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 to brew kombucha at home.
With this precise & simple 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 SCOBY (an acronym for Symbiotic Culture of Bacteria and Yeast) also known as Kombucha mushroom or Tea mushroom. During fermentation, the bacteria and yeast break down the sugars in the tea, producing organic acids, enzymes & yeast, and a multitude of beneficial bacteria (probiotics) 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: 2 gr or 1-2 tea bags (see notes at the end on tea choices to avoid!)
Sugar: 50 gr (white & brown sugar works well. Cococut sugar did not work for us)
Water: 800 ml (filtered water would be the best, but tap water works too)
Classic flavor raw kombucha of Living Kombucha (as a starter): 200ml
(it is available in most health food stores across the country & in our online store)
Kombucha mushroom (SCOBY mat): not necessary, but if you absolutely want to grow a scoby before starting your fermentation - see the video below on how to grow a scoby mat using our Living Kombucha Classic bottle.
A large glass jar (with a wide opening) or stainless steel vessel (at least 1.5 liters of volume for fermenting 1 liter of kombucha)
A breathable cloth and rubber band (to cover fully the jar’s opening)
Growing SCOBY mat before starting fermentation
You must know, that it is totally possible to start fermenting kombucha at home using raw unpasteurized kombucha - as a starter liquid, without the SCOBY mat (the visible cellulose mat that is often referred to as "the mushroom"). You know why? Because the starter liquid in which the SCOBY lives- contains all the same cultures that the Scoby mat. They are just invisible to the eye.
If you do want to grow a visible SCOBY before starting a fermentation of your 1st batch of kombucha - you can do it easily by following the simple steps below (or watch the video):
What you will need:
bottle of Classic flavor raw kombucha
of Living Kombucha Brand
sterilized glass jar with a wide opening
clean cotton fabric (paper towels work too!)
rubberband or string to tighten the fabric over the jar
Directions: Pour raw kombucha (Classic flavor raw kombucha of Living Kombucha brand is the
preferred and verified option) into a sterilized jar with a wide opening. Clover the jar top with a clean fabric and tighten it with a rubber band or string. The fabric shall leave no gaps. Place the jar at room temperature (ideal is between 18 and 30 degrees Celcius) and out of the direct sun.
Recipe to Make Homemade Kombucha: Step-by-Step Guide
1. Preparing the Sweet Tea
To 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 might contaminate 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 starter to kick-start fermentation
In your sterilized glass jar - combine the sweetened tea (80% of desired kombucha amount to ferment) and Classic flavor raw kombucha starter (20% of desired kombucha amount).
(If using kombucha mushroom (SCOBY) - place it in the jar)
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 10 days. During this time, the scoby / tea mushroom will ferment the tea, producing a slightly acidic and flavorful drink. You will also see a SCOBY mat (tea mushroom) form on top of the liquid. If stirred or moved - it will sink.
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
1st 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. End of the First Fermentation
How can you tell the kombucha 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 sour, and you should see some light bubbles and some Scoby mat (tea 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.
Congratulations! At this point - your kombucha is ready to be harvested (collected).
Transfer 80% of the liquid kombucha from the jar into glass bottles & leave 20% of the kombucha & scoby in your fermentation jar for the next batch.
Close & store bottles in the fridge. If you wish to flavor your kombucha or give it extra fizziness - proceed to the next step.
Note: cooled kombucha tastes much better than at room temperature.
6. Second Fermentation (Optional)
Second fermentation allow you to add different flavors to your kombucha in the bottles and - make your kombucha more 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. However, for any ferment: check on your ferments every day, and if needed - release gas.
To flavor: add kombucha collected into the bottle some fruits (pieces of fruit or juice), your favorite spices, or fresh /dry 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!
Then strain out the plant matter (fruit, herbs) and reserve only the liquid (without plant matter to avoid rotting).
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 known 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 & NOTES 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
Stay away from tea flavored with essential oils (most flavored teas are!), such as Earl Grey, Jasmin Tea, and Lemon Tea.
Opt for straightforward tea without special flavoring - black, green, and white teas. The smallest amount of oil will make your kombucha vulnerable to mold onset.
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!
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