In recent years, kombucha, a fermented tea known for its tangy flavour and health benefits has surged in popularity. Simultaneously, people are becoming more aware of the role that vitamin B12 plays. And what do you know? Kombucha is packed full of B12. B12 if you don't know, is an essential nutrient vital for energy and neurological function.
The Historical Roots of Kombucha
Kombucha’s story begins over 2,000 years ago in Northeast China, where it was revered as the “Tea of Immortality.” Ancient Chinese lore credits the drink with miraculous health benefits. The tea is fermented with a symbiotic culture of bacteria and yeast (SCOBY), resulting in a slightly effervescent beverage with a unique tang.
From China, kombucha travelled to Russia and then Europe, gaining popularity in the early 20th century. It remained a niche health drink until its resurgence in the late 1990's and early 2000's in the United States. Today, it’s a staple in many health-conscious households, available in various flavours and formulations.
Understanding Vitamin B12
Vitamin B12, also known as cobalamin, is crucial for several bodily functions. It aids in red blood cell formation, neurological function, and DNA synthesis. Deficiency in B12 can lead to anaemia, neurological issues, and fatigue.
Traditionally, B12 is found in animal products like meat, eggs, and dairy, making it a critical nutrient for vegetarians and vegans to supplement. The increasing awareness of plant-based diets has highlighted the need for alternative sources of B12, leading to innovative ways to incorporate this vitamin into various products.
How to Make Homemade Kombucha: A Simple Guide
Brewing kombucha at home allows you to customise flavours and enjoy a fresh, probiotic-rich drink. Here’s a tailored recipe for making a 2 litre batch of kombucha. This recipe will cover both the first fermentation (F1) and the second fermentation (F2) stages.
Ingredients
1 liter (4 cups) filtered water (for boiling) + approximately 1.5 liters (6 cups) cool/cold water
1-1.5 tbsp loose-leaf black tea (e.g., English Breakfast)
¼ cup cane sugar (organic)
1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 cup kombucha starter tea (from a previous batch or store-bought)
Equipment
Steeping vessel (such as a small pot or French press)
2-liter glass jar or bottle
Food thermometer
Cotton cloth cover (e.g., coffee filter or cheese cloth)
Rubber band
Plastic or wooden stirring utensil
Clean bottles with tight-sealing lids
Instructions
Step 1: First Fermentation (F1)
1. Prepare the Tea
Boil 1 litre (4 cups) of filtered water. Add 1-1.5 tbsp loose-leaf black tea and steep for 15 minutes. Strain out the tea leaves using a fine strainer or French press.
Stir ¼ cup of cane sugar into the hot tea until fully dissolved.
2. Cool the Tea
Add approximately 1.5 litres (6 cups) of cool/cold water to the tea to bring the temperature down. The liquid should be between 70-90°F (21-32°C) before proceeding.
3. Add Starter Tea and SCOBY
Pour the cooled tea into a 2-liter glass jar.
Add 1 cup of kombucha starter tea.
Gently place the SCOBY into the jar.
4. Cover and Ferment
Cover the jar with a clean cloth secured with a rubber band. This allows airflow while keeping out dust and insects.
Let the jar sit in a warm, dark place with good airflow (ideally between 70-85°F or 21-29°C) for 7-12 days.
5. Monitor Fermentation
Start tasting the kombucha around day 5. Continue fermenting until it reaches your desired balance of sweetness and tanginess. Most people find a 7-9 day fermentation period to be ideal.
Step 2: Second Fermentation (F2)
1. Prepare for Bottling
After the first fermentation, remove the SCOBY and set it aside in a clean container with a bit of kombucha to keep it safe.
If you want to flavour your kombucha, add fruit, herbs, or spices to the bottles at this stage.
2. Bottle the Kombucha
Transfer the kombucha into clean bottles, leaving about an inch of headspace. If adding fruit or herbs, place them in the bottles before filling with kombucha.
3. Carbonate
Seal the bottles tightly and let them sit at room temperature for 2-4 days to develop carbonation.
4. Refrigerate
After the second fermentation, refrigerate the bottles to stop further fermentation and carbonation.
5. Enjoy
Chill the kombucha in the refrigerator before serving. Enjoy your homemade kombucha fresh and fizzy!
Tips
Sanitation: Ensure all equipment is thoroughly cleaned to prevent contamination.
Flavouring: Experiment with different fruits, herbs, or spices during the second fermentation to create unique flavours.
Taste Testing: Regularly taste your kombucha to find the perfect balance of sweetness and tanginess for your preferences.
Happy brewing!
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