My husband and I started making kombucha back in October about a week after baby Penelope was born. We were stuck in the house anyway and were looking for a new hobby. After reading and studying the importance of fermented foods, we decided to try our hand at homemade kombucha. For those of you who aren't familiar with this lovely fermented drink, kombucha is a simple fermented tea. It can be made plain for flavored, carbonated or flat. It is full of bacteria (probiotics) to keep your gut healthy. They sell them at Whole Foods for $4 a drink. But the secret is they are SO CHEAP to make yourself! At first is seems intimidating but I promise it's a really simple process.
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| Cranberry, Berry & Plain |
Supplies:
1 gallon jug (glass)
Paper coffee filters (2)
Large rubber band
12 glass bottles w/ air tight seals (not metal): I found mine at Hobby Lobby
White vinegar for cleaning
Ingredients:
1 gallon distilled water (or reverse osmosis)
8 black tea bags (Organic preferred)
1c organic granulated sugar
Organic juice of your choice (I love cranberry) or fresh mixed berries blended: Both optional!
1 SCOBY (this is a bacteria disk - you can buy your first one online and save it for future batches)
1c starter tea (yes, sorry, for your first batch you have to go out and buy a $4 kombucha)
Directions:
1. Clean your supplies in a vinegar rinse and then rinse well. Use vinegar to avoid leaving soap residue which may hinder bacteria growth (yes, this is a good thing!)
2. In a large stock pot, bring water almost to a boil. Turn off heat and add 8 organic black tea bags and 1c sugar. Stir until sugar is dissolved. Let set until room temp (you can take out the tea bags after 15 minutes or so depending how strong you like your tea).
NOTE: Yes, this is sweetened tea but the bacteria SCOBY will eat most of the sugar leaving a slightly sweet slightly tangy tea with very little sugar left at the end.
3. Once your tea is cool, pour it into your gallon glass jug. Add your 1c starter tea and SCOBY on top. Cover with a double lined paper coffee filter and secure with a rubber band (you want your kombucha to breathe but don't want any creepy bugs or dirt getting inside).
4. Set it somewhere warm and preferable by sunlight to ferment. This usually takes about 7 days depending how warm and light the area is (the warmer the faster it ferments). Check it by tasting your tea. If it tastes like kombucha then it's done. (I sure hope you tasted the $4 one you just bought so you know what it's supposed to taste like!) If it tastes like sweet tea, it needs more time and keep checking it daily until it's done.
5. When it's done, remove the SCOBY.
6. Flavoring: Add 2-4tbs organic juice or mashed fruit to the bottom of your individual jars. Experiment with different flavors to find your favorite! (I can't wait to try mashed peaches this summer when they are in season) Pour your kombucha on top, leaving some room. Seal them so they carbonate as they double ferment. If you want regular tea, just skip the flavoring and pour it straight into the jar & seal.
NOTE: Save at least 1c of this tea for your next batch of starter tea and to keep the SCOBY alive. See directions below.
6. Set your individual jars out by some light in a warm area (the picture is my jars double fermenting on my kitchen table). They need about 3 days (longer if it's cold). Move them to the refrigerator so they stop fermenting and can be enjoyed once chilled. Keep them stored in the refrigerator until cold.
NOTE: Be careful opening these guys. If you ferment them too long, they will have a tendency to explode. I recommend opening them with a towel on top over the sink to be on the safe side with the first one you try.
NOTE: Each jar may form an individual baby SCOBY. This is normal. You can remove it before drinking, save it and try to grow a large SCOBY out of it or just Enjoy! Enjoy! Enjoy! The SCOBY is healthy even though it looks nasty :)
How to save your SCOBY: Be sure you keep about a cup of starter tea in a glass jar and place your SCOBY on top. Your scoby will get bigger as times goes on and that's okay. It needs a bit of sugar to stay alive so this should be fine. Keep it in a cool dark area so that it doesn't overly ferment while you are saving it for your next batch.
