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New to Kombucha? Start here!
- Grace
- Dec 17, 2018
- 2 min read
Kombucha (kom-bu-cha) is probiotic drink made by fermenting sweetened black tea with a source of bacteria & yeast known as a SCOBY. It contains antioxidants and gut-loving probiotics to help you feel your best.
Where is it from?
Kombucha originated in China around 220 BC before emerging in Korea and Japan. Oriental merchants took Kombucha to Russia and eventually it spread through Europe at the turn of this century. Today it is brewed all over the world.
What’s a SCOBY?
SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It contains specific bacteria and yeasts which feed on the sweet black tea, fermenting it and creating a bubbly and slightly tangy tasting Kombucha. Every time you make Kombucha, your SCOBY grows and eventually you’ll end up with many which you can use to make more Kombucha or even gift to a friend!
All SCOBY’S have an unique mix of bacteria and yeast & when you make it at home these interact with your individual environment meaning no-one else’s Kombucha will taste quite like your own.
Here at WellCrate, we think this is pretty cool. That’s why we now sell our own SCOBY’s which you can buy here and which are sure to help you get brewing successfully in no time.
My ever-growing collection of SCOBY’S at home
Why should I Make it at Home?
You’ve probably seen a lot of Kombucha popping up at your local supermarket but making it at home is not only simple and fun but it also tastes so much fresher than store-bought. Plus you can experiment with all your favourite teas, fruits & spices to create a Kombucha brew that is all yours.
The basic process for making Kombucha at home is simple:
Add SCOBY to a sweetened black tea solution and leave, covered in a warm, dark place for 7-10 days. The result is a slightly fizzy and tangy tasting liquid. This is your first ferment.
Strain and bottle liquid (reserving the SCOBY and a little bit of liquid, known as a starter, for your next brew).
Add any mix of fruits, spices & herbs to flavour and add carbonation to your bottled Kombucha. Leave for 3-5 days on the kitchen bench before refrigerating and enjoying. This is your second ferment.
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