This delicious tea-based drink uses a fermentation process to produce a refreshing, lightly effervescent and slightly sour drink, not unlike sparkling apple cider.
I am often asked why we use so much sugar when making the Kombucha, the answer is quite simple. The Scoby, which stands for “Symbiotic culture of bacteria and yeast”, is alive and the sugar for the Scoby to eat and then ferment. The Scoby then converts the sugar in the tea to alcohol and the bacteria convert that alcohol to organic acids (such as acetic acid). Please don’t substitute the sugar for an alternative like Stevia or Xylitol the Scoby will die.
I mostly use black tea for my brew, but you can use green tea if you like. I also love to flavour ours with dried fruit like mango, blueberries and lemon.
Enjoy and keep healthy,
Note: When you buy a Scoby, it will have a liquid in the container. It is very important that you keep this and add the liquid to your tea mixture. The Scoby can be purchased from health food shops.