How to make Kombucha - Fermented Foods

Fermentation is among the oldest forms of food preservation. Its origins can be traced back to Neolithic times. Despite many advances in food preservation, such as refrigeration and food processing, fermentation is viewed as a natural, healthier alternative to the latter. Fermentation can also add taste or nutritive value to a food. There are over 5,000 fermented foods in existence.

Evidence for the health benefits of fermented foods are beginning to emerge (if you are interested, link at the end). It is also thought, that consuming foods rich in bacteria could be good for your gut health. Gut health is linked to all kinds of health conditions. Despite the claims of many "experts", the evidence is lacking as to whether or not the bacteria from a fermented food actually colonizes the gut.

In all likelihood, some of this bacteria possibly does colonize the gut, but be wary of people stating this with certainty, as the research is only now being done. Many of the bacteria used to ferment foods, are used as probiotic strains in capsule form and are closely related to many of the commensal strains that inhabit our gut.

All that aside, kombucha is delicious!

So here is what you need:

2 litre vessel
Cheese cloth (or kitchen roll)
SCOBY(Symbiotic Colony Of Bacteria and Yeast)
200 ml of kombucha
3 tea bags (black, green or white)
A cup of sugar
Dechlorinated water (Chlorine is added to tap water as an anti-microbial agent, not good for kombucha)

Preparation:

I leave a litre of tap water out over night to allow the chlorine dissipate but there are other ways to get dechlorinated water.

Boil the kettle and add it to a tea-pot with 3 tea bags and a cup full of sugar. Stir well and allow to cool.

Add the cooled tea to the jar of water.

Add the SCOBY and the 200 ml of kombucha.

Cover the jar with the cheesecloth

Leave for 7 to 14 days in a cool, dark cupboard. This last step can be adjusted to your liking. Taste the kombucha throughout the fermentation process and stop it when you like the taste. Keep in mind that the less time you leave it, the more sugar it will contain. Temperature will play a big role in the rate of fermentation also.
When you are finished, save 200 ml of the kombucha for the next batch, and remove the SCOBY.

Enjoy!!!

REF: https://isappscience.org/wp-content/uploads/2017/01/Marco-health-benefits-fermented-foods-ISAPP-rev-17.pdf