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:
- Water: 8 cups (filtered or spring water is best)
- Tea: 4-6 bags of black or green tea (or a mix)
- Sugar: 1 cup (200g) of white granulated sugar
- SCOBY: 1 healthy SCOBY
- 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:
- 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).
- 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!