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Kombucha Scoby

Kombucha tea starter for fermenting tea - Recipe included
Product no.: 2409F, Weight: 130 g. (Content: 100 ml), In stock
Price for
1 item: 80,00 DKK

Picture of Kombucha Scoby Økologisk

Vejledning - Kombucha

Fresh kombucha scoby for fermenting tea and making the popular Kombucha drink.

Kombucha is a delightful drink, combining sour and sweetness in one, almost like pear-cider as it can often turns out lightly carbonated after fermentation.

We also stock Milk Kefir grains and Water Kefir grains

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Content

1 portion consists of a small bottle wih one small kombucha scoby and approx. 1 dl of fresh kombucha tea.

Both the scoby and the kombucha tea must be used for start-up.


Contents: 100 ml.

Contains the following:

ACET - Acetobacteraceae
LAF - Debaryomyces hansenii


Usage

Use with pure black tea leaves with no additives only - Do not use tea with additives such as Earl Grey, Orange tea etc.

It is fine to use pure black tea with dried fruits and berries as long as it is organic. 

Dosage

Contents of 100 ml is intended for 5 dl.


Note om dosering af bakteriekulturer og enzymer

Dosering af bakteriekulturer

Når man giver aktive mælkesyrebakterier de rette vækstbetingelser, dvs. vand, sukker/laktose og den rette temperatur, vil bakterierne formere sig med en hastighed så antallet af mælkesyrebakterier fordobles på cirka ½ time. Bakterierne omsætter sukkeret og vandet til energi og syre, som medfører at væsken bliver mere syrlig i takt med at antallet af bakterier stiger. Når antallet af bakterier efter nogle timer er vokset, er syrligheden af væsken øget, hvilket bevirker at aktiviteten af bakterierne falder. Syrligheden af væsken bliver til sidst så høj at bakterierne ikke længere trives og bakteriernes aktivitet stopper. Som følge af bakteriernes reducerede aktivitet, i takt med øget syrlighed, vil mængden af bakterier som man doserer ved f.eks. opstart af yoghurt eller ostefremstilling ikke være af afgørende betydning for syrningsforløbet. Vores opskrifter angiver ofte doseringen af bakteriekulturer i mængder af ”knivspidse”, hvilket ikke er et præcist mål, blot et udtryk for at der ikke skal bruges ret meget. Som forklaret ovenfor, hvis man laver 2 portioner og doserer dobbelt så meget kultur i den ene som i den anden vil resultatet blot være at den med mindst mængde starterkultur skal syrne ½ time længere end den anden. Man kan derfor udmærket ”strække” forbruget af kultur. Hvis en portion er angivet til at kunne række til 25 liter yoghurt, kan den fint række til mere, hvis man doserer mindre per liter og samtidig blot forlænger syrningstiden en anelse.

Doseringen af enzymer

Enzymer som osteløbe, lipase og laktase er proteiner, som har en kompleks struktur, der har den effekt at hvis enzymet rammer ind i et kaseinmolekyle (for osteløbe), et fedtstofmolekyle (for lipase) eller et laktosemolekyle (for laktase), så brydes kaseinet/fedtstoffet/laktosen op. Efter sammenstødet flyder enzymet uændret videre, rammer ind i flere andre molekyler og fortsætter således nedbrydningen.

Et enzym er ikke en organisme som formerer sig som en mælkesyrebakterie – enzymets effekt er udelukkende en følge af de tilfældige sammenstød af molekylerne. Jo flere sammenstød der sker, des hurtigere går processen og doseringen af enzymet er derfor forholdsvis afgørende for om processen forløber indenfor den tid som procesforløbet gives.

Osteløbe: Hvis man doserer for lidt osteløbe, vil koaguleringen gå for langsomt og mælken vil ikke stivne som ventet. Doseres for meget osteløbe vil mælken stivne hurtigere, men overdosering kan give bitter eftersmag i osten. Osteløbens effekt er meget afhængig af pH og temperatur. Ved frisk mælk med pH på cirka 6,8 er den optimale temperatur 34°C. Ved syrnet mælk (pH 4-5,5) er osteløben mindre kritisk overfor temperaturen og der doseres typisk mindre osteløbe, hvis mælken er syrnet forinden (f.eks. ved friskost og mozzarella). Til de fleste typer at ost, doseres osteløbe med 1 ml per 4 liter mælk. Man kan dosere mindre osteløbe og kompensere ved at forlænge tiden for koagulering, hvilket også har den effekt, at der tilbageholdes mere vand i ostemassen og osten bliver dermed blødere.

