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Cultures instructions
Kombucha Scoby
Ingredients:
water*, black tea*, sugar*, kombucha SCOBY pellicle + liquid starter
*From organic production.
How to make Kombucha
- 1 kombucha scoby pellicle with starter (100 ml)
- 50 g sugar
- 900 ml water
- 4 g (2 tea bags) black tea leaves
Prepare 900 ml tea and stir in sugar. Cool down and pour into a large glass jar. Add kombucha scoby pellicle and liquid starter and cover with lid (enable airflow). Leave to ferment for 7-14 days at 22–27°C. When you like the taste of kombucha, save the SCOBY pellicle and 100 ml of kombucha liquid. Use it to prepare a new batch. Kombucha can be consumed right away, bottled and stored in the fridge or you can second ferment it.
Note: The SCOBY pellicle may sink to the bottom at first. This is normal and nothing to worry about — a new pellicle will usually form on top during fermentation.
Signs of active fermentation are a sour smell, the appearance of bubbles, a lighter color of the liquid than at the beginning and pellicle forming on top.
If the fermentation is too slow, move the container to a slightly warmer place, as warmth speeds up the fermentation process.
Warnings:
- After opening should be used right away.
- All fermented foods may contain trace amounts of alcohol and histamine.
- If preparing for children, breastfeeding mothers or pregnant women please seek medical advice before consuming.