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:
- 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.
- 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.
- 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.