A classic recipe to make your own effervescent, probiotic-rich kombucha at home, promoting gut health and offering a refreshing beverage.
Brew Your Own Kombucha
A classic recipe to make your own effervescent, probiotic-rich kombucha at home, promoting gut health and offering a refreshing beverage.
Ingredients
- 8 cups filtered water
- 1 cup granulated sugar
- 4 bags black tea or 1 tablespoon loose-leaf black tea
- 1 cup starter tea unflavored
- 1 unit SCOBY symbiotic culture of bacteria and yeast
Instructions
- Boil filtered water in a pot. Remove from heat and add sugar, stirring until dissolved.
- Add tea bags (or loose-leaf tea) and steep for 5-10 minutes. Remove tea and let the sweetened tea cool completely to room temperature (this is crucial!).
- Pour the cooled sweet tea into a clean, large glass jar (gallon size recommended). Add the starter tea and carefully place the SCOBY into the jar.
- Cover the jar opening with a breathable cloth (like cheesecloth or a coffee filter) secured with a rubber band. This protects from contaminants while allowing airflow.
- Place the jar in a warm spot (70-80°F or 21-27°C) away from direct sunlight for 7-14 days. Fermentation time varies with temperature and desired tartness.
- Begin tasting after 7 days using a straw inserted below the SCOBY. When it reaches your desired tartness, it's ready.
- Carefully remove the SCOBY (and any new baby SCOBYs that formed) with clean hands and place it in a separate clean container with about 2 cups of the finished kombucha (this is your new starter tea for the next batch).
- Bottle the remaining finished kombucha, leaving some headspace. You can drink it plain or proceed to a second fermentation for flavoring.
- For a second fermentation: Add desired fruit, fruit juice, or flavorings to bottles, seal tightly, and let sit at room temperature for 1-3 days to carbonate. Refrigerate once carbonated and enjoy!
Notes
SCOBY Care: Always handle your SCOBY with clean hands. Keep it submerged in starter tea between batches. Temperature is key for fermentation; aim for 70-80°F (21-27°C). Cooler temperatures slow fermentation, warmer speeds it up. Second Fermentation: For carbonation and flavoring, add chopped fruits, fruit juice, ginger, or herbs to bottled kombucha and seal for 1-3 days at room temperature. 'Burp' bottles daily to release pressure. Refrigerate to halt fermentation and preserve carbonation. Serving Suggestions: Enjoy plain, over ice, or as a base for refreshing mocktails like a Ginger Berry Fizz or Citrus Mint Cooler.
