June 28, 2018

Kombucha is a fermented probiotic drink that is believed to have come from Asia. The craft has been passed down through generations for thousands of years.

Instead of buying bottled kombucha for $7-$8 a bottle, try making it yourself. You will be surprised how easy it is to brew at home - and how delicious it is. Replace sugary soft drinks with a tangy, fizzy drink that is good for gut health and packed with probiotic goodness.

In this article, we'll show you how to make kombucha. You'll need a few ingredients and equipment to get started, and then you'll be ready to make it at home.

What do you need to make kombucha?

  •  A kombucha crock or glass jar.
  • SCOBY culture (Symbiotic culture of gut friendly bacteria and yeast)
  • Fabric to cover the top of crock or jar.
  • Plastic or wooden stirrer.
  • Organic black or green tea bags.
  • Organic raw sugar.
  • Filtered water.

Recipe

1 litre brew:
  •  1 litre of filtered water.
  • 4 tea bags.
  • 1/4 cup of sugar.
  • Small SCOBY and starter tea in packet.
4 litre brew:
  • 4 litres of filtered water.
  • 12 tea bags.
  • 1 cup of sugar.
  • Large SCOBY and starter tea in packet.

*Please note: Your SCOBY will grow. Start with a small SCOBY with your first batch and, as it grows, you can make large batches of continuous brews.

Directions 

Boil your filtered water and remove it from the heat. Add tea bags and allow to sit for approximately 15 minutes until the brew is warm. 

Add sugar to warm water and stir until dissolved. When the mixture is cool, add it to your jar or crock. It is important not to add hot water to a glass jar or crock as it may result in breakage.

Add the SCOBY and starter tea. Cover with a cloth and rubber band to keep insects and dust out of your brew.

Store out of direct sunlight and leave for 5-7 days at approximately 25 degrees Celsius. In cooler months, a heat belt can help keep the jar or crock at the right temperature. 

Taste your brew after five days. Once you cannot taste the tea, it is ready to be bottled and refrigerated. If you leave it too long, it will get a vinegar taste that is unpleasant to drink. 

Keep your SCOBY and starter tea for making continuous brew kombucha. 

Tips

  • Do not stir your kombucha during brewing as it will disrupt the new SCOBY that will be forming.
  • SCOBY cultures are ugly! Don't worry if it looks like a science specimen or has a weird shape or look. This is all part of the process of it growing and forming yeast strands. 
  • If you see grey or furry mould, then throw out your mixture and start again with a fresh culture. 
  • The brew will form quickly in warmer months.

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