Kombucha Made Easy - Recipe!

During a recent Milkwood Permaculture Retreat here at our valley, we were treated to Adam and Nicks’ awesome Beginners Kombucha Recipe. Brewing this delicious health tonic has never been simpler. Here is the recipe so you can all have a go.

Adam’s Beginners No Stress Kombucha Recipe

You will need

  • 1 liter of clean water (no chlorine)
  • 2 black tea bags (organic)
  • 1/2 cup of raw or brown sugar
  • A Mother (SKOBY) (see directions below if you don’t have a 'mother')
  • 1 tsp chopped fresh ginger (optional)
  • A Saucepan and a large clean (not necessarily sterile) jar.

Directions

Put a little of the water, the tea bags, the sugar and optional ginger in the saucepan, and gently bring to the boil. Set aside to steep for 10 minutes.

Pour the remainder of the water into the jar.

After 10 minutes squeeze the liquid out of the tea bags and add the sweet tea mix to the jar. Then gently place the mother on top of the liquid.

But wait! You don’t have a Mother? No worries! You can just grow one! It’s surprisingly simple to do.

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Simply add a small bottle of unpasteurised, not heat treated Kombucha to the mix instead of the Mother. Voilà! A brand new Mother will grow from the very small pieces of the previous Mother in the bottle of Kombucha.

Cover the jar with a breathable cloth. Ferment in a warm position away from direct sunlight for 1 to 3 weeks according to taste. Let your pallet do the thinking for you.

Tip: don’t use a metal spoon to taste test it, use a wooden or plastic spoon instead.

Kombucha gets more acidic and more alcoholic the longer you leave it. Although the alcohol content is usually, negligible.

Once you have achieved your desired taste, gently remove the mother and leave your Kombucha in the fridge to slow down fermentation. It should last for up to a month in the fridge.

Now you can repeat the process, but instead of adding the bottle of Kombucha, you can add a little of the kombucha you just made to the mix. Then gently place the Mother on top of the liquid. Your mother will become thicker with each batch, once it is over an inch thick you can gently divide it into 2 half inch pieces and make 2 lots of Kombucha or give one Mother to a friend.

Take Kombucha like a tonic; a small amount each day. Approximately a 500ml bottle per week. Too much becomes too acidic. Listen to your body and accept feedback.

If you want it to become part of your life, you need to find your rhythm with making Kombucha and see how it fits into your life.

Tip: Kombucha is a great gift. If you make more than you need, your friends and family will love it.

Written by: Allahna Cosgriff

Govinda Valley

Govinda Valley retreat, 51 Lady Carrington Road, Otford, NSW, 2508