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How to make kombucha at home

Kombucha - How to make it at home from Bawah Reserve, Indonesia

Kombucha is one of the fastest growing health drinks right now, but the fermented tea drink
isn’t new. The idea originated in China thousands of years ago. Recently, the drink has seen a
resurgence in popularity as people are seeking easy, delicious ways to drink probiotics for
their health.

SCOBY Library 2

 

Why is kombucha healthy?

Medical News Today recognise eight potential health benefits to kombucha, including:
gut health, cancer risk reduction, prevention of infection, positive mental health, cholesterol
reduction, weight loss, liver health and diabetes management.

 

What does kombucha taste like?

Kombucha is a slightly effervescent, refreshing drink. On paper, fermented tea doesn’t really
sound that exciting, but that’s changing as makers experiment with imaginative new flavours.

 

Is it hard to make kombucha?

The beauty of kombucha is you can easily make it at home. First, you will need a starter or a
SCOBY, which is an acronym meaning “Symbiotic Culture of Bacteria and Yeast.”

 
How to make a SCOBY:

To make a SCOBY, combine 1 cup of black or green cooled tea, 1 to 2 tablespoons of sugar,
and 1 cup kombucha (which you can buy from most supermarkets) in a large sterile jar.
Cover with a dish towel and secure with a rubber band.

Do not move or agitate the jar. After about a week, a rubbery-looking lump will grow on the surface. This is the SCOBY. Let sit for two to four weeks.

An important note: please ensure you are working with a completely sterile environment.
Make sure your jar, utensils and hands are extra clean (and free of water). As Emma
Christensen writes at TheKitchn.com: “Bubbles, jelly-like masses, and gritty brown-colored
residue are good; fuzzy black or green spots of mold are bad.” Also the smell should be tart
and vinegary; foul smells may indicate your kombucha has been contaminated.

 

How to make kombucha?

Once you have your SCOBY you can then move onto making your first batch of delicious kombucha. With each new batch you make another SCOBY will form. This initial SCOBY will become your mother SCOBY.

As we make the actual kombucha in bigger batches, it’s harder to share but we like this video from “A  Food Lovers Life” which shows you how to make a smaller amount at home and is the same process we use too.

 

Screen Shot 2020-05-14 at 5.00.11 PM



Here at Bawah Reserve we brew our own kombucha and offer it as part of the breakfast menu and in our spa. We use fresh ingredients from our gardens, here is our kombucha menu, which may give you some inspiration for your own trials:

1) Rosella (hibiscus) 
2) Rosella and basil
3) Mango and mint
4) Apple and mint
5) Turmeric
6) Lemongrass and ginger
7) Mojito
8) Rambutan and basil
9) Hala fruit and pineapple

 

Please be sure to share your favourite flavours with us; we’d love to hear from you. 

 

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