Add 50 g of sugar, stir until completely dissolved.
Let the tea steep for 5–15 minutes (depends on tea type), then strain out the leaves.
Add 700 ml of cool water to dilute the tea. ➤ Hot tea can damage the SCOBY; cold tea may slow fermentation.
Add 100 ml of kombucha starter and your SCOBY. (If you don’t have a SCOBY yet, the starter will grow one during fermentation.)
Cover the jar with a breathable cloth or use the Kefirko fermentor with the air filter. ➤ Do not seal it airtight – fermentation requires airflow. ➤ Make sure flies or contaminants can’t enter.
Let it ferment at 21–25°C for 7–12 days. ➤ Warmer = faster fermentation; cooler = slower. ➤ Start tasting after day 5. Once it reaches your preferred balance of sweet and tangy, it’s ready.
Once done, remove the SCOBY, save 10% of the liquid as starter for your next batch, and either refrigerate your kombucha or continue to the second fermentation.
Oko pipe je malo puštalo pa smo morali intervenirati. Starter iz prvog puta nije napravio gljivu niti kombuchu. Kupila sam novi starter te se nadam da ću uskoro piti kombuchu.
Dragana K. –
Oko pipe je malo puštalo pa smo morali intervenirati. Starter iz prvog puta nije napravio gljivu niti kombuchu. Kupila sam novi starter te se nadam da ću uskoro piti kombuchu.