La homemade kombucha It is a healthy and delicious drink. This ancestral fermented drink delights the palate and provides health benefits. Learn how to make homemade kombucha in a simple and effective way.
Kombucha is a fermented tea very popular. It is made by mixing tea, sugar and beneficial microorganisms. The result is an effervescent and slightly acidic drink.
Making kombucha at home is inexpensive and allows you to control the ingredients. You can customize the flavors to your liking. The fermentation process is an adventure full of discovery.
This guide covers everything from basic ingredients to advanced techniques. You will learn how to create the kombucha tea Perfect. You will find valuable information no matter your level of experience.
Key points
- Kombucha is a fermented drink rich in probiotics
- The SCOBY is essential for kombucha fermentation
- Homemade preparation allows you to customize flavors and control ingredients
- The fermentation process takes approximately 5-7 days.
- Temperature and hygiene are key factors in preparation
- It is possible to create your own SCOBY from scratch
Introduction to Kombucha and its benefits
Kombucha is a fermented tea with centuries of history. It has gained popularity as probiotic drink for its health benefits. This ancient drink originating in China continues to captivate palates and improve well-being.
What is kombucha and its origin
Kombucha is a fermented tea Made from black tea, sugar and a symbiotic culture, it dates back to the Qin Dynasty in China, known as “Tea of Immortality”.
This probiotic drink contains strains of bacteria such as Acetobacter and Glucanocetobacter kombuchae. It also includes yeasts such as Saccharomyces and Zygosaccharomyces kombuchaensis.
Health benefits
The benefits of kombucha are numerous and varied:
- Improves digestive health: 80-85% of the immune system is located in the digestive system. Kombucha helps maintain a balanced intestinal flora.
- Strengthens the immune system: The probiotic bacteria in kombucha strengthen the body's natural defenses.
- Prevents and treats arthritis: Glucosamines increase the production of hyaluronic acid, preserving the structure of cartilage.
Why make kombucha at home
Prepare kombucha at home offers several advantages:
- Ingredient control: You can choose the quality of tea and sugar used.
- Economic savings: Produce 2 liters of homemade kombucha It is cheaper than buying it bottled.
- Customization: You can adjust the fermentation time according to your taste preferences.
| Ingredients | Quantity for 2 liters |
|---|---|
| Filtered water | 1.75 liters |
| Organic black tea | 4 bags |
| Organic cane sugar | 2-4 tablespoons |
La homemade kombucha It is a healthy and economical option. It offers the opportunity to experiment with different flavors. Enjoy a probiotic drink fresh and personalized.
Necessary ingredients and utensils
Homemade kombucha requires few ingredients and utensils. Each element is vital for fermentation. Good preparation ensures a delicious result.
Basic ingredients for preparation
The ingredients for kombucha They are simple but crucial:
- Tea (black, green or white)
- Organic white sugar or panela
- Filtered water
- SCOBY (Symbiotic Culture Of Bacteria and Yeast)
- Mature Kombucha (as starter culture)
Black tea is ideal for fermentation. You can try other types to vary the flavor. Sugar feeds the SCOBY, use white or organic panela.
Essential tools and containers
For your homemade kombucha you will need:
- Large glass jar (2.7 liters)
- Breathable fabric
- Elastic rubber
- wooden ladle
- Glass bottles for the second fermentation
Importance of hygiene in the process
Hygiene is key when growing kombucha. Wash your hands and utensils with soap and hot water. Avoid chemical disinfectants that can damage the SCOBY.
A clean environment guarantees safe and tasty kombucha. Take care of every step to get the best result.
| Element | Function | Recommendation |
|---|---|---|
| Tea | Base of the drink | 25% black tea for optimal fermentation |
| Sugar | Food for the SCOBY | Use white sugar or organic panela |
| Water | Culture medium | Filtered, chlorine free |
| SCOBY | Fermentation culture | Keep in clean environment |
How to make homemade kombucha
El kombucha brewing method combines science and art. This fermented drink has a unique taste and health benefits. You can preparing kombucha at home following simple steps.
The Big Book of Kombucha contains everything you need to know to make and enjoy kombucha at home. With detailed and rigorous information on the origins, health benefits and ways of making and using it, from the most traditional to the most innovative. In addition to hundreds of kombucha recipes with multiple flavor combinations, you will also find foods and drinks that incorporate kombucha as an ingredient.
Preparation of the base tea
For the base tea, we use 3 tablespoons of tannin-rich tea per litre of water. We heat the water to 80°C and let it infuse.
We add 70 grams of organic cane sugar per litre. This sugar is the ideal food for the SCOBY.
First fermentation process
La kombucha fermentation It starts by adding the SCOBY and starter liquid to the cooled tea. This process requires oxygen and takes between 7 and 14 days.
Ambient temperature affects the duration of fermentation. It is important to maintain a pH below 4 to ensure quality.
