How To Make Kombucha Recipe
I absolutely love this kombucha recipe because it’s like a personal science experiment that brings both excitement and delicious, gut-friendly results right into my kitchen. The whole process of crafting unique combos with optional flavorings after the first fermentation makes me feel like a hipster mixologist, and it’s just so satisfying to sip something I’ve brewed myself!
I really enjoy preparing kombucha at home, as it’s a tasty and beneficial probiotic beverage. I start with a base of 8 cups of water, 1 cup of granulated sugar, and 8 bags of black or green tea.
It is a refreshing beverage, and I find it to be gut-friendly. For me, fermentation requires a SCOBY and 2 cups of starter tea.
I don’t always add (optional) flavorings like fruit, but when I do, I find that they elevate the taste during secondary fermentation. Digestion is a central theme in the health of this drink, but it is also about total customizability.
Ingredients
Essential base, a vital part of tea, has no calories.
Sugar, in its granulated form, serves multiple purposes in the process of transforming tea into kombucha.
It is first and foremost the food that the SCOBY requires to do its work, that is, to take the sweetened tea and turn it into a slightly effervescent, sweet-and-sour beverage.
Tea (black or green): Provides antioxidants, contributes flavor, and aids fermentation.
Beginning Tea: Introduces acid, balances pH, starts fermentation.
The SCOBY is rich in probiotics, which are essential for fermentation and create the distinctive tang.
Ingredient Quantities
- 8 cups of water
- 1 cup of granulated sugar
- 8 bags of black tea or green tea
- 2 cups of starter tea (previous batch of kombucha or store-bought, unflavored raw kombucha)
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- Optional flavorings (e.g., fresh fruit, herbs, spices) for secondary fermentation
Instructions
1. In a sizable pot, bring 8 cups of water to a rolling boil. Take the pot off the heat and add 8 bags of either black or green tea. Allow the mixture to steep for approximately 5 to 7 minutes.
2. Take out the tea bags and mix in 1 cup of granulated sugar. Stir until the sugar is fully dissolved. Let your sweet tea mixture cool to room temperature.
3. A large glass jar should be used to hold the tea that has cooled down. The jar must be clean and dry—this is critical to avoid any contamination.
4. Add 2 cups of starter tea to the jar. This is key for acidifying the brew and keeping unwanted bacteria and mold from forming.
5. The SCOBY should be placed in the jar with care. It’s normal for it to float, sink, or sit sideways.
6. The jar should be covered with a cloth material that allows for breathing (like a coffee filter or cheesecloth), and it should be secured with a rubber band or string to keep out insects and debris.
7. Put the jar in a warm, dark location (approximately 68-85°F or 20-29°C) and allow it to ferment for 7 to 14 days, based on what you like. If you want it to taste more vinegary, let it go longer; if you want it mellower, stop it sooner and move on to next steps.
8. Remove the SCOBY and 2 cups of kombucha to use as starter tea for your next batch after the fermentation period.
9. To create a second fermentation and to add flavor, pour the kombucha into airtight containers. Then, using the directions above, flavor the kombucha. After sealing the containers, allow them to sit at room temperature for 3 to 7 days, and then transfer the containers to the fridge.
10. After chilling, your kombucha is ready for consumption. Carefully open the bottles as they may be carbonated, and savor your artisanal fermentation!
Equipment Needed
1. Sizable pot
2. Measuring cups
3. Stirring spoon
4. Large glass jar
5. Cloth material (coffee filter or cheesecloth)
6. Rubber band or string
7. Airtight containers for secondary fermentation
FAQ
- What type of tea should I use?You can use either green or black tea. Do not use teas that have added oils or flavors, such as Earl Grey or other types of flavored tea.
- How long does kombucha take to ferment?Fermentation typically takes about 7 to 10 days at room temperature, but can vary based on your conditions and taste.
- What is a SCOBY?The living culture that turns sweet tea into kombucha is called SCOBY, which stands for Symbiotic Culture of Bacteria and Yeast.
- Can I use any sugar in the recipe?For fermentation and feeding the SCOBY, using granulated white sugar is best, as it yields the most effective results.
