Homemade Kombucha

Name: Homemade Kombucha
Prep time: 20 min
Cook time: 10060 min
Total time: 10080 min
Yield: 3 Portionen
Ingredients: 1 tbsp Tea (loose black or green); 120 g Sugar; 300 ml ready-made Kombucha drink; 1 piece Kombucha Mushroom

Drinks

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Cook Time

168 h

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Homemade Kombucha is ready in 168 h and yields 3 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Making your own kombucha is easier than you think! With this recipe, you can create a refreshing and healthy drink that you can flavor as you like. I have been fermenting my own kombucha for a long time and love experimenting with different types of tea and fruit. The preparation takes a little time, but the effort is worth it! Perfect for anyone looking for a healthy and tasty alternative to lemonade. The kombucha is vegan and can be prepared well in advance.

Ingredients (4 ingredients)

1 tbsp Tea (loose black or green)
120 g Sugar
300 ml ready-made Kombucha drink
1 piece Kombucha Mushroom

Preparation (7 steps)

Boil water and prepare tea

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 1 l water to the mixing bowl and bring to the boil for 10 mins/100°C/speed 1.

600

Let the tea steep

Thermomix® Setting

15 min/keine Temperatur/Speed 1

Add the tea (1 tbsp) and sugar (120 g) to the mixing bowl and leave to steep for 15 mins/no temperature/speed 1. Then strain the tea through a sieve.

900

Cool the infusion

Mix the infusion with 1 liter of cold water and let it cool to room temperature. Pour into a large, clean jar (approx. 2 liters).

Add Kombucha

Stir the ready-made Kombucha drink (300 ml) into the jar.

Add kombucha mushroom and ferment

Carefully place the kombucha mushroom on the liquid. Cover the jar with a breathable dish towel and secure it with a rubber band. Leave the jar undisturbed in a warm place for 1–2 weeks.

Bottle the kombucha

Taste for the first time after 1 week. Once the desired sour taste has been achieved, pour the fermented kombucha into bottles (à approx. 750 ml), seal them and store in the refrigerator for up to 1 month. Set aside the amount of ready-made kombucha needed for a new batch and store the mushroom in it.

Form carbon dioxide (optional)

If you like your kombucha with carbon dioxide, leave the bottles at room temperature for another 1–5 weeks after bottling. The liquid will then ferment a second time and carbon dioxide will form. Open the bottles once after 2 days so that pressure can escape.