What is it?
Kombucha (kom-BOO-cha) is a tart-tasting fizzy beverage made by fermentation. Its sweet, tangy flavour and low sugar content have made it a popular alternative to sugar-laden soft drinksKombucha, made from a live symbiotic culture of bacteria and yeast, is one of the country's fastest growing health trends. Click here to read more
The below recipes is for Jar's 1ltr or less. If you jar is bigger times the below by your requirements ie: 3 liter jar x 3 below
* The newly formed SCOBY may form stuck on top of an older SCOBY, and in this case simply tear off the new SCOBY to use with the new batch WITH 125mls of THAT Kombucha (we call it the Starter)
We recommend consuming up to one glass per day for health benefits
The kombucha SCOBY can be kept refrigerated (for up to two week in fridge or up to two years in freezer) when you are not fermenting. The kombucha tea can be kept in refrigerator for up to two weeks
A new SCOBY [clear film on the surface of the brew] will form as a byproduct of fermentation, usually after 5 days of fermentation. The growth of the new SCOBY may vary. It is not unusual to see rounded opaque patches and or brown jellyfish-like tentacles forming underneath the SCOBY. These rounded patches are not mould if no green fuzzy growth that mould produce is seen. If any mould is seen, discard the brew and commence with a fresh starter.
Mould can form on the culture if the brew is not acidic enough - usually because insufficient starter was used. It can also form because of poor hygiene. If there is any mould on your culture throw it away and do not risk drinking it. Other factors which can spoil a culture include insufficient air, or water with no minerals in it (distilled or reverse osmosis filtered). Kombucha can become spoiled with a variety of other microorganisms, depending on the environment and conditions under which it is brewed. The acidity of kombucha will normally protect against harmful microorganisms, when spoiled, it will smell or taste unpleasant.
All fermented foods may contain trace amounts of alcohol. If fermented foods are being prepared for children, breastfeeding mothers, or pregnant women please seek medical advice from a trained medical practitioner before consuming these products.