Kombucha Recipe

by Rachel de Thample from ‘Fermentation: River Cottage Handbook No.18’

Kombucha can provide healthy bacteria for the gut which helps to promote a diverse microbiome and all the benefits that brings. It can also be a good source the antioxidants found in black and green tea.

Start off slowly (1 small glass daily) especially if you are already suffering from bloating.

NB. Kombucha doesn’t like metal so remove any rings and avoid metal spoons and bowls whilst making it.

Ingredients:

Makes 1 litre

  • 4 tea bags or 4tbsp (level) loose-leaf tea (black, green, white)

  • 1L boiling filtered water

  • 85g raw, organic caster sugar

  • 1 kombucha scoby

  • 2tbsp kombucha from a previous batch, or 2tbsp apple cider vinegar

You will also need:

  • A 1.5L jar or jug, for fermentation

  • Cheesecloth or a clean tea towel

  • Bottles, for storage

Fermentation time:

  • 5-14 days

Glass of kombucha with pomegranate and bottled kombucha

Method.

1. Brew the tea with the boiling water in a heatproof jug, allowing it to steep for 30 minutes to one hour. Strain the tea into the jar or jug, then whisk in the sugar until dissolved (I tend to ferment kombucha in a Kilner-style jar).

2. Once your tea has cooled to room temperature, add your scoby. Pour in the two tablespoons of kombucha or apple cider vinegar – this helps to kick-start fermentation; add more if you want to speed up the fermentation (or brewing) process.

3. Cover with a clean cloth and leave to ferment at room temperature (18–22°C) for five days to two weeks.

4. Strain the kombucha through a cloth-lined sieve into a jug. Pour into bottles and seal with corks or stoppers. Leave at room temperature for 24 hours to build up carbonation. Then keep in the fridge until ready to drink, or for up to six weeks; the longer you leave it, the tangier it will become.


Seasonal kombucha or jun flavours:

Blend the kombucha with 150g fresh fruit, one tablespoon of spice or a large handful of the herb, and an extra one to two tablespoons of sugar to taste. Strain through a cloth and pour into bottles. Seal and ferment at room temperature for a day before placing in the fridge. For optimum flavour, drink within one month. These are some of my favourites.

Spring: Blood orange and cardamom

Summer: Strawberry and rose petals; redcurrant and bay; apricot and thyme

Autumn: Blackberry and lavender; pear and chamomile; fig and rosemary

Winter: Cranberry, fresh ginger and star anise

Recipe by Rachel de Thample from her book Fermentation: River Cottage Handbook No.18