Print
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)

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)

Course beverages, Drinks
Cuisine Chinese, Eastern European, Russian
Keyword homemade kombucha
Author Peter's Food Adventures

Ingredients

  • 1 SCOBY
  • 1 cup starter tea
  • litres water
  • ½ cup sugar
  • 4 black tea bags

Instructions

  1. 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).

  2. Add the active SCOBY and starter tea from previous mixture. Cover with a cheesecloth or coffee filters and secure with an elastic band.
  3. 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.

  4. 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.