How to Make Kombucha (Easy Step-by-Step Recipe)
Whenever someone asks me for my kombucha recipe, I cringe a little because I don't follow a recipe.
A few years ago, I followed the steps from a recipe online; I don't remember which one, and since then, I've just been winging it, and it seems to work out every time.
So when someone asks me for the recipe, I ramble off the steps and tell them to head to Pinterest if they get confused.
But because I'm so kind, I’ve finally decided to share how I make kombucha. At least now I can tell people to head to my blog (which is obviously the best ;) )
Anyways, I know ya'll are sick of the back-stories that company recipes and DIY blog posts these days, so I’ll get to it. Here's how to make Kombucha, accompanied by a handy, printable PDF to stick on your fridge. (For people who like to know a bit of what they’re making and why they are drinking it, scroll to the bottom).
How to Make Kombucha
What you’ll need
1 x Gallon Sized Jar
4 x Grolsch Bottles
Large pot for boiling water
Cheesecloth or coffee filter and elastic band
1 x SCOBY (the starter culture) - this gooey clump of yeast and bacteria is what is going to ferment your tea. You can buy a SCOBY from Amazon, or perhaps your friend is willing to give you one, or you can "breed" your own from a bottle of store-bought kombucha.
Ingredients
14 cups Water
1 cup Sugar
1 cup Kombucha
1 x healthy, active SCOBY
7-8 Bags of Black, Green or Oolong Tea (I prefer black) or 7-8 tsps of Loose Leaf Tea
STEP 1: Boil water in a large pot, then add sugar and tea (I prefer black tea). Stir to dissolve sugar.
STEP 2: Allow the tea to cool to room temperature, remove tea bags/leaves, transfer to a gallon-sized glass jar and add the SCOBY and kombucha.
STEP 3: Cover the jar with a breathable lid (tea towel, cheesecloth, flat bottom coffee filter), and secure with an elastic band. Allow to ferment at room temperature for 1-2 weeks.
STEP 4: Remove the SCOBY(s) and 2 cups of liquid for the next batch (store in a jar in your fridge). Bottle the kombucha into Grolsch-style bottles (this phase is the "second ferment"). At this point, you can choose to flavour your kombucha with fresh fruit juice (about an inch in each bottle) or leave it the way it is. Let the bottles ferment on the counter for another 3-10 days.
Note The longer you leave it at room temperature, the less sweet it will become and the more carbonated. This part is up to you and your taste preferences! Transfer to the fridge once it is at your desired sweetness and fizziness. It will continue fermenting but at a much slower pace.
Notes, Tips and Warnings
SCOBY killers: decaf tea, flavoured tea, honey, metal, antibacterial soap
Use spotless equipment to prevent mould and other bacterial growth
Keep away from other ferments to avoid cross-fermentation
Grolsch style bottles are used because they let out carbon dioxide slowly while preventing oxygen from getting in. This prevents the bottle from bursting as the CO2 builds in the bottle (and creates the fizz!)
While fermenting, the kombucha can attract fruit flies in the summer, so make sure it’s entirely covered. Add whole fruit or fruit juice to the second ferment, about an inch in each bottle, for added flavour
The longer you leave the bottles on the counter during the second ferment, the fizzier and less sweet it will become!
How to Make Kombucha - Printable
What is Kombucha?
Kombucha is a fermented tea drink made from green or black tea (or both), sugar, yeast and bacteria and is believed to have originated in China about 2,000 years ago. It’s made by adding a colony of live bacteria and yeast, known as a SCOBY (symbiotic colony of bacteria and yeast), to sweetened tea and leaving it to ferment for a few weeks until it turns into a slightly sweet, slightly tart beverage that’s separated from the SCOBY and bottled.
What is a SCOBY?
SCOBY is an acronym for symbiotic culture of bacteria and yeast. Which is precisely what it is - a slimy clump of yeast and bacteria. It reminds me of a wet, slimy ear… very alien-like. Or like, a fish eyeball…in case you ever poked at those as a kid.
Is Kombucha good for you?
There is a lack of human trials and scientific evidence when determining the health benefits of kombucha (source). That being said, kombucha does contain probiotics beneficial for the body.