Low abv weekRecipes

Kombucha by Marcia Fermentology

This recipe was first published as part of our feature on how to make kombucha.

1l Water
100ml Kombucha starter (ideally from a homemade batch, if not, you can use a high quality, natural store bought kombucha)
10g Organic black tea
450g Organic sugar (45-60g per litre)

First fermentation
Infuse tea and sugar in hot water together, removing the tea after 10 minutes to avoid bitterness. Cool to room temperature and add starter liquid. Mix well and pour into a wide mouthed glass jar; cover with cheesecloth and secure with rubber band or string. Store in a cool dark place for at least two weeks.

Second fermentation
Add desired fruits, purees or herbs. Seal the container and ferment for another two to five days days (two days is best for fresh fruit). Store in the fridge below 6C. It will maintain its flavour two months or more.

The next batch
Once you have a kombucha that’s fermented for 21 days, you can use it as a starter. For any new batch, use 10 per cent starter.

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