Hi, I’m Katherine Brunner, a nutritionist,
and today I’m going to show you how to make your own Kombucha. It’s a fermented tea beverage
so we’ll begin by brewing tea. It can be any tea from the tea plant so black, white or
green is okay. And we’ll use one cup of sugar for four litres of tea.
This tea is already brewed and it’s been cooled to room temperature. So we’ll take this tea
add it to our brewing vessel and in a brewing vessel you’re looking for glass preferably,
you can also use glazed ceramic just make sure it’s a non-lead glaze. And then is an
aerobic fermentation so it does need air to breathe. So you want to choose a vessel that
has a wider top, and you want to allow some space for the top for air circulation to get
in. And then we’re going to add our starter or
SCOBY, which is the Symbiotic Colony Bacteria and Yeast, it sometimes also called a mushroom
or a mother. We’ll want our SCOBY and enough starter liquid for our first batch. If you
are ordering a SCOBY from the internet and it comes dehydrated just make sure you rehydrate it.
If you can’t get starter liquid you can use a bottle of organic, raw unflavoured Kombucha.
So we’ll pour in our starter liquid and then we’ll place our SCOBY inside. So, if the SCOBY
has a smoother top, a smoother side, you’ll place that on the top. So we just set that
inside and then we’ll cover it up with a napkin, so a breathable material, and we’ll secure
it with a rubber band that will keep dust off of it as well as mold spores or fruit
flies from getting in. And then we wait for it to ferment, so depending on the temperature
of your house it can take anywhere between seven and twenty-one days. So, after the seven
days just start tasting it and it’ll go from sweet to sour to vinegar so stop it whenever
you like that taste. And then, when it’s finish, so this is an
already brewed set, we’re going to do that in reverse. So the first thing we’ll do is
we’ll take out our SCOBY and we’ll set it aside on a glass bowl and then we’ll pour
in some of our starter liquid. So, if you’re going to be brewing a batch again right away
you can repeat the process that we’ve done starting with your cooled sweetened tea or
you can store it so you would put it on a glass jar with enough liquid to cover and
again a breathable covering on the top and you can leave it in the fridge for several
months this way until you’re ready to brew again.
Now, with our finished drink we’re going to go to bottling. I like using Mason jars. And
then we’re ready to cap that. We put a lid on it. The carbon dioxide will now be trapped
inside to make a nice fizzy drink. You can store these in the fridge taking it out when
you’re ready to enjoy. It’s a wonderful drink to include in your diet a few times a week,
rich in probiotic, digestive acids and vitamins to balance your gut, to increase your energy
and improve your immune system. So here’s to a happy and healthy gut.