Kombucha Tea

Kombucha is the Western name for a fermentation of sweetened tea using lactobacilli and yeast cultures. In Russia, Kombucha culture is used to make a popular fermented beverage.


 * Type - Medicinal Tea
 * Origin - N/A

Basic Recepie

 * Natural or processed source of ferment-able sugars (White sugar, Turbinado Sugar*, maple syrup*, Agave syrup*, molasses*, Etc.)
 * water
 * Tea (black green or white, oil-less teas are recommended. if you try other things such as herbs please do so cautiously and with a extra culture. some plants may damage the culture or create unpleasant flavors or toxic teas. if in doubt, go tea)
 * kombucha culture
 * about 1/4 cup of previous tea, or white vinegar (for balancing the ph level)

equipment

 * pot to boil water
 * glass jar large enough to hold desired amount and that can be cleaned (1 gallon reccomended)
 * cloth to cover jar top (lets air in and keeps bugs out)
 * string, rubber band, or elastic band to secure the cloth

Ratios will be based on personal taste and preference. starting with 1/4 cup sugar to 1 quart (4cups) of water is a good place to start.

Brewing

 * prepare the tea as you would for drinking; Boiling water poured over leafs (unsure about cold brew tea)
 * remove the leafs or bags from the tea
 * add sugar and dissolve fully
 * allow the tea to cool to room temperature
 * add the culture and previous tea
 * cover with cloth
 * secure cloth
 * keep in a warm (80 degrees F) location with partial light (unsure if light effects it, but common rule with fermentations)

leave for 5 days or more (upwards of a month) taste with a clean spoon every 5 or so days. when it tastes good to you remove culture, store in a extra jar until next batch. ingredents with a * are unverified but theoretical materals if you test please remove the * and leave a note about found effects, flavors or posable dangers. thank you.

Ingredient flavour lists (please add your observations)

Agave syurp: a peppery flavor. seems to ferment well. effects unknown (brew stage)