I realize that this post is not a super seasonal blog post... posting about a summer drink as we are nearing winter?? The thing is that I don't consider kombucha as a seasonal drink - to me, it's my gut health elixir. I find it helps my digestion system when I take it either in the morning or after lunch, as a "pick-me-up". It has a ton of probiotics in it, which helps keep you regular (sorry, yes I just went there...) and helps prevent the growth of bad bacteria and yeast. So, what exactly is kombucha? It's basically just fermented black (or green) tea. It's not just a drink that hippies brew in their backyard! Kefir, yogurt, and sourdough are all fermented foods too that have very similar health benefits.
Justyn and I started making kombucha right after we got married. My best friend and her husband gave us as a wedding gift a starter kit for making this drink. It took a lot of trial and error, but now after almost 5 years of making it, I can say that I think I've perfected our recipe! And guess what... I'm going to share it with you!
Boil 1.5L of water in a saucepan. I used to use filtered water, but don't actually notice a difference now that I use tap water.
Once boiled, remove the pot from the heat and add 4 Orange Pekoe tea bags. Let them steep for 7 minutes and then remove the tea bags.
Add between 1/2 and 3/4 cup of white sugar and stir.
Once the tea is at room temperature, add it to a big glass container. Add the Scoby and 2 cups of kombucha from a previous batch.
Cover the jar and let it sit for 4 to 7 days for the first fermentation.
Now it's time for the 2nd fermentation!
Add in your flavours!
Let the bottles ferment at room temperature.
Drink up!
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