4 servings
4
Here is a recipe for fresh and natural kombucha, perfect for a refreshing drink. This recipe using scoby, organic apple juice, green tea, and water is packed with benefits.
Make a green tea infusion. If using tap water, let it stand in the open air for 24 hours to eliminate chlorine. Bring 1.5L of water to a boil, then add the tea. Let it steep for about 15 to 20 minutes to extract the tannins from the tea.
Strain the tea to keep only the liquid. Pour the tea into a previously cleaned jar of at least 4L, rinsed with clean water and dried.
Add the apple juice. The final sugar volume per liter of apple juice should be 50g/L. If the apple juice used contains 100g of sugar/L, dilute it with the equivalent amount of water.
Allow the liquid to cool below 30°C, using a thermometer if possible, to preserve the yeast from the scoby.
Add the SCOBY with its liquid.
Cover the jar with a cloth and a rubber band to let the kombucha breathe. Place the jar with its cloth in a warm room (ideally around 20°C) and avoid direct sunlight.
After a week of resting, taste the kombucha. If the flavor is to your liking, transfer it to a bottle with a mechanical cap; otherwise, let the fermentation continue. The longer the fermentation goes on, the more acidic the drink will become.
To finish, store your kombucha. For a sparkling kombucha, place it in a temperate room (ideally +20°C) for 24 to 48 hours, then refrigerate. For a non-sparkling kombucha, place it directly in the refrigerator. Enjoy! Once chilled, consume quickly within 7 days.
Make a green tea infusion. If using tap water, let it stand in the open air for 24 hours to eliminate chlorine. Bring 1.5L of water to a boil, then add the tea. Let it steep for about 15 to 20 minutes to extract the tannins from the tea.
Strain the tea to keep only the liquid. Pour the tea into a previously cleaned jar of at least 4L, rinsed with clean water and dried.
Add the apple juice. The final sugar volume per liter of apple juice should be 50g/L. If the apple juice used contains 100g of sugar/L, dilute it with the equivalent amount of water.
Allow the liquid to cool below 30°C, using a thermometer if possible, to preserve the yeast from the scoby.
Add the SCOBY with its liquid.
Cover the jar with a cloth and a rubber band to let the kombucha breathe. Place the jar with its cloth in a warm room (ideally around 20°C) and avoid direct sunlight.
After a week of resting, taste the kombucha. If the flavor is to your liking, transfer it to a bottle with a mechanical cap; otherwise, let the fermentation continue. The longer the fermentation goes on, the more acidic the drink will become.
To finish, store your kombucha. For a sparkling kombucha, place it in a temperate room (ideally +20°C) for 24 to 48 hours, then refrigerate. For a non-sparkling kombucha, place it directly in the refrigerator. Enjoy! Once chilled, consume quickly within 7 days.
4 servings
4
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