Homemade Kombucha – It’s Easier than You Think

Have you ever tried Kombucha? I absolutely love it. It is a great substitute for soda and has so many flavor options. I was recently gifted a SCOBY (Symbiotic Culture of Bacteria and Yeast) which is the mother of the Kombucha and I thought I would try making my own Kombucha at home.

There are a few things beside a SCOBY that you will want to make sure you have before you start.

Supplies to Gather Before Your Begin:

• 2 large glass containers – 64 oz canning jars work really well
• Cheesecloth
• 1 mesh strainer
• SCOBY
• Black Tea
• Sugar
• Fresh fruit

Homemade Kombucha Recipe

Ingredients:

• 14 cups of water
• 1 cup of white sugar
• 8 Bags of black tea
• 2 cups of unflavored store-bought Kombucha
• 1 SCOBY

Equipment:

• 1 gallon sized glass jar, or 2 half gallon sized jars
• Cheesecloth
• Rubber bands

Instructions:

1. Make the sweet tea: Boil the water, remove it from the heat and dissolve the sugar into it. Add the tea bags and allow them to steep for at least 20 minutes. Remove the tea bags and let the tea cool until room temperature.
2. Add the two cups of store-bought Kombucha and the 14 cups of tea to the glass jar. Gently float the SCOBY into the jar. It might sink to the bottom but don’t worry. In a few days, it will make its way up to the top.
3. Cover the top with a few layers of cheesecloth and secure it with a rubber band.
4. Set the jar in a dark area but make sure the room temperature is between 70 to 75 degrees. Let it sit for 6 to 10 days. The warmer the temperature, the faster it will ferment. Keep watching the jar for tiny bubbles on the top.

Second Fermentation:

This is the exciting part where you get to add your own fun and creative ideas.

1. Reserve 2 cups from this batch to use as a starter for your next batch. You can leave it in the jar with the SCOBY while you prepare the second fermentation batch. This is what you will use to start your next batch with the same recipe.
2. Separate out two cups of Kombucha in individual glass containers. I use Ball canning jars, but you can also use the bottles that have airtight tops with rubber gaskets. Add 2 to 4 teaspoons of sugar or honey and 3 to 4 tablespoons of mashed fruit to each. I have tried mango as well as lilikoi from our garden. Both have been amazing!
3. Cover with a lid that is airtight and check them every day for between 3 to 6 days depending on how warm it is. Make sure to check the lids because pressure can build up and it can make quite the mess. Similar to a can of soda that has been shaken. After you have let them sit for a few days, you can put them in the refrigerator to slow the fermentation process and start enjoying.

A Few Fun Notes on Making Kombucha

First and foremost, cleanliness is key. Make sure you wash your hands before touching anything. Also, make sure you do not use anything metal for utensils. Plastic is best. I don’t know all of the science behind it, but the metal can really affect the fermentation process.

Do you have any fun recipes that you would like to share? Make sure to message me, and I will gladly share them.