Recipe & Directions
How to make your kombucha:
Before you start: wash and rinse the jar thoroughly. Fill the jar with water to check that the tap is fitted correctly before you start. If there are any leaks around the seal you may need to tighten the tap. To do this, hold the plastic nut on the inside and twist the tap on the outside until tight, do not use to much force or you may damage the washers.
Remember you are making a health tonic. Use filtered or spring water and organic or high quality herbs and teas. Never boil your water/tea in aluminium pans.
Choose (only if you want) to use: Either black tea (may raise blood pressure and help increase body weight) or green tea (may lower your blood pressure and help decrease body weight) You may just choose herbs. When choosing herbs never use herbs containing oils (ask your naturopath or health food store if you have any questions) Fresh herbs will require about 7 times the amount of dried herbs. Kombucha will enhance the properties of the tea or herbs you are using.
Depending on the amount of kombucha you wish to brew, multiply the recipe
eg, if you wish to brew 6 litres multiply this recipe by 3.
Brewing Time: The time will vary depending on the amount of mother tea, the temperature, etc. It is more important to go by the taste of the tea, making sure it tastes like cider and the sugar has been changed over. The first batch will take about 8-10 days. If you are diabetic or want to lose weight you may want to wait about 14 days. During colder months you will need to add a couple more days and you may need to purchase a heated base to control the temperature.
Continuous Fermentation: This method keeps the kombucha continually brewing in a jar. It allows you to dispense a daily amount and top up the mixture as you go as opposed to waiting for individual batches. After you have allowed the tea mixture to cool, pour it into your pottery jar. Add the mother tea and the kombucha culture. You will need a muslin cloth to cover the top of the jar and secure it with a rubber band to keep any insects from getting in. Allow it to brew for the desired time (see above). When ready dispense 10-30% of the tea and store the unused portion in the refrigerator. I would recommend taking only 10% of tea the first couple of times and add 10% of new tea to the jar. The tea in the jar will become stronger after this, and you can add 30% of new tea to the brew each time. For example a 6 litre brew will produce 1.8 litres of kombucha a day. Make sure you allow the new tea mixture to cool before adding. If you top up with new tea in the evening it will be ready by the next morning. If you are diabetic, or suffer from candida you will want to dispense the finished kombucha into bottle and allow to sit for a couple of nights before drinking
Maintenance: The tap will need to be removed and cleaned out when it becomes blocked. Carefully remove the kombucha and tea. Remove the tap and flush with water. Clean the tap and jar and rinse thoroughly. Place the tea and kombucha back in the jar when finished. If you do need to replace your tap remember to use a food grade plastic tap as you do not want any metal to come into contact with the kombucha.
Important Notes for Brewing Kombucha:
- Some low fired ceramics may contain lead in their glazes, so it is important to never use low fired ceramics for brewing or storing kombucha, as any lead present will leach into your brew.
- No metals should come in touch with kombucha. Do not use a metal container or metal tap. Do not boil your water or tea in aluminium pans.
- Do not cover kombucha with a lid, only use a light muslin or cheesecloth material that you are able to breathe through. If the weave is too loose you may need to use a couple of layers. Use a rubber band or tie to hold the cloth over the jar.
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