How-To Make Kombucha


and it kind of looks and feels a bit strange and slimy and stuff doesn’t look super appealing no actually it might like it because you might have some nice and bacterias on your on your fingers that like something nice to be with yeah I think it likes to be touched hi my name is Lisa love and I’m the sous chef at restaurant relay in Copenhagen Denmark today we’re going to make kombucha which is a type of healthy drink which is made from sweetened tea and it’s been fermented that hippies and alternative health conscious community swear by and a lot of companies make a lot of money on in front of me I have what’s called a Scobie the scoby is really the essence of the kombucha because it’s what takes the caffeine and the sugar and converts that into different kinds of assets basically scovia is an acronym for symbiotic culture of bacteria and yeast and that’s what we’re going to use to make the kombucha so the scoby you can get by knowing somebody that has it you can simply just take a piece of it and use that to make your own future every time you make a kombucha it should replicate itself so once you’ve made one you’re going to end up with two scobie’s and you can share that with your friends and family or somebody that really wants to have a Scooby otherwise I think that in the States maybe some some health food stores sell it I haven’t been able to find anything here so what we have here is jasmine tea we’re just going to make the infusion just the tea so we start with around the equivalent of eight teabags I have a loose leaf tea here we need to use black tea since it has the caffeine required since the scoby converts caffeine and sugar into different kinds of acids so you also need a good amount of sugar this is around a cup around 200 grams yeah so this is just a regular sweetened tea until now pour the hot water in just make sure that all of the sugar is dissolved and we got this Scobie through the guy that used to work here I’m not sure where he got it from but since he gave it to us we’ve been he’s been keeping it alive and making complete restore for the juice pairing that really when I was younger I had some problems like some allergies and my father being Chinese came up with some old traditional Chinese medicine which is kombucha and he used to brew it for me as a child so I remember the taste very very well like the vinegar enos I’m not sure if I liked it back then but when I rediscovered it as a teenager the smell brought me back to my childhood so I’m really really really fond of it so you just let that steep should sit for around four to five minutes if it’s deep longer probably extract a bit more bitterness but then again if you like that taste you can also steep it for as long as you like I drink kombucha because I like the taste of it but many people drink it because of its said health properties some people say it can cure depression or cancer arthritis constipation but I’m not sure if any of that has been proven to be true so before we introduce the scoby to the sweetened tea we need to let it cool down into room temperature so we need to take care of this Bovie not to burn it it doesn’t like the high temperatures so it’s been five minutes so we’re going to strain a strain the teeth yeah so now we let it cool down into a room temperature I have one here which is room temperature already basically I can just take the scoby out of an already fermented kombucha and place that inside then you basically cover it with a cloth this is to keep the flies away but it needs to have needs to have air to ferment so you would leave this out at room temperature for around 3 to 5 days a bit longer if you like and you’ll start to see it getting fizzy and during those days it’s going to do its first fermentation which converts the caffeine and the sugar into different kinds of acids and probiotics and stuff that our guts like and then it will turn into this and then when you when you smell it it should smell more like vinegary and you can taste it as well okay Cheers if you want to flavor it with some different kinds of fruit juices then you can take it to the second stage of fermentation but also is nice because you can create carbonation in the second stage which makes it fizzy and really pleasant to drink

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