73 lines
2.2 KiB
Markdown
73 lines
2.2 KiB
Markdown
# Kombucha
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**Kombucha** is fermented tea, often flavored with fruit or spices.
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The **pellicle** is the cellulose mat
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that grows on the top of the kombucha during first fermentation.
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the pellicle is often referred to as the **SCOBY**
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(Symbiotic Colony of Bacteria and Yeast),
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but this is not accurate.
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During fermentation, the SCOBY lives in the pellicle _and_ the tea.
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**Only the SCOBY is necessary for creating a new batch,**
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which is why its possible to use store-bought kombucha as starter tea,
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although adding the pellicle does help speed things along.
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## Recipe
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### First Fermentation
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1. Bring 2 cups of water to boil.
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2. Remove from heat
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and add 4 tea bags or 4 tsp. tea leaves.
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Set a timer for 15 minutes.
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3. Add 3/8 cup sugar and stir until dissolved.
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4. After 15 minutes, strain out the leaves
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and add the hot sweet tea to a glass jar.
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5. Add 4 cups of cool water to dilute the tea
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and bring the temperature down to 70--90°F.
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6. Add the 1 cup of kombucha and the pellicle
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leftover from the previous brewing.
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7. Cover the jar with a coffee filter and secure it with a screw band.
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8. Let ferment for 7--9 days at room temperature (70--85°F)
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in a shaded spot with some airflow.
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#### Notes
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* Decaf tea is not recommended,
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the SCOBY feeds on all nutrients in the tea, caffeine included.
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* Ignore recipes that call for vinegar.
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### Second Fermentation
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1. Set aside 1 cup of kombucha and the pellicle for the next brewing.
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2. Stir the remaining kombucha.
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3. Add 1/2 cup of pureed or juiced fruit to a 16 oz glass flip-top bottle.
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4. Add the kombucha to the bottle, leaving about an inch of head-space.
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5. Let ferment for 2--3 days at room temperature.
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6. Refrigerate until fully chilled before serving.
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#### Notes
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* To keep from making a mess, only ever open when fully chilled.
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* If after refrigerating the kombucha is not sufficiently carbonated,
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it can be left at room temperature for a day or so to ferment more.
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Fully chill in the refrigerator before testing.
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* Ignore recipes that direct you to "burp" your bottles during second fermentation.
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It's pointless and slows carbonation.
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Don't use shitty bottles and there's no risk of explosion.
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