Laktase: For personer med intolerance overfor laktose, er det vigtigt at laktosen nedbrydes til simple sukkerstoffer, hvilket netop er laktasens effekt. Graden af intolerance er meget individuel. Nedbrydningen af laktosen tager den tid det tager, men doseringen er afgørende for denne tid. Doser efter anvisningen og brug den anviste tid, og inddrag personlige erfaringer. Laktasens effekt er meget afhængig af pH og temperatur. Dette er beskrevet nøjere under beskrivelsen af laktaseproduktet.

Lipase: Nedbrydningen af fedtstoffer giver smag i ost. Lipasens effekt er derfor ikke vigtig for at osten skabes, men lipasen er betydende for udviklingen af smag efter at osten er fremstillet. Vil du have en almindelig smagsudvikling, doseres lipasen efter anvisning, ellers doserer du mindre eller mere efter behag. Bemærk at man normalt kun tilsætter lipase til feta og blåskimmelost. Mikroorganismerne som man tilsætter til ostemælken, udvikler nemlig også lipase. For andre typer af ost end feta og blåskimmel, vil der blive skabt tilstrækkeligt af lipase gennem mikroorganismernes virke til at smagsudviklingen vil ske passende gennem modningstiden for osten.

Storage and Durability

Store refrigerated (do not freeze).

Recipe

Brew a portion of strong black tea. If you bought a scoby from our webshop, you need 5 dl tea for that scoby and the liquid it comes in.

It is IMPORTENT that you follow the given instructions and do not make a larger volume to start with. By adding the delivered portion of Kombucha (about 1 dl) to 5 dl sweet tea, the mixture becomes sufficiently acidic. If you use larger amount of tea the mixture will not be sufficiently acedic with the risk of the mixture being infected by mould on the surface. Once you have made your first batch of kombucha you will have app. 6 dl, and with this amount you can now make larger portions.

Only use pure black tea with no additives or try a pure black tea with dried fruits and berries but do make sure it is organic. Do not use tea with additives such as Earl Grey, Orange tea etc.

Add 10% sugar to your freshly brewed tea. For 5 dl tea you will need 50 g of sugar. Use cane sugar if you like and make sure it dissolves well.

Leave the mixture to cool at room temperature. Alternatively - make the tea with 1/3 of the required hot water and add 2/3 of cold water when the tea is finished and the sugar dissolved.

Pour the chilled mixture into a glass jar, add the scoby plus 1 dl of Kombucha liquid. If you bought the scoby from our webshop, simply empty the entire content of the little bottle into the tea mixture. Then put a lid on the glass jar and fit it loosely. 

The scoby will often sink to the bottom or partly float the surface - this is perfectly normal.

Now, place the glass jar in a warm spot, on top of your refrigerator seems an ideal place as the temperature there often reaches 25°C or more. If you like, cover with a cloth to shield the glass from sun light and potential flying bugs. 

Leave to sit there for 2-3 weeks. During that time a new scoby will slowly form on the surface and grow much thicker as time passes. As it does, it becomes less clear, often develops dark spots, long threads reaching towards the bottom - this is perfectly normal! The spots are not moulds but formations from the yeast naturally occuring in the Kombucha. A healthy kombucha ferment has a sligthly acidic scent - almost like vingar. The longer you leave it to ferment the more acidic it becomes, sometimes as strong as a spicy vinegar.

After 2-3 weeks take the glass jar and pour its content though a sieve into a bowl. This will seperate out the scoby mother and the new scoby baby. Use these to make a new batch by repeating the procedure as given above.

The liquid Kombucha can now be enjoyed and drunk as it is - or you may choose to ferment it a second time adding other flavourings such a elderflower lemonade. Use 1 part Kombuch to 1 part juice. To ferment the kombucha drink again, pour it into a glass bottle and the chosen flavor or juice, seal it and leave it to ferment at room temperature for appox. 1 week. After one week transfer it to the fridge and leave it there, the result will often be a slightly carbonated drink with delightful flavours.

