Kombucha

Kombucha is a refreshing, fermented tea drink that is popular in Japan, known for its tangy flavor and probiotic benefits. This recipe provides a vibrant twist with the addition of seasonal fruits, making it a healthy and enjoyable snack.

Ingredients

• Black tea - 2 cups (500 ml)
• Granulated sugar - 100 grams
• SCOBY (Symbiotic Culture of Bacteria and Yeast) - 1 piece
• Filtered water - 4 cups (1 liter)
• Fresh ginger - 1 tablespoon (grated)
• Seasonal fruits (e.g., strawberries, peaches) - 1 cup (chopped)
• Optional: Honey - 1 tablespoon (for sweetness)

Steps

1. Boil 2 cups of filtered water in a pot.
2. Once boiling, remove from heat and add 2 tablespoons of black tea leaves or 2 tea bags and let steep for 5 minutes.
3. Strain the tea into a large glass jar, discarding the tea leaves or bags, and add 100 grams of granulated sugar, stirring until dissolved.
4. Add 2 cups of cold filtered water to the jar to cool the mixture down to room temperature.
5. Once cooled, gently place the SCOBY into the jar.
6. Cover the jar with a clean cloth or coffee filter and secure it with a rubber band to keep out dust while allowing air flow.
7. Let the kombucha ferment at room temperature for 7 to 14 days, tasting periodically to check for desired level of tartness.
8. After fermentation, remove the SCOBY and set it aside for your next batch.
9. Add grated ginger and chopped seasonal fruits to the kombucha, and stir gently.
10. Divide into bottles, leaving some space at the top, and optionally add honey for extra sweetness.
11. Seal the bottles and let them sit at room temperature for another 3 to 5 days for carbonation.
12. Refrigerate before serving, and enjoy your homemade kombucha!

Nutrition

• Calories: 60
• Protein: 0 g
• Carbs: 15 g
• Fiber: 0 g
• Sugar: 12 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics that support gut health.
• May boost immune function and provide antioxidants.

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