Give it a go: kombucha

Brighton resident Maureen Marshall and a jar of kombucha with a scoby floating on the top. PHOTO:...
Brighton resident Maureen Marshall and a jar of kombucha with a scoby floating on the top. PHOTO: GREGOR RICHARDSON
Having developed a taste for kombucha, Brighton resident Maureen Marshall found commercial products were too expensive to indulge in regularly.

So instead she makes her own.

Now she can drink her fill for a fraction of the cost.

Kombucha is a mildly fizzy fermented tea, and most of the materials needed to make it are simple to obtain.

A large jar, sugar and teabags can be gathered without too much trouble, but the star of the show needs a little more preparation.

The engine of the kombucha-making process is a symbiotic culture of bacteria and yeast known as a scoby.

Knowing somebody who already makes kombucha is easiest, as a scoby can be split up once it has grown large enough to start new cultures.

Mrs Marshall made hers from scratch by buying a commercial bottle of kombucha, adding tea and sugar and waiting a couple of weeks.

"Now that generates three litres of kombucha every week to a fortnight all for the price of a cup of sugar and four teabags."

The resulting brew can be flavoured by adding fruit or spices such as lemon or ginger to the fermenting mixture.

Add a Comment

Our journalists are your neighbours

We are the South's eyes and ears in crucial council meetings, at court hearings, on the sidelines of sporting events and on the frontline of breaking news.

As our region faces uncharted waters in the wake of a global pandemic, Otago Daily Times continues to bring you local stories that matter.

We employ local journalists and photographers to tell your stories, as other outlets cut local coverage in favour of stories told out of Auckland, Wellington and Christchurch.

You can help us continue to bring you local news you can trust by becoming a supporter.

Become a Supporter