From 662add65fd966ce44a53b1e5daf9f07b7e2b2cc7 Mon Sep 17 00:00:00 2001 From: Elias Pahls Date: Fri, 6 Jan 2023 14:29:20 +0300 Subject: [PATCH] Adding kombucha introduction manual --- content/kombucha.md | 61 +++++++++++++++++++++++++++++++++++++++++++++ 1 file changed, 61 insertions(+) create mode 100644 content/kombucha.md diff --git a/content/kombucha.md b/content/kombucha.md new file mode 100644 index 0000000..c1f3103 --- /dev/null +++ b/content/kombucha.md @@ -0,0 +1,61 @@ +--- +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.