Kombucha is believed to originate in the northern Chinese region of Manchuria, where it was known as the “Tea of Immortality.” The presence of probiotic microorganisms, antibiotics, antioxidants, and more improves gut health, reduces inflammation, and may have cancer-preventive properties. Its slightly acidic and carbonated flavor makes it akin to a light cider—yum!
Kombucha is made by fermenting sugared tea with a “tea fungus” known as a SCOBY, or a symbiotic culture of bacteria and yeast. If you’re lucky, you might be able to score a SCOBY from a friend who makes kombucha—if not, you can purchase a starter kit or culture online. You can flavor kombucha with any fruit of choice by fermenting it a second time. Chef Jenny and Miriam’s favorite is passion fruit kombucha.
Prep Time
10 minutes
Cook Time
2 weeks
Serves
16
Ingredients
- 4 quarts filtered water
- 20 black tea bags
- 24 ounces, sugar
- 8 ounces, kombucha SCOBY (symbiotic culture of bacteria and yeast)
Steps
1
Bring water to a boil. Add tea bags. Boil for 5 minutes, then remove tea bags. Add sugar and stir until dissolved. Cool to room temperature.
2
In a clean, sterilized container, pour in the sweetened tea, along with your SCOBY.
3
Cover the container with a clean cheesecloth, and secure it with a rubber band. Ferment for 2 weeks at room temperature. You can flavor the kombucha by doing a second fermentation with the fruit of your choice.
Chef Jenny holds degrees in Culinary Arts and Baking and Pastry from the Culinary Institute of America (CIA). She is passionate about using local organic ingredients, medicinal plants, and consuming less processed food. She believes the most important ingredient is love.