Kombucha is a delicious and refreshing fermented tea packed with probiotics and antioxidants. Making kombucha at home is simple, cost-effective and allows you to customize flavors. If you’re ready to brew your kombucha, follow this step-by-step guide to ensure success.
What You’ll Need
Before you start, gather these ingredients and supplies:
Ingredients:
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4–6 black or green tea bags (or 2 tablespoons of loose-leaf tea)
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1 cup white sugar (organic preferred)
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3–4 quarts of filtered water
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1 cup of starter tea (from a previous batch or store-bought raw kombucha)
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1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
Equipment:
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A large glass jar (1 gallon or bigger)
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A breathable cloth (coffee filter, paper towel, or cheesecloth)
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A rubber band to secure the cloth
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A wooden or plastic spoon (to avoid metal contact with the SCOBY)
Brew the Sweet Tea
Start by boiling about 3–4 quarts of filtered water. Remove from heat and add the tea bags or loose-leaf tea. Let the tea steep for 10–15 minutes, then remove the tea bags. While the tea is still warm, stir in the sugar until fully dissolved. Allow the sweet tea to cool to room temperature.
Add the SCOBY and Starter Tea
Once the sweet tea has cooled, pour it into a clean glass jar. Add the starter tea, which helps balance the pH and prevent harmful bacteria from growing. Gently place the SCOBY on top—it may float, sink, or stand sideways, all of which are normal.
Fermentation Time
Cover the jar with a breathable cloth and secure it with a rubber band. Place the jar in a warm, dark area (68–78°F or 20–26°C) for 7 to 14 days. The longer you ferment, the more tart the kombucha will taste.
Taste Test and Bottling
After about a week, taste a small sample using a straw. If it’s still too sweet, allow it to ferment longer. Once it reaches your desired balance of sweetness and tanginess, it’s time to bottle!
How to Bottle Kombucha:
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Remove the SCOBY and set aside about 1 cup of kombucha (to use as a starter for your next batch).
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Pour the kombucha into airtight glass bottles, leaving about an inch of space at the top.
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Optionally, add fruit, herbs, or ginger for extra flavor.
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Seal the bottles and leave them at room temperature for another 3 to 5 days for carbonation.
Refrigerate and Enjoy!
Once your kombucha is carbonated to your liking, place the bottles in the refrigerator to slow fermentation. Serve it chilled, and enjoy your homemade kombucha!
Tips for Perfect Kombucha
Use non-metal utensils when handling the SCOBY.
Avoid chlorinated water, as it can kill the good bacteria.
Start with black or green tea before experimenting with herbal teas.
Burp the bottles daily during the second fermentation to release pressure and avoid explosions.
Conclusion
Making homemade kombucha is an easy and rewarding process. With the right ingredients and proper fermentation, you’ll have a refreshing, probiotic-rich drink to enjoy anytime!
