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@ Ronnie Gill
2024-09-10 04:07:40Chef's notes
This recipe is will need to be broken down into 3 parts. 1 Growing a scobe. 2 Your first fermentation. 3 Your second fermentation.
The length of time that your kumbucha will need to ferment is going to be determined in part by the ambient temperature in the room where you are fermenting. A simple taste test starting with day 3 and proceeding 1 a day for each consecutive day, will help you see the change in flavor for your particular temperature and scoby. My personal ferments are typically done in 3 days.
Details
- ⏲️ Prep time: 15 minutes
- 🍽️ Servings: 16
Ingredients
- 4 cups boiling water
- 8 cups room temp water
- 2-3 tbsp. Loose-leaf black tea.(your choice which)
- 3/4 cup raw organic cane sugar
- 1 scoby
Directions
- Boil 4 cups of water and place your 2-3 tbsp of loose-leaf black tea and let steep for about 15 minutes. Strain out the tea leaves. Then add the 3/4 cup of sugar and stir till disolved. Do not use other types of sweeteners, you may kill the scoby. After the sugar is disolved add in the other 8 cups of room temperature water, which will bring down the temperature of the tea mixture. Your tea should be under 80f before you add your scoby. Poor this tea mixture into a 1 gallon glass jar, do not use plastic.
- Add in your scoby and then cover your jar with a clean cloth or I like to put a coffee filter on the top of my jar with a rubber band to keep out any bugs or what not. Put the jar in a shady spot and let it sit for 3 days before testing. You can begin drinking it when the flavor is to your liking after the 3 day period.