Kombucha Base

Kombucha is a sparkling, fermented tea full of probiotics and antioxidants. The drink was already known in China 2000 years ago and was called the 'tea of immortality' due to its health benefits. Nowadays, kombucha is also gaining popularity here as a healthy, natural tonic. You can easily brew this special tea at home, with a culture of good bacteria as the main ingredient. You can also add delicious flavours with fruit, vegetables or herbs. This way, you can make the kombucha that suits you perfectly!

Additional necessities:
- Cane sugar
- Vinegar (for consumption)
- Black tea (bags)
- Canning jar / bottle
- Elastic / rubber band

How to make it:
1. Put 50 grams of sugar in 500-750 ml of hot water in the canning jar.
2. Let 2 tea bags steep for about 10 minutes in this water.
3. Remove the tea bags and let the mixture cool down to 20-30°C.
4. Add 120 ml of kitchen vinegar.
5. Add the Kombucha starter.
6. Cover the entire jar with a tea towel soaked in vinegar. Seal this with a rubber band or elastic.
7. Let it stand for 30 days at 20-30°C.
8. Change the tea towel with vinegar daily to prevent mold growth

After 30 days, the kombucha is activated. Then follow this recipe:
1. Put 50 grams of sugar in 500-750 ml of hot water in the canning jar.
2. Let 2 tea bags steep for about 10 minutes in this water.
3. Remove the tea bags and let the mixture cool down to 20-30°C.
4. Add 60 ml of vinegar and 60 ml of tea from the previous batch.
5. Add the kombucha.
6. Let it stand for 30 days at 20-30°C.
7. Change the tea towel with vinegar daily to prevent mold growth.
8. Your kombucha is ready when it tastes good. The pH should be less than 3.6.

At some point, a new scoby, a 'daughter scoby', may form. From that moment on, it is no longer necessary to add vinegar. For the proportions of hot water, sugar, tea, and vinegar with a growing scoby, please refer to the English description in the packaging.
For a detailed English description, please also refer to the packaging.
We advise using this English manual as a basis. The Dutch preparation instructions above are a concise version. There are also many explanatory websites!
Finally, we would like to refer to our extensive booklet, see 812350

Names:
Latin: Symbiotic culture of bacteria and yeast
Dutch: Kombucha
Also known as: Tea of immortality
English: Kombucha