How to Make Kombucha
Ever wonder how to make Kombucha? This Kombucha recipe is a delicious fermented black tea beverage, which many people drink for the immune boosting health benefits it provides. So easy to make at home, enjoyed by the whole family. There’s no other food flavor reference I can think of when trying Kombucha for the first time. It’s basically just a probiotic tea, which is good for you. It’s easier to make than you think!
Where did Kombucha come from?
The Russian have enjoyed its medicinal benefits for years, until the hipsters figured out it’s goodness out here. Kombucha is thought to have originated from North Eastern China, and is commonly enjoyed across Russia and Eastern Europe. In Russian it’s called Чайный гриб (Chayniy grib) which literally translates to Mushroom Tea.
The mushroom part comes from the SCOBY which is actually an acronym for “symbiotic culture of bacteria and yeast.” This is the key ingredient to start your fermentation. You can get your SCOBY and starter tea from a friend who brews Kombucha at home, or from your local health food store. It’s similar to the ‘mother’ found in Apple Cider Vinegar.
Does homemade Kombucha contain alcohol? Yes, but usually less than 1% which is a byproduct of the fermentation process. I always use black teas or green teas, and have even used black decaffeinated tea to make Kombucha. Avoid teas with oil in them, such as Earl Grey.
Does Kombucha have probiotics?
I love the benefit of all fermented foods, such as Homemade Kombucha, Kefir, Kimchi, Sauerkraut and Beet Kvass. These days we seem to be less trusting of the pharmaceutical machines that prescribe medicines, and have looked back to what’s been done across the centuries for our health. Kombucha is full of probiotics which helps your intestinal tract, just like yogurt.
There are many different health claims about what benefits Kombucha provides. Many of them aren’t proven scientifically, and some of the claims seem a bit wild. But I’m not here to judge, if it makes you feel better then why not? I personally believe the good bacteria or probiotics help boost my immune system and that can only be a good thing. Just don’t do anything crazy and think that this will cure cancer, see a doctor for medical advice (not the internet). How to make Kombucha is not a cure all.
When is Kombucha ready?
The sweet tea is cooled to room temperature and has to ferment anywhere from 7-10 days. The temperature will dictate how fast or slow this takes. In winter my Homemade Kombucha recipe takes longer and faster in summer. The best way to know if it’s ready is your own taste buds. If the homemade Kombucha is balanced with sweet and tanginess that is pleasant for you, then it’s done! The longer it sits, the more vinegary it becomes. The SCOBY will thicken and a cloudy layer or new baby SCOBY may form at the top of your glass container.
When making anything fermented at home, take care to work in a clean environment. Good bacteria and bad bacteria grow the same way! If SCOBY becomes black or mouldy, throw it away and start again. Trust your nose, if your Kombucha brew smells off, then as they say “If in doubt, throw it out”.
How to make Kombucha fizzy?
This is an easy question to answer. The natural fermentation process makes natural carbonation. The cheesecloth allows the excess gasses to escape. When the Kombucha is ready to your tastes, simply place it into a pop bottle and screw the lid on. Leave on the counter for a few days. This second fermentation creates the fizz in Kombucha. Things that can impact the fizziness; too much sugar, weak tea, and if the room temperature is too cold.
How to make Kombucha, a recipe that’s easy to make, sweet and tangy, full of nutrients and probiotics. Not only for hipsters. Bon Appetit! Приятного аппетита!
Homemade Kombucha
How to make Kombucha, a recipe that's easy to make, sweet and tangy, full of nutrients, health benefits and probiotics. Mushroom Tea Kombucha Recipe (Чайный гриб)
Ingredients
- 1 SCOBY
- 1 cup starter tea
- 2½ litres water
- ½ cup sugar
- 4 black tea bags
Instructions
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Bring 2½ litres of water to a boil. Place water in a glass jar and mix in sugar until it dissolves. Add tea bags and allow to steep until it cools to room temperature. (You can remove tea bags earlier if you wish).
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Add the active SCOBY and starter tea from previous mixture. Cover with a cheesecloth or coffee filters and secure with an elastic band.
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Allow Kombucha mixture to sit about 7 days to ferment depending in your temperature. When the balance of sweet and vinegar-ness is tasty for you, then it's ready! Try it after a few days and see what you like.
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Save the SCOBY and enough starter tea to start your next mixture.
Recipe Notes
If SCOBY becomes black or mouldy, throw it away and start again. To make larger batches, keep to the ratios of tea, sugar and water. The SCOBY will ferment, but it might take longer. The longer the Kombucha sits, the stronger the vinegar will smell. Avoid metal utensils when making Kombucha.
©PetersFoodAdventures.com
I started this website as a way to capture the recipes that I grew up with, and pass them onto the next generation. Being world travellers, there are foods from all over the world, but my passion is primarily the Slavic and Russian foods I grew up with.
I’m interested in trying to make this, but a little confused. The recipe calls for a cup of starter tea, along with water and tea bags to make more tea. So, if you’re starting from the beginning, how are you suppose to have the cup of starter tea already?
Hi Pat. I hope have an active Scoby. Use the liquids that your scoby came with as your starter tea. You might not have a cup, but use what you have. If you don’t have any starter tea, I’ve heard people add a tablespoon of apple cider vinegar to lower the PH of the tea. I haven’t used that method before, but it makes sense as lower PH makes it more acidic and more hostile to food contaminants. Remember to save a cup for when you start your next batch! Good luck! 😊
Hola muy buena información gracias por compartirla
De nada! Gracias por echarle un vistazo!
Thanks so much for this helpful guide on how to make kombucha! I’m so excited to try it at home.
Hi Billy, thanks for checking it out! 🙂
Peter, this post is a real treat! Indeed, making kombucha is that simple, even though people tend to see it as a complicated process. I have been brewing kombucha continuously for over four years now and am totally addicted to both drinking and making it. I find all the straining and bottling deeply relaxing and especially like touching a scoby (even use it as a facial sometimes).
My kombucha id DEFINITELY ready for bottling after 7 days, even in winter. Anything longer than and it will taste like vinegar. It’s very convenient because it allowed me to establish a weekly brewing routine. I experimented a lot over the years with different types of tea and my favourite is mixed green and black (1 tea bag of each for 1.5 l water). When it comes to sugar, demerara works the best for me.
About drinking kombucha, I find it extremally beneficial for the digestion to drink a small bottle of kombucha right before a meal. But, I almost never drink kombucha while eating (as many people do). Simply, the taste is too strong.
Jez, I could stay here and write about kombucha for hours.
Thanks for the post and educating people about this miraculous drink!
Thanks Anna! I love it as well. 7 days seems to be my sweet spot, but it’s winter here and summer will be quicker. I haven’t used green tea, although I hear it’s popular. I used raw sugar in my latest batch, I will definitely try demerara next time. Thanks for the tips and advice, you are definitley the fermenting queen 🙂
Oh, raw sugar. I tried to buy it when I took up kombuching, but couldn’t find in Ireland and eventually completely forgot about it. I can see that they sell it online now. Thanks for reminding me!
If anything, I am more of a sauerkraut than kombucha queen. I have never even heard about kombucha back in Poland ;(