Fruity kombucha tea, a fermented beverage ideal for digestive health
Ingredients (for 3 liters)
-
- 1 kombucha culture (SCOBY, with starter liquid)
- 3 liters purified or osmosis water
- 6 black tea bags
- 70 g sugar
- 1 large glass container (3-liter capacity)
- 1 cheesecloth or clean cotton cloth
- 1 rubber band
Preparation
- Prepare the base infusion: Heat the 3 liters of water Bring to a boil, remove from heat, and add the 6 black tea bags. Let it steep for 10 and 15 minutes.
- Dissolve the sugar: Incorporate the 70 g of sugar Add it to the hot tea and stir until it is completely dissolved.
- Cool the mixture: Let the tea steep until it reaches room temperature Before continuing.
- Start the fermentation: Pour the tea into the glass container and add the kombucha fungus (SCOBY) along with its developer solution.
- Cover the container: Cover with cheesecloth or cotton fabric and secure with an elastic band to allow airflow and prevent contaminants from entering.
- Ferment: Place the container in a dark, stable place for 7 to 10 days.
- Check the result: Once the fermentation time is up, remove the SCOBY. Taste the tea to check its flavor.
- Preserve and Reuse: Set aside some of the liquid with the SCOBY in another container for future fermentations. Refrigerate the rest of the tea, ready to drink.
«Fermented beverages such as kombucha contain natural compounds that can promote digestive balance and contribute to overall well-being when incorporated into a healthy and varied diet.» — Dr. Marc Bony, Doctor of Chiropractic.
