Make Kombucha at Home Without a SCOBY: An Enjoyable and Simple Guide
So, you don’t have a SCOBY but still want to produce kombucha at home? Not to worry! This acidic, bubbly beverage can still be made without the jelly-like lump fermentos frescos. Now let’s get started.
First things first, pour yourself some green or black tea. This is what your kombucha will be made of. In case you’re feeling daring, switch them up! After bringing four cups of water to a boil, steep four or five tea bags for ten minutes. After that is finished, take out the tea bags and combine with one cup of sugar, stirring until it dissolves completely. I get your thought process, though: sugar in a health drink? I promise you that during fermentation, the yeast and bacteria will devour it.
Let’s go on to discussing how to start those beneficial bacteria without a SCOBY. As your beginning liquid, you will need a bottle of store-bought raw kombucha. Make sure it’s unpasteurized and flavorless—we need those living cultures to remain active.
Now, fill a large glass jar or bowl with roughly 12 cups of cold water and your sweetened tea. To this mixture, add two cups of the store-bought kombucha. To keep any inquisitive insects or dust out, cover the top with a fresh cloth or a coffee filter fastened with a rubber band.
Choose a comfortable location for your brew that is warm but not in the direct sunlight. Here, patience is essential; let it to rest untouched for seven to ten days. Periodically check to see if it’s starting to take on that recognizable acidic smell.
You may notice something beginning to form on top during this waiting game—that’s baby SCOBY making its debut! You’ve just created your own symbiotic culture of yeast and bacteria, so pat yourself on the back.
It’s time to bottle it for the second fermentation stage once you’ve achieved that perfect balance between sweetness and sourness. Using a funnel, transfer your kombucha into bottles, being sure to leave an inch or so at the top for carbonation.
Now for the exciting part: seasoning! Whatever takes your fancy can be added, including fruits like berries or chunks of mango, herbs like mint or basil, and even spices like ginger or cinnamon sticks! To add extra fizz, carefully seal those bottles and leave them at room temperature for a further three to seven days.
After secondary fermentation, these bottles can become quite explosive, so proceed with caution when opening them! Similar to popping a cork, stay clear from anything brittle.
Lastly, place them in the refrigerator to cool down before savoring your concoction. Now you have some delectably refreshing kombucha that doesn’t include SCOBY!
And there you have it, a simple method for making kombucha without requiring that slimy disc right away. It all comes down to being patient and allowing nature take its course while you unwind.
And, hello, in case someone wonders how you managed without a SCOBY. Just give me a knowing smile and tell me it’s all in the magic!