How to Make homemade kombucha

Making homemade kombucha involves a fermentation process that transforms sweetened tea into a tangy and fizzy beverage. Here’s a step-by-step guide on how to make homemade kombucha:

Ingredients and Equipment For homemade kombucha :

1. SCOBY (Symbiotic Culture of Bacteria and Yeast): You can obtain a SCOBY from a kombucha-brewing friend, online stores, or create your own from store-bought kombucha.
2. Starter liquid: About 1-2 cups of previously brewed kombucha or store-bought unpasteurized kombucha.
3. Tea: 4-6 tea bags or 4-6 teaspoons of loose tea (black, green, or a mix). Avoid flavored or herbal teas.
4. Sugar: 1 cup of granulated sugar (avoid alternative sweeteners as they may harm the SCOBY).
5. Filtered water: 4 cups for brewing tea and additional water for dilution.
6. Glass jar: A 1-gallon glass jar (or multiple smaller jars) to ferment the kombucha.
7. Breathable cover: A tight-weave cloth or coffee filter to cover the jar and allow airflow.
8. Rubber band or string: To secure the cover on the jar.
9. Brewing thermometer (optional): To monitor the temperature.
10. Bottles: Glass bottles with tight-fitting lids for bottling the finished kombucha.
11. Flavorings (optional): Fruits, fruit juices, herbs, or spices for secondary fermentation.

Instructions for homemade kombucha:

1. Prepare the tea: Bring 4 cups of water to a boil. Remove from heat, add the tea bags or loose tea, and let it steep for 10-15 minutes. Remove the tea bags or strain the loose tea.
2. Add sugar: While the tea is still hot, add the sugar and stir until it dissolves completely. Allow the sweetened tea to cool to room temperature.
3. Combine starter liquid and SCOBY: Pour the cooled sweetened tea into the glass jar(s). Add the starter liquid (previously brewed kombucha or store-bought unpasteurized kombucha). Gently place the SCOBY on top with the smooth side facing up. The SCOBY might float or sink initially, which is normal.
4. Cover and ferment: Cover the jar(s) with the breathable cover and secure it with a rubber band or string. Place the jar(s) in a warm, well-ventilated area away from direct sunlight. Ideally, maintain a temperature between 68-85°F (20-30°C). Let the kombucha ferment for 7-14 days, depending on your taste preferences. The longer the fermentation, the more tart and less sweet it becomes.
5. Check for fermentation: After a few days, you can start tasting the kombucha using a straw or by pouring a small amount. If it tastes too sweet, let it ferment for a few more days. The kombucha should develop a tangy flavor and a slight effervescence.
6. Harvest the kombucha: Once the kombucha reaches the desired taste, carefully remove the SCOBY along with about 1-2 cups of the liquid to use as the starter for the next batch. Set aside the SCOBY and starter liquid in a glass or ceramic container.
7. Bottle: Pour the fermented kombucha into glass bottles, leaving about an inch of headspace. You can add optional flavorings such as fruit juice, chopped fruits, herbs, or spices at this stage. Secure the lids tightly.
8. Secondary fermentation (optional): For additional carbonation, let the bottle undergo a secondary fermentation. Keep the bottles at room temperature for 1-5 days, depending on the desired carbonation level. Burp the bottles daily to release excess pressure and prevent explosion.
9. Refrigerate and enjoy: After the secondary fermentation, move the bottles to the refrigerator. Let them chill for a few hours or overnight. The kombucha will continue to develop its flavor slowly in the refrigerator. Once chilled, it’s ready to enjoy! Remember to drink it within a few weeks for the best flavor.

Note: It’s essential to maintain good hygiene throughout the process. Use clean equipment, wash hands thoroughly, and avoid cross-contamination to prevent the growth of harmful bacteria.

Enjoy your homemade kombucha!