How to Make Kombucha
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How to Make Kombucha
Description
How to Make Kombucha details preparing the tea by boiling water and steeping black tea leaves with sugar, then allowing it to cool fully before introducing the SCOBY and starter kombucha. Fermentation occurs in glass jars covered with breathable fabric to keep out contaminants, kept at around 70ºF and out of direct sunlight. The fermentation period typically ranges from 7 to 10 days, during which natural bacteria and yeast convert sugars into acids and carbonation. Monitoring and smelling the brew can help decide when it reaches the preferred balance of vinegar-like tang and mild sweetness.
The brew can then be flavored with fruits, juices, or spices after removing the SCOBY. Maintaining cleanliness and avoiding metal contact helps protect the live cultures and prevent spoilage. The instructions also emphasize labeling jars for tracking batches, and note common signs of healthy fermentation, including the appearance and location of the SCOBY in the jar.
This method requires patience and care but yields a homemade kombucha with character shaped by fermentation time, starter strength, and any added flavorings. Proper handling helps ensure safety and consistent results in your kombucha brewing practice.
Ingredients
Basic Kombucha Recipe:
- 14 cups water
- 1 cup sugar Do not substitute raw sugar, granulated white
- 2 tablespoons black tea Or use 8 tea bags, organic, loose leaf
- 2 cups Kombucha Use plain kombucha from last batch OR store-bought raw kombucha (unflavored, unpasteurized, starter
- 1 SCOBY per fermentation jar
Optional Flavoring Add-Ins:
- Fruit
- Spices
- juice
Instructions
Fermenting:
- Bring water to a boil. Turn off heat and add tea leaves and sugar. Allow tea to steep until sugar has dissolved and water has cooled to room temperature. Remove the tea bags (or strain out loose tea). Do not proceed to the next step until the tea has completely cooled, or you risk hurting the good bacteria in the kombucha.
- Pour into the glass jar (or divide among multiple glass jars). Add store-bought kombucha (or starter kombucha from a previous batch) and the SCOBY and stir. Cover the jar(s) with a napkin or paper towel, and secure with the rubber band.Tip: If using multiple jars, make sure to have 1 SCOBY per jar.
- Set the jar(s) out of direct sunlight (sunlight can keep the tea from fermenting), at room temperature (around 70ºF), and avoid bumping or jostling the jar(s).
- Allow tea to ferment for 7 - 10 days. The longer tea ferments, the stronger the vinegar flavor will be, but fermentation is also affected by the temperature where you live. Smell the tea after 7 days, and let it ferment longer if desired.
- Next, pour 2 cups of the fermented tea into a container and set aside. This is your starter for the next batch. Place your SCOBY inside this starter kombucha until your next batch of tea is ready.
Make Flavored Kombucha (Optional):
- Technique 1 (2nd Fermentation):Add whatever flavoring you want to the jars-- such as fruit, hot peppers, herbs-- and then recover the jars with napkins and rubber bands. Store jars at room temperature for another 2-3 days. Strain out all of the added flavorings from the tea. Proceed to the bottling or carbonation steps.Technique 2 (Flavor Added to Final Bottling):Add desired amount of juice to the kombucha.
Bottling Kombucha:
- Use a funnel to pour the remaining kombucha into bottles.Refrigerate immediately, or move onto the carbonation steps.
Carbonating Kombucha: (Optional)
- Seal the bottles, and let them sit at room temperature for 1 - 3 days, until fully carbonated. If using plastic bottles, your kombucha is ready when the bottle feels rock-hard. If using glass bottles, "burp" the bottles twice a day to release air. Tip: It is highly recommended to use at least one plastic bottle when you're learning how to make kombucha, because it's harder to tell when kombucha in glass bottles has finished carbonating. The kombucha has finished carbonating when the plastic bottle is hard. Store kombucha in the fridge to slow fermentation, and drink within a month.
Notes
- Use only unpasteurized, unflavored starter kombucha or a previous batch to initiate fermentation safely.
- Always maintain clean hands and equipment, but avoid antibacterial soaps that may harm the SCOBY's bacteria.
- Keep the brewing jar away from direct sunlight and avoid stirring or jostling during fermentation for best results.
- Remove the SCOBY before adding flavorings like fruit or juice to prevent disturbing the fermentation environment.
- If leaving your SCOBY unattended, keep it in kombucha to stay alive; the batch may become very vinegary but preserves the culture.
- Discard and restart if the SCOBY turns black, or mold forms, or if the kombucha smells rotten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bottles (20-ounce servings)
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 18g | 6% |
| Sodium | 25mg | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 2500IU | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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