How to Make Kombucha
My family and I have been on a Kombucha kick for years and years. It may be a "health trend" right now, but this is a trend that needs to stay and be in everyone's life. It is a wonderful drink to boost your probiotic count in your body. It is the cheapest way possible to get good bacteria in your gut. You can drink it "Original" flavor, or you can do a second fermentation to boost the flavor by adding in virtually any fruit or spice with a touch more sugar.
Kombucha, so what is it exactly?
Kombucha is a probiotic drink made from a SCOBY (Symbiotic Culture of Bacteria and Yeast), Kombucha from a previous batch, Sugar, Brewed Tea, and Water. The SCOBY and previous Kombucha provide the good bacteria to turn the Sugar, Water, and Tea into a tart and slightly sweet drink that is kind to your gut. You can read Kombucha and it's benefits from Dr. Axe's site.
How to Make It
I have learned to make Kombucha from the book Kombucha Revolution, and my recipe comes from there for the most part.
You will need a glass gallon jar, a tea towel or cloth napkin, and a way to secure the cloth to the jar (rubber band, string, etc)...see my recommended ingredients below.
Black Tea Kombucha Recipe
Ingredients:
SCOBY (You can ask a friend for one, or buy one from Cultures for Health)
2 cups Kombucha from previous batch or from the store (buy organic and plain/clear if possible)
8 Tablespoons of Organic Black Tea
1 cup Organic Cane Sugar
Water to fill a gallon glass jar after all of the other ingredients were added
First, be sure your jar is cleaned and ready to go. I found that buying a gallon of pickles is the cheapest way to obtain a gallon sized glass jar.
Second, Heat 1-2 cups of filtered water to just before boiling. Remove from heat, and add your loose leaf tea. Brew for 3-5 minutes. Strain and add in sugar. Allow to come to room temperature.
Thirdly, make sure your 2 cups of Kombucha is room temperature as well, and combine the tea/sugar mix and kombucha. Add water until it is near the top and place your SCOBY on top.
If your Kombucha is freeze dried be sure to prep it first using these steps...on how to get your Kombucha starter activated.
Lastly, cover your Kombucha with your cloth and secure it. It's important to secure the cloth with a band or tie of some sort as to make sure the fruit flies stay away from this sweet drink. If for any reason you get flies or mold on your SCOBY you will need to throw everything out and start from square one. Be careful!
Now, 7-10 days later you will be ready to bottle your Kombucha!
Make sure to reserve your SCOBY and 2 cups of your Kombucha for the next batch.
Tips for Making a Good Batch Again and Again
The SCOBY will multiply every 7-10 days, so you do not need to keep all of these layers together.
Keep the SCOBY that is on the top for your new batch, and there are several options for what you can do with the "old SCOBY". You can give the one that was on the bottom to a friend, store it in the fridge with some Kombucha in a glass jar, use it to make other kombuchas (Green Tea, White Tea etc), throw it in the trash or even make a fruit leather with it (okay so I haven;'t done this last one, but it sounds cool)!
Make sure to put your SCOBY in some Kombucha while you are waiting to put it in the new batch.
Be sure to store your finished Kombucha in glass, and don't forget to drink it sooner than later because it changes flavors a bit more in the fridge. Coldness does slow down the fermentation substantially, but it's best consumed within 3-5 days in my opinion.
If you want to take a break from making Kombucha for a bit then pop the SCOBY in the fridge with some Kombucha in a glass jar. Pull it back out and bring it to room temperature whenever you want to get back at making it again.
Lastly, the main Kombucha and SCOBY needs to stay plain (no flavor), so be sure to just make it Black Tea and that SCOBY. If you want to make a more light brew then use one of the old SCOBYs and make one with Green Tea or White Tea.
There you have it! Enjoy your Kombucha! This may sound complicated to read, but if you are more of a visual person then check out this video on making it! It's not too tough once you get going, and your belly with thank you for the love.
Kombucha, so what is it exactly?
Kombucha is a probiotic drink made from a SCOBY (Symbiotic Culture of Bacteria and Yeast), Kombucha from a previous batch, Sugar, Brewed Tea, and Water. The SCOBY and previous Kombucha provide the good bacteria to turn the Sugar, Water, and Tea into a tart and slightly sweet drink that is kind to your gut. You can read Kombucha and it's benefits from Dr. Axe's site.
How to Make It
I have learned to make Kombucha from the book Kombucha Revolution, and my recipe comes from there for the most part.
You will need a glass gallon jar, a tea towel or cloth napkin, and a way to secure the cloth to the jar (rubber band, string, etc)...see my recommended ingredients below.
Black Tea Kombucha Recipe
Ingredients:
SCOBY (You can ask a friend for one, or buy one from Cultures for Health)
2 cups Kombucha from previous batch or from the store (buy organic and plain/clear if possible)
8 Tablespoons of Organic Black Tea
1 cup Organic Cane Sugar
Water to fill a gallon glass jar after all of the other ingredients were added
First, be sure your jar is cleaned and ready to go. I found that buying a gallon of pickles is the cheapest way to obtain a gallon sized glass jar.
Second, Heat 1-2 cups of filtered water to just before boiling. Remove from heat, and add your loose leaf tea. Brew for 3-5 minutes. Strain and add in sugar. Allow to come to room temperature.
Thirdly, make sure your 2 cups of Kombucha is room temperature as well, and combine the tea/sugar mix and kombucha. Add water until it is near the top and place your SCOBY on top.
If your Kombucha is freeze dried be sure to prep it first using these steps...on how to get your Kombucha starter activated.
Lastly, cover your Kombucha with your cloth and secure it. It's important to secure the cloth with a band or tie of some sort as to make sure the fruit flies stay away from this sweet drink. If for any reason you get flies or mold on your SCOBY you will need to throw everything out and start from square one. Be careful!
Now, 7-10 days later you will be ready to bottle your Kombucha!
Make sure to reserve your SCOBY and 2 cups of your Kombucha for the next batch.
 |
| The Tea and Sugar mixture |
Tips for Making a Good Batch Again and Again
The SCOBY will multiply every 7-10 days, so you do not need to keep all of these layers together.
Keep the SCOBY that is on the top for your new batch, and there are several options for what you can do with the "old SCOBY". You can give the one that was on the bottom to a friend, store it in the fridge with some Kombucha in a glass jar, use it to make other kombuchas (Green Tea, White Tea etc), throw it in the trash or even make a fruit leather with it (okay so I haven;'t done this last one, but it sounds cool)!
Make sure to put your SCOBY in some Kombucha while you are waiting to put it in the new batch.
 |
| SCOBY waiting in the 2 cups of Kombucha |
If you want to take a break from making Kombucha for a bit then pop the SCOBY in the fridge with some Kombucha in a glass jar. Pull it back out and bring it to room temperature whenever you want to get back at making it again.
Lastly, the main Kombucha and SCOBY needs to stay plain (no flavor), so be sure to just make it Black Tea and that SCOBY. If you want to make a more light brew then use one of the old SCOBYs and make one with Green Tea or White Tea.
There you have it! Enjoy your Kombucha! This may sound complicated to read, but if you are more of a visual person then check out this video on making it! It's not too tough once you get going, and your belly with thank you for the love.
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