Kombucha that is ready for drinking or for a second ferment.
Search for "how to make kombucha" online and you will come up with about a million different tutorials that all tell you something just a little different from the last. Well, today I am going to tell you how I make it. I learned through trial and error and from talking to people I know who make it. I also read about 972 other blog posts on the subject.
Ten bags of organic black tea
The health benefits of kombucha are not well known in the scientific community as this drink has only recently become popular en masse. It is, however, widely agreed upon that live, friendly bacteria in the form of probiotics are ridiculously good for you. Probiotics aide digestion and help to boost the immune system. Similarly, we do know that kombucha has B vitamins, glucaric acid, and antioxidants, among other things. B vitamins help to do a host of things including: ease stress and anxiety, produce energy, and boost the immune system. Recent animal studies have shown glucaric acid to aid in cancer prevention. This and other acids are also used by the body for detoxification, reducing the load on your liver. Another animal study found that kombucha was as effective as the control medication, omeprazole (AKA Prilosec) at healing ulcers and reducing gastric acid secretion in mice. Other studies have shown powerful antioxidant and antimicrobial effects.
The SCOBY in a half cup of kombucha
Even if it turns out to not be as wonderful as some claim, I can virtually guarantee that it is better for you than that chemical laden soda many of us reach for daily, as it is low in both caffeine and sugar and it is made from real, whole food ingredients. You might be wondering what those ingredients are. All you need is some plain, black tea (green tea has worked for me in the past as well), sugar, a symbiotic colony of bacteria and yeast (SCOBY), and about half a cup of previously brewed kombucha per gallon of tea. I prefer to use organic black tea and organic pure cane sugar as both are minimally processed. But, you can use whatever you like because most of the sugar is eaten by the SCOBY. I just prefer to know the source (sugar cane, not genetically modified sugar beets) and the process (regular table sugar is often filtered through bone char, aka crushed up cow bones which are not exactly vegetarian friendly) of my sugar. I originally bought a home brew from the farmer's market we have here and grew a SCOBY on accident when I went out of town. Here are instructions for growing your own. It is my understanding that you can purchase one online as well. Or, better yet, find a friend who makes kombucha and ask for one of their extra SCOBYs. They have a baby every couple of batches, so usually people will be happy to share.
A tasty glass of pomegranate kombucha soda
If you want to make kombucha soda, you will need one additional ingredient: fruit juice. I use pure fruit concentrate from the health food store because I don't drink the junk they call juice in stores. Yuck. The only real guidelines for this are that it cannot be citrus juice, so no pineapple, orange, etc. The citrus is too acidic and it will apparently kill the SCOBY. And it must contain sugar so that it has something to eat for the second fermentation. Since all fruit contains sugar, this is not a problem. I just note that so that you don't buy "sugar free" or something. Which you shouldn't buy anyway, but that's a whole other discussion.
Sugar water about to boil
Unfermented tea on the left and kombucha on the right. See the color difference?
My kitchen regularly looks like a chemistry lab.
Bottled for the second ferment.
Kombucha
Ingredients:- Ten black or green tea bags (preferably organic)
- 1 gallon filtered water
- 1 cup sugar (preferably organic pure cane sugar)
- SCOBY
- 1/2 cup kombucha
Other Materials:
- Gallon sized glass jar
- Thin towel or coffee filter
- Rubber band
Directions:
- Bring 2 cups of water to a boil and add 1 cup of sugar. Stir until dissolved and remove from heat.
- Add ten tea bags and steep for 5 minutes.
- Add the rest of the water until you have about one gallon of strong sweet tea.
- Allow to cool to room temperature. (This is very important as hot tea will kill the SCOBY, but it should take less time because we didn't boil all of the water.)
- Once the sweet tea is cool, add it to the glass jar along with the 1/2 cup (or more) of previously brewed kombucha. Then, with clean hands, gently slide the SCOBY on top.
- Cover with a towel or coffee filter and secure it with a rubber band. This will keep out bugs and other debris while still allowing air to circulate.
- Depending on the temperature, allow your tea to ferment for a week or so in a warm, dark area then taste every few days with a straw to decide if it is done. It should reach a good balance between sweet and vinegary.
- If you want plain kombucha, you can now transfer this to clean jars with lids until you are ready to enjoy. If you want kombucha soda, continue reading. Either way, be sure to put aside the SCOBY and at least 1/2 cup of kombucha to start another batch.
Optional Kombucha Soda (Second Ferment)
Ingredients:
- 1 Gallon brewed kombucha
- 3 cups fruit juice (not citrus)
- Another gallon sized glass jar or enough smaller glass jars to hold 1 gallon
Directions:
- Fill clean containers about 1/5th of the way with fruit juice. (This is easier than giving a measurement because all of my containers are different sizes.)
- Carefully pour in brewed kombucha, leaving about an inch of space at the top and put the lid or cork on.
- Make sure you keep at least half a cup of brewed kombucha with your SCOBY to start another batch.
- Let ferment in a warm, dark area for another few days until ready to drink. The longer it sits, the more fizzy it gets.
- Enjoy your healthy treat!
Look at that healthy SCOBY.
Donna
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