To save you a lot of money and energy, here’s a quick starter guide to help you improve your gut instincts when it comes to brewing your own booch at home with this basic step-by-step guide. <\/p>\n\n\n\n
Also Read:<\/strong> Where to Get Kombucha in the Metro<\/a><\/p>\n\n\n\n Kombucha is a fermented drink made from four simple ingredients namely: bacteria, yeast, sugar, and tea<\/strong>. It’s been around for thousands of years and is said to promote good gut health<\/strong> because it’s rich in probiotics<\/strong>. <\/p>\n\n\n\n Scoby is an acronym short for symbiotic colony of bacteria and yeast<\/strong>. It’s a culture that’s vital in the fermentation process of kombucha. There are multiple ways to obtain scoby but the easiest and simplest way would have to be is to find a friend who brews kombucha regularly. Otherwise, you can also pick up a scoby from a reputable source or grow your own. <\/p>\n\n\n\n Some resources on how to grow your own scoby:<\/p>\n\n\n\n At least a gallon-sized food-grade vessel<\/strong> will do. Preferably glass or ceramic<\/strong>. Do note that kombucha is acidic so you want to make sure that you’re not using a vessel that will corrode over time. The bigger the vessel, the longer it takes to ferment<\/strong> so you may opt to brew kombucha in small batches and start with a gallon. <\/p>\n\n\n\n You will also need something to cover up the vessel during the fermentation process. A cut-up piece of cheesecloth or a coffee filter will do. Basically, anything that’s breathable but will keep particles from entering.<\/p>\n\n\n\n The best type of tea to use for kombucha is black tea<\/strong> and that’s because black tea has the most tannins present in them which are basically nutrients that helps feed the bacteria and yeast<\/strong> during the fermentation process. There are many kinds of black tea. Some examples are, English Breakfast, Assam, and Darjeeling<\/strong>. <\/p>\n\n\n\n It is ideal that you use loose leaf tea<\/strong> and one that has no flavors (if using tea bags). Any added chemicals or essences can weaken your scoby <\/strong>and not provide the right amount of nutrients. <\/p>\n\n\n\n Cane sugar is best. Do not use brown sugar or any other substitute as this is the chemical compound that’s needed in order to feed your scoby. <\/p>\n\n\n\n There are two brewing methods and which one you choose will entirely depend on:<\/p>\n\n\n\n Batch brewing<\/strong> is making kombucha in small batches or individual cycles. This is usually perfect for people who are beginners and if you like to flavor your kombucha<\/strong>. Continuous brewing<\/strong> on the other hand is exactly what it is. You are doing more continuous work and continuously harvesting the first fermented kombucha<\/strong> and a larger vessel typically with a spigot is used. <\/p>\n\n\n\n This procedure makes one gallon of kombucha.<\/p>\n\n\n\n Ingredients<\/strong><\/p>\n\n\n\n 4 cups of filtered boiling water Directions<\/strong><\/p>\n\n\n\n First Fermentation<\/strong><\/p>\n\n\n\n Second Fermentation<\/strong><\/p>\n\n\n\n This is where most of the fun happens. Once you’ve bottled your kombucha, you can play around with it and experiment with different fruits and herbs and flavor it. <\/p>\n\n\n\n Directions<\/strong><\/p>\n\n\n\n Here are some flavor combinations that you might like: <\/p>\n\n\n\n We know you loved using the Booky app for discovering the newest places in your city. Given these extraordinary times, we want to continue being helpful <\/strong>so check out our updated food delivery guide<\/strong><\/a>, where to shop for groceries online<\/strong><\/a>, and more.<\/p>\n","protected":false},"excerpt":{"rendered":" This will take your gut instincts up a notch. *wink*<\/p>\n","protected":false},"author":97,"featured_media":173205,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[539],"post_tag":[],"malls":[],"booky_location":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/173955"}],"collection":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/users\/97"}],"replies":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/comments?post=173955"}],"version-history":[{"count":6,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/173955\/revisions"}],"predecessor-version":[{"id":174119,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/173955\/revisions\/174119"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media\/173205"}],"wp:attachment":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media?parent=173955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/categories?post=173955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/post_tag?post=173955"},{"taxonomy":"malls","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/malls?post=173955"},{"taxonomy":"booky_location","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/booky_location?post=173955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}What is Kombucha?<\/h2>\n\n\n\n
What You Need to Make Kombucha<\/h2>\n\n\n\n
Scoby<\/h3>\n\n\n\n
Brewing Vessel<\/h3>\n\n\n\n
Tea<\/h3>\n\n\n\n
Sugar<\/h3>\n\n\n\n
How to Make Kombucha<\/h2>\n\n\n\n
Batch Brewing vs. Continuous Brewing<\/h3>\n\n\n\n
Quick Starter Batch Brewing Guide<\/h3>\n\n\n\n
2 to 3 tablespoons of black unflavored loose tea
3\/4 cups of sugar
8 cups of cold filtered water
2 cups of starter tea (plain unflavored kombucha)
1 scoby<\/p>\n\n\n\nKombucha Recipes<\/h2>\n\n\n\n