From Kombucha to Kimchi, you will find all of your how-to needs here!
How to Brew your own Kombucha
+Grow Your Own SCOBY
- The first step is considering and ensuring you are comfortable with the weekly commitment of producing kombucha. Familiarize yourself with terms and guidelines via research.
- The next step is ensuring you own a 4L glass container with a large opening and 4 -350 ml glass bottles with plastic caps (or 6 – 250ml glass bottles)(Reused GT’s kombucha bottles is an option).
- Begin by growing your own SCOBY (symbiotic culture of bacteria and yeast)
- Purchase a bottle of original kombucha -unflavored kombucha, 1 bottle any size is fine.
- Gather 1/2 cup of sugar and 4 bags of green tea (1tbsp of loose leaf tea = 4 bags)
- Bring 3 cups of water to a boil and add in the tea and sugar
- Let the sugar tea to steep for 5 minutes, in the meantime clean the preparing area thoroughly
- Filter the tea into the glass container and add 4 cups of cold (or room temp) water to the sweet tea
- Add 250 ml of Original kombucha to the glass container
- Cover the opening of the glass container with paper towel and secure with string or an elastic band
- Let to ferment in a dark place like a cupboard for 2-4 weeks until a SCOBY forms (NOT a vegetable cupboard or mold may spread to the kombucha)
- Once the SCOBY has formed, save 1 cup of fluid and discard the rest
- Begin your first kombucha batch in the same way,
- Boil 3 cups of water, add 4 bags of tea to the boiled water, add 1/2 cup of sugar, steep 5 min
- Filter the tea into the original container
- Add 4 cups of cold water to the sweet tea in the container
- Add the 250 ml of ‘starter’ fluid to the sweet tea
- Cover the opening with paper towel and secure with string or elastic
- Store in a cool dark place for a week such as a cupboard (AWAY from vegetables)
- After the week of fermenting, you can begin to bottle the kombucha
- Choose flavours for your kombucha such as ginger or blueberry and prepare the ingredients
- Prepare your glass bottles by ensuring cleanliness
- With clean hands, set aside the SCOBY carefully on a plate (NOT METAL)
- Fill your bottles using a sieve, leaving an inch of space between the bottle opening and the kombucha
- Fill the extra space with fruit, ginger juice, both or neither
- Close the bottles tightly and set in a cool dark place to ferment for 48+ hours, the first bath may not be as fizzy but the longer they ferment, the more the bubbles
- Refrigerate after the 48+hours and drink after kombucha has cooled (prevents mess)
- Begin your next kombucha batch by boiling 3 cups of water, and using the same recipe as before
- When you no longer want to make kombucha, search for alternative uses for your SCOBY
- If you must take a break for a month or longer, research how to save the SCOBY for prolonged periods of time
- familiarize yourself with what a normal SCOBY looks like and what a SCOBY that has gone bad looks like
Water Kefir Recipe:
- Water Kefir Grains (1 cup) (purchased at The Organic Food Market -Bloor-Spadina area)
- 4 cups of boiled water
- 3 cups of cold water
- 4 tbsp of cane sugar (Never honey*)
- (optional) 3 packets of tea of choice
- In a glass jar (mine holds up to 8 cups) add the hot water, sugar and tea bags.
- Steep the tea for 4 minutes, squeeze the bags and discard.
- Stir the sugar water until all of the sugar has dissolved.
- Add the additional water and check the temperature to ensure it is not too hot for the kefir grains.
- Add the kefir grains to the lukewarm water.
- Cover the opening of the jar with 2 paper towels and tie a string around the opening to secure the paper towel.
- Store in a cool dark place, like a cabinet, for 24 hours and up to 48 h, taste to know, the sweeter, the longer it needs to ferment. (NEVER longer than 48 h).
- After 24 or 48 h, strain and set aside the kefir grains before bottling the kefir water.
- Bottle up your newly fermented kefir water in glass bottles with plastic twist caps
- Add lemon juice, lime juice, ginger, or flavouring of choice and seal the bottle caps.
- Store in a cool dark place for up to 48 h, and refrigerate.
- Once the drink has cooled enough, you may enjoy your freshly brewed water Kefir.