The video details a cost-effective method of making kombucha at home, emphasizing the savings compared to store-bought options. It guides viewers through selecting the right type of kombucha for multiplication, brewing sweet tea as a base, and the fermentation process, including growing a Scoby from scratch. The presenter also demonstrates flavoring the kombucha with wild raspberries and ginger, and offers tips on achieving the perfect carbonation level. The video concludes with a taste test of the homemade kombucha, highlighting its health benefits and versatility in flavoring.
Here are the key facts extracted from the text:
1. The cost of store-bought kombucha can be expensive.
2. Making kombucha at home can cost only a few dollars.
3. To make kombucha at home, you need to buy a store-bought kombucha that is organic, raw, and not pasteurized.
4. The store-bought kombucha is used to grow a SCOBY (Symbiotic Culture of Bacteria and Yeast) from scratch.
5. To grow a SCOBY, you need to mix the store-bought kombucha with sweet tea and let it sit in a warm place.
6. The ideal temperature for growing a SCOBY is between 80 to 90 degrees Fahrenheit.
7. After 10 days, the SCOBY should be visible and the liquid should have turned into a fermented kombucha.
8. The fermented kombucha can be used as a starter culture to make more kombucha.
9. To make kombucha, you need to mix the starter culture with sweet tea and let it ferment for 7 to 10 days.
10. Black tea is commonly used to make kombucha because it can handle high temperatures.
11. The ratio of sugar to tea is 1 cup of sugar to 1 gallon of kombucha.
12. The tea needs to be cooled down to below 90 degrees Fahrenheit before adding the SCOBY.
13. The SCOBY needs oxygen to ferment, but you don't want fruit flies to get in.
14. A cotton cloth can be used to cover the jar to keep fruit flies out while allowing oxygen to get in.
15. After fermentation, the kombucha can be carbonated by adding flavorings and trapping the CO2 in a bottle.
16. The carbonation process can take around 3 days.
17. The carbonation can be checked by opening the bottle and looking for bubbles.
18. The kombucha can be flavored with various fruits and herbs, such as wild raspberries, ginger, melon, and jalapeno.
19. The flavorings can be added to the kombucha during the carbonation process.
20. The kombucha can be served on ice and enjoyed as a fizzy, fermented tea drink.