🌏 💚 ARE YOU READY FOR PLASTIC FREE JULY? 🌏 💚

Kombucha SCOBY Grow Kit by Lifecykel

MATERIALS & EQUIPMENT

  • Kombucha culture
  • 1 litre water, boiled
  • 5 grams (2 tsp) Green or black tea
  • 50 grams (1/2 cup) raw sugar per litre of water
  • Pot or saucepan (1+L capacity)
  • Glass jar or porcelain crock (1+L capacity) & rubber band that fit its neck
  • Linen / cotton fabric or cloth
  • Bottles & caps

KOMBUCHA PREPARATION

  1. Make tea by infusing 2 tsp of tea in pot of freshly boiled water for 15 minutes, add sugar before it has cooled.
  2. Once sugared tea has cooled to room temperature pour into jar
  3. Add kombucha culture and liquid to jar. Don't worry if your scoby sinks to the bottom at first, a new baby scoby will form at the top.
  4. Cover the opening of jar with breathable cloth affixed with rubber band to keep out dust & etc while allowing culture to breathe.

*If you are using a larger container you can simply double or triple these quantities*

KOMBUCHA FERMENTATION

The kombucha culture needs a warm climate ideally between 22-28 degrees but should not fall below 15 degrees as a minimum.
Average time is 8-14 days depending on ambient temperature - the higher the temperature the faster the fermentation.

FLAVOUR PROFILE

The kombucha is at first sweet but this sweetness disappears as the sugar is broken down. If a slightly sweeter drink is preferred the fermentation has to be stopped early. For a dry or slightly acidic flavour let it ferment longer. Taste test to find your ideal point.

The kombucha once bottled will keep for months when kept in a cool place such as the fridge.

For unlimited servings repeat steps 1-4.

*Note every few batches you can remove the culture from jar with clean hands and rinse under running cold or lukewarm water… the baby scoby will always form on the top. So to keep the process young & powerful you can compost the parents (big, bottom scoby) and keep using the child. *

Have fun and if you have any questions reach out to us!

Kombucha Recipes to Try

LEMON & KOMBUCHA

Lemon and ginger are, individually, two amazing flavors. Together they are incredibly complementary, imparting a bright spiciness that works so well with the tang of kombucha.

INGREDIENTS:

  • 1 tsp. roughly chopped ginger
  • juice of 1/2 a lemon
  • 1/2 tsp. sugar (The added sugar gives the kombucha something to feast on in order to create carbonation; however, you can simply omit it, or use honey or maple syrup in its place.)
  • 2 cups kombucha tea

INSTRUCTIONS:

Add the ginger, lemon juice, and sugar to a 500ml bottle.
Fill with kombucha, leaving about 1/2 inch of headspace.
Cap tightly and shake gently to dissolve sugar.
Culture 3-7 days or until kombucha is carbonated to your liking.
Move bottles to the refrigerator.
When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
Strain kombucha through a small strainer to remove ginger pieces. Serve cold.

STRAWBERRY & BASIL

INGREDIENTS

  • ½ cup ripe strawberries chopped
  • ¼ cup sugar
  • 1/2 cup water
  • ¼ cup fresh basil chopped
  • 2 cups of kombucha tea

INSTRUCTIONS

Add the strawberries, sugar, water and basil to a saucepan and bring to a full boil.
Reduce heat and simmer for 10 minutes. Remove from heat, mash the strawberries with a fork and allow mixture to cool to room temperature (to speed up this process, pour the mixture in a bowl and refrigerate).

Pour the strawberry-basil kombucha into a flip cap bottles ¾ of the way up. Distribute the strawberry and basil pulp between the bottles.

Repeat for the remaining half of the kombucha and strawberry-basil mixture.

Seal flip cap bottles and leave in a warm, dark place for 2 to 4 days for secondary fermentation. Refrigerate all of the bottles to chill before drinking (refrigeration also slows the fermentation).
When ready to drink, point the bottle away from your face and carefully open, as gasses will have built and the kombucha will be fizzy.

Using a small fine strainer, strain the kombucha into a glass and discard the pulp.

A kombucha a day keeps the doctor away :)

Health Benefits

With continual consumption the antimicrobial effects suppress the growth of undesirable bacteria and yeasts allowing helpful probiotic bacteria to colonise our gut. These microorganisms promote a healthy digestive tract and immune system improving a range of functions from our mood and stress levels, to our weight and food cravings.

Gluten Free - Dairy Free - Vegan - No Artificial Flavours - No Preservatives - Non-GMO.

Preparation Time

20 minutes hands on time and 8-25 days to ferment (depending on taste preferences).

    Customer Reviews

    No reviews yet
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)

    Shipping

    Options to Receiving Your Order and Shipping Information

    Returns

    How To Return An Item

    Search