Originally from Asia, known in China as ‘the elixir of life’, Kombucha is fermented, sweetened tea. This recipe comes from chef Douglas McMaster of zero waste restaurant, SILO and the Old Tree Brewery.
SCOBY is a gelanitous layer of cellulose, which grows on the surface of the sweetened tea. It is composed of different yeasts and acetobacter. The yeasts convert the sugars into ethanol and the acetobacter convert the ethanol into acetic acid. There are smaller amounts of several other bacteria strains within the SCOBY, including lactobacilli. As well as sugar, tea is essential for the growth of the SCOBY. It is thought that at least 75% of the caffeine is consumed during the fermentation.
160g sugar 2L filtered or spring water 8 tsp or 8 teabags of green tea 1 x SCOBY large enough to ferment 2 litres 200ml of ready Kombucha Equipment required Sieve Plastic spoon Plastic Jug 2L glass jar Muslin or tea towel Muslin for teabag String Elastic band Scales
Photo Credit – XDB Photography
Enter your email address to keep up to date with news about Miele and exclusive offers.