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🌿✨ Homemade Kombucha Recipe ✨🌿

There’s something magical about brewing your own kombucha at home!🥂✨ Here’s a simple recipe to get you started on your kombucha-making journey:

Kombucha Ingredients:

1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
2 cups of starter tea (previously brewed kombucha or store bought unpasteurized kombucha)
1 gallon filtered water
1 cup of granulated sugar
8 tea bags (black, green, or a mix for flavor)

Syrup ingredients:

4 cups frozen berries
1/2 cup honey
1/4 cup fresh ginger
4 cups water

1️⃣ Bring 4 cups of water to a boil. Add the tea bags and let them steep for 10-15 minutes.Remove the tea bags and stir in the sugar until it dissolves.

2️⃣ Cooling the Tea: Add the remaining 3 cups of cold water to the hot tea to cool it down. Once the tea mixture is at room temperature, it’s ready for the next step.

3️⃣ Combine Tea and SCOBY: Pour the sweetened tea into a clean, glass jar. Gently add the SCOBY and the starter tea into the jar.

4️⃣ Fermentation: Cover the jar with a clean cloth or coffee filter and secure it with a rubber band. Place the jar in a warm, dark place (mine was on my kitchen counter) for 2 weeks. The longer you ferment, the tangier and more acidic it will become.

5️⃣ Bottling: Remove the SCOBY and 1-2 cups of the kombucha to use as a starter for your next batch. Bottle the remaining kombucha into glass bottles, leaving a little space at the top.

6️⃣ Bottling: Remove the SCOBY and 2 cups of the kombucha to use as a starter for your next batch. Bottle the remaining kombucha into glass bottles, leaving a little space at the top.

7️⃣ Make flavoring (Optional): Add fruit juice, ginger, or my berry syrup recipe.

8️⃣ Second Fermentation (Optional): Seal the bottles tightly and let them sit at room temperature for 1-3 days for a fizzy kombucha. Remember to “burp” the bottles daily to release excess carbonation.

9️⃣ Enjoy: Refrigerate your kombucha to slow down fermentation and chill it. Pour over ice, add fresh fruit, or simply enjoy it straight from the bottle!

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