Known in China for over 2000 years, Kombucha has gained worldwide popularity in recent years.The Japanese name evokes a seaweed (kombu) tea (cha), although the reference to seaweed is inappropriate. It is a sweet Camelia sinensistea fermented with an aerobic culture of bacteriae and yeasts. Fermentation for ten days gives a nutrient-rich drink containing acetic, gluconic, lactic, malic, usnic acids, Vitamins B and C.

Recipes are numerous, but production of kombucha is easy. Here’s how.

1^st fermentation ingredients:

• One Kombucha «mother» or SCOBY (symbiotic culture of bacteria and yeast)
• Liquid «starter» that comes with the «mother» in aproportion of 5-10% of kombucha brew
• Tea (Camelia sinensis), avoid aromatic teas inhibiting fermentation (5g/L d’eau)
• Sugar 80g/L tea

2^nd fermentation ingredients:

• 1^st fermentation kombucha
• Flavour: Herbs ginger, turmeric, fresh, dried or frozen fruits in pieces or juice in a proportion less then 20% of the total liquid from the 1^st fermentation.

1^st fermentation :

1. Infuse tea (Camelia sinensis) to the desired concentration. Add sugar,stir and cool somewhat
2. Pour in a glass or ceramic jar, soit is partially filled (avoid metal or plastic). Add the kombucha mother and liquid «starter» to acidify. Cover jar opening with a cloth to keep insects away
3. Let stand for 4-7days at 24-30^oC
4. If moulds appear on the surface, discard everything and start a new. Do not confuse with new kombucha mother forming on the surface or tea residue
5. Remove the mother and set aside in 200ml of the F1. Refrigerate or start over

2^nd fermentation :

1. In the same jar, add flavour to the 1^st fermentation. Let stand for 2-3 days
2. Filter if needed and pour the kombucha (2^nd fermentation) in a swing top bottle
3. To gasify, extend the fermentation in closed bottle for a few days (WARNING: avoid excessive pressure and bursting by gradually opening the bottle cap). Ginger in 2^nd fermentation promotes effervescence
4. Refrigerate and drink when ready

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