- Enjoy -

Background

A Kombucha scooby is simply a cellulose stucture formed by the activity of micro organisms, yeast and and bacteria living in a long side each other in the Kombucha - each species benefitting from the exsistence of one another. This symbiotic balance is vital for the health of the Scooby  – if one or more of these micro organisms disapear, the scoby will deteriorate too.

 

Kombucha is often spoken off as wonder for health, at least to some, possibly due to the content of acids and enzymes working to aid optimal balance in the body. The praisals of this drink seems to be endless, but do make sure to search out relevant information on your own, and then make up you own mind about it. Hjemmeriet is not liable for any side effects cause by consuming Kombucha, good or bad! 

Culture Overview

Dansk hjemmeside med rigtig meget nyttig information:

Dansk hjemmeside om Kombucha

 

Amerikansk hjemmeside som har videoer, opskrifter og gode ideer:

Link til hjemmesiden for Cultures For Health om Kombucha

 

E-Bog om Kombucha (på engelsk):

Link til E-Bog (pdf-format) om Kombucha

Tips

For easy handling of Kombucha scobys we recommend using plastic sieve with diameter 10 cm or 14 cm.

Facts

Current storage information:


Number of units in stock: 6

Shipment weight130g


Shipping (Denmark): 58,00 DKK - Select country:
You may add additional 1470 g for the same shipment price. See more here.


Kombucha

 

INSTRUCTIONS

  • The kombucha scoby you order from Hjemmeriet is bottled in some kombucha tea which you also need to make your first batch of kombucha. You can taste a bit of the kombucha tea and it will probably be very acidic, almost like vinegar - this is perfectly alright.

  • To make your first portion of kombucha you will need to use the whole content of the supplied bottle - including the kombucha-tea.

  • You can only make ½ liters of kombucha from this first portion but you will be able to gradually make larger quantities as you get more kombucha tea for every batch you make.

  • Keep the kombucha culture away from metal like spoons etc. and avoid plastic containers.
    We recommend you use only fruit jars or glass containers to ferment and store Kombucha in.

  • Only consume kombucha that seem alright. Never consume kombucha if it tastes, smells and appear off or is contaminated in any way. Kombucha can sometimes taste very strong like vinegar but this is alright and can simply be diluted with water or juice.

Tools and ingredients

  • Fruit jars or glass containers with lid for ½ - 5 liters.
    Glass jars with taps are perfect to make kombucha in.

  • Stirrer made from glass, plastic or wood.
  • Kombucha scoby.

  • Kombucha tea starter -  the portion that came with your scoby or a portion from a previous batch.

  • Organic tea leaves or tea bags.
    Kombucha is normally made from black tea but green tea works too. Use only high quality organic brands, pure and with no additives. Never use tea with added oils like Earl Grey, Earl Green, Orange tea etc. You can also choose to use a mix of herbal tea and black tea, just make sure the larger portion of the mix is black tea.  

  • Organic cane sugar, or normal white sugar. Never use unrefined sugar.

  • Water (chlorine free)

Nice to know before you begin:

  • The size of the scoby has no impact on how large volumes of kombucha tea you can make. A small scoby is just as efficient as a large one. What is really important is ensuring acidity is high enough when you begin the fermentation process. This is done by adding at least 10% strong acidic kombucha tea (at least 3 weeks old) to the tea you are going to ferment. If your kombucha starter tea is not very acidic you need to add more of it to get the right acidity. The pH needs to below 4.5 and it can also be helped by adding 1-2 tsp of vinegar.

  • High room temperature promotes the fermentation process, make it happen faster and temperatures up to 30°C is acceptable. Cool temperatures slow the fermentation process and below 16°C it stops altogether.

  • Different brands of tea flavors kombucha tea in different ways. Green tea makes a mild kombucha whereas English Breakfast tea and Oolong makes it strong.

  • It takes from 5 to 30 days to ferment a batch of kombucha tea. After 5 days, it is quite sweet with notes of acidity but after 30 days it will be very acidic like vinegar. 

  • If it acidifies too much for your taste, simply dilute it by adding water or juice before drinking it. If you are also making water kefir, a sweet water kefir is also nice to mix in.

Ratio for ingredients when you make kombucha-tea.

