Kombucha
By Justine Pattison · bbc.co.uk
5–10 days (mostly brewing)
Makes 1.5–1.75 litres / 3–3½ pints
Fermented sweet tea made with a SCOBY culture; tangy, lightly fizzy, and naturally probiotic.
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| prepWash jar, jug or bowl and funnel thoroughly in hot soapy water, rinse under very hot water, and air dry. | ||||
| 4 tea bags (everyday black tea) | Steep tea & sugar, cool 60–75 min | Add SCOBY, cover with muslin, ferment 5–10 days at room temperature | Reserve SCOBY & 150 ml starter liquid, strain rest into bottles | Chill, burp daily, drink within 1 week |
| 100 g granulated or caster sugar | ||||
| 1.75 litres / 3 pints just-boiled filtered water | ||||
| 1 medium kombucha SCOBY culture with starter liquid | ||||
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