Kombucha Recipe

by Suz on August 18, 2012 · 9 comments

in Cooking, Recipe

Kombucha is a fermented tea drink that is full of good bacteria – so great for your digestive system. It’s really easy to make too…

Ingredients: -

• 3 litres of distilled water
• 125g Sugar
• 4 tea bags (try Pekoe, Oolong, Black or Green)
• Kombucha mushroom (also known as a Scoby) – buy this dehydrated or find a friend who can give you some!

Kombucha Recipe Tea Fermented Homebrew Paleo Diet

Kombucha Method: -

1. If your Scoby is dehydrated, rehydrate it (this may take some time)
2. Boil water and reduce to a simmer; add sugar and tea bags.
3. Steep the tea for a few minutes, remove the tea bags and leave the tea to cool to room temperature
4. Add to Scoby and cover the container (but make sure it isn’t air tight)
5. Leave the mixture for five days to a month somewhere warm (not in direct sunight)
6. It’s up to you when it’s ready to drink! Either test for a pH of 2.6 – 4.0 with testing strips, or try it! The longer it brews for, the lower the sugar content.
7. You can use the film that has developed on top of the liquid to cultivate a new Scoby.

Have you tried Kombucha? I’d love to hear what you think of it – and if you make it in the same way I do?

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{ 9 comments… read them below or add one }

Jimbo August 20, 2012 at 5:19 am

Wish I was brave enough to try this, really sounds like the type of thing to do you good though.
Does it taste alright?
Someone gave me a herbal tea once and I’m still trying to get over that!


Suz September 12, 2012 at 10:47 am

You’ll have to give it a try Jimbo, sometimes you can find it in health food shops giving you the chance to try the taste before you commit to making your own.


Vera August 23, 2012 at 8:17 pm

Be brave Jimbo! I’ve just tried this recipe and it is quite refreshing. Normally I go for green tea,or red bush.


Suz September 12, 2012 at 10:48 am

Thanks Vera!


Rick October 4, 2012 at 9:49 am

Sugar ? I’m new to paleo life style – aren’t you suppose to avoid sugar ? confused :/ thanks


Suz October 8, 2012 at 1:02 pm

Hi Rick, The sugar is required for the process of fermentation. The longer you leave it – the less sugar will remain.


Duncan February 28, 2013 at 3:18 pm

Do you have any suggestions on where to get a starter culture in Sydney? Thanks!


Nick April 19, 2013 at 1:11 am

How much Scoby do I add?!?


joyce ritchie November 20, 2013 at 7:37 am

would appreciate a contact for the starter culture here in New Zealand. Thanks


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