Fermentations

From Kombucha to Kimchi, you will find all of your how-to needs here!

How to Brew your own Kombucha

+Grow Your Own SCOBY

  1. 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.
  2. 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).
  3. 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)
  4. 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)
  5. 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:

Ingredients:

  • 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
  1. In a glass jar (mine holds up to 8 cups) add the hot water, sugar and tea bags.
  2. Steep the tea for 4 minutes, squeeze the bags and discard.
  3. Stir the sugar water until all of the sugar has dissolved.
  4. Add the additional water and check the temperature to ensure it is not too hot for the kefir grains.
  5. Add the kefir grains to the lukewarm water.
  6. Cover the opening of the jar with 2 paper towels and tie a string around the opening to secure the paper towel.
  7. 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).
  8. After 24 or 48 h, strain and set aside the kefir grains before bottling the kefir water.
  9. Bottle up your newly fermented kefir water in glass bottles with plastic twist caps
  10. Add lemon juice, lime juice, ginger, or flavouring of choice and seal the bottle caps.
  11. Store in a cool dark place for up to 48 h, and refrigerate.
  12. Once the drink has cooled enough, you may enjoy your freshly brewed water Kefir.