Bad Gal Boocha’s Heather Blair gives us a crash course in fermenting
Kombucha brewing is more of an alchemy than a science but with this easy guide you’ll be brewing up magic in no time.
You will need:
- A clean, sterilised jar
- 1 litre water
- 5g loose leaf black tea
- 50g sugar
- 1 bottle of Bad Gal Boocha Original kombucha
- Elastic band and cloth
Kombucha is a process of fermentation. You essentially feed your culture an extremely sweet tea, leave it alone for eight days and then start the process again.
To begin, simply clean and sterilise your jar then add the sugar and the tea to 1 litre of freshly boiled water.
Stir to dissolve all the sugar and then steep the tea for 30 minutes. Strain out the tea leaves and set aside until completely cool.
Once cooled, add 250ml of our Original kombucha, including the little blob you see in the bottle, then top up with tea. Cover with cloth and secure with an elastic band.
Store in a warm, dark place for eight days then remove 750ml.
Leave 250ml plus the SCOBY (large white gelatinous disk covering the surface of the liquid) and repeat the process.
Bottle up your kombucha as is or add whichever flavourings take your fancy!
If you are struggling to master the art of kombucha, fear not. Bad Gal Boocha runs workshops.
Just keep an eye on Heather’s Facebook and Instagram pages for more details: @badgalboocha