Kombucha

Kombucha is sweet and sour refreshing carbonated drink obtained from Kombucha tea.

Kombucha is a low-alcohol drink that contains up to 0.5% of alcohol, contains a variety of organic acids, sugars and other substances. Kombucha is a symbiosis of different yeast fungi and some acidic bacteria, it grows in a sweet tea infusion. Fungi is what begins the fermentation process in the infusion, fermenting sugar to ethyl alcohol and carbon dioxide, then the bacteria oxidize alcohol to acetic acid, thus resulting in a delicious, tonic and refreshing drink.

The recipe is based on 20 liters of ready drink.

Kombucha: Cooking method and ingredients

• Boil 20 liters of water. Add 300 grams of usual black tea and 1 kilogram of sugar to the water. Mix thoroughly until the sugar is completely dissolved. Leave to breathe for 15 minutes. Then cool to 20-25°C. Your wort is ready.

• Filter the wort and pour it into the fermenter. Add 500 grams of Kombucha culture and 2 liters of liquid starter to the fermenter. Do not cover the fermenter with a lid, instead, cover the fermenter neck with gauze or a napkin. Leave to ferment at a temperature of 20-25°C. Do not place the fermenter under direct sunlight and do not mix the wort.

• After 5-7 days, the drink is ready. Pour Kombucha into clean pressure-resistant bottles. Store Kombucha in bottles in a dark place at a temperature of 0-5°C.