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Traditionnal Kombucha Recipe

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.

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.

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! 

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.

HOW?

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.

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