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.
Ingredients & Equipment
- 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.
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.
- 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.
- 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.