{"id":12312,"date":"2020-08-31T11:34:37","date_gmt":"2020-08-31T09:34:37","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=12312"},"modified":"2020-08-31T11:34:37","modified_gmt":"2020-08-31T09:34:37","slug":"kombucha-our-recipe","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.com\/blog\/kombucha-our-recipe\/","title":{"rendered":"Kombucha – What Is It and How to Make It?"},"content":{"rendered":"

Coffee and tea based cocktails, infusions, extracts\u2026these are merely (delicious) drops in the ocean of endless possibilities. In the world of artisan drinks, craft brewing and constant search for novelty, the well-known evergreens such as iced tea or coffee are being challenged by new, alcohol-free alternatives. Let\u2019s talk about one that won the hearts of millions of health freaks, foodies and everyone who is all about kitchen experiments – ladies and gentlemen, I proudly present to you\u2026the one and only kombucha!<\/big><\/strong><\/p>\n

Fermented tea?<\/h2>\n

Kombucha<\/strong><\/a> remains a mystery to many consumers. Fermented tea<\/a>? Sounds extreme. I remember seeing it for the very first time on my flatmate\u2019s kitchen shelf – a jar full of strangely looking liquid, with a questionable jelly floating on top. There was no way on earth I was going to try it. Fast forward six years later and\u2026 my kitchen has been dominated by jars and Scobys hard at work making all kinds of ferments. I officially joined the movement – and so did many others, causing kombucha to enter the mainstream.<\/p>\n

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Photo: Weronika Siuda<\/figcaption><\/figure>\n

A brief history of kombucha<\/h2>\n

What exactly is this mysterious concoction? Kombucha<\/a> is made by fermenting sweetened tea using a Scoby (Symbiotic Culture of Bacteria and Yeast). Although seemingly extravagant, foods processed this way have been around for thousands of years and archeological findings suggest fermentation was practiced in many cultures throughout history. The exact origin remains unknown, however Japan and China seem the most likely. As merchants equipped with flasks of kombucha travelled the routes of the Silk Road to the West, it is probable that they introduced Europe to this exotic beverage. First credible sources do not mention until the nineteenth century, when Scoby and fermented tea gained immense popularity. \u201cTea kvass\u201d, as Russians referred to it, was regularly served as refreshment to accompany the meal until the 90s, when it was replaced by coca-cola and other Western products. Nowadays kombucha is enjoying a renaissance – as we become more health-conscious and bored of overly sweet, artificial sodas, we look for alternatives and go back to the roots, reviving fermented products that pose a vital part of our culinary tradition.<\/p>\n

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Photo: Weronika Siuda<\/figcaption><\/figure>\n

Fermented foods are also often claimed to offer a plethora of health benefits, such as improving digestion, which largely contributed to the hype surrounding kombucha. However, these effects are still under researched and it\u2019s best to see our \u2018mushroom tea\u2019 as an unusual addition to our diet and alternative to artificial fizzy drinks, rather than a cure for all diseases.<\/p>\n

Kombucha as sensory experience<\/h2>\n

I believe the secret of kombucha lies in its exceptional flavours and mouthfeel, the combination of which leads to an unforgettable sensory experience. Naturally carbonated, it accentuates fruitiness in leaves and beans in a way that is unachievable through traditional methods. As if that was not enough, kombucha is a fantastic #zerowaste hack – you can easily reuse coffee grounds, tea leaves, fruit skins, make homemade vinegars… possibilities truly are endless.<\/p>\n

How to make kombucha?<\/h2>\n

How do we start? In order to make kombucha, you need a Scoby – the jelly that floats on top of the jar and consists of millions of tiny, powerful organisms, ready to ferment your tea. You can easily purchase one online and local health food shops. Mine was a gift from a friend – a Scoby mother will grow and have babies that can be separated and used as a starter for new batch (isn\u2019t the vocabulary in kombucha community simply endearing?), or given away to friends \ud83d\ude42<\/p>\n

Next step is preparing a tea base. Admittedly, I use very rough measurements now – however, at the very beginning I was so terrified of accidentally killing my Scoby, I used a digital scale for everything.<\/p>\n

Here is what you need to make a tea base:<\/h3>\n