Today was my kombucha-making day. I make a new batch of 20 litres every 10-11 days. And to make it easier to remember I make sure it falls on a Monday and Thursday/Friday 😊
What is Kombucha? Kombucha is a probiotic drink. It is made by fermenting sweet tea with a SCOBY and starter tea. SCOBY is the acronym for Symbiotic Culture Of Bacteria and Yeast. It is this culture that feeds on the sugar in the tea and converts it to this slightly fizzy probiotic drink which has an alcohol content of about 0.5%. After the tea is ready I make a second fermentation with ginger and fruits which adds flavour to the kombucha and makes it more fizzy and delicious 😋
a SCOBY
freshly made kombucha tea
second fermentation
I got to know about kombucha from someone I follow on Instagram. She transformed her backyard into a paradise with all kinds of vegetables, fruits and chickens! And she makes lots of fermented food including kombucha tea which looked so delicious and thirst-quenching!
Not long after I found out that my sister in the UK makes kombucha too! So last November when she was here on holiday I grabbed the opportunity to try my hand in making it with her guidance. I googled and found a SCOBY supplier/kombucha coach not too far from where I live. I bought and collected my SCOBY that very same day! 😅
My family has been drinking this yummy beverage since I started making it. We started with 3 litres and are now at 20 litres! People have claimed that it has healing properties. We are a pretty healthy bunch so we don’t really feel any difference. We drink it because it’s fizzy, delicious, a healthy replacement for commercial carbonated drinks and really cheap to make (commercial ones are very expensive, what a con job!) If it really has health benefits, good for us! 😁
By the way, details and instructions are pretty intense so that will have to be in another post. I like putting out short posts so you don’t fall asleep 😊✌🏻