How To Make Kombucha At Home 🦠 Saves money & tastes better!

Introduction

In this tutorial, we will guide you through the process of making kombucha at home. Kombucha is a fermented tea that is not only delicious but can also save you money compared to store-bought versions. This guide will provide you with the necessary steps, tips, and ingredients to create your own flavored kombucha.

Step 1: Gather Your Ingredients and Equipment

To make kombucha, you will need the following ingredients and equipment:

Ingredients

• 1 cup of sugar
• 8 bags of black tea or green tea
• 2 cups of starter tea (from a previous batch or store-bought kombucha)
• 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
• 4 liters of water

Equipment

• Large pot for boiling water
• Glass jar (at least 2 liters)
• Cloth and rubber band (for covering the jar)
• Bottles for storing the finished kombucha
• Funnel (optional for bottling)

Step 2: Prepare the Sweet Tea

1. Boil water: In a large pot, bring 4 liters of water to a boil.
2. Add sugar: Stir in 1 cup of sugar until it dissolves completely.
3. Add tea: Remove the pot from heat and add 8 tea bags. Allow it to steep for 10-15 minutes.
4. Cool the mixture: After steeping, remove the tea bags and let the sweet tea cool to room temperature.

Step 3: Combine Ingredients in the Fermentation Jar

1. Transfer tea: Pour the cooled sweet tea into a clean glass jar.
2. Add starter tea: Mix in 2 cups of starter tea to help kickstart fermentation.
3. Add SCOBY: Carefully place the SCOBY into the jar.
4. Cover the jar: Use a cloth and rubber band to cover the mouth of the jar. This allows air in while keeping contaminants out.

Step 4: Ferment the Kombucha

1. Choose a location: Place the jar in a warm, dark place (ideally between 21°C to 29°C or 70°F to 85°F) for about 7 to 14 days.
2. Check fermentation: Taste the kombucha after a week. If it’s too sweet, let it ferment longer; if it’s too tangy, it may be ready to bottle.

Step 5: Bottle Your Kombucha

1. Prepare bottles: Clean and sterilize your bottles to prevent contamination.
2. Remove SCOBY: Gently remove the SCOBY and set it aside in a clean bowl.
3. Funnel it in: If using a funnel, pour the kombucha into the bottles, leaving about an inch of space at the top.
4. Flavoring (optional): You can add fruits, herbs, or spices for additional flavor before sealing the bottles.

Step 6: Second Fermentation (Optional)

1. Seal the bottles: Cap the bottles tightly.
2. Ferment again: Leave the bottles at room temperature for 3-7 days to carbonate.
3. Refrigerate: Once carbonated, refrigerate the bottles to stop fermentation.

Conclusion

Congratulations! You have successfully made your own kombucha at home. Remember to store your kombucha in the fridge and enjoy it cold. You can experiment with different flavors during the bottling process for unique combinations. Happy brewing!