Penny’s Kombucha from the Ballymaloe Fermentation Shed

Recipe by: Darina Allen

Kombucha is a fermented drink made from sweet tea. It is said to have many health benefits when consumed regularly. It is super easy to make, do not be intimidated by terms such as scoby.

Penny’s Kombucha from the Ballymaloe Fermentation Shed

Ingredients

  • 750ml boiling water

  • 2 tsp loose leaf tea or 2 tea bags

  • (green, white or black, organic is best)

  • 150g organic caster sugar

  • 1.25lt dechlorinated water

  • 250ml Kombucha

  • 1 Kombucha Scoby (symbiotic colony of bacteria and yeast)

  • Equipment:

  • 3 litre Kilner jar or large Pyrex bowl or similar.

  • Measuring jug

  • Do not use a metal container when brewing kombucha

Method

  1. Pour the cold water into the Kilner jar.

  2. Make the tea with 750ml of boiling waterin a teapot or bowl. Let this sit for a few minutes to infuse. Add the caster sugar and stir to dissolve. Strain the sweet tea into the cold water in the jar.

  3. The temperature of the sweetened tea should now be tepid and you should have just over 2lt of liquid.

  4. Add 250ml of Kombucha and the Scoby.

  5. Cover the jar or bowl with a clean cloth tied around with string or an elastic band. Do not be tempted to put a lid on it because the Kombucha Scoby needs air to thrive.

  6. Put in a warmish place for 10 to 14 days. It should be out of direct sunlight and somewhere it will not have to be moved. Taste after 10 days and decide if it is to your liking. If not, leave a little longer.

  7. The taste you are looking for is a pleasing balance between sweet and sour.

    Bottling

  8. Lift off the Scoby (which looks like a jelly) and put it in a bowl with 250ml of your just-brewed Kombucha and cover this with a plate or bowl while you bottle the rest.

  9. Pour the brewed Kombucha into bottles through a funnel (makes 2 x 1 litre bottles), or into another large Kilner jar. You can then store this in the fridge and drink as it is, or you can do a second ferment to add flavour and extra nutritional benefits.

    Second Fermentation

  10. To each bottle you can add a handful of any of the following: fresh or frozen (defrosted) raspberries, fresh or frozen (defrosted) strawberries and 1 tsp raw cacao, half an apple and a small beetroot chopped, 1 ripe peach sliced.

  11. Let this sit for 24 to 48 hours at room temperature with a lid on. Then strain out the fruit (or vegetables) and bottle. Store in the fridge and drink. Delicious!

You may also like...