If you have purchased from me a Kombucha Starter Kit, you will appreciate these instructions!
|Photo by Amanda Porter.|
- 250 ml glass jar with live culture a.k.a. mother culture
- kombucha a.k.a starter liquid
- green and black tea bags
- coffee filter
- elastic band
You will also need:
- 1 L glass jar a.k.a. your brewing vessel.
- 1/2 cup sugar
- 2 cups pure water (no chlorine)
- kettle or stove top to boil the water
- Clean and dry your brewing vessel (large glass jar) with water and raw apple cider vinegar or white vinegar. Soaps, detergents and chlorine can negatively affect probiotic cultures.
- Bring 1 cup of water to boil and use it to steep the teas in your brewing vessel
- Add 1/2 cup of sugar (I use organic cane sugar) and stir until it dissolves, with a plastic or wooded spoon. It is best to avoid contact with metal when handling kombucha and the mother culture.
- Let the sweet tea cool, adding the second cup of water to speed this up.
- Once the sweet tea is at room temperature, add the starter liquid and culture.
- Using the elastic band from your kit, attach the coffee filter or a cloth to the top of the jar.
- Place your brewing vessel in a well ventilated place, out of direct sun light, where it can breathe and be left undisturbed.
- 5 to 7 days later your kombucha should be ready. Give it a taste test. It should be tart but not vinegar. The longer it brews, the culture will use the sugar to make vinegar.
|Enjoy your raw, homemade, alkaline, energy-boosting, probiotic kombucha!|
|Nathalie at the Bhakti In The Woods Festival, August 15 to 17, 2014.|