Kombucha
A tangy, fizzy, and refreshing fermented tea packed with probiotics and ancient history.
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30 min
Medium
Asiática / Global
8 servings
The story behind
Brewing kombucha feels a bit like having a science experiment in your kitchen, and I love it. I remember being so nervous during my first batch, checking on the SCOBY every day like it was a pet! This drink has been around for centuries, traveling from Ancient China through the Silk Road. Nowadays, it’s my favorite alcohol-free alternative for a sunset toast. It’s incredibly versatile; you can drink it plain or do a second fermentation with fruit. I find it most refreshing during a mid-morning break or a light lunch. It’s truly a gift for your gut.
Instructions
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1Boil a portion of the water to dissolve the sugar and steep the tea for about 10 minutes.
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2Remove the tea bags and mix in the remaining cold water to bring the temperature down.
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3Once at room temperature, pour the tea into a large glass jar and add your starter liquid.
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4Gently place the SCOBY on top with clean hands.
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5Cover with a breathable cloth and a rubber band to keep fruit flies out while allowing airflow.
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6Store in a warm, dark spot for 7 to 14 days. Start tasting after a week to find your perfect sweet-to-tart ratio.
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