Kombucha: Crafting Your Own Probiotic Elixir

If you enjoy the tart, caffeinated, probiotic tea called kombucha ride along with me while I explain how I make mine.

The Art of Homemade Kombucha

Kombucha, a fermented tea beverage, has been cherished for its unique flavor profile and health benefits. Crafting your own kombucha at home is a rewarding and straightforward process that allows you to customize flavors and enjoy the satisfaction of nurturing a living culture known as the SCOBY (Symbiotic Culture Of Bacteria and Yeast).

Health Benefits and Culinary Versatility

Beyond its delightful effervescence, kombucha boasts a range of potential health benefits, including probiotic support for gut health and digestion. Its versatility extends to culinary creations, as it can be used as a base for creative mocktails, salad dressings, or even as an ingredient in homemade popsicles.

Join the Kombucha Conversation

Embark on this enriching journey of crafting your own kombucha, and savor the rewards of a refreshing, gut-friendly beverage that nourishes both body and soul. Let's raise a glass to the art of fermentation and the joy of homemade goodness!

Homemade Kombucha Recipe

Ingredients:

1/2 gallon water

1 cup granulated sugar

8 bags black tea (or 2 tablespoons loose tea)

2 cups starter tea from a previous batch of kombucha or store-bought unpasteurized, unflavored kombucha

1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)

Equipment:

1/2-1 gallon jar

Brewing vessel (I use a fermentation crock but a 1gallon glass jar or something similar would work great)

Tightly woven cloth (coffee filter, paper towels, or clean cloth)

Rubber band

Swing top bottles

Instructions:

Prepare the Sweet Tea:

Prepare sun tea by sitting a glass jar filled with water and tea bags out on a sunny day. Add sugar.

Combine Ingredients:

Once the sweet tea has cooled to room temperature, remove the tea bags or strain out the loose tea. Pour the sweet tea into the 1-gallon glass jar and stir in the starter tea. Gently place the SCOBY on top of the liquid.

Cover and Ferment:

Cover the jar with a tightly woven cloth and secure it with a rubber band to keep out fruit flies and dust. Place the jar in a warm, dark place, ideally at 75-85°F, to ferment for 7-14 days. During this time, the SCOBY will transform the sweet tea into kombucha.

Check for Doneness:

After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready for bottling.

Bottle the Kombucha:

Before bottling, prepare and cool more sweet tea for your next batch of kombucha, as well as 2 cups of the finished kombucha to use as starter tea for the next batch. With clean hands, gently remove the SCOBY and 2 cups of kombucha and set them aside. Pour the remaining kombucha into bottles using a funnel, leaving about an inch of headspace in each bottle.

Second Fermentation (Optional):

If desired, the bottled kombucha can undergo a second fermentation for added carbonation and flavor. This can be achieved by adding 1/3 of your swing top bottle with fruit, juice, or other flavorings to the bottles before sealing them and allowing them to ferment at room temperature for 1-10 days.

Refrigerate and Enjoy:

Once the second fermentation is complete or if you prefer still kombucha, refrigerate the bottles. Enjoy your homemade kombucha within 2 weeks for optimal flavor and carbonation.

Tips and Notes:

Always use clean hands and utensils when handling the SCOBY and the kombucha to prevent contamination.

If you over ferment your kombucha it makes a wonderful replacement for vinegar in salad dressings.