Kombucha Journal 2023

 

My new peice of Kombocha SCOPY has arrived from Melbourne after a long journey of thousand miles. I have prepared new glass containers for it, since the glass containers not big enough to hold 3 liters of liquid, I had to cut (using plastic knife) into 4 quarters, hoping each will grow into a full circular very soon. Each glass container has 2 pieces of Scopy.

Since the containers are blue and pink, I thought of giving each home a name. I want a name that is can be split into two names, Sacha Inchi comes to mind, its Sasa, Chacha, In-In and ChiChi, so in the end, I chose Sasa and ChiChi (read as GiGi). 

This is the beginning of another brewing journey for me with Kombucha ! I have stopped for a few years. I love how the drinks can make my stomach and guts sing for joy everyday. 

Recently, I have bought from Nook by People, Kombucha (Strawberry) drinks RM15 glass of 150 ml  and its gassy, sourish and nice ! 

Lets drink for better gut health !  

  

Some research and tips on making Kombucha :-

Gassy pineapple enzyme, just like Kombucha drinks

More details from this one https://freshlyfermented.co.uk/instructions/kombucha-instructions/  BREWING YOUR TEA:

For 1 litre Kombucha Scoby: Add 900ml of non-chlorinated water to your saucepan and add 60g of sugar.

For 2 litre Kombucha Scoby: Add 1800ml of non-chlorinated water to your saucepan and add 120g of sugar.

For 5 litre Kombucha Scoby: Add 4500ml of non-chlorinated water to your saucepan and add 300g of sugar.

Stir the mixture and then begin to heat the water. You do not need to bring the water to boiling point. Doing so can ruin the flavour of your Kombucha. Ideally, you want the mixture to be between 65 to 80 Celsius. You can use a thermometer to check the temperature. However, just bringing the water to the stage just before it boils is adequate. If it does boil, simply allow it to cool back down for 10 minutes. Ensure you stir the mixture regularly as the water heats up so the sugar dissolves.

For 1 litre: Add 10g of tea (2 teabags) to the water.

For 2 litre: Add 20g of tea (4 teabags) to the water.

For 5 litre: Add 50g of tea (10 teabags) to the water.

Allow the tea too steep for around 15 minutes. If you have used loose tea, you will now need to strain out any tea leaves that may be left in the mixture. It is important to do this as any remaining tea leaves may go mouldy and can contaminate your Kombucha. Don’t over steep your tea as this will lead to a bitter taste. Next, allow your mixture cool back down to room temperature (21 Celsius). This is very important, never place your Kombucha Scoby into the warm/hot water, this can damage it.