DIY KOMBUCHA AT HOME

howtomake.png

I have to admit, I have been on a major kombucha kick lately. The obsession has slowly been growing but with kombucha now being accessible at nearly every major grocery stores, Target, even gas stations, it makes it hard to escape the stuff. (And the $3-5 price tag per bottle!)

So, I decided to finally do what I've been wanting to do... small batch kombucha at home! The entire process was 3 simple steps, around $30 and only took around 15-20min to make!

>> Keep in mind: CLEAN is key. Make sure your jar and utensils are sanitized and clean. Also, you will want to use GLASS for the fermenting process, not metal or plastic! 

HERE IS WHAT YOU'LL NEED TO PURCHASE TO GET STARTED:

*All images are linked to the products I used!

1 SCOBY (Acronym for "symbiotic culture of bacteria and yeast" - yummy!) and unflavored starter tea from a previous batch of kombucha. (I purchased mine together in the package above)

1 SCOBY (Acronym for "symbiotic culture of bacteria and yeast" - yummy!) and unflavored starter tea from a previous batch of kombucha. (I purchased mine together in the package above)

6 tea bags or the equivalent of 6 tea bags in loose tea. I prefer black tea like the blend I purchased above. (I'll explain why below)

6 tea bags or the equivalent of 6 tea bags in loose tea. I prefer black tea like the blend I purchased above. (I'll explain why below)

1 gallon-sized glass jar and a small piece of cheese cloth (You can also use a large coffee filter if you have that on hand)

1 gallon-sized glass jar and a small piece of cheese cloth (You can also use a large coffee filter if you have that on hand)

OTHER ITEMS YOU WILL NEED:

  • 1 cup of organic sugar
  • 12 cups of filtered water

LET'S GET FERMENTING!

Begin by bringing 2 cups of water to a boil and adding your loose tea or tea bags. Brew only 4-5 minutes so the tea does not become bitter.

>> I prefer black tea (or a black tea blend) for kombucha because it contains the necessary caffeine and nutrients to allow the fermentation process to take place. You can use oolong or green tea but be sure to add 1-2 black tea bags in the mix.

Now for the good stuff! Add 1 cup of organic sugar to the hot tea and stir until it has dissolved. Add the remaining 10 cups of filtered water and let cool to room temperature.

>> The sugar is vital to this process as it is what the SCOBY feeds on!

steptwohow.png

Once the sweetened tea has cooled, add the starter tea from a previous kombucha batch and the SCOBY (go ahead give it a poke- you know you wanna).

Last step is to cover the komucha mixture with a cheese cloth or large coffee filter. You want something that allows air in and out, allowing the mixture to ferment properly and keep bugs away. Simply wrap a rubber band (or hair tie- whatever you have!) around the cloth to keep it secure. 

Fermentation can take anywhere from 3-20+ days. The longer it sits, the less sugary it becomes and the mixture will be more vinegary. Now that you own the initial ingredients (your SCOBY will last forever if maintained properly) you can replicate the process again and again.

There you have it, now you're an AT HOME KOMBUCHA PRO!      

 


HOW TO MAKE FIZZY/ FRUITY FLAVORED KOMBUCHA? 

That is called a second fermentation.

>> Transfer the "harvested" or original batch of kombucha to an airtight conatiner/bottle. Then simply add a small amount of organic/ natural fruit juices to the original batch depending on how sweet/flavored you like your kombucha. (You can also add fresh fruit, dried fruit, ginger, etc.) 

Cap and store the airtight container for a few additional days or up to a week depending on the carbonation you prefer. Then chill and enjoy!

*I haven't been able to test a second fermentation yet so I will keep you posted on the flavors I have chosen and specific amounts of each!