Basic Kombucha in the bar (or at home)
I am fermenting (...) already so long, that it seems pretty easy in my eyes. Yet a lot of people asking me over and over again, how to do it.
Well there are a lot of websites which have good kombucha recipes. However I still think, that there is too much of a "tree-hugger" approach to the topic - hence I think, it is a good point to write up a post how I make kombucha (as straight forward as possible).
What is kombucha?
Kombucha is a ferment made out of (real) tea. It is made with a designated culture, which is called SCOBY (Symbiotic Culture of bacteria and Yeast).
What is kombucha for?
There is not much scientific evidence for or against health benefits. It is for sure lacto-fermented which is quite gut friendly. It also made with tea, hence it has caffeine which has a vitalizing effect. And real brewed kombucha is further low in sugar (as the sugar has been converted).
And in the bar?
We are not using kombucha for its health benefits. But in the bar the acidity in kombucha is quite helpful to use instead of lemon or lime. We can use kombucha in classic cocktails just give those cocktails a whole different "paint job". And especially in alcohol free (or low alcohol) drinks, kombucha can give enough bite and funk, that people don't miss the alcohol.
So the basics...:
You need to understand that there are two fermentations (similar to champagne - hope you know how this is made 😉)
First fermentation is your "basic kombucha".
Second fermentation is for carbonating and flavoring the kombucha (final product).