All About Kombucha - Complete Guide to growing a SCOBY, brewing Kombucha + second fermentation
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- Опубліковано 1 вер 2023
- Learn all about Kombucha! How to grow a scoby, brewing Kombucha at home, and flavoring Kombucha with second fermentation
__ ⬇️⬇️ TIMESTAMPS & PRINTABLE RECIPES BELOW ⬇️⬇️ __
1:21 How to Grow a SCOBY:
leelalicious.com/how-to-make-...
8:25 How to Brew Kombucha:
leelalicious.com/homemade-kom...
13:27 Flavoring Kombucha:
leelalicious.com/flavoring-ko...
INGREDIENTS for growing a SCOBY:
• 1/4 cup sugar
• 1 tbsp loose leaf black tea (or 3 tea bags)
• 2 cups hot water
• 1 cup raw Kombucha (with active, life cultures) ideally unflavored
INGREDIENTS for Homemade Kombucha:
• 1 tablespoon loose leaf black, green, or white tea or 2-3 teabags
• ½ cup granulated sugar
• 2 cups hot water
• 5 cups filtered water
• ½ cup starter kombucha
• 1 scoby (Tutorial: • How to Grow your own K... )
INGREDIENTS for Flavoring Kombucha:
• 1 quart/liter home brewed kombucha
• 1/4 cup fresh fruit or fruit juice
Links to products (I may earn a commission):
- Scoby starter set: amzn.to/48bpnX9
- 1 gallon glass dispenser jar amzn.to/42ztsjF
- unflavored, raw Kombucha amzn.to/3CriZvY
- ready-made scoby and starter tea amzn.to/3CnemmT
- 1L/33oz clear flip top bottles: amzn.to/44icGa1
- 0.3L/12 oz amber flip top bottles: amzn.to/448u4xY
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Fantastic demonstration. I have my first batch at day 9, so I am ready to bottle. I found this so helpful. Thank you and kindest wishes from Stephanie in the UK 🌹
Glad it was helpful!
Excellent job! You have answered a lot of questions.
Glad it was helpful!
Very informative and helpful presentation. My first batch should be ready in around 2 weeks
Glad it was helpful!
I poured two whole bottles of unflavored unpasteurized kombucha (Gutsy) with organic sugar. A scoby formed in a week, but one additional week later it turned from smelling vinegary to good smelling strong cheese. I have to toss it right?
Quite a lovely guide. The kombucha possibilities are almost endless. The steps for making kombucha reminds me of the rye bread starter fermentation process (which I began but failed 😅) but easier. That fuzzy and fruit flavor add-on is pretty amazing. Much like a really old bottle of wine that turns into vinegar as it ages. Don't get me started on gut health too, it really puts a wall of protection as it improves your immune system, a shield for many diseases along with good nutrition, of course, that goes hand in hand. ❤👏
Thank you so much for the kind comment. I've had a batch of Kombucha that I kind of forgot about in a busy season and it really turned into a sort of vinegar. I bottled it and use it like my homemade vinegars too. I really is so similar to cider vinegar. And still so good for gut health altogether
You're welcome, @@Leelalicious . Thanks to you too for sharing your stories, experience and cuisine, they are indeed something really special to share with anyone!
What do you do with the scoby after you've made the kombucha? does it go in the scoby Hotel? I really enjoy your videos. You make it sound very straightforward. There's so much information out there it's nice to find something simple.
I usually start my next batch right away. But if you are going to take a break, then a scoby hotel is a good way to keep it until next time
Do you have to add the store bought Kambuchq? How can you make it without a store bought?
Kombucha is not a spontaneous fermentation (like sauerkraut). You need to introduce the be bacterial & yeast culture somehow. Either by buying a scoby or getting some from a friend. Or you can grow your own from store-bought kombucha.
Good recipe.
Thanks a lot
@@Leelalicious Welcome 🤗
Hello! Love your videos!
Is that an old bottle of Flensburger?
Good eye. It sure is 😄
How are you getting the fruit back out of the bottle? Does it just slide out?
Yes I try to cut it small enough so that it would easily fit the bottle opening. Sometimes it needs a little shaking to get the last pieces out
A chop stick works well to get the stubborn bits out.
@@summersweety1277 Great idea. And most people have those around. I sometimes use culinary tweezers but they are not exactly a common kitchen item
Haha nice thematic recipes.
Glad you like them!
Just found your channel. Looking forward to the sourdough bread recipe. I am Vegan though, so hopes it is suitable for me.
Here is a no knead multigrain version already ua-cam.com/video/aiwYed-lp5Y/v-deo.htmlsi=yXsp59i_f8mmZYje I’ll make a video for the rustic version soon. And yes, totally vegan. Just flour, salt, and starter
How long can i store in the refrigerator? Does it expire?
It can last several months in the fridge. 6-12 I'd say but it will keep slowly fermenting more and the texture softens too
Can i use honey or brown sugar, or coconut sugar instead of white sugar?
You can, but honestly I think its a bit of a 'waste' since it is only used to feed the scoby bacteria and yeast. And they will be just as happy with plain sugar. Most of the sugar will be consumed by them, not you
@@Leelalicious thank you for the explanation.
I eat the second ferment fruit . I don’t strain.
Even better to get more of the probiotic benefits this way.
I'm surprised you don't make water kefir
I used to! And loved it. Then we moved to the tropics for a bit and my grains couldn't handle it 😔 But we are back at a more temperate climate now. So thank you for the reminder that I need to get my hands on new kefir grains again