Kombucha

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Revision as of 02:29, 31 January 2022 by Jookia (talk | contribs) (Clarify hydration talk)

Kombucha is one of the only drinks that I enjoy. Here's a list of reasons I like it:

  • It's fizzy
  • It comes in a wide variety of flavours
  • It feels more hydrating than soft drinks to me

A lot of the Internet push it as a health drink. I don't care about this aspect enough to investigate.

Note that the hydrating feeling is just a feeling. Usually when drinking soda or coffee I need water nearby to somehow balance a feeling I identify as dehydration. It could be that I'm responding to sugars or some other taste. Regardless I don't need that with kombucha, and that's a benefit.

First fermentation

Tools:

  • Large jar for brewing
  • Cloth to cover the jar
  • Elastic bands to hold the cloth in place
  • Large containers for holding water
  • 1L container for starter liquid
  • Metric measuring cups
  • Water filter
  • Wooden spoon
  • Stove
  • Pot for boiling

Ingredients (for a 4L batch):

  • 800mL starter kombucha liquid (20% of the batch)
  • 3.2L water (80% of the batch)
  • 200g sugar (50g per litre)
  • 16g black tea bags (4g per litre)

Instructions:

  1. Filter 3.2L water
  2. Refrigerate 2.6L (82% of the batch) filtered water
  3. Set aside aside 576mL (18% of the batch) filtered water for tea
  4. Wash the brewing jar using hot water and a cloth, no detergent or vinegar
  5. Boil the tea water on the stove
  6. Put the tea in the water
  7. Close the lid on the pot and let it brew for 10 minutes
  8. Add the sugar to the tea
  9. Stir tea with wooden spoon until the sugar is dissolved
  10. Pour tea in to large jar
  11. Pour chilled water in to the large jar
  12. Wait 5 minutes for the tea to cool
  13. Pour starter liquid in to the jar
  14. Cover the jar with cloth and elastic bands

TODO: test this recipe (lol)

Second fermentation

Tools:

  • TODO

Ingredients:

  • 4L

Instructions:

  • TODO