If you are like me and drink kombucha every day for its amazing health benefits, then you might have figured out already that buying the stuff can get VERY expensive. This is why I brew my own at home! It’s much more cost efficient and I can play around with different flavors. Making kombucha takes some patience at first,but once you’ve found your groove, it’s super easy!
How to Make Kombucha: What you will need:
- 1 gallon GLASS container with lid
- 8 tea bags (green, black, oolong, or herbal. Do not use Earl Grey as this contains oils which can cause mold.)
- 1 cup of refined white sugar (this is the ONLY time it is okay to use refined white sugar!)
- 2 cups starter tea (kombucha from last batch or from a friend) or apple cider vinegar
- 13-14 cups of filtered water
- 1 Scoby (live culture) Get one from a friend or if this is not an option you can order online.
- 1 wooden or plastic stirring utensil (metal compromises the live culture)
- 1 coffee filter
- 1 rubber band
Directions: **VERY IMPORTANT** Wash hands before and make sure all materials are clean. If they are not this bacteria could cause mold on your kombucha and you will have to throw out your batch and start from scratch.
1. Heat water and pour into glass container
2. Add 1 cup sugar and stir with plastic or wooden utensil until all sugar is dissolved.
3. Place tea bags in the water to steep and place lid on top.
4. Cool the water to 68- 85°F (I usually let it sit overnight).
5. Remove the tea bags.
6. Add the 2 cups of starter tea or apple cider vinegar.
7. Add the active kombucha scoby. 8. Cover the jar with a coffee filter and a rubber band. 9. Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 14-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste. I let mine ferment for a full 30 days so it is not so sweet, but you can experiment to see what works for you.
10. After 14-30 days, remove the coffee filter and put the scoby along with 2 cups of your newly made kombucha in a sealed glass container to save for your next batch.
*Optional- Add fruit to the kombucha at this stage. I like to add chopped ginger (gives it a spicy kick and adds more of a detoxing element) and lemon to mine. 11. Place the lid on the jar and put the jar back in it’s spot out of the sunlight for 2 more days. This is the fizzing process and creates more carbonation. It also gives time for the fruit to infuse if you have chosen to add it.
12. Strain the fruit from the liquid, and place your fresh batch of kombucha in the fridge. You can even bottle it in individual glass jars ( I like to use old store bought kombucha bottles) for convenience.