This fizzy beverage has surged in popularity in recent years and is now available in many grocery stores and health food stores for $5-10 per bottle, so making it at home is a great way to easily add ferments into your life, improve your health and save a lot of money.
Brewing kombucha is SO easy! It can be intimidating at first, but let me tell you – there is no reason to be intimidated. It’s simple and FUN! I love brewing it now and I wish I had started brewing it earlier in my life.
If you’re a fan of this probiotic and enzyme rich drink, try brewing it at home for just pennies a cup!
Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby.
“SCOBY” is actually an acronym for “symbiotic culture of bacteria and yeast.”
It’s very close cousins to the mother used to make vinegar. The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented beverage that is relatively low in calories and sugar.
A quick easy HOW TO:
First things first is getting a SCOBY. So many people are making Kombucha at home these days, ask a friend, find a local fermenting group, they grow so quickly someone is always looking to pass one along!
Bring a big soup pot of water to a boil (about one gallon) and dissolve one cup of white sugar and around 5 tbsp of organic loose black tea. (some people find it easier to use tea bags – it will save you a step, but has more waste)
Letting the sugar tea sit and cool for at least two hours before using my french press to transfer the sugar and tea mixture into a large glass jar.
Then, I take my SCOBY from a previous batch, or picked up from a friend if I am starting fresh, and gently add it to my cooled/room temperature sugary tea.
Next, cover the top of the glass jar with one layer of paper towel or a thin layer of cheese cloth and fasten with a rubber band or office clips like I did 😉
I let my kombucha tea and SCOBY sit and ferment for two weeks and it grew to fill the new big jar and looks like this:
I typically only leave my Kombucha to ferment no longer than 10 days (after experimenting, I find this is a good amount of time to produce the flavor I like, not too sweet and not too much like vinegar).
This is the sweet tip:
Pour your fermented tea into glass jars, leaving behind at least a cup of liquid in the original jar with the SCOBY.
To the fermented tea – add any delicious herbs or fruits (I like goji berries and ginger), seal the jar, and let sit at room temperature for a minimum of 24 hoursbefore placing in the fridge. This time allows the kombucha to get extra fizzy and have a short second ferment.
Make sure your hands and workspaces are clean – and this is a super safe, easy and fun way to enjoy your own homemade Kombucha!