You may have heard of kombucha, this refreshing and probiotic drink that is becoming increasingly popular. But what exactly is kombucha and why is it so healthy? In this blog post, we delve into the fascinating world of kombucha and give you a simple basic recipe that you can use to whip up your own kombucha creation.

What is Kombucha?

Kombucha is a sparkling drink with a sweet and sour taste that is made by fermenting tea. Yeast, bacterial cultures and a tea fungus called SCOBY play a central role. This process gives kombucha its characteristic taste and carbonation. Kombucha is known for its refreshing aroma and health benefits. Kombucha has been brewed for centuries in different parts of the world and has grown in popularity as a healthy drink in recent years.

What is a SCOBY?

A SCOBY, also known as a tea fungus, is a rubbery layer that houses yeast and bacteria. A lot of things are happening inside it: The yeast in the SCOBY converts the sugar content in the tea into alcohol, and the bacteria convert that alcohol into acetic acid and other compounds. This process gives kombucha its characteristic flavor and carbonation.

The SCOBY acts like the conductor of an orchestra, giving the tea its special flavor and effervescence. With each brewing process, a new SCOBY is formed, and that is the secret recipe for making kombucha. It provides the necessary microorganisms to transform sweet tea into a refreshing and probiotic drink.

Why is kombucha so healthy?

Kombucha is not only refreshing, but also extremely healthy. During fermentation, probiotic bacteria are created that can promote our gut health and strengthen our immune system. In addition, some nutrients become more bioavailable through fermentation, which means our bodies can absorb them more easily. Digestion is improved and kombucha can be a great alternative to sugary sodas.

Which sweeteners are “allowed”?

When making kombucha, various sweeteners are allowed, such as white sugar, cane sugar, honey and maple syrup. White sugar is the most common and inexpensive option. Cane sugar adds a hint of molasses flavor, while honey and maple syrup each bring their own flavors.

It's important to find the ideal balance, as too much sweetness can affect fermentation. During fermentation, the sugar is processed by yeast and bacteria, making the kombucha less sweet and slightly tart. Experimenting with different sweeteners will allow you to create the perfect flavor for your kombucha.

The basic formula for kombucha:

The Kombucha Basic Formula will help you understand the basics of kombucha brewing. It will help you better estimate the right ratio of tea, sugar, water and kombucha starter culture. This will make it easier for you to make kombucha and allow you to create your own recipes or adapt existing ones.

Our Kombucha Starter Set contains a starter liquid that you can use to make your own Kombucha scoby. We chose the liquid because, unlike a ready-made mushroom, it has a longer shelf life of up to a year. The mushroom also adapts perfectly to our glass size.

1 L water + 10 ml kombucha liquid + scoby + 3-4 tsp tea + 80 g sugar = total amount of kombucha

Basic recipe:

• Duration: 7-10 days for the main fermentation, 10-14 days for activation
• For: Oleni Mason Jar | Wide | 2 Liter
• Shelf life: approx. 1 month

Ingredients:

• 1.5 liters of water

• 80 grams of granulated sugar

• 3-4 teaspoons of black Ceylon tea

• 100 ml Scoby liquid

• 1 x Oleni Mason Jar 2 L

Directions:

Making Scoby Starter

1. Make sure you work cleanly: First, clean the glass and all utensils thoroughly.
2. Prepare tea: Dissolve 50 g of sugar in 800 ml of boiling water, add 2 teaspoons of black Ceylon tea and let cool.
3. Stir in Kombucha starter liquid: After cooling, add 100 ml of Kombucha starter liquid.
4. Start fermentation: Cover the mixture with the cloth and the rubber band and let it ferment for 10-14 days at room temperature, away from sunlight. During this time, the SCOBY (kombucha fungus) forms, which you will now need for the ongoing kombucha production.

Making Kombucha

1. Making kombucha: To make kombucha you always need a ratio of 1 L - 10 ml of kombucha liquid and the scoby. Always keep some of your kombucha (or use the liquid from the scoby preparation, as shown here the first time above). These instructions refer to our 2 L Oleni glass.
   
   
2. Prepare the tea: Boil 3-4 teaspoons of black tea in 1.5 L of water and 80 g of sugar. You can make the tea in a smaller amount of hot water and top up the rest with cold water.
   
   
3. Stir in the kombucha starter liquid: After cooling, add 150 ml of the activated kombucha liquid (from your 800 ml from above) and the kombucha scoby (mushroom).
   
   
4. Start fermentation: Cover the mixture with the cloth and the rubber band. Now let the kombucha ferment for 7-10 days at room temperature, away from sunlight. During this time, a new layer will form on the scoby.
   
   
5. Your kombucha is ready: Your kombucha is ready as soon as it smells sour and carbon dioxide bubbles rise. The higher the temperatures (eg summer), the faster the kombucha ferments.
   
   
6. Storing Kombucha: Store the kombucha in the refrigerator with a loose lid.
   
   
7. Make kombucha again or pause: You can now start again at step 1 “Make kombucha” to make new kombucha. If you want to let the kombucha mushroom rest for a while, store it in a glass jar (the lid should only fit loosely or cover with a cloth) and 300 ml of the finished kombucha in the refrigerator.

Have fun fermenting kombucha!