FAQs
How much kombucha is OK to drink? The Centers for Disease Control and Prevention advises that drinking approximately 4 ounces (oz) of kombucha per day “may not cause adverse effects in healthy persons.” Note that most kombucha bottles sold at the store are more than 4 oz.
How much SCOBY for 1 gallon? ›
For each gallon of sweet tea, use 1 large SCOBY (5-6 inches across, ½ – 1 inch thick) and 1-2 cups strong starter liquid.
Why does my homemade kombucha taste like vinegar? ›
What Makes Kombucha Taste Like Vinegar? The vinegar taste comes from the production of organic acids during the conversion of alcohol by bacteria. As these acids are synthesized, the kombucha becomes more acidic, lending to a harsher, more bitter flavor as the ferment progresses.
Is it OK to have kombucha everyday? ›
The Centers for Disease Control recommends that four ounces of kombucha can be safely consumed one to three times a day. Overconsumption can lead to headache, nausea, gastrointestinal distress, or ketoacidosis.
When to drink kombucha, morning or night? ›
Drink kombucha when you feel like it. On an empty stomach, you will enhance its detoxifying effect. Before or after meals, it will improve your digestion thanks to its natural probiotics. If you are especially sensitive to caffeine, we recommend not drinking kombucha in the evening.
When should you throw out an old SCOBY? ›
With proper care, SCOBYs can last many generations. But when you see excessive, dark yeast growth on a SCOBY layer, or if it starts producing Kombucha that tastes bad or overly acidic, it's time to get a new one.
Do you throw away old SCOBY? ›
You will only need to replace your SCOBY if it has developed mold or if it is continuously struggling to ferment.
How many times can you reuse SCOBY for kombucha? ›
The beauty of it is that it can be reused endlessly! Once you've finished fermenting your kombucha, simply recuperate the scoby and store it to start a new kombucha recipe. The easiest way to store a kombucha scoby is to start a new fermentation just after bottling.
How to tell if kombucha is bad? ›
If the kombucha is well past the best before date, or it hasn't been stored correctly, it may taste overly tart or vinegary. It is up to personal preference, but it might be a sign that it's time to open a fresh bottle.
Can tea be too strong for kombucha? ›
If properly steeped and well-brewed, tea elicits extraordinary flavor, but when that tea is over-steeped it can become very bitter and unpleasant. Over-steeping also leads to super strong, assertive kombucha with unpleasant bitter overtones.
-What are the best vessels for my secondary fermentation? My top secondary fermentation bottles for making extra carbonated kombucha are glass bottles and growlers with a long neck and a swing-top. You can also reuse store-bought kombucha bottles or use mason jars, but they won't create as much carbonation.
Should you stir kombucha while brewing? ›
You might see some cloudiness at the bottom of the vessel where the yeast settles. That's totally normal — just make sure to stir your brew vessel well to distribute this yeast throughout the liquid before you bottle it.
When kombucha goes wrong? ›
Although kombucha does not spoil in a traditional sense, unrefrigerated raw kombucha can continue to ferment if left out too long. This extra fermentation can result in kombucha that is more vinegary, more acidic, more carbonated, or even contains a little extra alcohol.
Is 32 oz of kombucha a day too much? ›
However, we advise against consuming more than 32 fluid ounces daily since kombucha acts as a potent detoxifier. Overindulgence could result in unwanted detoxification symptoms.
Is a kombucha a day too much? ›
Based on years of consuming kombucha and being in the home brewing community, we recommend not drinking more than 16 oz of kombucha per day – about the amount you would find in a bottle of store bought kombucha.
Are you supposed to drink the whole bottle of kombucha? ›
If you're new to kombucha, start small. No need to guzzle a whole bottle of Pink Lady Apple all at once (though we understand the temptation). Instead, try a 4 to 8 oz portion and see how you feel. You can always save part of the kombucha bottle for later - it stays delicious even after opening.
What does kombucha do to your body? ›
Kombucha contains antioxidants
Antioxidants are compounds found in food that help protect your body. They can help reduce inflammation, support your immune systems and reduce DNA damage. They also may help reduce your risk for diseases like cancer.
