Yes, we too wanted to make our own homemade kombucha! Definitely, the positive effects of kombucha and its delicious taste were right for us!
Kombucha basically is a lively drink with enzymes and probiotics. We have been drinking it for 2000 years. It’s good for your digestion, for the balance of your intestinal flora, and strengthens your immune system. Kombucha is also known for increasing energy levels and reducing stress, it’s the ideal drink for millennials!
We started our kombucha from almost nothing. In fact, the only thing we missed was the mother crop, also called the SCOBY. Needless to say, it’s really cheaper than buying the already-prepared drink!
To make our fermented tea, we needed:
– A drink of organic kombucha, raw and unpasteurized trade.
* It is very important to choose your raw and unpasteurized tea since each bottle contains the mother culture that we will need to start our own kombucha. *
– 2 or 3 black tea bags
– 2 liters of spring water, preferably without chlorine.
– 2 tablespoons of refined white sugar.
– A glass jar.
– A fabric, not too thick, that will breathe our kombucha but will prevent dust and small insects to go into our drink.
How to make your own kombucha:
- To start, clean the jar and make sure there is no more soap scum left.
Boil the spring water and then put the tea bags and sugar. Mix well to dilute the sugar completely.
- Let the tea cool down until it is at room temperature, otherwise, the heat of the water will kill the kombucha cultures.
- When the liquid is cold enough, we can put our fingers long without burning, it remains only to pour the commercial kombucha!
- Cover with the fabric, and tie it to the jar to hold it in place.
- Store your jar in a place where it is not cold, in the dark. A pantry for example can do the trick.
It’s that simple! The most difficult now is to wait for 7 to 10 days, the time to let the kombucha cultures grow. They will feed on refined sugar and black tea added to the commercial drink.
That’s it, we managed to wait the whole week before finally being able to reconnect with our cultures! Our ” scoby ” begins to take shape, but it will become stronger with time!
You will probably find that the “scoobies” bought in stores are bigger and especially rounder, it’s normal, Le Nôtre has only a few days of experience. It is however also effective and sensitive, you will learn to handle it!
Its health benefits
- -Rich in antioxidants
- -Role Anti-inflammatory and anticarcinogenic
- -Improves digestion and intestinal transit
- -Strengthens the immune system (infections and allergies)
- – Fights stress, sleep disorders, and chronic fatigue
- -Protective action on the liver
- -Help protect the skin from sun damage
What does “Scoby” or “mother culture” mean?
The word Scoby comes from the words Symbiotic Culture of Bacteria and Yeast (Symbiotic Culture of Bacteria and Yeast). It is also called a mother crop that allows you to prepare your Kombucha.
How can one multiply his Kombucha mother culture?
You can easily cut your Scoby disc into 2 or 3 pieces and then start new drinks. Even when a Scoby is small, it is very easy for him to spread quickly.
Recommendations for preserving Kombucha’s “SCOBY”
Avoid cross contaminations
It is suggested not to put Kombucha containers open or with cloth near contaminant sources such as molds, fungi, or plants.
Some household products are deadly for Kombucha, for example, insecticides and deodorants are very harmful. Over time, we have also noticed that second-hand smoke from a cigarette or a wood fire also gives a rather unpleasant taste to Kombucha drinks.
The lifespan of your Scoby
Generally, a Scoby lives for more or less five months. When the fungus gets older, it spreads less quickly than a new one. Quietly it will change color to become brown and the texture of Scoby will become very spongy. It is advisable to discard the aged Scoby and redo a mushroom mother from the new drinks.
How to store his mother Scoby?
In the refrigerator
The mushroom is usually stored in a jar in the refrigerator with a little tea drink and sugar. It is even possible to store all your Scoby in the same jar, always in the refrigerator.
The low temperature of the fridge considerably slows the fermentation and spread of Kombucha.
At room temperature
It is also possible to store Scoby at room temperature, but often it will age much faster and the risk of contamination is higher, it is unlikely that your parent strain will remain alive for more than 3 months when you use this storage technique.
Keep your Scoby in the freezer
It is recommended to freeze your Kombucha strain in the freezer, to prevent bad bacteria from growing in the pot. The only problem with keeping Scoby this way is that the strain will become less vigorous and spread less quickly after thawing.
