Introduction to the world of Kombucha with basic recipe

You may have already heard of kombucha, this refreshing and probiotic drink that is becoming increasingly popular. But what exactly is kombucha and why is it so healthy? In this blog post, we delve into the fascinating world of kombucha and give you a simple basic recipe that you can use to create your own kombucha creation.

Kombucha is a sparkling drink with a sweet-sour taste, made by fermenting tea. Yeasts, bacterial cultures, and a tea fungus called SCOBY play a central role in this process. This process gives kombucha its characteristic taste and carbonation. Kombucha is known for its refreshing aroma and health benefits. Kombucha has been brewed for centuries in various parts of the world and has gained popularity as a healthy drink in recent years.

A SCOBY, also known as a tea mushroom, is a rubbery layer that hosts yeasts and bacteria. A lot happens within it: the yeasts in the SCOBY convert the sugar content in the tea into alcohol, and the bacteria convert this alcohol into acetic acid and other compounds. This process gives kombucha its characteristic taste and carbonation.

The SCOBY acts like the conductor of an orchestra, giving the tea its special note and effervescence. A new SCOBY forms with each brewing process, and that is the secret recipe for making kombucha. It provides the necessary microorganisms to transform sweet tea into the refreshing and probiotic drink.

Kombucha is not only refreshing but also extremely healthy. During fermentation, probiotic bacteria are created that can promote our gut health and strengthen our immune system. In addition, some nutrients become more bioavailable through fermentation, meaning our body can absorb them more easily. Digestion is improved and kombucha can be a great alternative to sugary sodas.

Various sweeteners, such as white sugar, cane sugar, honey, and maple syrup, are permitted for making kombucha. White sugar is the most common and cost-effective option. Cane sugar adds a hint of molasses flavor, while honey and maple syrup each bring their own unique flavors.

It's important to find the ideal balance, as too much sweetness can hinder fermentation. During fermentation, sugar is processed by yeast and bacteria, making the kombucha less sweet and slightly tart. Experimenting with different sweeteners allows you to create the perfect taste for your kombucha.

The basic kombucha formula helps you understand the fundamentals of kombucha brewing. It allows you to better estimate the correct ratio of tea, sugar, water, and kombucha starter culture. This makes it easier for you to make kombucha and enables you to create your own recipes or adapt existing ones.

Our Kombucha Starter Set contains a starter liquid that you can use to make your own kombucha SCOBY. We chose the liquid because, unlike a ready-made mushroom, it has a longer shelf life of up to one year. Plus, the mushroom adapts perfectly to our glass size.

1 L water + 100 ml kombucha liquid + SCOBY + 3-4 tsp tea + 80 g sugar = total kombucha volume

• Duration: 7-10 days for primary fermentation, 10-14 days for activation
• For: Oleni Mason Jar | Wide | 2 Liter
• Shelf life: approx. 1 month

• 1.5 L water

• 80 grams granulated sugar

• 3-4 tsp Black Ceylon Tea

• 100 ml Scoby liquid

• 1 x Oleni Mason Jar 2 L

Make Scoby Starter

1. Ensure cleanliness: First, thoroughly clean the jar and all utensils.
2. Prepare the tea: Dissolve 50g sugar in 800ml boiling water, add 2 tsp Black Ceylon Tea, and let it cool.
3. Stir in Kombucha Starter Liquid: After cooling, add 100ml Kombucha Starter liquid.
4. Start fermentation: Cover the mixture with the cloth and rubber band and let it ferment for 10-14 days at room temperature, away from sunlight. During this time, the SCOBY (Kombucha mushroom) will form, which you will need for continued kombucha production.

Prepare Kombucha

1. Prepare Kombucha: To prepare kombucha, you always need a ratio of 1 L to 10 ml of kombucha liquid and the SCOBY. Always save some of your kombucha (or, as here for the first time, use the liquid from the SCOBY preparation above). These instructions refer to our 2 L Oleni jar.
   
   
2. Prepare the tea: Brew 3-4 tsp black tea in 1.5 L water and 80 g sugar. You can prepare the tea in a smaller amount of hot water and top up the rest with cold water.
   
   
3. Stir in Kombucha Starter Liquid: After cooling, add 150 ml of the activated kombucha liquid (from your 800 ml above) and the kombucha SCOBY (mushroom).
   
   
4. Start fermentation: Cover the mixture with the cloth and rubber band. Let the kombucha ferment for 7-10 days at room temperature, away from sunlight. During this time, a new layer will form on the SCOBY.
   
   
5. Your kombucha is ready: Your kombucha is ready when it smells sour and carbonation bubbles rise. The higher the temperatures (e.g., summer), the faster the kombucha ferments.
   
   
6. Store kombucha: Store the kombucha in the refrigerator with a loose lid.
   
   
7. Make kombucha again or pause: You can now start again at step 1 "Prepare Kombucha" to make new kombucha. If you want to let the kombucha mushroom rest for a while, store it in a jar (lid should be loose or covered with a cloth) with 300 ml of the finished kombucha in the refrigerator.

Have fun fermenting kombucha!