Kombucha

Hello guys....

How are you all? Are you all well? I hope you are all well and having a nice day. The weather in Medan has been unpredictable lately, so it makes me a little sick, but my days are still enjoyable. Come back to meet me again, I will tell you the story of an interesting activity that I did.

This time I'm going to make something, and it will take some time for the results to be ready. So I've been making this for a few days, and today is the perfect day to harvest the results. What I'm making is Kombucha.

Kombucha is a fermented tea rich in probiotics, antioxidants, and organic acids. This drink primarily functions to maintain digestive health, strengthen the immune system, fight free radicals, and aid liver detoxification. Kombucha is a fermented drink made from brewed tea leaves, sugar, and a symbiotic colony of bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast).

Here are some of the main benefits of kombucha for the body:

• Healthy Digestion:Its probiotic content supports the balance of good bacteria in the gut, helps regulate bowel movements, and prevents constipation.

• Boosts Immunity: Approximately 80% of the body's immune system is located in the gut. The probiotics in kombucha help strengthen the immune system.

• Source of Antioxidants: Polyphenols from tea (the base ingredient of kombucha) function to ward off free radicals, reduce inflammation, and maintain skin elasticity.

• Maintains Heart Health & Blood Sugar: Several studies show that kombucha can help stabilize blood sugar and improve cholesterol profiles.

How to make

• Prepare all the ingredients, I used a 10 cm Scoby with 100 ml of Kombucha starter, black tea, sugar, and water. For the water, I used 900 ml of water, because it will make 1 L of kombucha. For black tea, use 3-4 tea bags. and use 100 grams of sugar (or you can add more if you prefer it sweeter)

• Add sugar, tea, and water to a container

• Cook until the water boils

• Once boiling, let it cool

• Transfer it to a sterile container containing the Scoby and starter

• Cover the container with a clean cloth

• Let it sit for 7-14 days

• Ensure the container is not exposed to direct sunlight

• The Scoby will reproduce every day, producing foam around it

• After 7 days, the Kombucha is ready to be harvested. Good and successful Kombucha is one that has no mold on the Scoby

• If the Kombucha has been successful, with no mold or unusual odors, it is ready to be bottled

• Do not remove all of the Kombucha, as the Scoby and remaining Kombucha water can be used as a starter and can be used to make new Kombucha

Here are the specific characteristics of successfully fermented kombucha:

• New SCOBY Forming: A thin, clear, or whitish, rubbery layer will appear and float on the surface of the jar. This is the new SCOBY growing.

• Fresh Aroma: A distinctive sour aroma, similar to apple cider vinegar, with a touch of sweetness.

• Distinctive Flavor: The sweet tea flavor has changed to a slightly sour, tangy, and slightly fizzy flavor. The acidity level typically ranges from pH 2.5 to 3.5.

• Strings or Sediment: If you see gelatinous clumps or brown stringy strands in the liquid, these are yeast residues, indicating normal fermentation.

I can taste the sour, sweet, and refreshing taste of the kombucha I made, and the results are delicious. You can drink it as is, or add ice cubes. It's easy to make, but the results are delicious and have many benefits. For me, I prefer the harvested or 9-day fermented kombucha; it has the perfect flavor for me.

Okay, that's all my activities this time, it was very fun. Thank you for reading my story, next I will make another story. See you again~