Kombucha Recipes
3 Kombucha recipes to make at home:
1. Classic kombucha:
Ingredients:
- 2 l filtered water
- 100 g of green tea (or 50 g of black tea 50 g of green tea)
- 100 g sugar
- 100 ml of prepared kombucha
- Kombucha mushroom (SKOBI)
Instructions:
- Brew the tea: Bring water to boil, add tea and steep for 10 minutes. Steep the tea in the water, add the brew and allow to steep for 10 minutes.
- Add sugar: dissolve the sugar in the cooled tea.
- Pour the pre-fermenter: Add 100 ml of the prepared kombucha to the container.
- Place the mushroom: carefully place the kombucha mushroom in the container.
- Cover the container: Cover the container with gauze (Or better yet, a paper towel), securing it with a rubber band.
- Leave to ferment: Place the container in a warm, dark place (20-25°C) for 5-10 days.
- When ready to ferment: the Kombucha should be acidic to taste and slightly carbonated.
- Pouring into the bottle: pour the kombucha through a plastic or glass strainer, separating the mushroom.
- Storage: store the finished kombucha in the refrigerator for up to 2 months.
Tips:
- Use only clean utensils and tools.
- Use only clean tools and clean utensils. 2. Do not use metal objects in contact with the fungus.
- Use only clean, non-metallic materials and do not use mushrooms.Do not use mushrooms.
- Experiment with different teas, sugars and spices (ginger, lemon, mint) to create new flavours.
2. Kombucha with fruit:
Ingredients:
- 1,5 l filtered water
- 75 g green tea
- 75 g of sugar
- 100 ml prepared kombucha
- Kombucha mushroom (SKOBI)
- 100 g all kinds of fresh or frozen fruit (berries, citrus fruits, pineapple)
Instructions:
- Follow steps 1 to 4 of recipe 1 "Classic kombucha".
- Add the fruit.
- Cut the fruit into small pieces and add the chopped fruit into the fruit juice: Leave the kombucha to ferment for 3-5 days.
- 3-5 days to ferment. 3-5 days tobottle.
- Storage: store the finished kombucha in the refrigerator for up to 2 months.
3. Kombucha with herbs:
Ingredients:
- 1,5 l filtered water
- 75 g green tea
- 75 g sugar
- 100 ml prepared kombucha
- Kombucha mushroom (SKOBI)
- 2-3 tbsp fresh or dried herbs (mint, ginger, melissa, chamomile)
Instructions:
- Follow steps 1 to 4 of recipe 1 "Classic kombucha".
- Add herbs.
- Add the herbs to the lemon juice after the lemon juice has dissolved: Leave the kombucha to ferment for 4-7 days.
- Decantinto a bottle.
- Storage: Store the finished kombucha in the refrigerator for up to 2 months.
**Store in a freezer for up to 3 months
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