Kombucha Recipe For 4 In Grams And Ml Measurements

Kombucha is a tea-based fermented drink that has gained attention recently due to its distinctive flavor and potential health benefits. It is created by fermenting sweetened tea using symbiotic bacteria and yeast (SCOBY).

Also called the “mother” or “mushroom,” is a gelatinous species similar to pancakes. It contains a mix of beneficial yeast and beneficial bacteria that start the fermentation process. Because the SCOBY feeds on the sugar in tea, it releases various organic acids and vitamins, enzymes, and trace amounts of alcohol.

Kombucha is usually consumed as a refreshing drink by itself, but it may also be flavored with fruit or herbs and spices to create various flavors. Common flavor ingredients include berries, ginger, citrus fruits, and mint.

The History Of Kombucha: A Refreshing Fermented Beverage

Kombucha is a well-loved fermented drink that has gained much attention recently due to its unique flavor and potential health benefits. With a history that dates back to the 1700s, the kombucha drink has a long tradition that spans various regions and cultures around the globe.

Early Origins: China And Beyond

The origins of kombucha Kombucha can be traced back to the beginning of China, and it is believed to have been consumed for more than two thousand years. The precise details of its history are buried in myth and legend. However, it is widely assumed that kombucha was consumed during the Qin 221-206-year period.

Chinese Emperor Qin Shi Huangdi, known for his obsession with immortality, sought a tangier who would give him the immortality he sought. Kombucha, which he discovered and often called the “Tea of Immortality,” was believed to be the work of his court physician, Dr. Kombu.

Spread To Russia And Eastern Europe

From China, the art of brewing kombucha entered Russia and Eastern Europe. It is believed to have entered Russia in the 19th century via trade routes that linked China and Russia. Kombucha was popularized in Russia, especially among the nobility, who cherished its distinctive flavor and potential health benefits. Russian immigrants brought Kombucha along with them on their journeys into Eastern Europe, introducing it to countries like Poland, Germany, and Hungary.

Popularity In Western Europe And The United States

Kombucha eventually entered Western Europe and the United States in the late 20th century. In the 1960s and 1970s, the increasing interest in natural health and alternative therapies led to a renewed interest in foods and beverages. With its long-standing history and popularity as a health supplement, kombucha is popular with people concerned about their health.

In the United States, kombucha started gaining popularity in the early 1990s as it became available at health food stores. Brands like GT’s Living Foods and Synergy emerged as pioneers in the American market for kombucha. However, the rise of Kombucha in the U.S. faced regulatory challenges due to concerns over the amount of alcohol and the need for labeling. These issues resulted in temporary restrictions and bans on its sales in certain states, but these were eventually sorted out, which allowed the business to flourish.

Modern Kombucha Culture

In recent years, kombucha has become an essential ingredient in many supermarkets, health food stores, and even major supermarket chains. Its popularity continues to increase as more people learn about its health benefits and distinctive flavors. Kombucha is frequently regarded as an alternative to sugary soft drinks and has earned an image as a probiotic-rich beverage that can help with digestion and gut health.

Kombucha Recipe For 4

Ingredients

4 grams of loose-leaf black tea (or four tea bags)
200 grams of sugar granulated
1400 milliliters of filtered water
240 milliliters of starter fluid from the previous batch of kombucha or store-bought kombucha (unflavored plain)

For the fermentation

1 SCOBY (Symbiotic Culture of Bacteria and Yeast)

Equipment

Glass jars or vessels for fermentation (at least 2 Liters capacity)
A breathable cloth or filter for coffee
Rubber band

Procedure

Begin by thoroughly cleaning your glass vessel or fermenter to ensure it’s clean of any residue or contamination.
Take 1 liter of water that has been filtered to the point of boiling in a saucepan. Once the water reaches an unstoppable boil, remove it from the stove and add tea bags or leaves. The tea will be simmered for about 5 minutes before removing the tea bags or leaves.
Mix in the granulated sugar until the sugar completely dissolves. Let the tea sweetened cool to room temperature.
After the tea has been cool, transfer it to the clean glass jar or fermenter vessel. The remaining 400 milliliters of filtered water to the glass jar.
Pour the starter liquid (previously made kombucha or store-bought non-flavored Kombucha) into the jar. This aids in acidifying the mixture and stops the unwelcome growth of bacteria during fermentation.
Place the SCOBY gently on the top of the liquid inside the jar. The SCOBY could sink or float; it’s perfect in any way.
Cover the container with a moist cloth or coffee filter and secure it with a rubber band. This will keep out dirt and insects but allow for air circulation.
Place the container in a cool and well-ventilated space far from direct sunlight. Ideally, temperatures should range from 20 to 25 degrees Celsius (68 to 77 deg F).
Based on your preferences, allow the kombucha to ferment for seven to fourteen days. The longer it takes to ferment, the less tart and sweet it turns out. Tasting every few days is recommended to determine when it has reached your preferred flavor.
After the desired period of fermentation After the desired fermentation time, carefully remove the SCOBY and approximately 250 milliliters (1 cup) of the Kombucha you have fermented. Keep them in the fridge to use as a starter for the next batch.
The remaining Kombucha should be transferred in bottles or jars to store it. The Kombucha can be strained through a fine mesh filter to eliminate tiny particles.
Cover the jars or bottles with tightly fitting lids and place them in the fridge. This reduces the rate of fermentation and allows the carbonation of the Kombucha.
Let the kombucha chill in the fridge for at least 24 hours before serving. This will allow the carbonation to be created.
Serve chilled Kombucha as a refreshing, tangy drink.

Keep the SCOBY, along with some starter liquid, ready for the next batch. Each time you make a batch, the SCOBY will develop an additional layer known as “baby SCOBY. “Baby SCOBY” can be used to make several batches or even shared with other people interested in making kombucha.

FAQ’s

How long does Kombucha fermentation take?

Fermentation usually takes 7-14 days, but it can vary depending on the desired taste and temperature.

Can I use flavored tea instead of plain tea bags?

You can experiment with flavored teas, but it’s recommended to start with plain tea bags for the best results.

Can I reduce the amount of sugar?

The sugar is necessary for the fermentation process, but you can experiment with reducing it slightly. Avoid eliminating it entirely, as the Scoby needs sugar to thrive.

How do I know if my Scoby is healthy?

A healthy Scoby should be firm, smooth, and free of mold or unusual discoloration. It may have brown strands or sediment, which is normal.

Can I reuse the Scoby?

Yes, you can reuse the Scoby for multiple batches of Kombucha. Simply set aside a portion with matured Kombucha for the next batch.

How should I store the Kombucha?

After bottling, store the Kombucha in the refrigerator to slow down fermentation and maintain its flavor.