This recipe was originally posted on Rise Kombucha.
TRADITIONNAL KOMBUCHA RECIPE
- 20 Min of Preparation
- 7-14 Days of Fermentation
- 4 Liters
YOU WILL NEED THIS MATERIAL…
- Glass jar (4 liters) for fermentation.
- Airtight bottles suited for bottling liquid.
- Plastic spoon.
- Thin cloth that breaths.
- Rubber band.
- Thin filter.
- A warm dark place (ideally 27ºC).
… AND THESE INGREDIENTS
- Kombucha culture.
- Black, green or white tea (+/- 15 grams or 3 tablespoons).
- Tisane of your choice (+/- 15 grams or three tablespoons).
- Organic Fare-Trade sugar (1 ½ cups).
- 414 ml Kombucha starter tea, about 10% of the total final product.
- Good water (filtered, spring or distilled).
- A little bit of patience and a lot of Love.
1 FERMENTING THE KOMBUCHA
- Say hello to your culture (she is very receptive!)
- Boil water; infuse tea and tisane for 5 minutes, then filter if necessary
- Dissolve sugar in the glass jar using your flavored tea concentrate
- Add 2 ½ liters of fresh water and the Kombucha starter tea. The mixture should be warm.
- Place the culture on the mixture and secure breathable cloth over the top of the jar with a rubber band.
- Label your mixture with the date, recipe and flavor and store it in a dark place.
- Voilà! Wait 7 – 14 days and let nature do its thing.
2 HARVESTING AND BOTTLING THE KOMBUCHA
- Taste your Kombucha with a non-metal spoon. If it tastes like vinegar, it’s ready. Give it a try and eventually you will find a mix that works for you: every brewer makes his or her own unique Kombucha!
- Carefully remove your culture (Hello!) from the jar and rinse it with fresh water.
- Slowly filter the drink into glass airtight bottles (wine bottles, beer bottles with capsules, etc.). Use a very thin nylon filter.
- Keep 400 ml. of the tea for your next batch and/or to keep your culture in dormancy in the refrigerator. In the fridge, it will keep for about 3 months. For a lighter Kombucha, simply remove this tea from the jar.
- Over the next few batches, your culture will grow, doubling in size… Spread the health!
3 YOU CAN ALSO START YOUR GROWTH FROM A BOTTLE
Each bottle carries the integral culture. It is therefore possible to start your production with only one bottle…with a little patience.
Empty your Crudessence Kombuccha in a 1 litre Mason jar, and cover it with a cloth and an elastic band. Wait for two weeks without touching the jar. The culture is slowly growing. Use your baby Kombucha as a starter kit.
Thus you get an amazing traditional recipe.