Standard Kombucha Recipe
This recipe is made for brewing standard kombucha in your kitchen! This beverage, now popularized, is accessible for all. In order to do your first brew, you need a kombucha culture bought in the market (for home brewing), a kombucha bottle from the market, or you can ask a friend which have a culture to have some!
3 litre mason jar
6 g of green tea/or 3 g of black tea (you can add more or less according to your taste).
125 g of cane of white sugar.
1 young kombucha culture (see the non-alcoholic kombucha recipe) of 750 ml with a maximum of 5 fermentation days, and which hasn’t been stored in the fridge.
Infuse the tea in 1 litre of hot water at 85 ℃ for 10 minutes.
Pour the hot infusion into your cleaned jar.
Add 125 g of sugar then mix.
Add 1.25 litres of cold water and wait for the infusion to drop to 30 ℃ maximum before adding the kombucha culture.
Add the kombucha culture and mix well.
Cover the jar with a cloth and elastic. Leave to ferment at a temperature between 25℃ and 30℃ for at least a week. Fermentation can take up to two weeks depending of the room temperature. Taste after a week and let ferment longer if you find the result too sweet / not tangy enough for you.
Once the kombucha is fermented, you can store it in the fridge.
Flavouring: you can add fruit juice (raspberry, strawberry, pear, etc.) at the beginning of the fermentation or even add flavoured herbal teas during the first step of infusion in 1 litre of water. You can also add ginger juice at the start or end of fermentation in smaller quantities and / or let pieces of ginger macerate during fermentation to have a more pronounced taste and a spicier punch.
Add sparkling: you want to add natural sparkling to your kombucha? After the fermentation, pour your hard kombucha in clean bottles and add 2g of sugar per litre. Let it ferment at room temperature 2-3 days and then keep them in the fridge. Be careful not to add too much sugar or to store it at high temperatures, otherwise the bottles may explode.
*To avoid any risk of explosion, we strongly recommend to use swing top bottles.
Tips and tricks
To adjust the sugar level: the longer a kombucha ferments, the more
it allows yeast and bacteria to consume the sugars. Therefore, it will make the kombucha less sweet and more sour! It's up to you to determine which fermentation suits you best.
The temperature: the higher the temperature (between 25℃ and 30℃) the
more it promotes yeasts and bacteria, therefore your kombucha will ferment more quickly. Be careful not to ferment at too high temperature (over 35℃). This has the effect of reducing the activity of yeasts and certain bacteria.
It's your turn!