Ultimate Guide To Kombucha | 1st Fermentation
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Here’s the ultimate kombucha guide just for you! Hi everybody! Welcome back to Zevaulia with me Zeva and in this video I would like to share with you how to make your very own kombucha at home It’s easy, it’s healthy and it is worth the try Kombucha is a delicious and healthy drink to make This will be a one-week process to turn the sweet tea that we will be preparing into kombucha This video will be about the first fermentation process So there are 2 fermentation process in making your kombucha The difference is that in the first fermentation process it wont be flavoured and it will be uncarbonated So if you want to make a flavoured and carbonated kombucha, that will be in the second phase and i will make a video for you in the future for that In this session I will be making a 1 gallon batch of kombucha or 3.7 litres and it will be enough for the whole family Kombucha is not only a delicious drink, but it is also good for your health If you want to know its origins and its benefits, you should check out my very first video on my YouTube channel I will also post the link down below in the description box so dont forget to check that out so you will understand how it originated and how beneficial it is for your body To make kombucha you will need a SCOBY and a SCOBY is not a mushroom, it is kind of like a fungus/fungi It stands for a Symbiotic Colony of Bacteria and Yeast But more on that later So if you want to know how to make the first fermentation phase, keep on watching So these are the tools and the ingredients that you will need to make your very own kombucha An important factor that you need to remember is that before you use any tools you need to ensure that it is sanitised that it is clean and hygienic So what you should do is that you should wash it with an iodine solution or a dish wash soap and then hot water and air dry it under the sun Why is it important to air-dry it under the sun in my opinion is that so it will naturally dry on its own If you use a tissue or a cloth, it may leave any remaining bits and bobs on the vessel or on the tools and you dont want that because to make a kombucha you need to make sure that everything is clean, everything is dry or else it may risk killing the SCOBY And bye-bye kombucha, that is The main item you will need is a glass vessel and this glass vessel will be the home of your kombucha and SCOBY Why is it important to use a glass vessel is because as we know kombucha is acidic So you cannot use a container that is corrosive or that will corrode. It will not work for your SCOBY or kombucha So please use a glass vessel and make sure that it is clean, it is hygienic and dry before you use it and this glass vessel is perfect for 1 gallon of kombucha So before you make your own kombucha you also need to measure how much kombucha you will make with the size of your vessel Next, you will also need a french press or any strainer to strain your tea Why I like using a french press is that it makes things easier, its clean and its just very efficient But if you don’t have a french press its ok, you can always use any strainers because the main goal is to strain your tea and other than the frenchpress (strainer) you will also need some measuring cups and spoons This will help you measure the ingredients that you will use to make your very own kombucha Some people like to use their hands and put the SCOBY into the vessel It’s ok, as long as you know that your hands are super clean We know that on our hands there are bacteria etc. Some people believe that it is fine to do so as long as you wash your hands first But, if you don’t want to use your hands, it’s fine. You can also be more hygienic and use these tongs or anything that can clip your SCOBY and transport it into the vessel Other than that you will also need a kettle. This kettle will be for boiling water, more on that later You will also need a piece of cloth to cover the vessel after the process is done What is super important about the cloth that you use is that it has to be breathable and it has to have a small weave so no insects, no mites, no dust, will enter the vessel and ruin your kombucha So what I like to use best is an old clean t-shirt, but you also can use a muslin cloth, a cheese weave cloth, a coffee strainer anything that has a tight weave and it is breathable and to secure the cloth on top of the vessel, you will also need a few rubber bands to tighten around it For the ingredients you will need a SCOBY and also a starter tea and you will also need 3/4 of a cup of sugar and 3 tablespoons of black tea You can also use other teas but in my opinion black tea is the best. Another alternative that you can try is green tea, however the taste will be lighter than using black tea One more ingredient that you need to prepare is this You will need 8 cups of water. I’m using filtered water It is best. So don’t use distilled water because distilled water don’t have much minerals left And you need to make sure that this water is cool, cold, don’t use lukewarm, not warm or even hot because it won’t be good for the SCOBY and it could kill it So you have to use cold water or cool water and to ensure that this is cold, I usually put this in the fridge first I would like to addressed a few FAQ about SCOBY and starter tea that I found on the internet So a lot of people always ask where do you get your own SCOBY So I’m from Indonesia and I get my SCOBY online There are many online sellers. I’m not sure about each of your own countries, but what you can do, you can search online and buy it online and who knows you will find your sellers there In Indonesia we have many e-commerce markets, there’s Tokopedia, there’s Shopee and there are many SCOBY sellers there What you need to be careful of is you have to make sure that these sellers are genuine and they sell you good quality SCOBY and for the starter tea it usually comes with the SCOBY So usually the seller will give you a starter tea and a SCOBY when you purchase it But for example when you purchase a SCOBY and the seller doesn’t give you enough starter tea? For my recipe I would usually use 2 cups of starter tea and when you don’t have enough what you should do is you should go to your supermarket or shop online for kombucha So why is it important to have starter tea? Actually, it is more important to have a good quality starter tea than a good quality SCOBY because this starter tea will help the SCOBY grow and do its job A starter tea is basically kombucha from the first fermentation phase that is unflavoured And what about the SCOBY size? Is it bigger the better? Or small is ok? A small SCOBY is also enough like this one This is the reason why I want to make a small SCOBY example so you will know that even a small SCOBY is enough However if you want to use a bigger medium sized SCOBY, it is also good and one thing you need to remember is that SCOBY will grow in size through time it is a living being so this little SCOBY here that I named SCOOBY-DOO will actually grow bigger