Kombucha is a fermented drink known for its many health benefits, and making it at home is an easy and rewarding process. Not only can you create unique, delicious flavors, but you'll also do so at a fraction of the cost of store-bought options!
In this article, we’ll guide you through the simple steps of brewing kombucha at home. With a precise recipe, you can enjoy a refreshing, fermented drink customized to your taste preferences.
The Magic of Kombucha: The Organic Drink That Is Taking Over the Health World
Kombucha is a fermented probiotic drink made from sweet tea that undergoes a natural fermentation process using the Kombucha mushroom, also known as SCOBY (an acronym for Symbiotic Culture of Bacteria and Yeast). During fermentation, the bacteria and yeast break down the sugars in the tea, producing organic acids, enzymes, and beneficial bacteria that promote digestive health and contribute to body balance. Kombucha has become popular thanks to its ability to provide a unique flavor and a naturally fizzy drink with impressive health benefits.
What You Need to Make Kombucha at Home
To prepare 1 liter of kombucha at home, you’ll need a few basic ingredients and tools:
Black or green tea: 2gr or 1-2 tea bags
White sugar: 50gr
Filtered water: 800ml
Kombucha mushroom (SCOBY): if available
Prepared kombucha (as a starter): 200ml
A large glass jar (with a wide opening) or stainless steel vessel (at least 1.5 liters of volume)
A breathable cloth and rubber band (to cover fully the jar’s opening)
Steps to Make Homemade Kombucha – Step-by-Step Recipe
1. Preparing the Sweet Tea Make 1 liter of kombucha: Start by boiling 800ml of water and off the fire add 1-2 tea bags. (If you have a kitchen scale: measure 2 gr of tea leaves for 1 liter of kombucha). Once the tea has infused (about 10 min of steeping), add 50gr of sugar and stir until the sugar is fully dissolved. Let the tea cool to room temperature.
Do not leave the tea at room temperature for longer than 6 hours, since it will start developing unnecessary airborne bacteria and will offset the fermentation process.
Note: it will be easier to dissolve the sugar in a warm tea, but it is totally ok to add the sugar to an already cooled-off tea as well.
Can you use any tea? Almost! For kombucha brewing, it's best to use plain black, green, white, or oolong teas without added oils or artificial flavorings. These teas provide the necessary nutrients for the SCOBY to thrive, ensuring a healthy fermentation process.
Teas flavored with oils, such as Earl Grey, or those infused with essential oils like jasmine or mint, are generally not recommended for kombucha brewing. The oils in these teas can disrupt the fermentation process and increase the risk of mold formation. This is because the oils can create a barrier on the surface of the tea, which prevents proper airflow, and they can also inhibit the growth of the SCOBY
2. Adding the Kombucha Scoby also known as a Tea Mushroom
Pour the sweetened tea into a large glass jar and add a cup of prepared kombucha (used as a starter drink). Then, gently add the kombucha mushroom (SCOBY) to the jar.
Professional tip: You can start fermentation without the mushroom and just with the starter liquid, and the mushroom will grow in the container. However, you must have the starter liquid.
Note: it is best to ferment in a glass or stainless steel vessel, which shall be sterilized before use.
3. First Fermentation
Cover the jar with a dry & breathable cloth and secure it with a rubber band. Place the jar in a warm and dark location for the 1st fermentation. Depending on the temperature and on the size of your fermentation vessel - the fermentation time can take from 2 to 7 days. During this time, the scoby / tea mushroom will ferment the tea, producing a slightly acidic and flavorful drink.
Note: to accelerate fermentation you can stir the liquid to activate the yeasts which tend to sink to the bottom of the jars. However, if you aim for a smooth and aesthetical scoby - do not stir the liquid and make sure it stays still during the fermentation.
4. Tasting and Mixing During Fermentation (Optional Second Fermentation)
You can taste the drink at any point of the fermentation.
During the first fermentation, it’s recommended to stir the kombucha daily to activate the yeast and bacteria. This daily check helps prevent neglect and unwanted mold growth. It's also a chance to taste the drink to see if it has reached your desired flavor.
5. Ending the First Fermentation
How can you tell the drink is ready? There are two ways:
Using your senses: Look for a sweet and sour taste, with the sourness clearly present but not overwhelming. The smell should be pleasant and yeasty, like bread, and you should see bubbles and a large mushroom floating on top.
Using technology: Check the pH level (between 2.4-3.2 is ideal) and the sugar content using a BRIX meter.
6. Second Fermentation (Optional)
After the first fermentation, you can add different flavors by placing the kombucha liquid (without a scoby mat) in a separate sealed bottle with fruits, spices, or herbs. Let it ferment in a closed bottle for another 1-2 days at room temperature. Be cautious when opening, as it may be fizzy!
Note: flip top caps tend to be too strong, and can make the bottle explode from pressure. Use screw lids which allow the excess gas & pressure release.
Then strain out the plant matter (fruit, herbs) and reserve only the liquid refrigerate it in a sealed glass bottle. Depending on the flavors added and their characteristics - your ready kombucha can be kept in the refrigerator for up to 3 months.
How to Care for Your Kombucha Scoby aka Tea Mushroom?
After making your drink, you can save the kombucha scoby also know as a tea mushroom for reuse. Make a new batch of kombucha right away: Leave about 20% of the kombucha liquid and scoby mat in the jar covered with cloth. When ready - top it with freshly made sweet tea that has cooled to room temperature.
Save to brew later:
At room temperature, in a dark and dry place. In a jar with a cloth top. Make sure the scoby or tea mushroom is immersed in the kombucha liquid and does not dry out.
Store it in the refrigerator in a glass jar with a closed lid (not fabric) for longer periods.
Important Tips for Perfect & Safe Kombucha
Use filtered water to ensure the best fermentation & taste
Keep tools clean and sanitized (use only glass or stainless steel)
Avoid contact with oils or dirt of any kind
If you see mold or fruit flies in your kombucha scoby jars, discard everything and start over
Conclusion
Making kombucha at home is a fun and simple process that allows you to control the flavors and enjoy a healthy, refreshing drink. With a precise kombucha recipe and attention to clear steps, you can brew a fermented drink rich in probiotics and unique flavors.
The additional benefits of making your kombucha at home - open the doors to the fascinating world of scoby mat which is a wonderful byproduct of kombucha brewing. Find our surprising uses of scoby mats that you did not know in our article here.
Additional Resources:
Want to start making kombucha at home? Grow your kombucha scoby also known as tea mushroom following this step-by-step guide and start enjoying your healthy, refreshing drink today!
Comments