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In this case, use 2 to 3 teaspoons of herbal tea, pour on boiling water, leave for 5 minutes, strain off tea leaves (or remove tea bags) and proceed with recipe below. In this case, use 2 to 3 teaspoons of herbal tea, pour on boiling water, leave for 5 minutes, strain off tea leaves (or remove tea bags) and proceed with recipe below. Ingredients (USA measurements): 10 cups (4 to 5 US pints) boiling water 3/4 cup white granulated sugar 2-4 teaspoons (or tea bags) tea—black, green, or a mixture 1 healthy Kombucha culture 2 tablespoons vinegar (This is used only with the first brew, if no starter Kombucha tea is available. In subsequent brews, use | cup (1/2 pint approx.) of the brew as a starter and omit vinegar). Method: To make a batch of Kombucha, you will need a bowl made of china, porcelain, glass or ceramic that will hold about two and a half litres or six pints. Place the tea in a large pot, pour on boiling water, add sugar and stir until dissolved, then leave to brew for 10 to 15 minutes. Strain brewed tea into the bowl. Add the remainder of the water and the vinegar (or ‘starter’ brew) and allow to cool, if necessary, to room temperature. - Wash the Kombucha fungus and place on top of the water. The mushroom has a smooth side (possibly lighter in colour) and a rougher side. It should be allowed to float smooth side upwards. A gap of at least one-and-a-half inches should be left between the fungus and the top of the bowl. Cover with muslin (or some other suitable cloth which will allow air through) and anchor this below the lip of the bowl with elastic. The container should then be stood in a warm place (ideal fer- mentation temperature is between 70° and 84°F (23° and 28°C), depending on the season). The fungus does not require any light but needs warmth and air. Smoke is harmful. After six to nine days of fermentation (it is faster in summer or in higher temperatures), remove the fun- - gus with clean hands, strain the beverage and pour . A o into bottles (Alternatively, if preferred, pour the the + sugar Fig. 2. Strain sweetened tea into beverage into one or more lidded jugs). After some Contain. experience you will decide the best fermentation time glass or porcelain =i = . (approx. 6 pints for your conditions. The drink should have a zingy vol.), large surface and slightly sweet taste, not too acid. area for fast The bottles should be placed in the fridge, other- wise the fermentation proccss will continue and the beverage will obtain a sour taste. Once the fungus has been removed from the tea brew, it can immedi- ately be used to start a new batch. The most suitable containers for brewing are bowls made of glass, porcelain or glazed pottery. Metal Fig. 1. Make sweetened tea in a suitable container. Top up with ' rf E : teapot or bow! remaining water containers—including stainless steel—are not used because acids in the brew react with the metal. A comparison can be made with whisky or wine which 4 pereaie taste different when fermented in wood. Plastic con- i te baie econ leave 1's tainers are more and more commonly used, in which ‘eins . + A (40mm) gap case they should be high quality food-grade and acid- below rim resistant. Polyvinyls, polypropylenes and cheap plas- a tics can cause chemical reactions in the brew. Beer- brewing containers used for home brewing can be used. The containers should have a wide opening and be not too tall nor filled up to the top. A wider, more Fig. 4. Cover with muslin or other shallow pot enables the Kombucha to ferment quicker Fig, 3. Add vinegar or starter brew. suitable fabric and secure with elastic. and better. Place pancake on top of tea, smooth Place in a warm dark place away from side up. dampness and plants to ferment THE 'FUNGUS' REPRODUCES ITSELF Separate new layer from original pancake (use scissors if necessary) Fig. 5. After fermentation is complete With each brew, a new fungus will have grown (by binary fission) on top of the original ‘pancake’ float- ing on top of the liquid. The pancakes can be parted easily (if in difficulty, use a clean pair of scissors to gently ease away). This can then be used to start another batch or to pass on to a friend. If no batches are started on the same day, the fun- gus can be preserved by placing it into an airtight container with some Kombucha beverage and keep- ing it in the fridge until required. The recommended amount to drink daily is three average-sized wine glasses, one before breakfast and one 20 to 30 minutes after lunch and your evening meal. Larger amounts can be consumed quite safely. separated ‘offspring’ may be used for Fig. 6. Kombucha brew now ready to There are no limitations to the ways in which a new brew, stored in fridge or passed drink. Strain into glass bottles or jugs on to a friend and store in fridge — enjoy! Kombucha brewer can experiment with this beverage. Ingredients (USA measurements): 10 cups (4 to 5 US pints) boiling water 3/4 cup white granulated sugar 2-4 teaspoons (or tea bags) tea—black, green, or a mixture 1 healthy Kombucha culture 2 tablespoons vinegar (This is used only with the first brew, if no starter Kombucha tea is available. In subsequent brews, use | cup (1/2 pint approx.) of the brew as a starter and omit vinegar). Method: The con To make a batch of Kombucha, you will need a bowl made of mentation china, porcelain, glass or ceramic that will hold about two anda —_ depending half litres or six pints. but needs \ Separate new layer from original pancake (use scissors if necessary) 48 » NEXUS JUNE - JULY 1995 Fig. 1. Make sweetened tea in a teapot or bow!