Fermentos
Kombucha: the tea fermented by a symbiotic culture
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Origin: East Asia (likely China or Manchuria) · Yield: ~1 liter · Fermentation Time: 7-14 days · Difficulty: Easy
Kombucha is tea fermented by a SCOBY—a symbiotic culture of bacteria and yeast—that converts the sugar in sweet tea into organic acids and a light, natural carbonation.
Ingredients
- 1 liter of black or green tea, already brewed and chilled
- 70g sugar
- 1 SCOBY with 100ml of already fermented kombucha (as a starter)
Preparation
- Dissolve the sugar in the hot tea and let cool completely.
- Pour the tea into a glass jar and add the SCOBY with its starter liquid.
- Cover with a cloth and let ferment at room temperature for 7 to 14 days, tasting after day 7.
- Remove the SCOBY (save it for the next batch), bottle and allow for a second fermentation of 1-3 days for more carbonation, if desired.
- Refrigerate before serving.
Functional note: kombucha is traditionally associated with providing organic acids and live cultures derived from fermentation. This information is educational and does not replace the advice of a healthcare professional.
More context on our Fermentation page.