Things you’ll need
1) Container – https://amzn.to/473OgDO
2) Organic Loose Leaf Tea – https://amzn.to/3T45j2R
3) Scobe – https://amzn.to/4cDRlLT
4) Bottles – https://amzn.to/471QVxE
Basic Kombucha Recipe
Ingredients:
1 gallon of filtered water
1 cup of white sugar (you can also use cane sugar)
8 tea bags (black, green, or a mix)
2 cups of starter kombucha (unflavored, from a previous batch or store-bought)
1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
Instructions:
Boil Water: Bring about 1 quart (4 cups) of filtered water to a boil. Remove from heat.
Dissolve Sugar: Stir in 1 cup of sugar until completely dissolved.
Brew Tea: Add 8 tea bags to the hot sugar water and let steep for about 10-15 minutes. After steeping, remove the tea bags.
Cool the Tea: Add the remaining filtered water (about 12 cups) to the tea to cool it down. Make sure the tea is room temperature or cooler; hot tea can kill the SCOBY.
Add Starter Kombucha: Pour the cooled tea into a clean glass gallon jar. Add 2 cups of starter kombucha to the jar. This helps to acidify the tea and protects the SCOBY from harmful bacteria.
Add the SCOBY: With clean hands, gently place the SCOBY into the jar.
Ferment: Cover the jar with a clean cloth or coffee filter and secure it with a rubber band. This keeps out debris and bugs while allowing air to flow. Place the jar in a warm, dark place (around 75-85°F or 24-29°C) to ferment for 7-14 days, depending on your taste preference. The longer it ferments, the more acidic it becomes.
Taste Test: After 7 days, start tasting your kombucha daily. Use a straw to dip in and take a sip. When it reaches the balance of sweet and tangy you like, it’s ready for the next step.
Bottle and Flavor (Optional): Once fermented to your liking, remove the SCOBY (with clean hands) and 2 cups of kombucha (to use as starter liquid for your next batch). Pour the kombucha into bottles, leaving about an inch of headspace. If you want to add flavor, now’s the time! Add fruit, ginger, herbs, or juice to each bottle.
Second Fermentation (Optional for Fizz): Seal the bottles tightly and let them sit at room temperature for 2-3 days to develop carbonation. Afterward, refrigerate the bottles to stop fermentation and enjoy.
Enjoy: Serve your homemade kombucha cold and enjoy! Make sure to burp the bottles daily to release excess pressure, especially during the second fermentation.
Notes:
Keep the SCOBY and starter kombucha in a clean container when not in use, and make sure to store it in a little kombucha to keep it healthy.
You can reuse the SCOBY for future batches, and over time, it will grow new layers. You can peel these off to create additional SCOBYs to share or use in other batches.
Enjoy your homemade kombucha!