The method to freeze your parent strain is simple, just freeze your Scoby in the preparation for Kombucha.
It is also possible to dry his Kombucha Scoby. Begin by laying the stump on a plate and covering it with a cloth to prevent insects and contaminants from coming into contact with your Scoby.
Avoid direct contact between the fabric and your stump, otherwise, it will stick on your Scoby! When your mushroom is dry, it will turn a dark brown color.
This method is probably best if you want to keep your Kombucha mushroom for more than 6 months.
How to reactivate a Scoby disc
To reactivate a Scoby disc that has been in the fridge or freezer for a long time, simply remove it from the fridge and temper the Kombucha strain to return to room temperature.
Then place it in a new solution of sweet tea and homemade Kombucha drink. Your ratio should be approximately 90% tea and 10% Kombucha. Your Scoby will come back to life much faster.
You will notice that this new drink will become very acidic, so it is not advisable to drink it. You only have to dilute it for your next Kombucha preparations.
Signs of contamination of Kombucha
If unfortunately, your mother stock shows these signs, it is because you will have to start your preparation again.
If your Scoby is completely black, it means he’s dead.
If there are bluish stains on your stump, you must get rid of this mixture and especially not ingest it is mold!
The best Kombucha Recipes
It is when the base of your kombucha is ready that the fun begins!
We tested several recipes for a successful kombucha and here are our favorites.
Organic apple pie Kombucha
For this recipe, you will need:
– 2 apples, organic or certified without pesticides, preferably
– 2 teaspoons of ground cinnamon
– A simple syrup (to taste) *
Peel and dice the apples
In a cauldron. Melt the apples in the simple syrup until they become soft like applesauce.
Add the cinnamon when your mixture is more liquid and mix the preparation well.
Above a bowl that can contain the compote, sieve the apples to collect as much juice as possible, squeeze the goods to harvest all the flavor of the apples, and let cool in the fridge for an hour.
In another bowl, pour 1L of your original kombucha to add your cold apple and cinnamon juice. You can then bottle your delicious homemade Kombucha!
It is very important that your bottles are made of glass! You can re-use commercial Kombucha bottles or even pretty Masson-style pots, but most of all, you have to close them again to prevent the cultures, always present in your tea, from continuing to multiply! The more you let your tea ferment, the more it will be vinegared.
Recipe of Kombucha with Raspberries and Oranges
- 1 cup (250 mL) distilled water
- 1/2 cup (125 mL) raspberries, crushed
- The juice of half an orange (also keep 2 nice slices)
- 1 cinnamon stick
- 1 slice of fresh ginger
- 1 C. (15 mL) green tea leaves of your taste
- 1 liter of original Kombucha
For starters, mash raspberries.
Mix the water with the puree and the orange juice. Add the slices of orange with the cinnamon stick and the ginger in a saucepan.
Heat over medium heat until boiling, then reduce to low heat and simmer for about 5 minutes.
Remove the pan from the heat, add the tea leaves and let it steep for 10 minutes.
Sift the mixture into another container. Let the mixture cool down and mix with your original Kombucha.
* It is important to wait until all the ingredients have cooled down so that you do not kill the Kombucha cultures * That’s it, your Kombucha is ready to be bottled!
Sparkling Kombucha Recipe with Strawberry
- A Scoby
- 3 bags of black tea
- ½ cup of sugar
- 1 liter of distilled water
- ¼ cup strawberries cut
Begin by boiling 1 cup of water, infusing the tea bags for about 10 minutes, and remove the tea when you are satisfied with the brew.
Add the sugar and stir until the sugar is completely dissolved.
Add the rest of the room-temperature water to a teapot in a large pot. Make sure the mixture cools down completely, then place the Scoby in the pot.
Cover the pot with cloth and elastic to let your scoby breathe.
The mixture should not be placed in the light.
After 7 days of fermentation, I advise you to taste your Kombucha. If you like the vinegar taste of Kombucha, let it ferment again for 2 or 3 days.
When you are happy with your Kombucha, take it out and rinse your scoby with warm, clear water. Put your “scoby” back in its original jar, the homemade mixture that will have made it possible.
Filter the drink in airtight bottles with a coffee filter.
You can put your bottles in the refrigerator if you prefer it cold. Personally, I like it at room temperature!