Adding kombucha introduction manual

content/kombucha.md

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+---
+title: Cambucha
+tags: ['drink', 'sweet']
+date: 2022-12-30
+author: elias-pahls
+---
+
+The simple yet comprehensive guide to making tasty kombucha. This is intended
+to give you an initial overview of the process. I strongly encourage you to
+experiment with brewing times, teas, flavors, etc. The scoby is extremely
+tolerant, so the worst that can happen is that your resulting kombucha won't be
+that great.
+
+## Ingredients
+
+- 5l (1 gallon) jar
+- 3-5 tbsp black (or green) tea
+- 2 cups sugar
+- kombucha scoby
+- optional additional teas
+- optional juices, fruits, spices
+- patience ;)
+
+## Directions
+
+Primary brew:
+
+1. Boil 1-2l of water.
+2. Rinse all the dishes you will be working with boiling water; this is
+   important so the brew doesn't go bad while fermenting.
+3. Steep 3-5 tbsp (or 5-6 bags) of tee in 3-5 cups of water.
+4. Strain the leaves from the tea and add 2 cups of sugar (or honey).
+5. Add other optional teas to your liking; I like to add a good handful of
+   rosella tea; steep and strain this in boiling water separately.
+6. Add 4l of water to the tea concentrate and pour into a wide mouthed jar.
+7. Let the tea sit until it is less than 40°C; add ice cubes if it has to go
+   quick.
+8. Add your scoby to the jar and seal the mouth tightly with a cloth or paper
+   towel and a rubber band. The scoby has to breathe, but you want to prevent
+   insects and dirt from getting into the jar.
+9. Let the jar sit in a warm dark spot for 10-14 days.
+
+Second brew:
+
+1. Taste the brew after 10-14 days; if it has started to carbonate and the
+   sugar is mostly gone, it is ready. The brewing time will strongly depend on
+   your personal preference, shorten or lengthen as you wish.
+2. Once ready, strain 4/5 of the brew through a sieve into re-sealable glass
+   bottles.
+3. Make another batch of primary brew and refill the big jar; the remaining old
+   brew will act as a starter. Rinse the jar and remove parts of the scoby once
+   in a while.
+4. If you wish you can add juices, fruits, or spices to your brew. These will
+   partially ferment and add a special character to your kombucha. One nice
+   addition is apple and cinnamon mixed in with green tea.
+5. Let the bottles sit in a warm dark spot for another 3-14 days; the
+   carbonation process will continue, so make sure to release pressure from the
+   bottles every other day.
+6. When you are satisfied with the carbonation and the flavor, put the bottles
+   in the fridge. Here you can store them for weeks at a time.
+7. Enjoy your kombucha, rinse, and repeat.