The recipe for making homemade kombucha, a delicious fresh and fermented drink for summer

It is a beautiful bubbly drink that is increasingly found in grocery stores and restaurants in France and elsewhere: kombucha is a cold, flavorful, slightly acidic and sparkling tea, which makes it ideal during hot summer temperatures. Like kefir, kombucha is made from fermentation an ingredient for the less original: a mushroom. Some people attribute medicinal virtues to kombucha, but no scientific study has yet confirmed it. However, it would be a shame to do without its good taste. So here’s how to get started making kombucha.

To make homemade kombucha, you must first acquire a “mother kombucha” (similar to a “vinegar mother”). They are simply bacteria and yeast that, when grown together, turn into a slime mold. You can ask someone close to you to offer you a piece of their own culture or buy it commercially, especially in organic grocery stores and supermarkets.

Photo: Shutterstock

Once you’ve collected your kombucha mother, here’s what you’ll also need to make your new favorite drink:

  • 4 tea bags (green or black)
  • 1 liter of water
  • 1 liter of cold water
  • 100 grams of organic cane sugar
  • 100 grams of fruit, juice, herbs of your choice
  • 250 ml ready-to-drink kombucha
  • several 1 L glass bottles (with a pressure-resistant bottle-type lid for storing beer or lemonade)
  • 1 glass container of 4 l (jar type)
  • several fine mesh fabrics
  • 1 rubber band
  • a wooden spoon (not stainless steel)
  • 1 strainer (silicone or plastic)

For the rest, watch this playful video of the little manold:

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