Fizz without the hangover?
Kombucha is said to be great source of probiotics which helps balance the gut microbiome and improve digestion. Throw in enriching your diet with antioxidants and containing vitamins such as C, B and vitamins B1, B6 and B12 and it sounds like a dream.
Le Journal brings you a simple recipe for making your own at home!
You will need:
1 medium Scoby and 100-200ml starter liquid
100-200g granulated sugar
2 organic black tea bags (or 2 tsp of loose-leaf equivalent)
2 organic green tea bags (or 2 tsp of loose-leaf equivalent)
And here's how to make it:
- First take 1.8litres of freshly boiled water and add into a large saucepan together with two organic black tea bags and two organic green tea bags. Swap bagged tea for two teaspoons of loose leaf if preferred.
- Add in 100-200g of granulated sugar, depending on personal taste and stir well to dissolve. Leave to infuse for six-ten minutes.
- Without squeezing the teabags, remove and discard.
- Leave the tea to cool completely before pouring out into a glass jar of at least 2.5litres volume.
- Add your Scoby and starter liquid, leaving a minimum of 5cm space at the very top of your glass jar and cover with a breathable cloth or ordinary kitchen roll. Secure with string or elastic band ensure to label with a ‘Made on’ date.
- Leave this mixture to ferment for a minimum of one week and maximum of two weeks at room temperature, out of direct sunlight but not in a darkened area or cupboard.
- After week one, taste the Kombucha each day to check flavour – a more acidic flavour will be brought out the longer you leave it.
- When ready, pour Kombucha into smaller / easier to use bottles ensuring you retain 100-200ml of starter fluid and the scoby for your next batch.
- Your gut health boosting Kombucha is now ready to drink! Store in the fridge for a maximum of three months.
Why not try experimenting with additional flavouring?
Add a citrus zest, handful of berries or grated spices to 750ml of Kombucha and mix well. Leave for two to four days at room temperature and, as before, checking each day for taste preference. Strain flavourings and chill to serve.
