Guide to Kombucha: First Fermentation
Phase
F1 (Initial)
Duration
7-12 Days
- Filtered Water 12 cups total
- Loose-leaf Black Tea 2-3 tbsp
- Cane Sugar ¾ cup
- SCOBY 1 Healthy Culture
- Starter Tea 2 cups (Raw)
Master the SCOBY
Temperature is key: Your tea must be between 70-90°F before adding the SCOBY. Too hot kills it; too cold makes it dormant.
No Vinegar
Never use vinegar in place of starter tea. If short on starter, use raw, unflavored store-bought kombucha.
1. Make the Tea Concentrate
- Boil 4 cups of filtered water. Turn off heat and steep loose-leaf tea for 15 minutes.
- Add ¾ cup cane sugar and stir cho đến khi tan hết hoàn toàn.
2. Dilute & Cool
- Strain tea leaves and pour the hot sweet tea into a 1-gallon glass jar.
- Add 8 cups of cool water to dilute. Đảm bảo nhiệt độ nằm trong khoảng 70–90°F.
3. Inoculate
- Add the 2 cups of starter tea and place the SCOBY inside the jar.
- Che miệng bình bằng vải cotton thoáng khí và buộc chặt bằng dây thun.
4. Ferment (The Wait)
- Store in a shady spot at room temp (70-85°F) with good airflow.
- Không lắc hay di chuyển bình! Để yên trong ít nhất 5 ngày đầu.
- Start tasting on day 5 cho đến khi đạt độ chua ngọt vừa ý.
FROM THIS RECIPE
BREAD
500gr45.000 d
BREAD
500gr45.000 d