Mami's Kombucha
My mom got a Scoby about a year and a half ago, though I have to admit that its appearance really kept me from trying it. I liked kombuchas from the store, but I never wanted to try the homemade ones.
It wasn't until recently that I got brave enough to try kombucha. And from that day on, I am "her" first fan. my mom serves it with fresh berries, mint leaves and lemon. Mmm, so delicious and refreshing!
Ingredients
For a large jar of kombucha:
''Scoby'' (kombucha culture)
water (1,5 l)
3 tea bags (2x hibiscus + 1x herbal) or corresponding amount of tea in other form
organic cane sugar (3 tbsp)
Additives:
lemon
fresh strawberries
fresh mint leaves
How to make your first kombucha?
Boil the water, add the tea bags and let sit according to the instructions on the tea bags. Add the sugar and stir until it dissolves.
When the tea has cooled, pour it into a large clean glass container and add Scoby. Stir gently with a ceramic or plastic spoon (the culture mustn't come into contact with metal as it can get damaged).
Keep the jar uncovered and protect it with a thin clean cotton cloth. Leave it at room temperature for 3-4 days to initiate the fermentation process. Stir gently once or twice a day and observe closely.
When you're happy with the taste (not too sweet, fizzy enough), pour it through a non-metallic strainer (making sure to keep the Scoby in the jar as you do so) and leave about 0.2l of kombucha in the original jar. Store your delicious kombucha in a glass bottle in the fridge.
I like my kombucha served with a few lemon slices, fresh strawberries and crumpled (for better infusion) mint leaves.