Tuesday, May 25, 2021

Step-by-Step Guide to Make Homemade Kombucha

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Kombucha

Before you jump to Kombucha recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Most of us think that comfort foods are terrible for us and that we need to avoid them. Sometimes, if the comfort food is candy or some other junk food, this is true. Other times, though, comfort foods can be altogether nutritious and it's good for you to consume them. A number of foods honestly do boost your mood when you consume them. When you feel a little down and need an emotional boost, test out a couple of these.

Cold water fish are great if you are wanting to feel happier. Salmon, herring, tuna, mackerel, trout, etc, they're all loaded with omega-3 fatty acids and DHA. Omega-3 fatty acids and DHA are two things that raise the quality and the function of your brain's gray matter. It's the truth: eating tuna fish sandwiches can really help you overcome your depression.

As you can see, you don't need to eat all that junk food when you wish to feel better! Try these suggestions instead!

We hope you got benefit from reading it, now let's go back to kombucha recipe. To cook kombucha you only need 4 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to cook Kombucha:

  1. Prepare of filtered water (must be warm enough to dissolve sugar).
  2. Provide of black tea bags.
  3. Get of organic evaporated cane sugar (can lessen to one cup).
  4. Get of scoby in liquid.

Steps to make Kombucha:

  1. Steep in water for about 20 minutes then remove tea..
  2. Add sugar and dissolve in tea..
  3. Allow the tea to cool to room temp and then pour into container you will store the kombucha..
  4. Add the scoby and all liquid..
  5. Cover with a kitchen towel or paper towel and seal with rubber band..
  6. Keep in a cool dark place for 10 to 14 days..
  7. Taste the kombucha to ferment to desired flavor. The liquid will lessen in sweetness and have a more (tangy)vinegar taste as it ferments. Use a straw to test to avoid introducing bacteria..
  8. The scoby should have brown strains. This means its healthy and should grow in size..
  9. The scoby will produce a "baby." You can easily separate from the "mother" by hand, wash and rinse hands with vinegar before handling..
  10. Remove the scoby and the "baby"/ new culture formed during the fermentation process. Reserve liquid for the cultures to be stored in airtight container until next batch..
  11. Your kombucha is ready to be consumed! Drink the kombucha plain, or add flavors with juice, fresh or dried fruit, ginger, chia seeds or herbs (1/2 tsp or more to taste 12oz to 16oz bottles)..
  12. Second ferment for carbonation: Pour kombucha into glass container, add flavorings and seal with lid. Allow 2 to 4 days to carbonate at room temp, be sure to "burp"(open the lid to release pressure)and then store in the refrigerator..
  13. You can also start the next batch immediately rather than storing the scoby..
  14. Notes: Can use molasses instead of cane sugar, but takes longer to ferment. White tea works as well instead of black tea..
  15. Great resource for more kombucha adventures: http://www.kombuchakamp.com/.

If you find this Kombucha recipe valuable please share it to your good friends or family, thank you and good luck.

About the Author

Carolline

Author & Editor

Sharing cooking knowledge and recipes. I'm not a professional chef but cooking is my hobby. The way I use to be with the people I love and improve myself everyday.

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