Core Concepts
The author emphasizes the importance of understanding the intricate process of making kombucha and highlights the significance of quality ingredients and proper fermentation techniques.
Abstract
Kombucha, a fermented drink with ancient origins, is gaining popularity worldwide. The process involves creating a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweet tea into a healthy, carbonated beverage. Key steps include acquiring quality ingredients like de-chlorinated water, black tea, ordinary cane sugar, a scoby, and starter liquid. The fermentation process requires maintaining specific temperatures and conditions to achieve optimal results. Secondary fermentation allows for flavor customization by adding fruits, herbs, or spices. Troubleshooting tips are provided for common issues such as carbonation levels and potential contaminants. Overall, making kombucha is a rewarding journey that combines science with creativity in producing a probiotic-rich beverage.
Stats
Kombucha typically contains 1% or lower alcohol content.
Starter liquid from previous batches makes up 10% of the new batch.
Ideal fermentation temperature ranges from 26-27°C.
Use between 55-80g of sugar per liter for optimal results.
Quotes
"Making kombucha is fairly easy and it is unusual to have problems but sticking to a few basic rules will help you avoid most problems."
"Each time you make a batch of kombucha a new scoby will form."
"Discard any mouldy batches, including the scoby and the liquid."