Kombucha

🔥 Prep

• Measure out 2 tsp black tea leaves.
• Measure out 50 g granulated sugar.
• Prepare 1 pcs kombucha SCOBY (culture) and ensure it is fresh.
• Measure out 1 L filtered water.

🔥 Cook

• 1. Bring the 1 L of water to a boil (100°C) over high heat.
• 2. Remove from heat and add the 2 tsp black tea; steep for 5 minutes.
• 3. Stir in the 50 g sugar until fully dissolved.
• 4. Allow the sweetened tea to cool to room temperature (~20‑25°C), which may take 30‑60 minutes.
• 5. Pour the cooled tea into a clean glass jar and gently add the 1 pcs kombucha SCOBY along with any starter liquid.
• 6. Cover the jar with a breathable cloth (e.g., coffee filter) secured with a rubber band.
• 7. Ferment at room temperature (ideal 20‑25°C) for 7‑14 days, tasting after 7 days to reach desired acidity.
• 8. Remove the SCOBY and reserve 10‑20% of the liquid as starter for the next batch.
• 9. Bottle the kombucha, optionally adding flavorings, and store sealed at refrigeration temperature (~4°C) to halt fermentation.

🔥 Serve

• Serve chilled kombucha over ice in a glass, optionally garnished with a slice of lemon or fresh mint.
• Enjoy as a refreshing probiotic beverage alongside light snacks such as fruit, nuts, or crackers.