how to make kombucha

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how to make kombucha

To make kombucha, the process involves brewing sweet tea, fermenting it with a SCOBY (Symbiotic Culture Of Bacteria and Yeast), and then optionally flavoring it with a second fermentation for carbonation. Here's a concise overview of the steps:

  1. Make SCOBY (1 to 4 weeks):
    • Brew 7 cups of water with 4 black tea bags.
    • Stir in ½ cup white sugar.
    • Let the tea cool to room temperature.
    • Add 1 cup raw, unflavored kombucha as a starter.
    • Pour into a large glass jar.
    • Cover with a clean cloth, secure with a rubber band.
    • Let it ferment in a dark, room temperature place (70-75°F, 21-24°C) for 1 to 4 weeks until a SCOBY forms.
  2. First Fermentation (6 to 10 days):
    • Brew 14 cups water with 8 bags black or green tea.
    • Stir in 1 cup sugar and cool to room temperature.
    • Add 2 cups starter kombucha and the SCOBY.
    • Cover and ferment at room temperature for 6 to 10 days, tasting after 6 days for desired sweetness and vinegar balance.
    • Reserve 2 cups of this batch as starter for next brewing.
  3. Second Fermentation (3 to 10 days):
    • Bottle kombucha from first fermentation.
    • Add sweeteners or flavorings (fruit, juice, etc.).
    • Seal bottles for carbonation over 3 to 10 days at room temperature.
    • Refrigerate and enjoy.

Important tips:

  • Use only glass containers—avoid metal and plastic.
  • Keep everything very clean to avoid bad bacteria.
  • Temperature affects fermentation speed.
  • Discard the batch if mold forms (green, white, or black).

This process yields homemade kombucha with a balance of sweetness and vinegar flavor, with optional carbonation from the second fermentation.