Kombucha Recipe
Greetings sisters in Christ!
I pray your day is strong in the Lord.
Wait on the Lord: be of good courage, and he shall strengthen thine heart: wait, I say, on the Lord.
(Psalm 27:14)
This is just a quick post of my Kombucha recipe I used when we were set up on the homestead. I did several gallon jars at a time, alternating the start date so that there was always some ready.
Kombucha
1 large gallon size container (glass or ceramic)
1 cup white sugar
4 tea bags (4 black or 3 black 1 green)
Water
Kombucha scoby
1/2 cup (roughly) Kombucha liquid
(I used organic tea bags)
I prefer glass gallon jars but have in the past used pyrex dishes that are not see through. (For some reason the clear glass pyrex never worked for me.)
Put the sugar and tea into container. Boil a couple cups of water and pour over sugar and stir until the sugar has dissolved. Add the tea bags and gently stir until they are saturated. Let sit until tea has seeped. (1 hour?) Squeeze the tea bags and toss them into compost bin.
Add enough cold water to fill the container within a few inches from the top. The tea should be cold / room temperature before adding the Kombucha scoby. Stir in the Kombucha liquid, slide the scoby into the tea then cover with a towel or something breathable and let sit out of the sunlight for around 7-10 days.
Couple pointers: I used coffee filters held on with rubber bands when I used gallon jars. I also put mine in a dark corner of my counter, well away from the sunlight.
After 'about' 7-10 days (it depends on how warm it is in your house, maybe longer or shorter) you will have a batch of Kombucha with a new baby scoby on it. I let my scoby's grow until they were about an inch thick then began tossing out the new ones. (The will stick together and form a big one with layers.)
Once your batch is done you remove the scoby and set it aside with about a cup of kombucha liquid. Bottle your Kombucha and keep it cold. Start the process over again.
Some people like to double ferment it for more fizz but I didn't, you can look that up for yourself.
You may need to go through several batches before you figure out how long it takes for fermentation in your home and what taste you are satisfied with.
I hope you enjoy it as much as we did but today our life is mobile so I had to leave that behind.
Have a joyous day sisters.
Love in Christ,
Sister Deb
I pray your day is strong in the Lord.
Wait on the Lord: be of good courage, and he shall strengthen thine heart: wait, I say, on the Lord.
(Psalm 27:14)
This is just a quick post of my Kombucha recipe I used when we were set up on the homestead. I did several gallon jars at a time, alternating the start date so that there was always some ready.
Kombucha
1 large gallon size container (glass or ceramic)
1 cup white sugar
4 tea bags (4 black or 3 black 1 green)
Water
Kombucha scoby
1/2 cup (roughly) Kombucha liquid
(I used organic tea bags)
I prefer glass gallon jars but have in the past used pyrex dishes that are not see through. (For some reason the clear glass pyrex never worked for me.)
Put the sugar and tea into container. Boil a couple cups of water and pour over sugar and stir until the sugar has dissolved. Add the tea bags and gently stir until they are saturated. Let sit until tea has seeped. (1 hour?) Squeeze the tea bags and toss them into compost bin.
Add enough cold water to fill the container within a few inches from the top. The tea should be cold / room temperature before adding the Kombucha scoby. Stir in the Kombucha liquid, slide the scoby into the tea then cover with a towel or something breathable and let sit out of the sunlight for around 7-10 days.
Couple pointers: I used coffee filters held on with rubber bands when I used gallon jars. I also put mine in a dark corner of my counter, well away from the sunlight.
After 'about' 7-10 days (it depends on how warm it is in your house, maybe longer or shorter) you will have a batch of Kombucha with a new baby scoby on it. I let my scoby's grow until they were about an inch thick then began tossing out the new ones. (The will stick together and form a big one with layers.)
Once your batch is done you remove the scoby and set it aside with about a cup of kombucha liquid. Bottle your Kombucha and keep it cold. Start the process over again.
Some people like to double ferment it for more fizz but I didn't, you can look that up for yourself.
You may need to go through several batches before you figure out how long it takes for fermentation in your home and what taste you are satisfied with.
I hope you enjoy it as much as we did but today our life is mobile so I had to leave that behind.
Have a joyous day sisters.
Love in Christ,
Sister Deb
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