Benefits of Kombucha and How to Make It
How Do I Make Kombucha?
Kombucha bottles line the shelves of the supermarket, but you may not be able to afford to purchase as many bottles as you would like. Don’t worry. You can make kombucha at home.
- Eight bags black tea, green tea, or a mixture
- 3 ½ quarts water
- 1 cup sugar
- 2 cups starter tea from the previous batch of kombucha or store bought (neutral flavor, unpasteurized)
- One scoby per jar
Optional flavoring includes:
- 1 to 2 cups chopped fruit
- 2 to 3 cups fruit juice
- ¼ cup honey
Scoby stands for symbiotic culture of bacteria and yeast. The scoby bacteria and yeast eat the sugar, causing the fermentation process. You can make your scoby, or you can purchase scoby online.
Here are the steps to make kombucha.
Make the Tea:Bring your water to a boil. Remove from the heat and stir in the sugar. Make sure it totally dissolves. Put in the tea bags and allow the tea to steep until the water is cooled. That can take a few hours. If you need to speed up the process, put the pot in an ice bath.
Put in the Starter: Once the tea is cooled, add in the starter tea. Remove the tea bags.
Transfer and Add Scoby: Next, take cleaned glass jars and put in the scoby. You can use a gallon glass jar or two 2-quart jars. Put the tea into the jars and cover the top with a few layers of cloth, paper towels or coffee filters. Secure with a rubber band or rim of the jar.
Ferment: Now, t=leave the tea at room temperature and allow to ferment for 7 to 10 days. After seven days, pour out a small amount and taste. You want a balance of sweetness and tartness.
Take Out Scoby: Remove the scoby with clean hands and set on a clean plate. Remove the bottom layer of the scoby if it is thick.
Bottle: Remove some starter tea for your next batch of kombucha. Separate into bottles, and add any juice, herbs or fruit you might want for flavoring.
Carbonate and Refrigerate: Store the bottled kombucha at room temperature for 1 to 3 days. If you opt for plastic bottles, you will know it is carbonated when the bottle is rock solid. Refrigerate to stop fermentation and drink within a month.