Ingredienser

Her er en liste over alle de ingredienser, du skal bruge til din kombucha brygning.


Te – et udvalg af de tørre ingredienser:

tetyper-kombucha-sort-te

Der findes utrolig mange forskellige te-typer, som du kan bruge til din fermentering. Alle slags te har forskellige smag. Altså vil forskellige te-typer også give en varieret smag i din brygning.

Kort og godt – brug den te, du bedst kan lide!

Dog er der en enkelt undtagelse her.. Brug aldrig (som i ALDRIG) Earl Grey te til din brygning.. Typer te som denne er nemlig tilsat olier, som har en negativ virkning på de gode bakterier under brygningen – og kan derfor ligefrem skade scobyen!

Men ellers er der nogenlunde frit valg. Sort te er den mest traditionelle at bruge, og giver også en lidt kraftigere kombucha smag.
Grøn te er også god at bruge. Den er lidt mildere end sort te til kombucha, har en lidt lysere farve og kan have en anelse let-bitter smag. Hvis du ønsker en endnu mildere smag, så brug gerne hvid te. Den hvide te er den mest ‘naturlige’ te pga dens naturlige forarbejdningsproces, og er til kombucha meget rund og blød i smagen.


Sukker skal der til:

te-rørsukker-ingredienser-kombucha

Vi kommer ikke udenom sukker, når vi snakker om ingredienser til kombucha. Sukker er simpelthen ren power i fermenteringen og giver kombuchaen den søde og balancerede smag!

Brug rørsukker – Scobyen kan bedst lide rørsukker, og omsætter det mere effektivt end fx almindelig hvidt sukker. Sådan er det.

Selvfølgelig kan du bruge almindelig hvidt sukker, hvis du absolut ønsker det. Men det er ikke en anbefaling herfra, da det ofte giver en lidt fladere kombucha og smagen er anderledes. Ja, der er altså brug for noget uraffineret sukker fyldt med mineraler, for at gøre vores scoby glad og tilfreds. Så lad os holde os til det!


Vand og ‘starterkultur’:

Det kommer nok ikke som den store overraskelse, at vand udgør størstedelen af ingredienser i kombucha. Lige som med sodavand, limonade, øl, kaffe m.m. Vandet kan derfor også have en rolle i smagen. Her i Danmark er der rigtig stor forskel på hårdheden af vandet og kalkindholdet. Så hvis du brygger kombucha i Nordjylland og i Hovedstaden, kan man altså opleve helt forskellig smagsnuancer..

Hvis du går all in på din kombucha brygning, så kan du øge smagen af teen, hvis du bruger filtreret vand (specielle vandhaner, vandkander med filtrering osv).
Men… For de fleste kombucha bryggere så er det altså ikke noget, som gør en verden til forskel, når det bare er til hjemmebrug..

Til hver brygning, skal du også bruge en omgang tidligere brygget kombucha – altså en ‘starterkultur’. Når du starter en brygning på 4 liter, skal den cirka udgøre 300-400 ml. Så altså lige omkring 10%. Hvis du allerede er i gang med en brygning, så har du allerede de 10%. Hvis det er første gang du brygger, så sørg for at få cirka 300-400 ml. med sammen med din scoby, når du køber den!


Scoby – en af de vigtigste ingredienser:

scoby-ingrediens-kombucha

Måske ved du allerede hvad en scoby er?
Hvis ikke, så læs den korte udgave her:
En SCOBY er en vandmandslignende, gelé agtig svamp, som består af flere forskellige bakterier og gærceller i et tæt netværk af cellulose.  

Scobyen er en af de vigtige ingredienser og er med til at skabe kombuchaens kraft og smag. Man putter simpelthen svampen ned i sin brygning, og så hygger den sig dernede sammen med sukker, te, vand og starterkultur. Den er nemlig med til, at hele kombucha-fabrikken kan køre rundt, som den skal. Smart ikke?

Du kan ikke lave scobyen selv – du skal have/købe den fra en anden kombucha brygger fx her fra dba.dk. Bliv klogere på scobyen via links nedenfor!


udstyr-hjemmebryg

Udstyr du skal bruge:

Se listen over alt udstyr, du skal bruge for at komme i gang med din brygning. Du bliver guidet til alt fra store beholdere, glasflasker, tragt, si, tefilter og termometer.
» Læs om alt det udstyr, du har brug for

hvad-er-en-scoby-svamp

Læs også: » Hvad er en scoby og hvorfor skal jeg bruge den?
Bliv klogere på hvad den vandmandslignende, gelé-agtige svamp egentlig har med kombucha at gøre.

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