Delicious healthy homemade probiotic kombucha made with green tea and whole cane sugar (low sugar recipe)
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Kombucha is a fermented drink made from sweetened tea that has become increasingly popular in recent years. It is produced by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea, which then ferments over a period of time, usually around 5 to 10 days.
During the fermentation process, the SCOBY consumes the sugar in the tea and produces a variety of beneficial compounds, including acetic acid, lactic acid, and glucuronic acid. These compounds give kombucha its characteristic tangy, slightly sour taste and fizzy texture.
Kombucha has been touted for its potential health benefits, including improved digestion, immune system support, and detoxification.
Homemade Kombucha with Whole Cane Sugar
- 24 g green tea leaves sencha ect.
- 600 ml hot water 80°C (176°F)
- 110 g whole cane sugar mascobado ect.
- 2000 ml cold water
- 200 – 220 ml kombucha starter liquid raw, unprocessed
- 1 scoby
- Brew the green tea by steeping 24g of tea leaves in 600ml of hot water (80°C/176°F) for at least 15 minutes.
- Meanwhile, add 110g of whole cane sugar to the large kombucha jar.
- Remove the tea leaves by straining the tea over the sugar in the large kombucha jar, and stir until the sugar is completely dissolved.
- Add 2000ml of cold water to the tea and stir well to combine. Make sure the tea is at room temperature or slightly warm before adding the kombucha and scoby.
- Add 200ml of kombucha starter liquid to the tea mixture and gently place the scoby on top. Cover the jar with a clean cloth or paper towel and secure with a rubber band.
- Place the jar in a warm, dark place, not in the sun, for approx. 5-10 days. The longer you leave the kombucha to ferment, the more sour it will become. Check the kombucha after 5 days and taste it with a straw, stir well. If it's too sweet, leave it to ferment for a few more days
- Once the kombucha is ready, carefully remove the scoby and place it in a clean container, wash the scoby before reusing.
- Strain the kombucha, reserve 200 to 220 ml for your next kombucha, fill the rest in bottles, put in to the fridge to avoid alcohol from forming.
- Go to back to step 1 to start your next batch.
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