Homemade Kombucha

Kombucha is a fermented tea that's been around for centuries.  It's high in beneficial bacteria and probiotics that keep your gut healthy, it also helps the body break up lactic acid, the stuff that makes your muscles sore after a good workout.  In it's unflavored form its tastes like a mild, fizzy apple juice, but it can be flavored with fruit, ginger root and other natural additives.

Feel free to do a search on kombucha for more history, info and nutritional facts.  The point of this post is to record my recipe and process and quell any fears you may be having about making your own.   I was so nervous about making my first batch, after watching tutorials, reading recipes and other blogs, I was convinced that if I did it wrong I would poison my family or blow up my house, or worse.  But after making a few batches, I was much more relaxed and the kombucha was really good.  At first glance, this may look like a complicated process. It's not, but since this is an uncommon practice I wanted to give enough detailed info so that you feel comfortable and confident making your first batch.

I've included a video tutorial as well as written instructions to make it even easier.

The hardest part of starting the homemade kombucha process can be finding the scoby and starter.  The scoby is the yeast/bacteria that ferments the tea, the starter is just completed kombucha from a previous batch.  Each batch creates a new scoby, so if you know some one who makes it, they will usually have one to give away every few weeks and are happy to share.  You can also order one online and there are a few tutorials on how to start your own from store bought kombucha which you can find at Whole Foods, health food stores and our local produce store.

You'll need a few other things to get started, they are easy to find, you may even already have them around the house.  This recipe makes 1 gallon.

Scoby
2 c. starter (or organic apple cider vinegar)
Large Clear Glass jar - large sterilized pickle jars work great
100% cotton white kitchen towel- I like the flour sack towels (with the other dish towels at Wal-mart)
Large Rubber band
Wooden spoon
2 Green tea bags (preferably organic)
2 Black tea bags (preferably organic)
1 c. Sugar- I use organic cane sugar, but any white granulated sugar will work
3 quarts filtered water
Additional fitered water as needed

In a large pot, bring 3q. filtered water to a boil.  Add sugar, simmer for approx. 5 minutes until the sugar is dissolved.  Remove the pot from heat, add tea bags and let steep for approx 10 minutes.  (Congratulations, you've just made sweet tea!)

Remove tea bags and pour sweet tea into the glass container. You can add more filtered water if you have a larger container, just be sure to leave room for the scoby & starter.  Cover with a kitchen towel and let cool to body temp, a bit warmer than room temperature.  It should take around 2 hours, less if you added additional water.  When cooled, stir in 2c. starter or apple cider vinegar with the wooden spoon and gently lay scoby on top of the tea.  The scoby might float or sink, either way is fine.  Cover the container once again with the kitchen towel and seal with the rubber band.  Set the container in a quiet place out of direct sunlight.  I keep mine on a book case in the office.  Leave it alone for 7-10 days.

**Whether I'm canning tomatoes, bottling wine or fermenting kombucha I label my glass containers with the canned/brewed/bottled date with a dry erase marker.**

After about a week, the kombucha will be much lighter in color, about the color of apple juice.  It should smell like a mild apple cider, it may have a bit of a vinegar smell, especially if you used vinegar as your starter and it should be fizzy.  Not burn your nose fizzy like a soda, but effervescent.  Now all you have to do is remove the scoby and 2 cups of kombucha to use as starter for the next batch.  Be sure to store the scoby and starter in a clear glass container, cover with the kitchen towel if your making another batch immediately, otherwise seal it with an air tight lid and keep in the refrigerator for up to a week.

Your kombucha is now ready to drink.  To keep the fizz, store it in clear glass air tight containers for up to 2 weeks in the fridge.  I've used everything from mason jars to recycled store bought kombucha bottles.  I prefer to store them in 16-20oz containers so as to ensure each serving keeps its fizz, cause that's the best part.

It's super easy to flavor kombucha.  I've flavored mine with berries, apples, honey, ginger or a combination of these.  When you're kombucha has gone through the first ferment (that's the process explained above) you can then add other ingredients.  Pulse your ingredients in a food processor, then add a tablespoon or 2 of the mush to your smaller clear containers & fill with the finished kombucha.  Let it go through another ferment for at least 1 more day then enjoy!  You can leave the fruit stuff in the jar or strain the kombucha into another glass to drink.

Blackberry Kombucha garnished with a fresh mint leaf...YUM!!!








A Few Extra Notes about Kombucha Making:

You're scoby will grow a new layer with each batch and will grow to the size of your container.  You really only need 1 scoby layer to ferment but let it add layers until it's about 1 inch thick, then split in half.  You can either add a container and double your production, give it to a friend or just throw it away.

You really DO need to use clear glass containers, filtered water, organic tea and a wooden spoon.  You want your kombucha to be as beneficial as possible.  Because of the fermentation process, chemicals in colored glass or other types of containers, tap water, tea and metal or plastic spoons can leech into your kombucha negating the amazing health benefits.

The kombucha/scoby is a living organism and will react to it's environment, so each batch will taste a bit different.  If the kombucha is left to ferment in a high energy/traffic area, it may be a little bitter, whereas left in quite, calm area, it will have a calmer flavor.  It's really pretty cool.  Personally, I like my food and drinks to have as much character as I do.