- How do I know if my kombucha is ready?After 7 days, taste your kombucha. It should be tangy and slightly sweet. If it isn’t quite tart enough for your taste, let it ferment a few more days before you bottle it.
- Can I reuse the SCOBY?Certainly! The SCOBY can be reused for several batches. You just have to ensure that it stays healthy and clean between batches.
- What are optional flavorings for?The secondary fermentation of kombucha, where the additional flavorings are added, is when the drink develops into one with taste profiles more akin to traditional fermented beverages. At this point, you could add in chopped fruit, spices or herbs—really anything that would give your drink some more character.
Substitutions and Variations
You can use cane sugar or evaporated cane juice instead of granulated sugar.
Try using a tea infuser with loose leaf tea rather than bags of black tea or green tea.
If you don’t possess an earlier batch of kombucha, you can use unpasteurized kombucha from the store as a starter tea.
You can use fruit juice or puree for flavoring instead of fresh fruit.
Pro Tips
1. Maintain Cleanliness: Before starting, ensure all your equipment, jars, and containers are thoroughly cleaned and sanitized to prevent contamination. Even small amounts of residue can disrupt the fermentation process.
2. Optimal Temperature: Check the fermentation temperature regularly. If it’s too cool, the process may slow down or stall; if too warm, it could lead to an overgrowth of yeast. A consistent temperature around 75°F (24°C) is often ideal for balanced fermentation.
3. Taste Test for Preference: After about 7 days, start tasting the kombucha daily with a clean spoon to find your preferred flavor. The longer it ferments, the tangier and less sweet it will become, so aim for the taste that suits you best.
4. Burp for Safety: During the second fermentation, especially when using airtight containers, “burp” the bottles daily to release excess carbon dioxide and prevent over-carbonation, which could lead to bursting bottles.
5. Flavoring Combinations: Experiment with different flavoring combinations for the secondary fermentation. Popular options include ginger and lemon, berries with mint, or even spices like cinnamon. Consider the strength of flavoring agents; start with smaller amounts to avoid overpowering the natural kombucha taste.
How To Make Kombucha Recipe
My favorite How To Make Kombucha Recipe
Equipment Needed:
1. Sizable pot
2. Measuring cups
3. Stirring spoon
4. Large glass jar
5. Cloth material (coffee filter or cheesecloth)
6. Rubber band or string
7. Airtight containers for secondary fermentation
Ingredients:
- 8 cups of water
- 1 cup of granulated sugar
- 8 bags of black tea or green tea
- 2 cups of starter tea (previous batch of kombucha or store-bought, unflavored raw kombucha)
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- Optional flavorings (e.g., fresh fruit, herbs, spices) for secondary fermentation
Instructions:
1. In a sizable pot, bring 8 cups of water to a rolling boil. Take the pot off the heat and add 8 bags of either black or green tea. Allow the mixture to steep for approximately 5 to 7 minutes.
2. Take out the tea bags and mix in 1 cup of granulated sugar. Stir until the sugar is fully dissolved. Let your sweet tea mixture cool to room temperature.
3. A large glass jar should be used to hold the tea that has cooled down. The jar must be clean and dry—this is critical to avoid any contamination.
4. Add 2 cups of starter tea to the jar. This is key for acidifying the brew and keeping unwanted bacteria and mold from forming.
5. The SCOBY should be placed in the jar with care. It’s normal for it to float, sink, or sit sideways.
6. The jar should be covered with a cloth material that allows for breathing (like a coffee filter or cheesecloth), and it should be secured with a rubber band or string to keep out insects and debris.
7. Put the jar in a warm, dark location (approximately 68-85°F or 20-29°C) and allow it to ferment for 7 to 14 days, based on what you like. If you want it to taste more vinegary, let it go longer; if you want it mellower, stop it sooner and move on to next steps.
8. Remove the SCOBY and 2 cups of kombucha to use as starter tea for your next batch after the fermentation period.
9. To create a second fermentation and to add flavor, pour the kombucha into airtight containers. Then, using the directions above, flavor the kombucha. After sealing the containers, allow them to sit at room temperature for 3 to 7 days, and then transfer the containers to the fridge.
10. After chilling, your kombucha is ready for consumption. Carefully open the bottles as they may be carbonated, and savor your artisanal fermentation!