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Turmeric kombucha

If you have followed us at all on social media you will know how much we love kombucha. We also sell a really good DIY kit and this has inspired me to make my own... all the time. I have been using the same "scoby" which the fermentation disk you get in the kit from Karma Kombucha and you can use it over and over again as long as you store it properly (in a jar, with a bit of kombucha to cover it and feed it) and mine has doubled in size. I am weirdly proud.

This is a quick run down on how to make kombucha.

What you will need
5L container / brewing jar (I used a Kilner drink dispenser)
1 scoby/fermentation disk (and liquid from your last batch - 1 to 2 cups)
Clean muslin and elastic band
1 cup of sugar
4 x black tea bags
4 x Pukka Turmeric Gold tea bags

Directions
1. Clean and fill your brewing jar with nearly boiling water, your kit need to be as clean as possible
2. Measure 1 litre of water and bring to the boil in a large pan, turn the heat off
3. Add the sugar to the pan, dissolve then the tea bags, let to stand and cool for 15 minutes
4. Take the tea bags out and put the tea water in the brewing jar
5. Add 4 litres of water to the jar alongside the scoby + liquid
6. Put the muslin on top of the jar (this prevents bad bacteria from entering the jar) and secure the muslin with the elastic band. Leave the jar open and let this ferment for 7 days
7. Close the jar with a tight fitting lid and let this brew for a further 3 days
8. Take the scoby out* and bottle up the kombucha, keep in the fridge.

* To reuse the scoby, put the disc in a container and cover with kombucha (1-2 cups) and a tight fitting lid. Keep in a cool dark place (not the fridge). Next time you make kombucha, put the liquid and scoby in the new brew.

4 thoughts on “Turmeric kombucha”

  • Sarah Joiner

    What is a scobie ?
    I have made kombucha in the part, & normally the fungus doubles after each brew, which gets to be a bit of a problem after a while.
    So how does this system work ?

    Reply
    • Marie-Eve Maitland
      Marie-Eve Maitland February 20, 2017 at 11:19 am

      Hello Sarah

      The scoby is the fermented disc (that transforms your sweet tea into kombucha) and I find mine gets bigger and bigger with each brew. I am feeding the scoby with every batch.

      There's a few rules when you make kombucha
      1. Make sure all the equipment is very clean. I boil water and all my instruments and container
      2. Use sugar, it feeds the kombucha
      3. Let your mix brew away from sunlight with a muslin
      3. Once you have used your scoby, put it in a clean container with a tight fitting lid and cover it with some kombucha that you've made
      Good luck :)
      Marie-Eve

      PS I am no kombucha specialist but love the stuff - having a glass now :)

      Reply
  • Susan

    What about the starter liquid? (already brewed kombucha) Every recipe I have seen so far includes this.

    Reply
    • Marie-Eve Maitland
      Marie-Eve Maitland February 26, 2017 at 1:48 pm

      Hello Susan

      In the starter kit, you will have a sachet with the scoby and there's a tiny bit of liquid there. However, when I make it without the starter kit, my scoby is already covered in liquid to keep it and feed it. That goes straight in there...

      Thank you
      Marie-Eve

      Reply
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More About The Author - Marie-Eve Maitland

Marie-Eve Maitland Marie-Eve (pronounced the French way and, yes, you guessed it, Henry's wife) is our kitchen and food-wiz and is behind our healthy recipes and also manages our twitter account (get in touch!).  Having graduated in dietetics in Canada, Marie-Eve is passionate about eating, discovering new foods and leading a healthy lifestyle to make sure she in tip-top shape to look after her little girl, Elodie. Marie-Eve loves cooking (of course), weight training, yoga, walking, matcha green tea and chocolate (amongst other things).

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