How to Make Kombucha Tea at Home
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How to Make Kombucha Tea at Home
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If you’ve ever wondered how to make kombucha tea at home, this is your guide. It is a step-by-step guide to show you the kombucha brewing process plus tips and tricks to make your first batch a good one. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.
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Ingredients
- 1 gallon glass jar
- 8 Black or Green Tea bags
- 1 SCOBY where to buy or how to grow your own
- 1 cup honey
- 2 cups Vinegar or Kombucha store bought or leftover
- Breathable fabric such as a multiple layers of cheesecloth or an all cotton towel and a rubberband
- Bottles for storage
Instructions
- Bring 12 cups of water to boil in a stock pot.
- Remove from heat, then add the honey to the pot and stir until dissolved.
- Add in the tea bags then let it steep for 30 minutes.
- Let the tea cool completely to room temperature, which normally takes a few hours.
- Once cooled, pour the tea into the glass jar.
- Add the vinegar or kombucha to the jar.
- With clean hands place the SCOBY on top. You can try and use tongs but SCOBY’s are slippery so good luck.
- Cover with your cloth and secure with a rubber band.
- Place somewhere at room temperature out of direct sunlight (such as a cabinet) and let ferment for 5-10 days. The temperature greatly affects the speed at which the tea will ferment hence the span of time.
- Start taste testing after 2-3 days. Taste it everyday until it’s just the right amount of tart. The longer you leave it, the more it will taste like vinegar.
- Remove the SCOBY and 2 cups of liquid for your next batch.
- Before you transfer the kombucha to bottles, it’s time to add flavoring. Add about 1/4-1/2 cup of honey to the kombucha if you want a little additional sweetness. You can also add fruit or herbs. The scoby feeds off the sugar so while there was a cup of honey in the tea, it won’t taste that sweet. Check out my recipes for Mango Kombucha and Honey Lavender Kombucha (coming soon).
- Bottle the kombucha leaving some room at the top of the bottles, cover tightly then place in the fridge.
- If you like carbonated kombucha you’ll need to do a second fermentation.
- To do a second fermentation, instead of placing the bottles in the fridge, place the bottles somewhere at room temperature out of direct sunlight (such as a cabinet). Let them continue to ferment for 1-2 days.
Nutrition Information
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Serving
1cup
Calories
113kcal
(6%)
Carbohydrates
28g
(9%)
Protein
1g
(2%)
Sodium
4mg
(0%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cups approx.
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 113kcal | 6% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Sodium | 4mg | 0% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5.0
6 reviews
Excellent
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