegar before handling.
10. Remove the scoby and the "baby"/ new culture formed during the fermentation process. Reserve liquid for the cultures to be stored in airtight container until next batch.
11. Your kombucha is ready to be consumed! Drink the kombucha plain, or add flavors with juice, fresh or dried fruit, ginger, chia seeds or herbs (1/2 tsp or more to taste 12oz to 16oz bottles).
12. Second ferment for carbonation: Pour kombucha into glass container, add flavorings and seal with lid. Allow 2 to 4 days to carbonate at room temp, be sure to "burp"(open the lid to release pressure)and then store in the refrigerator.
13. You can also start the next batch immediately rather than storing the scoby.
14. Notes: Can use molasses instead of cane sugar, but takes longer to ferment. White tea works as well instead of black tea.
15. Great resource for more kombucha adventures: http://www.kombuchakamp.com/

Not only does it have the same health benefits as tea — it's also rich in beneficial probiotics. Kombucha also contains antioxidants, can kill harmful bacteria and may help fight several diseases. So you've heard the buzz about kombucha, the trendy fermented tea drink touted to promote everything Luckily it's possible to brew this beverage home, but before I get into the individual steps of kombucha making, there's an important missive you must know: Don't be scared of your SCOBY. How to Make Homemade Kombucha: Overview. This post will go into detail about each step in the process of making kombucha.

So that is going to wrap it up with this exceptional food kombucha recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!