Kombucha from the garage lab
Yeah, looks like pee, but don’t let the aesthetic put you off. Delicious, and good for your gut. Piece of cake to make. Also, the bought stuff smells like a pub toilet, but the home made stuff is fragrant and fresh. You can use any tea. My fave is jasmine. I also tried the coffee recipe from Noma book, which is insane - benefits from spending a month or two in the bottle to mellow before drinking 😂
You need to get hold of a scoby. A scoby is a Symbiotic Cultre Of Bacteria and Yeast. You can get one on eBay for a few quid. You’ll notice your scoby will grow as you make batches. You can peel layers off and give them to your friends so they can get involved too.
Kombucha from the garage lab
Yeah, looks like pee, but don’t let the aesthetic put you off. Delicious, and good for your gut. Piece of cake to make. Also, the bought stuff smells like a pub toilet, but the home made stuff is fragrant and fresh. You can use any tea. My fave is jasmine. I also tried the coffee recipe from Noma book, which is insane - benefits from spending a month or two in the bottle to mellow before drinking 😂
You need to get hold of a scoby. A scoby is a Symbiotic Cultre Of Bacteria and Yeast. You can get one on eBay for a few quid. You’ll notice your scoby will grow as you make batches. You can peel layers off and give them to your friends so they can get involved too.
Cooking Instructions
- 1
I do my kombucha in an endless cycle. So my first step is to clean my bottles
- 2
Put 200ml water and 200 grams sugar to dissolve in a pan on a low heat
- 3
While that’s doing, bottle your old batch. First take out the scoby and some if the liquid
- 4
Strain it into another container that you can fill the bottles from. Put them in the fridge
- 5
By now your sugar should have dissolved. Bring the mixture to the boil to sterilise
- 6
Add the tea and steep for 10 mins. I’m using English breakfast tea, but my favourite to use is Jasmine. Genmai cha also works well. And coffee comes out INSANE. While you wait, clean your fermenter
- 7
Add roughly 1.2 litres tap water to your fermenter. I’ve got a bit much here but it’s ok. I adjusted it.
- 8
Your tea should be done steeping now. Strain it into the fermenter
- 9
Add the scoby and the mixture you saved from the last batch, cover it
- 10
Now you just have to wait. Could take a week, could take 10 days. Keep tasting it, and when you’re happy, bottle it and make another one! Cheers!
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