Homemade Kombucha - Mushroom Tea

Anyone can learn how to brew Homemade Kombucha. It's easy, healthy and super affordable. A sweet and tangy Kombucha recipe that you can enjoy fizzy the traditional way. Full of nutrients, health benefits and probiotics. 

Ever wonder how to make homemade 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 Russians 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.

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.

How to Make Homemade Kombucha

To start, you need to have a few ingredients to start off your Kombucha. A SCOBY (either bought or given from another Kombucha culture), Starter Tea, Black Tea, water and sugar. Sourcing the SCOBY might be the hardest part of this recipe, otherwise it's an easy recipe.

• Make Black Tea, add sugar and mix until it's dissolved. Allow to cool to room temperature.
• Add your Starter Tea and SCOBY
• Cover with Cheesecloth and secure with an elastic band
• Allow to ferment until you're happy with the flavor
• Save the SCOBY and a cup of Kombucha for your next batch!

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.

Recipe Tips

• If SCOBY becomes black or mouldy, throw it away and start again.
• To make continuous Kombucha, add more cool, sweetened tea and allow to ferment. Leave at least 30% of the original tea in the glass jar
• Avoid metal utensils when making Kombucha
• Make sure your glass jar is sterilized
• Use Black Tea or Green Tea, avoid teas with oil in them, such as Earl Grey.

Check Out My Favorite Fermented Recipes

• Fermented Korean Kimchi
• Sweet Beet Kvass
• Fermented Tvorog from Greek Yogurt
• Russian Fermented Tomatoes
• Spicy Sauerkraut

Making Kombucha isn't for everyone, but those who love fermenting foods are hooked for life. Not only for hipsters. A health tonic full of health benefits and easy on your wallet. 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. Russian Mushroom Tea Kombucha Recipe (Чайный гриб)

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Course: beverages, Drinks

Cuisine: Chinese, Eastern European, Russian

Keyword: homemade kombucha

Author: Peter Kolesnichenko

Ingredients

• 1 SCOBY
• 1 cup starter tea
• ½ gallon /2½ litres water spring water is best
• ½ cup sugar
• 4 black tea bags

Instructions

• 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).
• Add the active SCOBY and starter tea from previous mixture. Cover with a cheesecloth or coffee filters and secure with an elastic band.
• 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.
• Save the SCOBY and enough starter tea to start your next mixture.

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.

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