How to make low sugar Kombucha
Updated: Apr 11, 2019
I like to make my kombucha as healthy as possible, as such I have tried and tested various sugar ratios to find a nice balance between having a healthy SCOBY and an almost sugar free drink.
The second most important thing is sourcing organic loose leaf tea. I get mine from Journey Me they have a great selection on line. I'm sorry but most of the Supermarket tea just doesn't cut the mustard, if you want the healthiest and most delicious kombucha! It is also important to brew the tea for the right amount time at the right temperature. Have you ever noticed how Green Tea goes quite bitter if you brew it for too long and at the wrong temperature? There so many teas to choose from so get tasting!
You need to source a SCOBY and starter liquid. You can order one from me here.
It is important for the health of the SCOBY to stay away from metals or plastics. It is best to use glass or oak barrels (as I do) for the brewing.
The recipe below is using the SCOBY and starter (500mls) that I sell and it will make 4 litres.
- 3.5 litres cool chlorine free water
- 180g Sugar
- 16g tea (loose leaf best)
- 500 mls Starter liquid
1. Heat 1 litre of water to just below boiling, add tea and let steep (1-8 minutes depending on type of tea).
2. Add sugar to hot tea and stir until dissolved.
3. Add above to brewing vessel along with remaining water (2.5 litres).
4. Once lukewarm add Starter Liquid and SCOBY.
5. Cover vessel with breathable cloth and set in warm location out of direct sunlight.
6. Allow to ferment for 7 to 21 days depending on temperature. Once the brew reach desired flavour, it is ready to harvest. Remember to save some starter liquid for your next brew.
7. You can do a second ferment by taking out the SCOBY and add fruits or herbs that you desire!
8. Once at desired taste, place in fridge ready to drink!