Cómo preparar kombucha en casa
Kombucha, a fermented tea drink with a rich history and numerous health benefits, has gained popularity in recent years. While it’s easy to purchase kombucha from health food stores or online, making it at home can be a rewarding and cost-effective experience. In this article, we’ll guide you through the process of cómo preparar kombucha en casa, from gathering the necessary ingredients to bottling and storing your homemade brew.
First, let’s discuss the ingredients and equipment you’ll need to get started:
1. Black or green tea: Use loose-leaf tea or tea bags, but avoid using herbal teas, as they may not ferment properly.
2. Sugar: Raw sugar or white sugar will work, but avoid using honey or other sweeteners, as they may inhibit the fermentation process.
3. A kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast): You can purchase a SCOBY online or obtain one from a friend who already makes kombucha.
4. A large glass jar or ceramic bowl: The jar should be at least 1 gallon in size and have a lid that can be sealed tightly.
5. A kitchen scale: To measure the sugar and water accurately.
6. A fine-mesh strainer or cheesecloth: To strain the kombucha before bottling.
7. Bottles: Glass bottles with flip-top caps or mason jars with rubber bands and lids work well.
Now that you have all the necessary ingredients and equipment, let’s dive into the process of cómo preparar kombucha en casa:
1. Boil 4 cups of water and remove from heat.
2. Add 4 black or green tea bags to the boiling water and let steep for 5-7 minutes.
3. Remove the tea bags and discard them.
4. Add 1 cup of sugar to the hot tea and stir until dissolved.
5. Let the tea mixture cool to room temperature (around 70-75°F or 21-24°C). It’s crucial to wait until the tea is cool before adding the SCOBY, as hot temperatures can kill the culture.
6. Once the tea is cool, pour it into your glass jar or ceramic bowl.
7. Add the kombucha SCOBY to the tea mixture, along with 1 cup of kombucha from a previous batch (this is called a “starter” and helps to kickstart the fermentation process).
8. Cover the jar with a clean cloth or paper towel and secure it with a rubber band.
9. Place the jar in a warm, dark place (around 70-75°F or 21-24°C) for 7-10 days. The fermentation time may vary depending on the temperature and the size of your SCOBY.
10. After the fermentation period, taste the kombucha to determine if it’s ready. It should taste slightly tart and have a fizzy texture. If it’s too sweet or not fizzy enough, let it ferment for a few more days.
11. Once the kombucha is ready, strain it using a fine-mesh strainer or cheesecloth into a clean container.
12. Transfer the kombucha to your bottles, leaving about 1 inch of headspace to allow for carbonation.
13. Cap the bottles and let them sit at room temperature for an additional 1-2 days to develop more carbonation.
14. Refrigerate the kombucha before serving to slow down the fermentation process and to enjoy it at its best.
Now you’ve successfully prepared kombucha en casa! Enjoy your homemade brew, and feel free to experiment with different flavors by adding fruits, herbs, or spices to your kombucha before bottling. Happy brewing!