 

Portion size

Tea

Sugar

Water

Kombucha tea starter

1 liter

2 tsp tea or /
3 tea bags

75 g

5 dl

1 dl

2 liter

4 tsp tea or /
6 tea bags

150 g

1 liter

2 dl

2 liter

2 tbsp tea or /
8 tea bags

200 g

1¼ liter

2½ dl

4 liter

4 tbsp tea/
or 16 tea bags

400 g

2½ liter

½ liter


Recipe - how to make Kombucha tea

  • As a rule of thumb you start up a batch by using 15% sugar and (at least) 10% kombucha-tea from last production, mesured in weight relative to the amount of water used. Per liter of water (1000 g) you will use 150 g of sugar and 100 g (1 dl) of kombucha-tea.

  • Mix boiled water with sugar and stir until the sugar is completely dissolved. The water does not have to be boiling, just hot enough to draw the flavors out of the tea. 

  • If you use tea bags, add them to the hot sugar water. If you use tea leaves, shove them into tea bags and tie a not before you add the bag to the hot water. Leave the tea bags in and let the tea cool to room temperature (20-30°C). Or use a cold water bath to cool it faster.

  • When the tea is cooled off, remove the tea bags and pour the tea into the container you are going to ferment in. Add the scoby and ~10% strong kombucha tea. It must be at least 3 weeks old for it to be acidic enough.

  • Fit the lid loosely on the jar. We also recommend you cover the jar with a cloth and fasten it with a rubber band or a piece of sting to keep flies out. Make sure the lid is loosely fitted for air to be able to escape from the jar during the fermentation process.

  • Place the jar in a warm spot (20-30°C) away from direct sun light and leave it there undisturbed there for 5 - 30 days. As the fermentation process progresses you will begin to see the formation of a substance with long threads, sometimes connected with the scoby. This is not a new baby scoby but a natural byproduct of the fermentation process and can be filtered out from the readymade kombucha tea.

  • During the fermentation process, the scoby either floats to the surface, drop to the bottom or position itself vertically somewhere in the tea. This has no influence on the fermentation process and either way is normal.

  • After 5 - 7 days the formation of a new scoby begins on the surface of the tea and it will gradually grow thicker and more unclear day by day. This the new baby scoby.

  • You can try to taste the kombucha after 5 days but we recommend you wait until day 7. The longer you wait the less sugar there will be left in the tea. If you like sweet kombucha tea a 7-10 day fermentation period is optimal but if you prefer it less sugary it needs to ferment for 14-30 days.

  • When the kombucha tea is ready - remove the old and the new scoby from it. The old scoby can be afloat or lying at the bottom - either way is alright. The kombucha baby will float on the surface and now you have two scobies to make kombucha from. You can either use them together or in two separate jars - or give it to someone you know who might like to try and make kombucha tea.

  • Pour the readymade kombucha in to a jar or bottle with lid. You can enjoy the tea straight away or store it for some time but you might like to filter out any long threads and impurities that have developed during the fermentation process. 
    If you close the lid tightly on the bottle or jar there is a possibility it will develop bubbles after a few days and turn slightly sparkling. To promote fizziness, add a bit fruit juice to the kombucha tea, seal the lid tighty and leave it room temperature for a few days. This will cause a great deal of bubbles to develop and you have yourself a sparkling kombucha drink. Just be careful when you open the bottle - since a great deal of pressure has developed too.

    Ready made kombucha can be stored in or outside the fridge at normal room temperature.

  • If you store the kombucha drink for a while before you drink it, a new scoby might develop on its surface as jelly-like substance. You can either consume it or simply toss it away. If you store the kombucha tea for even longer periods of time, the scoby that develops might grow so thick it is suitable to make a new batch of kombucha from.

  • If you want a break from making new batches of kombucha - simply store the scoby in an air tight container, add a little kombucha tea and leave it like this either in- or outside the fridge at room temperature. The scoby will survive like this for up to several weeks. 

  • If you are simultaneously making other cultured food in your kitchen like yogurt, soured milk, kefir, kombucha, sourdough - make sure to keep the cultures apart at a fair distance to avoid cross contamination through the air as the cultures can potentially weaken or alter one another. Always keep high standards of cleanliness for tools and containers, especially if you have used them with different types of cultures.

 
Links to more information:

Please study this pdf document if you want to know more about Kombucha : Link to E-Book about Kombucha

Kombucha Scoby
Kombucha tea starter for fermenting tea - Recipe included
Product no.: 2409F, Weight: 130 g. (Content: 100 ml), In stock
Price for
1 item: 80,00 DKK

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