If you read my recent Kombucha post then I’m so glad that your back :-). If you didn’t, you can read about what kombucha is, the health benefits and why make it yourself here.
Once upon a time when I started making Kombucha, I followed a recipe… these days I just throw some tea bags or loose tea and sugar in a glass measuring jug with a kettle full of boiling water. Once it’s brewed and cooled, I remove the tea bags or leaves, top with water and add in my SCOBY and starter liquid. This works for me and I’ve never had a problem with it but if your starting out here is a recipe to follow.
- 1/2 cup sugar
- 4 bags tea or about 4 tsp loose tea – green or black works best, preferably organic. Whatever you choose, make sure it doesn’t contain perfumes (i.e. Earl grey tea) as this may kill your SCOBY
- Kombucha Starter Culture – SCOBY
- 1/2 to 1 cup starter liquid (from a previous batch)
- Filtered or spring water
- Brewing vessel – I use a wide (not narrow) sturdy vase or jar to allow for plenty of oxygen. Sanitise the jar with hot water and or vinegar, don’t use soap
- Breathable cloth cover or paper towel
- Rubber band
- Boil 4 cups of water.
- Add hot water, tea bags or leaves and sugar to sturdy measuring jug or pot
- Let it brew for 10 minutes and stir to dissolve the sugar
- Strain the the liquid to get rid of the tea leaves and pour into your brewing vessel
- Fill vessel most of the way with cold water, leaving about 2 – 4 inches from the top for breathing room
- Add SCOBY and starter liquid
- Cover with cloth cover and secure with the rubber band
- Set in a warm location out of direct sunlight and leave undisturbed for 7 – 10 days
- After 7 days, insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. The brewing time and flavour of each batch will vary, especially with temperature changes.
Bottling your Kombucha
- Remove the SCOBY and 1 cup of liquid. You will reserve this for use in your next batch. If successful your SCOBY will have produce a baby, which you can peal off (as above) and store as back up, leave with the mother or pass on to a friend
- Pour the remaining liquid into bottles (swing top works best) and flavour (optional).
- Either refrigerate straight away and enjoy when chilled or leave the bottles at room temperature for an additional 2 or more days to second ferment before transferring to the fridge to increase carbonation. If you leave for more than 2 days, burp the kombucha (by opening the bottle to release air) to prevent an explosion. The longer you leave it the more it will ferment which will result in a more vinegary taste with less sugar remaining. To slow down fermentation store it in the fridge.
- Drink and enjoy. Start with 1/2 cup on an empty stomach or with meals to aid digestion and detoxification.
And if your a visual person you’ll like the following image. It really does become a much loved pet after a while. Please note that the following quantities make 1 gallon which is equivalent to 3.8 litres.
Apologies I don’t know the original source of the above image. If it’s yours please let me know and I’ll add a link to your site. Thanks 🙂
Enjoy your kombucha, treat it well and it’ll love you back,