Kombucha Recipes

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1. Classic kombucha:

Ingredients:

• 2 l filtered water
• 100 g of green tea (or 50 g of black tea 50 g of green tea)
• 100 g sugar
• 100 ml of prepared kombucha
• Kombucha mushroom (SKOBI)

Instructions:

1. Brew the tea: Bring water to boil, add tea and steep for 10 minutes. Steep the tea in the water, add the brew and allow to steep for 10 minutes.
2. Add sugar: dissolve the sugar in the cooled tea.
3. Pour the pre-fermenter: Add 100 ml of the prepared kombucha to the container.
4. Place the mushroom: carefully place the kombucha mushroom in the container.
5. Cover the container: Cover the container with gauze (Or better yet, a paper towel), securing it with a rubber band.
6. Leave to ferment: Place the container in a warm, dark place (20-25°C) for 5-10 days.
7. When ready to ferment: the Kombucha should be acidic to taste and slightly carbonated.
8. Pouring into the bottle: pour the kombucha through a plastic or glass strainer, separating the mushroom.
9. Storage: store the finished kombucha in the refrigerator for up to 2 months.

Tips:

• Use only clean utensils and tools.
• Use only clean tools and clean utensils. 2. Do not use metal objects in contact with the fungus.
• Use only clean, non-metallic materials and do not use mushrooms.Do not use mushrooms.
• Experiment with different teas, sugars and spices (ginger, lemon, mint) to create new flavours.

2. Kombucha with fruit:

Ingredients:

• 1,5 l filtered water
• 75 g green tea
• 75 g of sugar
• 100 ml prepared kombucha
• Kombucha mushroom (SKOBI)
• 100 g all kinds of fresh or frozen fruit (berries, citrus fruits, pineapple)

Instructions:

1. Follow steps 1 to 4 of recipe 1 "Classic kombucha".
2. Add the fruit.
3. Cut the fruit into small pieces and add the chopped fruit into the fruit juice: Leave the kombucha to ferment for 3-5 days.
4. 3-5 days to ferment. 3-5 days tobottle.
5. Storage: store the finished kombucha in the refrigerator for up to 2 months.

3. Kombucha with herbs:

Ingredients:

• 1,5 l filtered water
• 75 g green tea
• 75 g sugar
• 100 ml prepared kombucha
• Kombucha mushroom (SKOBI)
• 2-3 tbsp fresh or dried herbs (mint, ginger, melissa, chamomile)

Instructions:

1. Follow steps 1 to 4 of recipe 1 "Classic kombucha".
2. Add herbs.
3. Add the herbs to the lemon juice after the lemon juice has dissolved: Leave the kombucha to ferment for 4-7 days.
4. Decantinto a bottle.
5. Storage: Store the finished kombucha in the refrigerator for up to 2 months.

**Store in a freezer for up to 3 months

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