zmVault/kombucha.md

Kombucha

Kombucha is fermented tea, often flavored with fruit or spices.

The pellicle is the cellulose mat that grows on the top of the kombucha during first fermentation. the pellicle is often referred to as the SCOBY (Symbiotic Colony of Bacteria and Yeast), but this is not accurate. During fermentation, the SCOBY lives in the pellicle and the tea. Only the SCOBY is necessary for creating a new batch, which is why its possible to use store-bought kombucha as starter tea, although adding the pellicle does help speed things along.

Recipe

First Fermentation

1. Bring 1 cup of filtered water to boil.

2. Remove from heat and add 2 tea bags or 2 tsp. tea leaves. Set a timer for 15 minutes.

3. Add 1/4 cup sugar and stir until dissolved.

4. After 15 minutes, strain out the leaves and add the hot sweet tea to a glass jar.

5. Add 2 cups of cool water to dilute the tea and bring the temperature down to 70--90°F.

6. Add the 1/2 cup of kombucha and the pellicle leftover from the previous brewing.

7. Cover the jar with a coffee filter and secure it with a screw band.

8. Let ferment for 7--9 days at room temperature (70--85°F) in a shaded spot with some airflow.

Notes

• Decaf tea is not recommended, the SCOBY feeds on all nutrients in the tea, caffeine included.

Second Fermentation

1. Set aside 1/2 cup of kombucha and the pellicle for the next brewing.

2. Stir the remaining kombucha.

3. Add 1/4--1/3 cup of pureed or juiced fruit to a 16 oz glass flip-top bottle.

4. Add the kombucha to the bottle, leaving about an inch of head-space.

5. Let ferment for 2--3 days at room temperature.

6. Refrigerate.

Notes

• To keep from making a mess, only ever open when fully chilled.

• If after refrigerating the kombucha is not sufficiently carbonated, it can be left at room temperature for a day or so to ferment more. Fully chill in the refrigerator before testing.