Get Yo’ Booch On
Kombucha, or “booch” is a fermented tea that is thought to have originated in China. The starter is usually called a SCOBY (Symbiotic Culture of Bacteria and Yeast) that lives off caffeine and sugar to produce fermented tea that contains probiotic cultures and enzymes to support the immune system of the gut, & aides digestion.
At Vital Beat we offer kombucha to our students for FREE and we move through about 4-6 litres of it a week, so you’re welcome to try it after class any time!
It’s thought that approximately 1/3 of the caffeine from the tea remains (although you could try caffeine free alternatives like rooibos) and the level of sugar in the brew depends of course how long you leave the SCOBY to “feed” and ferment. It does produce a minuscule amount of ethyl alcohol but not so much that its still considered non-alcoholic.
What do you need?
This is a recipe for an on-tap constant ferment as per my video
To see the demonstration video visit our Facebook Page here
A very large jar (like a large Moccona Coffee size with a wide mouth)
1 SCOBY
1 cup of fermented tea ‘Kombucha’
1 glass drink dispenser to hold about 2L (Kmart or Big W)
Organic tea bags (I use green tea)
Sugar (We use whatever we have – coconut, rapadura, white, brown etc)
How to make it?
Place 3 teabags & 1/2 cup of sugar in large jar (about 1 litre in size)
Bring water to almost boiling, and pour it into this large jar until 1/2 full, then top up with cold water
Allow to brew for a minimum of 10 minutes, remove teabags and allow to cool to lukewarm (so the hot water doesn’t kill the SCOBY)
In the large drinks dispenser, pour in the warm brewed tea, add the 1 cup of Kombucha, and place the SCOBY on top (try and get it to float, if you can)
Allow this FIRST ferment approximately 7 days to get a really good brew going. Have a small taste every day if you like.
Add another large jar of cooled brewed sugar tea on day 7, and if you still haven’t reached the top of your drinks dispenser, then another jar on around day 10.
Allow to continue to ferment and drink as you go!
TIPS:
Where to find a SCOBY? From us! We’re always throwing them out as they breed (and multiply!) so just bring a clean jar and we can sort you out)
Go easy to begin your Booch journey, like anything start with small amounts to allow your gut to adjust and increase over weeks. If you drink too much too soon, you will get a gut-ache (read: gassy). Wild-fermented homebrew Booch is significantly stronger than what you buy in the shops (its also WAY cheaper!)
Going on holiday? Place your Kombucha in the fridge – the super low temps will slow down fermentation
Taste your kombucha regularly, adding more tea when it gets too acidic for your tastebuds, or witholding when the brew is too sweet. It should taste a little like a sweeter version of apple cider vinegar.
To double-ferment, extract a glass jar or bottle from the drinks dispenser and cap it tightly, leaving it on the bench for 24 hours to build up carbonation, before transferring it to the fridge.
If you would like to flavour your Booch, this can be done on the second ferment by adding washed chopped fruit, mint leaves, or diced ginger
Brown spots and slime are normal, mould is not. Mouldy booch has been contaminated and should be discarded
Always use clean jars and hands for handling your SCOBY.
Not just for drinking, you can use it as a base for salad dressing, to make your own vinaigrette!
It tastes better in a champagne flute….. trust us!!