as the time goes by Yes, I have named the SCOBY, it is like my very own pet and here, may I introduce to you, SCOOBY-DOO Now we will brew the tea and currently I am boiling 4 cups of water in that kettle and we will get back to that later So what we have here is the french press or you can also use your usual tea filter, and 3 tablespoons of black tea and this is 3/4 of a cup of sugar so far I only have 2/4 of a cup so I am going to add another quarter I am using organic sugar Why sugar is so important in making kombucha is because the SCOBY will turn this sugar into carbon dioxide So this is an integral part of making kombucha Now I will be putting in the black tea and the sugar in the french press Or you can also filter it and then we are going to be putting in the boiling water So here’s 4 cups of boiling water, I’ve already measured it before and we’re going to push this down Now we are going to let the black tea and sugar steep for 15 minutes The black tea is now ready to be poured into the vessel but before we do that I have a crucial information I need to share with all of you We need to ensure that the temperature of the water inside the vessel is good enough for the SCOBY Because if it’s too high, it will kill the bacteria and the yeast The SCOBY will basically die and we cannot use it and we dont want that and if it’s too cold it will actually create the formation of mould inside the vessel So we need to balance out the temperature of the water before we put in the SCOBY into the vessel This black tea, not only is it very concentrated, it is also still quite hot We need to tone down the temperature of the tea and also dilute the tea And the best way to do that is.. to use the cold water that we have prepared earlier Now this is 8 cups of water and we have to put these two inside the vessel combined before putting in the SCOBY So lets do that! When you put in the tea and the water inside of the vessel and it’s still a bit warm, wait for another 5 minutes before putting in SCOBY and the starter tea inside of the vessel But if you think that it is already in room temperature, lets put in the starter tea first So I will be putting in two cups of starter tea inside of the vessel and this starter tea is super important because it will help prevent harmful pathogens and it will also help boost the process of fermentation The starter tea has to be unflavoured and still natural, so it has to be from the 1st fermentation process Or else it won’t work Now lets put in the SCOBY The SCOBY is small but it will grow larger in time Another important thing that you need to keep in mind is that if the SCOBY sinks, it’s ok if it floats, its ok, if it kind of sinks kind of floats in a diagonal angle , its ok Now that’s done, the SCOBY is in there make sure that the upper part of your vessel is dry before putting on the cloth To secure the fabric on the vessel I will be using a few rubber bands So there you have it! The first fermentation process of your homemade kombucha Leave this for 6 to 7 days or approximately 1 week before you try to test the flavour and open up the fabric Now that this is done, I would like to share with you more information, more knowledge and also tips and tricks for your kombucha based on various questions that people have online The first question that I usually see from people is that people are asking what is the best location to store your kombucha So the best place to store your kombucha is in a place where it’s faraway from sunlight, it has good air circulation, because if it doesn’t have good air circulation it might form mould It has to be in room temperature or approximately 18-25/29* degrees Celcius or 65-85 degrees Fahrenheit It is also important for you to store your kombucha vessel in an area where it is far from any chemicals in your house or anything that might contaminate it Another question that I frequently see online is, how do you know if your SCOBY is ok, if it’s healthy and if it’s not sick So one, if your SCOBY is not fully floating near the surface of the water, it’s ok and two, if there are stringy brownish yeasty bits in the water, its also ok and three, if you see opaque specks in your kombucha, it’s most probably ok and it usually derives from the yeast and bacteria and four, if you see little blackish specks on your SCOBY through time, it’s most probably from the tea So that’s why its important to strain your tea well. However if you do get bits of tea inside of your vessel, its still ok. It’s natural and it won’t harm your SCOBY and then if you see that the colour of your kombucha tea lightens over time, that’s also normal another FAQ that people ask online is how do you know if there is mould in your kombucha So if mould does appear and hopefully not, because if it appears it means you have to chuck everything away and start all over again Hopefully you won’t have to experience that If it does appear it usually appears in the surface of the water and as what mould looks like, it will be fuzzy, greenish, blackish and usually if mould forms it means that you are not storing the kombucha properly and maybe the cloth gets wet. That’s why you have to check up on it once in a while. But don’t open the fabric, because who knows what will enter when you open up the fabric Just leave it be Until the 6th or 7th day Another question people ask is how to know when your kombucha is done? So approximately for the first fermentation process, it requires 6-7 days So what you can do to test whether the kombucha is ready to drink or not or whether it is ready for the second fermentation process Btw, not everybody wants to flavour their kombucha, not everybody wants to make it fizzy But if you do want to flavour it and make it fizzy, that’s the second fermentation process So, yes, if it’s done with the first fermentation process, it is also ready to drink So what you can do to test of your kombucha is ready to drink or not is to use a little spoon and see how it tastes or you can also use a straw by covering the end of the straw and sucking the water in and then putting a little bit on your finger and see how it tastes like If it tastes too sour, it means that you have to bottle it or start consuming it If it tastes too sweet, it means that you need to wait a little bit longer for another day or the next few days So that is all on how to make your very own kombucha at home I hope you found this guideline very helpful If you enjoyed this video don’t forget to put your thumbs up on this video, share it around with your friends so more people can live healthier and also don’t forget to subscribe and push that notification bell for my channel See you in the next video!

One thought on “Ultimate Guide To Kombucha | 1st Fermentation

  1. Hi everyone! Here's the timestamps. I hope this will help a lot of people who have various questions about Kombucha. Bahasa Indonesia translation available as usual. Click CC!
    Timestamps:
    1st Fermentation Intro+Preparation: 0:08
    1st Fermentation Process: 7:04
    1st Fermentation FAQ: 12:19

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