Zero Waste Kombucha

This kombucha recipe was designed for a workshop in the Moving Feast Kitchen in Melbourne; a circular innovation kitchen turning food waste streams into delicious food and providing a space for community activations.

It utilizes the less loved ingredients found in the home. Often categorized as “waste” these ingredients yield heaps of flavour and can offer an opportunity for joy in creating these refreshing, sparkling drinks.

Ingredients

160mL kombucha

1 kombucha SCOBY

65g sugar

735mL water

Flavourings, e.g.

- citrus peels

- apple skins or cores

- fruit or berries

- ginger peels

- spices

- herbs

- used coffee grounds

- tea leaves

Method

Make your ‘tea’

1. Place 735mL water, sugar, and flavourings into a saucepan, bring to the boil. Reduce heat and simmer for 3 minutes.

2. Taste your sweet ‘tea’ solution, and adjust the flavourings as you like.

3. Strain the tea into a clean 1L jar, cover, and set aside to cool (in the fridge to speed it up).

4. Once the tea is cool (below 30oC), add the kombucha and SCOBY.

Important: If your tea is too hot, you will kill the live culture needed for fermentation.

5. Cover the mouth of the jar with a teatowel or clean cloth and secure with a rubber band so that no insects or dust can get into the kombucha while it is fermenting. Ensure the cloth stays dry, to prevent contamination.

First fermentation – 1 week

Store the jar in dark place for one week, covered with a cloth. Give it a little swirl every few days to keep the SCOBY submerged. After a week the kombucha should taste slightly acidic and a new SCOBY may have grown on the top of the tea.

Second fermentation – 1 week

Strain the kombucha into a clean jar or flip-top bottle, reserving the SCOBY and 160mL of kombucha for your next batch. Seal the bottle or jar and store for another week, until the kombucha is lightly sparkling. Store in the fridge and drink chilled.