My Favorite Kombucha Recipe
I started brewing kombucha a year ago when my dad taught me how to. I traveled all the way from Auckland to Manila with a jar of SCOBY and starter liquid in my checked-in luggage and hoped for the best.
The moment I got settled in, we bought ingredients and equipment so I could start my kombucha brewing journey.
After broken jars and floor mopping, I was able to concoct an elixir that will soon be the pillar of Happy Brew Kombucha.
Here's my favorite recipe- I call it Waiheke brew as an homage to our original family recipe- Waiheke is where they live.
4 liters distilled water
4 tsp loose black tea
4 teabags strawberry tea
1 1/4 cup sugar
2 cups starter liquid and SCOBY
1. Boil distilled water
2. Steep tea using a french press
3. Add sugar and dissolve
4. Let it cool
5. Pour in a jar and mix starter liquid
6. Add the SCOBY
Duration for brewing depends on factors such as temperature and how strong the starter liquid is. To be on the safe side, taste it after 4 days, and then use your better judgment. It should be tangy and just a little sweet.
Once it's ready, transfer into glass bottles; chill, and enjoy. You can also add your favorite fruit juice or chopped fruits.
At Happy Brew, we have a myriad of kombucha recipes, but this one will always have a special place in my heart, and my gut.