Second fermentation and flavoring
The second fermentation is optional and lasts 2 to 4 days. During this phase, we can add fruits or herbs to give flavor.
We use glass bottles to withstand the pressure of carbonation. This process creates natural bubbles in the drink.
Patience is key when making kombucha. A quality fermentation can take up to 30 days to complete.
| Ingredients | Quantity (per liter) | Function |
|---|---|---|
| Water | 1 liter | Liquid base |
| Tea | 3 tablespoons | Source of tannins |
| Sugar | 70 grams | Food for SCOBY |
| SCOBY | 1 disc | Starter culture |
| Starter liquid | 200ml | Initial acidification |
Even if we are not aware of it, we consume fermented foods on a daily basis: bread, beer, vinegar, yogurt... They have been with us for hundreds or thousands of years and for a long time it was one of the only ways that man had of preserving food.
The SCOBY: care and maintenance
The SCOBY is essential for making kombucha. Knowing its characteristics and care is key to achieving a tasty drink. This element transforms tea and sugar into kombucha.
What is a SCOBY and how to get it
A SCOBY is a gelatinous mass that ferments tea and sugar. Its origin dates back to China, more than 2000 years ago. You can buy it, receive it from a friend or create it from scratch.
How to keep your SCOBY healthy
Hygiene is crucial to taking care of your SCOBY. The ideal temperature for fermenting is 25°C. Change the tea every few weeks if you don't make kombucha soon.
Before adding the SCOBY, the sweetened tea should be between 35-40°C. This helps keep the culture in good condition.
SCOBY hotel and storage
A SCOBY hotel is useful for storing multiple cultures. It is created using fermented tea and fresh sweetened tea. This method ensures that you always have a SCOBY ready to make kombucha.
«Proper care of the SCOBY is critical to success in kombucha cultivationA healthy SCOBY is the foundation of a mushroom tea delicious and nutritious.»
Fermentation process and control
La kombucha fermentation It is a fascinating process that requires attention. To do this kombucha at home, it is vital to maintain the right conditions. This ensures a tasty and healthy drink.
Fermentation time varies between 7 and 30 days. Thirty days is the optimal period for quality kombucha. Temperature directly affects the rate of fermentation.
Fermentation activity is slower in winter than in summer, so it is important to maintain a constant temperature.
For safe fermentation, keep the pH below 4. Use 70 grams of sugar per liter of water. Add 20% starter liquid.
Key factors in fermentation
- Using glass bottles for proper carbonation
- Avoid alternative sugar blends such as panela or agave
- Keep very little sugar at the end of the process
The SCOBY absorbs most of the glucose and theine from the tea. This process can take 2 to 4 weeks. The duration depends on the temperature and the proportion of bacteria and yeast.
| Appearance | Recommendation |
|---|---|
| Optimum temperature | 24-29 °C |
| ideal pH | Below 4 |
| Sugar per liter | 70 grams |
| Starter liquid | 20% of total |
Flavors and creative variations
Kombucha offers a world of possibilities in kombucha flavors. This drink allows you to experiment with many ingredients. You can create types of kombucha unique and delicious.
Popular fruit combinations
Fruits are a very popular choice for flavoring kombucha. Some favorite combinations include:
- Strawberry and basil
- Mango and ginger
- Raspberry and lemon
- Pineapple and coconut
Recommended Herbs and Spices
Herbs and spices can add a special touch to your kombucha. Try them with:
- Fresh mint
- Cinnamon stick
- Lavender
- Cardamom
Flavoring techniques
To flavor your kombucha, you can use different methods:
- Add pieces of fresh fruit during the second fermentation
- Use fruit purees for a more intense flavor
- Add fresh or dried herbs
- Experiment with spices in powder or in stick form
Al preparing kombucha with flavors, let it ferment for a few more days. This will develop carbonation.
This way you can enjoy a refreshing and bubbly drink. The flavour will be the one you like best.
Homemade kombucha allows you to explore endless flavor combinations, adapting it to your personal tastes.
Conclusion
Homemade kombucha is a fascinating probiotic drink with a history stretching back thousands of years. Originating in China over 2000 years ago, it has become a global trend. With only 30 calories per 100 ml, it is a healthy and refreshing option.
Making kombucha at home is simple and rewarding. You need tea, sugar, and a SCOBY to create your fermented drink. The process takes between 7 and 14 days, with an ideal temperature of 24-29°C.
You can adjust the flavor and acidity to suit your taste. Experiment with strawberries, mango, or ginger to create your own unique kombucha.
Even if we are not aware of it, we consume fermented foods on a daily basis: bread, beer, vinegar, yogurt... They have been with us for hundreds or thousands of years and for a long time it was one of the only ways that man had of preserving food.
If you prefer to try professional kombucha, visit Pistacho Coffee Brunch in Tenerife or San Sebastian. Join the community of kombucha lovers and enjoy this delicious drink.
