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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.
UsageUse 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. DosageContents of 100 ml is intended for 5 dl. Note om dosering af bakteriekulturer og enzymer
Storage and DurabilityStore refrigerated (do not freeze).
RecipeBrew 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 - BackgroundA 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 OverviewDansk hjemmeside med rigtig meget nyttig information:
Amerikansk hjemmeside som har videoer, opskrifter og gode ideer: Link til hjemmesiden for Cultures For Health om Kombucha
E-Bog om Kombucha (på engelsk): |
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