How to brew Kombucha at Home
A step-by-step guide to empowering your life with the healthy benefits of Kombucha homebrew
- Glass container
- Cloth cover
- Rubber band
- Pot or tea kettle
- Organic tea
- Organic cane sugar
- Scoby and starter liquid
- Filtered or purified water
- 30-45 minutes
AS A RULE OF THUMB:
Once you have gathered all your materials and ingredients, you are ready to begin! First and foremost, make sure to wash everything (including your hands) with a mild non-toxic soap or distilled white vinegar and water.
1. BREW TEA
Boil 1 quart of water. Allow the tea to steep for up to 15 minutes, then strain out the tea leaves.
Green, black, or red teas work best for Kombucha.
Avoid using any flavored teas, or teas with volatile oils such as Earl Grey as it can harm the SCOBY.
2. ADD SUGAR
Add the sugar to the tea while hot, and mix with a spoon until the sugar is completely dissolved.
Organic cane sugar is the best choice for brewing Kombucha. Sugar in the raw and brown sugar can be used, but should be partially mixed with cane sugar. Nutritional sweeteners such as Honey and Coconut sugar (Palm Sweeteners) are best reserved for secondary fermentation.
Avoid stevia, corn syrup, agave, and all artificial sweeteners.
3. LET IT COOL
Once the sugar is dissolved, let the tea cool down to room temperature. You can speed up the process by adding one or two quarts of cold water, or some ice. Transfer the cool sweet tea to the glass container.
Important: Never pour hot liquid into the glass container.
4. ADD SCOBY & STARTER
Add the SCOBY and starter liquid directly into the glass container with the sweet tea.
5. FILL WITH WATER
Fill the remainder of the glass container with filtered or purified water. Leave at least two inches of space from the top. Mix gently with a spoon.
6. COVER AND WAIT
Cover the glass container with the clean cloth cover and rubber band. Place in a warm area away from direct sunlight, and do not disturb it for at least 7 days. During the first week, a new layer of SCOBY will grow on the top of the tea.
7. TASTE, DRINK, REPEAT!
After the first week, your Kombucha is ready for a taste test. Gently using a spoon or straw, taste your Kombucha. You will notice a balance of sweet and sour. The longer you allow it to ferment, the more sour it will get. Once you find the perfect balance, transfer the Kombucha to sealed bottles or containers. Always remember to leave one or two cups of liquid with the SCOBY for your next batch.
At this point you may flavor your Kombucha in the bottles, but never add flavor to the main fermenting container.
This is where the fun begins. Experiment with different flavors from juices, fruits, roots, herbs, honey and more! Or drink it plain. Remember, different ingredients will have different effects on your Kombucha.
After you flavor your bottles, seal it tightly, and allow it to sit at room temperature for 2 days to gain natural carbonation. After 2 days, transfer it to the refrigerator and drink cold. Enjoy!