The Best Kombucha Recipe

What is Kombucha?

Kombucha is a fermented drink made from sweet tea and a SCOBY (Symbiotic Culture of Bacteria and Yeast). The SCOBY works its magic by consuming the sugar in the tea, transforming it into a tangy, slightly effervescent beverage loaded with beneficial bacteria and organic acids.

What You’ll Need

Ingredients:

1. Water: 8 cups (filtered or spring water is best)
2. Tea: 4-6 bags of black or green tea (or a mix)
3. Sugar: 1 cup (200g) of white granulated sugar
4. SCOBY: 1 healthy SCOBY
5. Starter Tea: 1-2 cups of unflavored kombucha from a previous batch or store-bought raw kombucha

Equipment:

• A large glass jar (1 gallon or larger)
• A clean cloth or coffee filter
• A rubber band
• A wooden or stainless steel spoon
• Bottles with airtight lids for secondary fermentation

Step-by-Step Instructions

Step 1: Brew Sweet Tea

• Bring 8 cups of water to a boil in a large pot.
• Remove from heat and steep 4-6 tea bags for 5-10 minutes.
• Stir in 1 cup of sugar until it dissolves completely.
• Let the sweet tea cool to room temperature (this is crucial to avoid killing the SCOBY).

Step 2: Prepare the Fermentation Jar

• Pour the cooled sweet tea into a clean glass jar.
• Add 1-2 cups of starter tea to the jar. The starter tea helps create an acidic environment, preventing harmful bacteria from growing.

Step 3: Add the SCOBY

• With clean hands, gently place the SCOBY into the jar. It may float, sink, or tilt—it’s all normal.

Step 4: Cover and Ferment

• Cover the jar with a clean cloth or coffee filter and secure it with a rubber band.
• Place the jar in a warm, dark spot (68°F–85°F or 20°C–30°C) and let it ferment for 7-14 days. The longer it ferments, the tangier the kombucha will taste.

Step 5: Bottling and Secondary Fermentation

After the first fermentation:

1. Carefully remove the SCOBY and set it aside in a clean bowl with some kombucha (this will be your starter tea for the next batch).
2. Pour the kombucha into clean, airtight bottles, leaving about an inch of space at the top.

Optional: Flavoring Your Kombucha

Add fruits, herbs, or spices to the bottles for a second fermentation. Popular flavors include:

• Fresh berries or citrus slices
• Ginger and turmeric
• Mint and cucumber

Let it Carbonate

Seal the bottles tightly and let them sit at room temperature for 2-5 days to build carbonation. Refrigerate once fizzy to stop fermentation and enjoy!

Tips for Success

• Temperature is key: Kombucha ferments best between 68°F and 85°F.
• Cleanliness matters: Always use clean equipment to avoid contamination.
• Taste test: Use a straw to sample the kombucha after 7 days to decide if it’s tangy enough for you.

Why Make Your Own Kombucha?

• Cost-effective: Homemade kombucha costs pennies per bottle compared to store-bought versions.
• Customizable: Experiment with endless flavor combinations to suit your taste.
• Satisfying: There’s nothing quite like brewing your own health-boosting drink.

Conclusion

Making kombucha at home is a simple, rewarding process that allows you to enjoy this probiotic-packed beverage exactly the way you like it. With just a few basic ingredients and a little patience, you’ll have a delicious and nutritious drink ready to enjoy. Start brewing today, and watch your kombucha journey bubble to life!