Brewing kombucha in Korea

Kombucha tea is a fermented drink made with tea, sugar, bacteria and yeast. I have been brewing my own for almost a year now. I brew black or green tea for several days with a SCOBY (Symbiotic Colony Of Bacteria and Yeast) and sugar. Some people claim that the beverage can stimulate the immune system, prevent cancer, and improve digestion and liver function. However, there’s no scientific evidence to support these health claims. Personally, I like the taste of the drink —similar to sour beer, in my opinion— and I do feel good when I regularly drink a small amount.

It can seem like a complicated process, but it can quickly become routine and simple. Here is the recipe that I use to make one gallon of booch.

First, clean your hands. This is a no-brainer, but your hands should be very clean – especially when handling the scoby. You can also remove your jewelry as an extra precaution. 

Kombucha in Busan

I looked for Kombucha in Busan for a couple months, but I had no luck finding anybody who was brewing it.  I finally ordered a starter from the USA and it's growing nicely.  If anyone needs a starter mushroom, just send me a message with your email or phone number.  I live in Gwangan and work near Seomyeon.  I'm excited to finally be making Kombucha and I want others to enjoy it too!

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