Our kombucha brewing jar provides a controlled brewing environment with built-in ventilation.
Kombucha is an effervescent, tangy tea that’s both delicious and good for you. It’s made by fermenting sweetened tea using a kombucha culture, which ‘digests’ the sugar in the tea, thus generating the wealth of vitamins, anti-oxidants and probiotics that makes it the nutrient-packed living drink it is.
Air goes in and out through the jar's cloth filter (See image above).
This is the first-ever fermentation crock to be designed specifically for kombucha brewing. It comes complete with its own filter and tap valve and allows you to brew and store your own kombucha at home. The rewritable label at the top of the crock makes it easy to identify each batch, while the booklet provides plenty of delicious recipes.
The interior of all Mortier Pilon crocks and jars is 100% glass. The white parts on the outside of the crocks and jars are made of non-reactive, BPA-free plastic, and do not come into contact with the food.
In the box:
What is Kombucha
Kombucha is a fermented tea that’s packed with vitamins, antioxidants and probiotics, making it both delicious and good for you. It’s a living drink made by fermenting sweetened tea using a kombucha culture, or SCOBY, which stands for symbiotic culture of bacteria and yeast. As the SCOBY “digests” the sugar in the tea, it generates a variety of probiotics, enzymes and amino acids, turning the initial tea into a nutrient-packed, tangy, effervescent health drink that’s also deliciously addictive.
Only four ingredients are required to make kombucha: water, tea, sugar and a kombucha culture (SCOBY). Selecting the right ingredients is key to creating a healthy environment for your SCOBY to grow, and to a quality final product.
Water must be free from chlorine as well as all contaminants. Use filtered water or boil tap water for at least 20 minutes before using.
The type of tea used is also important, as it will affect your SCOBY’s health as well as the taste of the final product. Choose an organic tea to avoid contaminants. Black and oolong teas are recommended, although for a more mildtasting kombucha, you can use green tea as well. Always avoid teas containing oils or added flavors.
Sugar is essential to the fermentation process; do not omit it or try to use another ingredient in its place. Use too little sugar in your mix and your SCOBY might starve! White cane sugar and sugarcane juice are recommended. Brown sugar, honey and other syrups tend to give less reliable results, while artificial sweeteners do not constitute a sufficient source of nutrients for your SCOBY.
Use a fresh SCOBY to start a new infusion: the results obtained with a dehydrated SCOBY will be far less reliable. Do not use hot water, as it might kill the SCOBY; room temperature liquid will work best.
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