Kombucha Tea Recipe

This is a simple recipe for a basic Kombucha. The recipe can be used with a continuous brewing method.

Prep Time 30

Total Time 30

Course Drinks, Probiotic

Cuisine American, Australian

Servings litres

Calories 15 kcal

Pour one litre of water into a pot and heat on the hotplate until it boils.
4 litres bottled spring water
Add the tea and sugar to the boiled water and allow it to steep for 5 minutes.
2 ½ TBS organic black tea or green tea, 1 cup white sugar
Strain the tea and add the remaining 3 litres to the pot. Allow the tea to cool to room temperature.
4 litres bottled spring water
Place the SCOBY and starter liquid in your fermenting vessel.
2 cups starter liquid with SCOBY
Pour the lukewarm tea over the SCOBY.
Cover the fermenting vessel with the supplied lid and a cloth. (Prevents fruit flies and sunlight)
After 4 days start testing your Kombucha via the tap. When the flavour has soured to your liking the brew is ready for bottling or a second ferment.
Bottle and refrigerate until required.
Leave 500mls of starter liquid and the SCOBY in the fermenting vessel for your next batch. Do not refrigerate the fermenting vessel or SCOBY.

Make sure to use filtered non-chlorinated water.

Serving: 250gCalories: 15kcal

Keyword Drink, Gut Health, healthy, Kombucha, Non-Alcoholic, Probiotic, Thermomix

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