How to make your own Kombucha.
6 bags of PLAIN Black Tea (We use an organic black tea by Choice teas, available on Amazon. I chose this tea because it is organic and the tea bags are not plastic… plastic+heat are not a good combo. We try to avoid plastic at all costs.) The tea needs to be plain black tea because if it isn’t the oils of added flavors will hinder/destroy the fermentation process.
1 Cup of Sugar (We use an organic raw cane sugar from Costco) It needs to be plain sugar. It cannot be coconut sugar or a sugar substitute. The sugar is what will feed your SCOBY.
12 Cups of filtered water
1 Large glass container (one with a spout works best)
1 Large pot
1 Mixing spoon
1 Kitchen towel
1 Large rubber band
Add water and tea bags into a large pot, bring to a boil.
Stir in the sugar while it is still hot.
Allow sweetened tea to cool.
Once completely cool strain out all of the liquid from each tea bag and remove tea bags.
Pour tea into a glass container preferably one with a spout.
Leave the lid off and place the towel over the the mouth of your glass container, place the rubber band around the diameter of the mouth.
Store in a cool dark place.
& Now…. WE WAIT.
Allow your Kombucha to ferment for about 10 days. If you live in a colder area or are brewing a batch during a colder season the fermentation process will take longer. To gauge the fermentation process you can pour yourself a bit and taste it.
Once you have allowed your batch to ferment it is time for flavoring.
I like to use fresh fruit. You can use dried herbs (I recently made ROSE KOMBUCHA! It was incredible), frozen fruit, fruit purees, and of course fresh fruit.
To flavor your Kombucha, REMOVE your SCOBY. Place it in a sealed container (we use a mason jar) and refrigerate it for future use.
You will want to use about 1 tsp of fruit per cup of kombucha. With this ratio you would use 12 tsps. It really just depends on how you like it.
Add your fruit or herbs and allow to ferment for one full day. Place the towel and rubber band over the mouth of the jar once more.
After a day of flavoring remove all fruit/herbs pour your kombucha into airtight containers and refrigerate.
Sometimes I can’t wait to try it especially when I have used a new flavor. When I am that impatient I’ll grab some ice and pour myself a bit.
Remember to store your SCOBY in a cool dark place. Ours stays in the cupboard in a sealed mason jar when it is not in use.
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