Hello there, culinary adventurers! I’m Anya Ravinder, and I’m thrilled to share with you my invigorating homemade kombucha recipe. Prepare to be wowed by the tangy, fizzy goodness that will have your taste buds begging for more.
Anya Ravinder is a globetrotter and food enthusiast with a passion for exploring cultures through traditional recipes. She hails from a lineage of herbalists who instilled in her a love for natural remedies and fermentation. With a background in anthropology, she brings a unique perspective to the world of culinary arts. Anya enjoys immersing herself in nature, finding inspiration for her creations from the bounties of the earth. Her mission is to share the joy of wholesome cooking with a touch of creativity.
Anya Ravinder currently resides in Canada and grew up in India.
Hailing from the vibrant land of India, where fermenting traditions run deep, this kombucha recipe is close to my heart. Growing up surrounded by herbalists, I learned to appreciate the magic of probiotic-rich elixirs like kombucha.
Originating centuries ago in Northeast China, kombucha’s journey is as fascinating as its flavor. Legend has it that the first SCOBY formed on a lonely tea leaf forgotten in a porcelain jar. Today, this ancient brew has found its way into modern kitchens, captivating taste buds worldwide.
What you need
Get ready to slay your gut with my invigorating homemade kombucha recipe! This delightful elixir combines the power-packed duo of green tea bags and the enigmatic SCOBY to create a probiotic-rich drink that will have your stomach doing a happy dance. First, I brew a sweet tea mixture and let the SCOBY work its fermentation magic in a cozy spot for 7-10 days. After that, I jazz up the kombucha with a splash of fruit juice for extra flavor before bottling it up for a effervescent second fermentation. The result? A tangy, fizzy, and refreshing drink that not only tantalizes your taste buds but also nourishes your gut. So grab a glass, chill your brew, and get ready to sip on a homemade kombucha treat that’s as slay-tastic as it gets!
Ingredients:
- Green tea bags – Green tea adds a light and refreshing flavor to the kombucha, providing the base for fermentation. You can swap it with black tea for a different taste profile.
- Cane sugar – Cane sugar acts as a food source for the SCOBY during fermentation, helping to create the tangy and fizzy kombucha. You can substitute with honey or maple syrup for a different sweetness.
- SCOBY – The SCOBY (symbiotic culture of bacteria and yeast) is the key ingredient for fermenting the kombucha. It transforms the tea and sugar into a probiotic-rich drink. It’s essential and cannot be swapped.
- Fruit juice (optional) – Adding fruit juice during the second fermentation adds flavor and natural sweetness to the kombucha. You can use any fruit juice of your choice or skip this ingredient for a simpler brew.
- Glass jars – Glass jars are used for brewing and fermenting the kombucha. Make sure they are clean and sterilized to prevent contamination during fermentation.
Utensils:
- Large glass jar – Essential for brewing and fermenting the kombucha. Make sure it’s clean and sterilized.
- Wooden spoon – Used for stirring the tea and sugar mixture. Can be replaced with a plastic or stainless steel spoon.
- Kitchen towel or paper towel – Used to cover the jar during fermentation to prevent dust or insects from getting into the kombucha. A paper coffee filter or cloth napkin can also be used.
- Rubber band or string – Used to secure the towel over the jar during fermentation.
- Fine mesh strainer – Optional for straining out any solid particles that may form during fermentation. Can be replaced with a cheesecloth or coffee filter.
Green tea bags
Ah, the humble green tea bags – my secret weapon for brewing the perfect kombucha. Not only do they impart a delicate flavor to my fermenting elixir, but they are also packed with antioxidants to kickstart my day with a refreshing zing. While some may underestimate the power of a simple tea bag, I embrace its versatility and ability to transform a basic brew into a gut-loving superstar.
SCOBY
Behold, the mysterious SCOBY! This symbiotic culture of bacteria and yeast is the magical conductor orchestrating the fermentation symphony in my kombucha recipe. As I gaze at this alien-looking disk floating in my brew, I marvel at its transformative powers, turning sweet tea into a tangy probiotic powerhouse. While the SCOBY may seem strange to the uninitiated, its role in creating gut-friendly goodness cannot be overstated, making it a funky yet essential star of my fermentation show.
What to serve it with?
I love pairing my refreshing kombucha with a plate of spicy Indian street food. The zesty flavors of chaat and samosas complement the tangy notes of the kombucha perfectly. As an Indian, street food holds a special place in my heart, reminding me of bustling markets and lively conversations over shared meals. The effervescence of the kombucha cuts through the richness of the dishes, creating a balanced and delightful gastronomic experience.
Summary
Get ready to slay your gut and tantalize your taste buds with this homemade kombucha recipe! I can’t wait to hear about your fermentation adventures. Have you experimented with different fruit juice combinations to jazz up your brew? Share your creative twists in the comments below, and let’s keep the probiotic party going! Cheers to a slay-tastic journey towards a happier gut and a deliciously nourished soul. Stay inspired, stay curious, and keep brewing magic in your kitchen!
Here’s the recipe:
Slay Your Gut with This Refreshing Kombucha Recipe
Equipment
- Large glass jar
- wooden spoon
- Kitchen towel or paper towel
- Rubber band or string
- fine mesh strainer
Ingredients
- 4 Green tea bags
- 1 cup Cane sugar
- 1 SCOBY
- 1/2 cup Fruit juice (optional)
- 2 Glass jars
Instructions
- Prepare the Sweet Tea Mixture - Boil 4 cups of water and steep the 4 green tea bags for 5-7 minutes. Remove the tea bags and stir in 1 cup of cane sugar until dissolved. Allow the sweet tea to cool to room temperature. - Make sure the tea is completely cooled before adding the SCOBY, as high temperatures can harm the beneficial bacteria.
- Start the Fermentation Process - Transfer the sweet tea mixture to a large glass jar. Gently place the SCOBY on top of the liquid. Cover the jar with a kitchen towel and secure it with a rubber band. Place the jar in a dark, warm spot to ferment for 7-10 days. - Check the kombucha daily to monitor the fermentation process and taste test for desired tanginess.
- Flavor and Bottle the Kombucha - After the initial fermentation, remove the SCOBY and reserve 1 cup of the kombucha as a starter for your next batch. Add 1/2 cup of fruit juice to the kombucha for flavor, if desired. Pour the kombucha into glass bottles and seal them tightly. - For a fizzy kombucha, allow the bottles to undergo a second fermentation at room temperature for 2-3 days before refrigerating.
- Enjoy Your Homemade Kombucha - Chill the bottled kombucha in the refrigerator and serve cold. Sip and savor the tangy, probiotic-rich drink as a refreshing and gut-friendly beverage.
