NOURISHING WHOLEFOODS Kombucha Scoby 400g

Description

SCOBY = Symbiotic Community Of Bacteria & Yeasts. This the jelly-like disc is responsible for fermenting your sweet tea into kombucha. The yeasts convert the sugar to alcohol & the bacteria convert the alcohol into a range of beneficial digestive acids How to Make Kombucha! Make a sweet tea by steeping ¼ cup of tea leaves in 4L of boiling water in a saucepan (so the heat doesn’t crack your jar) and stir in 1 cup of sugar Allow tea to cool to room temp, strain out tea leaves, transfer into your jar and add the SCOBY (Symbiotic Community Of Bacteria and Yeast) and some mature kombucha from a previous batch, or a cup of live kombucha. (You can grow your own SCOBY from kombucha! If it is true kombucha it contains all the same living cultures that are 'the SCOBY'. So make the sweet tea, add a cup of kombucha and cover, it will usually take two weeks for a SCOBY to form on the surface, then give it another week to ferment your batch. Follow all other instructions as listed here.) Cover your jar with a cloth/tea-towel & secure with rubber band around rim (so bugs don’t climb in) Ferment for 1 to 2 weeks. If the SCOBY floats, it'll grow thicker as it forms a new layer on the surface of the liquid. If it sinks, a new layer will form on the surface anyway! When you are starting out, taste the brew every day and notice how it becomes more sour and less sweet over time. If you want to make a strong vinegar tonic, allow it to brew longer than 2 weeks. When you are happy with the sweet sour balance you can start drinking it right away or you can add flavourings (such as juice, ginger, herbal teas etc). If you want carbonation, transfer into airtight bottles designed to hold pressure (no wine bottles) and leave un-refrigerated for a couple of days. Check carbonation levels every day by cracking open the lid. Once it is nice and fizzy, refrigerate and enjoy! Be aware that if you neglect and over-carbonate in glass bottles, they can explode! Wash your jar and start again (reuse SCOBY and add cooled sweet tea). It can be a good idea to save a little bit of kombucha to add in to the next batch - it helps to adjust the PH balance for the culture to get started - but don't worry too much if you don't :)