How To Make Homemade Kombucha

Published on January 23, 2018
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It’s time to talk about Kombucha, the trendy probiotic drink. Surely you’re aware of all the benefits probiotics have to offer? Just in case you don’t, here’s the list: a boosted immune system, balanced gut bacteria, and less bloating. And that’s not even the full list. Various health organizations and magazines have been focusing on digestive health so probiotic waters and juices are all the craze. However it can be quite expensive to continuously buy bottles of Kombucha. That’s where we come in, here’s a super cheap recipe, and an easy recipe to follow, to make your own homemade Kombucha.

Homemade Kombucha

Homemade Kombucha

How to Make Homemade Kombucha:

Utensils Needed:

– Large pot
– 1 or 2-gallon glass jug/container
– Stick-on or floating thermometer
– Cheesecloth and rubber band
– Glass, sealable bottles (like flip cap bottles)

Ingredients:

– 1 kombucha SCOBY (either purchase online or grow your own)
– 1 gallon spring water (do not use water from your faucet as it probably has chlorine or fluoride)
– 10 black or green tea bags (by your preference)
– 1 cup organic cane sugar
– 1 cup 100% fruit juice (optional)

Step 1: Brew the Tea

In a large pot, begin to heat the gallon of spring water until it’s boiling, then remove from heat and add tea bags. Steep for 15 minutes and then remove the bags. Add sugar and stir well.

Step 2: Add the SCOBY

SCOBY, or Symbiotic Culture of Bacteria and Yeast, is the key ingredient that revamps tea into Kombucha through a process of sugar fermentation. After your tea finishes steeping and has cooled to 75 to 80 degrees, then transfer t to a glass jug and add the SCOBY that has grown. Place the thermometer inside of the jug, cover with the cheesecloth and secure with a rubber band.

Step 3: Allow to Ferment

Place the jug into a dark, lightly warm environment (such as a closet) and brew for a period of 7 to 10 days. Ideally, the temperature should be between 75-80 degrees; anything higher risks mold developing. Your SCOBY will grow in size, which is normal, however if it overgrows, just cut some slices off in order to keep it healthy. After the 7 to 10 day period is done, your Kombucha is complete! Basically the longer you let everything brew, the stronger it’ll taste.

How To

How To

Step 4: Remove the SCOBY

Your Kombucha is now done, so slice the SCOBY off and place into a glass jug with enough Kombucha to just barely cover it, then cover the jug with a cheesecloth. Let the SCOBY sit until you’re ready to make a new batch. If you already like the way it tastes, pour your Kombucha into sealed glass bottles and place in the fridge until it’s ready to drink. Typically Kombucha lasts 3-5 days once you break the seal.

NOTE: Steps 5-6 are optional, but most people follow it to create more flavor within the kombucha.

Step 5: Flavor the Kombucha

If you want to add more flavor, simple pour in a mixing bowl and than add one cup of 100% fruit juice, or just one cup of fresh fruit and half-cup cane sugar. Stir, then be sure to divide into glass, sealable bottles. Place this in the same dark room where you grew your SCOBY and leave there for three days.

Step 6: Strain and Serve

After fermentating for three days, strain any additional pieces of SCOBY that may have grown. Pour the Kombucha into the sealed bottles and place into fridge until it’s ready to drink. Be careful when opening though, as carbonation builds pressure inside of the bottles, just like soda that’s been shook.

Kombucha

Kombucha

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