G'DAY FARM ~~~~~~~~~~~~~~~~ GDAYFARM.COM.AU/RECIPES ------ Homemade Kombucha Makes 4 Litres Kombucha is a fermented drink made from sweetened tea. Its exact origin is unknown, however it was being made in China, Japan and Tibet at least 2000 years ago. Typical carbonated drinks are a mixture of sugar, carbonated water and artificial flavours whereas kombucha is truly alive. The natural fizz is produced through fermentation and it has natural flavours. Once you’ve tried properly made homemade kombucha the store bought versions will no longer satisfy. ~~~ Ingredients ~~~ FIRST FERMENTATION 1 Kombucha SCOBY and starter liquid 4 bags of organic green tea (you can use black, white or green however we prefer green) 300g organic raw brown sugar 4 litres of rain water or unchlorinated water A 4 litre glass drink dispenser with tap is ideal Piece of cheese cloth or other fabric to cover drink dispenser lid Large elastic band or string to secure fabric ‘lid’ SECOND FERMENTATION 10 x 375ml preferably glass bottles with lid. We like to reuse any glass bottles with a flip lid attached. 30 lemon myrtle leaves, gently crushed to release the oils 30 fine slices of ginger - fresh, unpeeled preferred Raw brown sugar 4 litres of homemade first ferment kombucha (see above) funnel ~~~ Directions ~~~ FIRST FERMENTATION Bring 1 litre of the water to boil in a large saucepan. Once the water has boiled remove from the heat and add the tea bags and sugar. Stir in to dissolve the sugar then let stand for 10 mins to steep and cool slightly. Remove and compost tea bags and while the tea cools you can prepare the glass dispenser. In the glass dispenser place the remaining 3 litres of water and add the kombucha SCOBY and starter liquid. Once the hot tea has cooled to luke-warm or room temperature you can slowly add to the drink dispenser. Cover the opening of the dispenser with fabric and secure with string or an elastic band. It’s important to let the kombucha breathe but to also prevent flies and other insects from gaining access to the ferment. Place dispenser in a warm place and away from direct sunlight. Ideal fermenting temperature is above 25 degrees Celsius. Once a new SCOBY has formed on the surface of your ferment (approximately 7 to 14 days depending on the temperature) you can start the second fermentation. SECOND FERMENTATION Using the funnel place half a teaspoon of sugar in each bottle, 3 lemon myrtle leaves and 3 slices of ginger. Top up the bottles with first ferment kombucha leaving a 1-2cm gap of air at the top and seal the flip lid shut. Place bottles in a warm location out of direct sunlight. Allow to stand for 3-7 days then move to the refrigerator. It is now ready to drink. Experiment with flavours in the second ferment. Ideas include oranges and rosemary, lemons and limes, fennel - Florence and mint - common, mulberry, grapefruit with marjoram or stand-alone passionfruit. Just add a sprig and 2 tablespoons of juice or fruit pulp per bottle and the sugar. Note: be careful with passionfruit during the second fermentation because it ferments quicker and may need a burp after a couple of days to release some gas, or simply place in the fridge earlier. Failure to check this will result in an explosive bottle ie. When you open it you’ll lose most of the contents. Think of a shaken-up bottle of champagne. Reuse the new kombucha SCOBY and remaining kombucha liquid to make a new batch of first ferment. Or, gift the old (sunken or lower floating SCOBY) to a friend so they can make their own kombucha, or save in the fridge as back up, or even start up a second batch and grow your supply!