Tips for making the best Kombucha

By MiNDFOOD

Tips for making the best Kombucha
When making Kombucha it is important to look after the scoby to ensure the best brew every time. We show you how.

When you make kombucha you need a scoby (a symbiotic culture of bacteria and yeast, often referred to as a “mother”) as well as sugar and tea to transform into a slightly sour and effervescent drink. With each kombucha brew a new scoby, a firm jelly-like layer, will grow on the top of the original scoby.

This can be peeled off and given to a friend to start their own brew. Or leave the new scoby attached to the original and brew as usual, occasionally peeling off and discarding the lower browner layers that will no longer be effective. Store the scoby with 1/2 cup reserved kombucha in a jar in the fridge and use within 2 weeks.

Please Note: Kombucha contains are very small amount of alcohol, less than 1%, and is therefore not recommended for pregnant woman and children under 12 years.

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