Homemade Kombucha

Kombucha provides nutrition, enhances metabolism, and regulates the gut microbiome.

Ingredients:

1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 cup of white sugar
4-6 tea bags (black or green tea)
4 cups of filtered water
1 cup of starter tea (previously brewed kombucha)

Equipment:

A large glass jar (at least 4.5 litres capacity)
A clean, breathable cloth or paper towel
A rubber band
A plastic or wooden spoon
Bottles with caps for bottling the finished kombucha

Instructions:

1. Boil 4 cups of filtered water in a pot. Once boiled, remove from heat and add the tea bags and sugar. Stir until the sugar dissolves. Let the tea steep for about 10-15 minutes, then remove the tea bags.
2. Allow the tea to cool to room temperature. It’s important that the tea is not hot when you add the SCOBY, as the heat can kill the beneficial bacteria and yeast in the SCOBY.
3. Once the tea has cooled, pour it into a clean glass jar. Add the starter tea and gently place the SCOBY on top, with the flat side facing up.
4. Cover the jar with a clean, breathable cloth or paper towel and secure it with a rubber band. This will keep out dust and insects while allowing air to circulate, which is essential for fermentation.
5. Place the jar in a warm, well-ventilated spot away from direct sunlight. Let it ferment for 7-14 days, depending on your preference for sweetness or tartness. Taste the kombucha with a clean spoon after 7 days, and if it has reached your desired level of acidity, it’s ready to be bottled.
6. Once the kombucha has fermented to your liking, carefully remove the SCOBY and set it aside with 1 cup of the liquid to use as starter tea for your next batch. You can also separate the SCOBY into layers and keep some for yourself and share some with friends.
7. Pour the finished kombucha into clean bottles, leaving about an inch of headspace at the top. You can add flavorings like fruit juice, ginger, or herbs at this point if desired. Seal the bottles tightly with caps and let them sit at room temperature for 1-3 days for secondary fermentation. This will carbonate the kombucha and create a fizzy texture.
8. After secondary fermentation, transfer the bottles to the refrigerator to slow down fermentation and chill the kombucha. Once chilled, your homemade kombucha is ready to be enjoyed!

Enjoy!

NOTE: It’s important to use clean utensils and equipment throughout the brewing process to avoid contamination. Avoid using metal containers or utensils, as they can react with the kombucha and harm the SCOBY. Always practice good hygiene and food safety practices when brewing kombucha at home.