Recipe Kombucha
My kombucha works on green tea. Simply because it contains less theine. The ‘culture’ you add to the tea is what they call a ‘scoby’; a kind of mushroom that converts sugar into carbon dioxide.
In the making process, you have two phases. The first phase takes 6 to 12 days, depending on the temperature and size of your scoby. The second stage is after bottling where fermentation continues in a sealed bottle for carbon dioxide enrichment. After 5 days, you refrigerate the bottles to stop the process, otherwise it becomes too acidic.
In my version, I add hibiscus and rosehip, for colour and extra iron. It is important not to heat the scoby, you ‘kill’ the active action by doing so. Start with:
– 1 litre of water
– 6 grams of green tea
– 4 grams of hibiscus/ rose hip
– 80 grams of sugar
Phase 1: You bring water to the boil, turn off the heat and add the sugar, tea and herbs. Stir until the sugar has dissolved and the the min has steeped for 15 minutes. Cool to room temperature, pour into a pot and add the scoby with a little kombucha from the previous batch (15ml). Cover the jar with a cloth (no lid) and put in a dark room with stable temperature.

Stage 2: With clean hands, remove the scoby from the jar and strain the kombucha. Pour into a bottle that you can seal and add herbs, spices or fruit as needed. Close the bottle and leave the kombucha outside the fridge for a few days. Some culture may still form, resembling a small scoby on the surface. This is normal. Then put the bottle in the fridge and drink as needed. Delicious!