![]() Although it is drinkable after the 1F, it is in the 2F that we can add endless combinations of flavors and achieve the effervescence this drink is known for.**įermenting time: 1-2 weeks for the first fermentation (1F), + 2 days to 1 week for the 2nd fermentation(2F) Ingredients: **Kombucha is typically made in 2 stages: First fermentation (1F) and Second Fermentation (2F). I’ve had the same “mother” for a year and she has been super busy producing delicious kombucha and lots of babies! LET’S GET BREWING! HOW TO MAKE KOMBUCHA It will also produce another SCOBY or “baby” that you can use along with finished tea from the previous brew (starter tea) to start an additional brew, give to a friend or use for other projects. Basically, with the right care and conditions, your SCOBY (also called the “mother”), will devotedly provide you with delicious kombucha. They are excellent choices when on the run, but with just one SCOBY and starter tea, you can start brewing your own kombucha for a fraction of the cost. A weekly kombucha batch for the family! HOW TO MAKE YOUR OWN KOMBUCHAĬommercial kombucha is available from a variety of producers such as GT’S/SYNERGY, Rise, BAO Food and Drink to name a few. Although there are conflicting studies regarding kombucha’s health benefits, the delicious taste, delightful fizz and bonus of live, beneficial microbes are motivation enough to drink this sassy beverage. The overall result of the fermentation process is a delicious drink fortified with probiotics and a range of healthy organic acids. Lovely kombucha bubbles! WHY DRINK KOMBUCHA? The bacteria (generally acetobactor and gluconacetobacter) digest the ethanol and produce acetic acid, adding a vinegary tartness to the drink. Basically, the symbiotic (mutually beneficial) relationship between the 2 organisms occurs when the yeast consumes the sugar in the sweetened tea and produces alcohol (ethanol). Resembling a rubbery pancake, the SCOBY is actually a microbial biofilm or pellicle formed by the bacteria to glue together this happy community of yeast and bacteria. Kombucha is a living drink made by fermenting sweetened tea with a “ Symbiotic Culture of Bacteria and Yeast” (SCOBY). The name “kombucha” is said to have originated in Japan circa 415 AD, after a Korean doctor Kombu/Kambu prescribed the Japanese Emperor this special tea “cha” for his ailments. Known as the “Tea of Immortality”, it spread throughout Eastern Europe and Russia. This tasty beverage has actually been around for centuries, first documented in China in 221 BC. Once found only in health food stores, Kombucha is now the “in” drink available at most grocery and corner stores.
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