Kombucha, a fermented tea beverage, has gained popularity in recent years due to its numerous health benefits, unique taste, and natural fizziness. Rich in probiotics, antioxidants, and beneficial acids, kombucha can be a great addition to your daily routine. While store-bought kombucha is widely available, making it at home can save you money and allow you to customize the flavors to your liking. In this blog post, we will walk you through the steps to make your own kombucha at home.
Ingredients and Supplies
- 1 large glass jar (1-gallon capacity)
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 8 cups water
- 6 tea bags (black or green tea)
- 1 cup granulated sugar
- 1 cup starter tea (from a previous batch of kombucha or store-bought raw, unflavored kombucha)
- Clean cloth or coffee filter
- Rubber band
- Bottles for storing finished kombucha
Instructions
- Brew the tea: Bring the water to a boil in a large pot. Remove from heat, add the tea bags, and let them steep for about 15 minutes. Remove the tea bags and stir in the sugar until it dissolves completely. Allow the sweetened tea to cool down to room temperature.
- Add the starter tea: Once the sweetened tea has cooled, pour it into the glass jar. Add the starter tea to the jar, which will help kickstart the fermentation process.
- Introduce the SCOBY: Gently place the SCOBY into the jar with clean hands. It may sink or float, but this is not a cause for concern.
- Cover and ferment: Cover the jar with a clean cloth or coffee filter, and secure it with a rubber band to keep out dust and insects. Store the jar in a warm, dark place (ideally between 68-78°F) for 7-10 days. During this time, the SCOBY will consume the sugar and convert it into beneficial acids, creating kombucha.
- Taste test: After 7 days, taste your kombucha using a clean straw or spoon. If it's too sweet, allow it to ferment for a few more days. If it has reached your desired level of tartness, it's ready for the next step.
- Remove the SCOBY: With clean hands, carefully remove the SCOBY from the jar and set it aside. You can use this SCOBY for future batches, or share it with a friend who wants to start making kombucha.
- Bottle the kombucha: Pour the finished kombucha into clean bottles, leaving about an inch of headspace at the top. Seal the bottles tightly.
- Optional second fermentation: If you'd like to add flavor and extra carbonation to your kombucha, you can perform a second fermentation. Add fruit, juice, or herbs to the bottled kombucha, and let it ferment for an additional 2-7 days at room temperature. Once the second fermentation is complete, strain out any added ingredients, and refrigerate the kombucha.
Enjoy Your Homemade Kombucha
Congratulations, you've successfully made your own kombucha at home! Enjoy your healthy, fizzy beverage as part of your daily routine, and feel free to experiment with different teas and flavorings to create your perfect blend. Your gut will thank you!
