Kombucha for beginners

K O M B U C H A   "R E C I P E"
For every 3 litres you'll need:

1 kombucha scoby
3 dl kombucha brew (the brew you've stored your scoby in, the brew it was delivered with or the brew that you've just brewed and now is ready and you're also ready to start over straight away)
3 litres of water
210 g (2,7 dl) sugar
15 g lose tea (black, green or white)
1 saucepan (not aluminium or copper)
1 big container (minimum 3,5 litres) made of glass or porcelain
1 cloth
1 string or rubber band
1 strainer (stainless steel or fabric)
3 flip-top water bottles that minimum can hold 1 litre

Start brewing: bring the water and sugar to boil. Remove from the heat, add the tea and let it brew for 15 minutes. Strain the tea into the container. Let it cool down to room temperature (very important). Add the scoby and the kombucha brew, place a cotton cloth (or similar) on top and tighten with a string or a rubber band. Place warm, not in direct sunlight. Don't disturb the scoby. Let it brew for 10 days (+/- a couple of days), before removing the scoby with CLEAN hands, placing it in a flip-top glass container together with 3 dl of the brew. The scoby can be stored in your fridge until you're ready to start a new process. Now, filter the brew into the bottles, seal and store cool. Enjoy!

F I N A L   W O R D S / / W I S E-I S H   W O R D S
• Don't worry about killing your scoby.
• When your scoby has produced a child, gently peel the new layer off. Et voilà, now you can double your batch or share it with someone you care for.
• Use a good tea. Don't be cheap. Your scoby deserves the best.
• As this is a fermented drink, it contains a small amount of alcohol (typically 1%). Always consult with your doctor if you have any medical issues and/or are pregnant and/or breastfeeding.
• The acids might affect your teeth. Don't brush them straight after drinking and swish with water if you feel like it.

N E X T   U P
Once this batch is ready, I'll try and infuse it. It also looks like there's two new babies on my scoby, which means one of them could be up for grabs. Let me know if you're interested! More to come...

It's fizzy, taste a bit like vinegar in a good way, and it will most certainly do you all kinds of good! Hanne Robinson knows a lot, if not everything, about kombucha tea. On her blog you can dig really deep, and get an understanding for what it is and what it does for you – in this post I've boiled it down to the very essential things you should know.

K O M B U C H A   F O R   B E G I N N E R S
This headline is actually quite unnecessary, as buying (getting), brewing and caring for a kombucha scoby is very simple. The big blob you see, is the "scoby", which stands for "symbiotic culture of bacteria and yeasts". This means it's a living thing you're dealing with. The scoby is placed in a big container with tea and sugar, and this is where the fermenting process begin. When ready, the scoby is removed, the tea filtered, and ready to drink. Simple!

Kombucha has a lot of benefits but here are some of my favourites:

• It's vitamin packed (Vitamin B1, B6, B12 and Vitamin C)
• It boosts your immune system (go(od) guts!)
• It has detoxing effects
• It will boost your libido
• It enhances your metabolism
• It will, in short, brighten your life with more energy

C A T C H   A   K O M B U C H A   S C O B Y
The best way to get a scoby is to ask someone you know already has one. The scoby will after a few brewings create a "baby" or "child", that can be removed and passed on. You can also search online for your nearest shop/café that sell them or simply buy it online.