The speaker shares their experience with fermenting foods, specifically kombucha, and provides a beginner's guide on how to make it at home. They highlight the benefits of making kombucha, including its ease of preparation, cost-effectiveness, health benefits, and delicious taste.
The speaker explains the process of making kombucha, which involves:
1. Obtaining a SCOBY (Symbiotic Culture of Bacteria and Yeast) and creating a suitable environment for it to thrive.
2. Brewing sweet tea and allowing it to cool.
3. Adding the SCOBY and a cup of pre-fermented kombucha to the tea mixture.
4. Covering the mixture with a breathable cloth and letting it ferment for 7-10 days.
5. Checking the pH level of the kombucha using a pH monitor or strips to ensure it falls within the ideal range (2.5-3.5).
6. Bottling the kombucha and allowing it to undergo a second fermentation, which carbonates and adds flavor to the drink.
The speaker emphasizes the importance of patience, as fermenting kombucha requires time and minimal disturbance. They also recommend using a pH monitor to ensure the kombucha reaches the optimal pH level and suggest adding flavorings during the second fermentation phase.
Here are the key facts extracted from the text:
1. The speaker has been experimenting with fermenting foods for the last year.
2. They are starting with kombucha, a fermented tea drink.
3. Kombucha is also known as the "elixir of life".
4. The speaker loves kombucha because it's easy to make, a great replacement for soda, and has health benefits.
5. Store-bought kombucha can be expensive, but making it at home is cost-effective.
6. The key element in making kombucha is a Scoby, a colony of yeast and bacteria.
7. A Scoby can be purchased online or obtained from someone who makes kombucha.
8. To make kombucha, you need to create a environment for the Scoby to thrive in, which includes brewed tea and sugar.
9. The ratio of tea to sugar is important, and the speaker uses 24 grams of tea and 1.5 cups of sugar.
10. Black tea is recommended because it can hold up against heat, unlike green tea.
11. The tea needs to be brewed for about 10 minutes.
12. The liquid needs to be cooled down to at least 90°F before adding the Scoby.
13. Adding a cup of pre-fermented kombucha can help increase the acidity level.
14. The Scoby needs to be covered with a breathable cloth, such as cheesecloth or a towel.
15. The fermentation process should take place in a dark environment with a consistent temperature between 66°F and 78°F.
16. The speaker recommends fermenting kombucha for at least 7-10 days.
17. After 7-10 days, the kombucha is ready to be checked, and the liquid should have changed color.
18. A pH monitor can be used to check the acidity level of the kombucha, which should be between 2.5 and 3.5.
19. The second fermentation stage, also known as the bottling stage, is where the kombucha becomes carbonated and flavors can be added.
20. Flavors cannot be added during the first fermentation stage, as it can disrupt the process.