Kombucha or Tea Kvass
Fermented Tea Kvass. This recipe is for about a gallon and a half. It is an 11 day process but once you start, you just can't stop. You need a 2 gallon glass or safe ceramic crock and some cheese cloth for a lid. A clean room averaging 78 degrees. Avoid any major temperature spikes.You will need to purchase a SCOBY culture and build up to this size. There is a great guy on ebay - search ebay for the bacteriapimp or go to GEM cultures (where I got my scoby). I'm not into retailing but if you are local to the so cal OC area and want to pick one up I'll give you a scoby and some drink after a harvest. more information on SCOBYs: Symbiotic Culture of Bacteria and Yeast can be found from wikipedia - here is a link http://en.wikipedia.org/wiki/Kombucha#Biology_of_kombucha NEVER ever put your SCO…
Ingredients
24 serv.Step-by-step instructions
- 1
Start by making your Sweetened Organic Tea.
- 2
Boil filtered water and dissolve sugar.
- 3
pour into 2 gallon GLASS or CERAMIC crock - a cut brown paper grocery bag around glass crock to keep light out - I use a 2 gallon safe ceramic water dispenser with a spigot from a thrift store 5 bucks.
- 4
toss in 8 to 10 bags of Organic Black Tea I like Celestial Seasons best and St.Dalfour second best.
- 5
cover with bread cloth and cool overnight on a bakers rack - you want as much of the tea tannins to exude from the leaves.
- 6
remove tea bags - squeeze if you want to.
- 7
stir in 2 cups Kombucha reserve from prior batch.
- 8
let movement settle and place crock in final clean room out of way location.
- 9
introduce the SCOBY as gently as possible (kit gloves) into the crock.
- 10
cover with double layer of fine cheese cloth and a rubber band.
- 11
harvest all but 2 cups reserve on the 10th day ie SCOBY introduced on the 17th - harvest on the 27th.
- 12
refrigerate immediately.
- 13
serve chilled.
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