RECETTE DE KOMBUCHA CHAGA ET MIEL | RÉVOLUTION FERMENTATION
Provided by: Véronique Boyer
Prep time: 15 minutes
Cook time: 60 minutes
|3 L eau|
|12 g thé|
|1 mère de kombucha et sa culture liquide ((environ 350 ml))|
|200 g sucre|
|500 ml eau|
|12 g pépites de chaga|
|60 ml miel|
- Préparation du kombucha
- Préparation de la décoction (saveur)
How to make kombucha tea?
Instructions Heat the water and add the tea bags. Steep for about 5-10 minutes and remove the bags. Add the sugar and stir to dissolve. Allow tea to cool. When the sweetened tea is cool, pour into your clean glass jar. Add about ½ cup of kombucha – use either the liquid that comes with your SCOBY or store-bought raw, unpasteurized kombucha.
How to make kombucha from SCOBY?
Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags. Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour scoby and starter kombucha into the jar.
Does kombucha have caffeine?
To reduce the amount of caffeine in your kombucha, you can either opt for decaffeinated tea leaves or use herbal tea to brew the kombucha. One of the most famous herbs to use is rooibos tea; while this plant isn’t related to the tea plant, it has a distinctly similar flavor, but it doesn’t contain caffeine.
What kind of sugar do you use to make kombucha?
Ordinary cane sugar is normally used, less refined sugars will work but can lead to changes in flavour. It is not possible to brew kombucha without sugar as it provides the food that the yeast and bacteria need to reproduce, create a new scoby and process sweet tea into acids and vitamins and carbonation.