Organic Breakfast Tea Kombucha Recipe
Sometimes little things make a big difference. So is the case with introducing a SCOBY (Symbiotic Colony Of Bacteria & Yeast) to sweetened, unflavored black or green tea. The microbes consume the sugar and other compounds, transforming the tea in a process known as fermentation into kombucha, a lightly fizzy, tart drink.
Kombucha is believed to have probiotic properties, as the bacteria and yeast responsible for the fermentation remain present in the beverage when you drink it, and contribute to your gut flora. While it’s definitely not a cure-all, it is refreshing.
The most basic form of kombucha is produced with just one round of fermentation, known as a primary ferment. Once this fermentation takes place, a secondary fermentation can be done with additional ingredients like fruit to increase effervescence and add flavor.
SCOBY cultures can be purchased online or found often for free through neighborhood share groups. Alternatively, many commercially available unflavored kombuchas can be used to start up a culture.
Organic Breakfast Tea Kombucha
- 32 oz. 200°F water
- 10g Mighty Leaf Organic Breakfast tea
- 1 cup white sugar
- 1 SCOBY
- 1-2 cups kombucha starter (plain kombucha from a previous batch)
- Steep tea in hot water for 10 minutes.
- Strain tea and transfer to a one gallon jar.
- Stir in white sugar until dissolved.
- Top with cold, filtered water leaving room for SCOBY and kombucha starter.
- Cover with cheesecloth and store in a warm, dark place for 1-2 weeks.