Today I am sharing my method for making Kombucha. Kombucha is a probiotic tea made from a mushroom culture. If you’ve never seen a Kombucha culture it may look a bit scary, like something from a science lab, but it is completely safe. Drinking Kombucha regularly helps balance the PH in your body. This is especially important if you consume alcohol or coffee. Kombucha also aids in digestion, is high in antioxidants, and boosts energy levels. It has also been said that Kombucha prevents grey hair and helps relieve depression, but those statements have not been evaluated but any medical organization. If you have serious health concerns or are pregnant you should consult your doctor before drinking Kombucha.
I started drinking Kombucha because I was experiencing mysterious stomachaches that not even my doctor could figure out. I tried over the counter medicine and nothing worked so I decided to search for a natural remedy. I’ve found drinking Kombucha has really helped regulate my digestive system. I rarely have those horrible stomach pains or cramps anymore. I also notice a definite increase in energy and an elevated mood when I drink Kombucha.
What You Need to Get Started:
1 Gallon glass jar or container. Never use plastic to brew Kombucha.
32 oz of filtered water
Extra filtered water to top off brew
4-7 tea bags. Organic non-flavored tea is best. I like to use black tea. It is best to only use one type of tea per SCOBY. You can always add flavors in the second fermentation.
1 cup of sugar
Dish towel or cloth
Kombucha SCOBY (the culture)
1 cup starter tea. Usually cultures will come packaged in this liquid. If you get a SCOBY from a friend just ask them to include some of the tea.
Vinegar for sanitizing Kombucha container
Steps for Successful Brewing:
1. Sanitize the glass container with vinegar. Do not use soap as it will kill the Kombucha culture.
2. Bring 32 oz of water to a boil and add your tea bags. Let the tea brew for about 10 min. Remove pot from heat.
3. Stir in the 1 cup of sugar.
4. Let the tea cool slightly and then add it to your glass jar or container.
5. Gently place your SCOBY into the tea mixture along with about 1 cup of the starter tea.
6. Add cold filtered water on top, leaving about 1-2 inches of room.
7. Place the cloth over the opening of the jar and secure it with a rubber band.
8. Sit the jar in a dark, warm place in your home.
9. Check your brew everyday for signs of mold. Mold is uncommon but if your culture develops mold you have to throw the whole brew out and start over with a new culture.
10. After 7 days taste the Kombucha. If your brew is too sweet let it brew for a few more days. If it is too tart decrease your brew time in the next batch. For too tart or vinegary tasting batches you can add some fruit juice to them to even out the taste. A good brew will be slightly carbonated and you will be able to see strands of yeast developing.
This is the basic recipe for making Kombucha. After you have brewed the Kombucha you can put it in separate glass jars or bottles for a second fermentation. Simply add fruit and let it ferment for 24-48 hours. My favorite fruits to add are pineapple, strawberries, and blueberries. You could also add a little 100% natural fruit juice as a flavoring.
If you need a starter SCOBY let me know in the comments section as I always have extra cultures and I would be happy to send you one.