Hello all, This is Atidthan from Baechu Kimchi.
Today we're not making kimchi but Kombucha.
You know I love all things fermented. I'm
using a recipe from Reddit, which is a 'Master
Kombucha Recipe'. I have a great success with
it. This is for the first fermentation. I'll
talk briefly about the second fermentation
or you can read it on the link I posted with
video. Disclaimer: I re-edited my old footage
from my first youtube video. I was kinda shy
then, but yeh, That's me and my hooch. Let's
get to it. We start with boiling water to
make tea, which is the base for Kombucha.
You can use any tea you like, black, green,
Oolong, white, or combination of anything.
Make sure it is straight tea though because
flavoured tea sometimes have artificial flavour
that prevent good fermentation activity. Also
avoid herbal tea such as mint, lemon balm.
You might find some success for your first
couple batches but people said herbal tea
tends to weaken the scoby which might result
in mold or fail fermentation in the later
batches. Here I have a glass jar I will be
using to ferment. Check the description below
on where to find one. I heard food grade plastic
might be okay to ferment but try to avoid
metal container because the acidity in the
kombucha might react to it. I add 6 cups of
hot water to the jar but this batch I will
be using Oolong tea. So I'd let the water
cool  down to around 80 degrees before adding the tea leaves
It's been a couple minutes so here's my Oolong tea. I'm u sing 2 tablespoon.
Let the tea bloom. This should take around 10-15 minutes
It depends on the type of tea and the size of the leaf
Alright I think the tea is ready
I pour the whole content through a strainer to catch tea leaves
I discard the leaves. I know it's a lot of ltea
If you hate to throw it away especially if it's a good tea. You could put it in a pitcher, fill it with cold water and let it cold brew for  6 hours in a fridge
I pour the tea back to the jar so it can be mixed with sugar
 
The tea is luke warm at this point.
I like to mix sugar when the tea is still warm as I find the sugar dissolve faster
I use one cup of sugar per the recipe
It looks like a lot of sugar but you cannot skip this step
The scoby needs sugar to survive
Artificial sugar wouldn't work neither.
And don't worry about the carb
The scoby will turn the sugar to lactic acid
And That's some science to ya!
The sugar has dissolved. I add 6 cups of cold water
Then I add a tray of ice cube
The goal now is the bring the temperature of the tea down so the scoby can be added later
Here's my starter. And I'm adding one cup to the sweet tea
Your tea should now be cold. If your tea is still warm, do not add the starter
And that's how you make kombucha.
Now cover it with a cloth.
I know in the video I put a lid on. Don't do it.
Moisture could accumulate under sealed lid and it will cause mold to grow on your scoby
If that's the case you have to discard it and start it over again.
After 5-6 days, your sweet tea should taste a little tangy
At this point you have 2 options
1. bottle it, let it sit in room temperature in 2-3 days to get it fizzy
Or you can add some kind of flavours for second round of fermentation
It could be juice, a different kind of tea
let it ferment for 2-3 days so it builds up the carbondioxide
I recommend using a flip top bottles so it keeps the gas in
Thanks for watching. Let me know if you have any questions
send booch not nudes
Have a Happy Fermentation
