You can buy bottled Kombucha
at some grocery stores or health food stores if you don't want to make your own or you're not ready yet. They are about $3 or more for one bottle which is why many people decide to start making their own. The good thing about making your own is, once you master the basics, you can do what we call a second ferment and add different fruits to flavor your buch.

The Basics for Beginners

What is Kombucha? Kombucha is a fermented drink rich in probiotics. In a nutshell, it is made with sweet tea that is left out at room temperature with a SCOBY inside that will make the Kombucha.

What is a SCOBY, you ask?  SCOBY stands for Symbiotic Culture of Bacteria and Yeast. 

Wait a minute..... Didn't you say yeast is bad? Well, yes and no. There is good yeast and bad yeast. The purpose of yeast is to break down our bodies after we die. I know, Gross! But we all have some yeast in our bodies which will not harm us. It's the Candida that causes all the problems.  Ok, back to the SCOBY. This is the slimey thing that you can get from a friend that already is making Kombucha or you can buy it online. I got my very first SCOBY on Amazon.  Here is a picture of a SCOBY.

A 2nd Ferment with mixed berries.

(Image credit: Emma Christensen)

TheKitchn.com

Step 1:

Buy or obtain a nice healthy SCOBY.

Step 2:

Choose which tea you will use. Some say that the type of tea doesn't matter but I prefer Black Tea. 

Step 3:

Get some large gallon sized jars to keep the tea in, as well as a funnel, some rubber bands, clean fabric and cheese cloth.

Step 4:

Make a large batch of sweet tea - enough for 1 or 2 gallons, depending on how many jars you have. But, you may want to start out small until you know it will turn out right. 

Step 5:

Once your tea is brewed, add about a cup of sugar or however much you normally use.   ***Important: Let your tea completely cool off, having no warmth at all before putting it in your brewing/fermenting jar.

Step 6:

Once your tea is completely cool, pour into your large gallon glass jar. The jars will have to be GLASS and NOT Plastic.  Ok, so now you have your brewed tea that you mixed the sugar in now inside your large jar. Now, with CLEAN hands, take your SCOBY and gently place in your jar of tea. 

Step 7: Take a piece of clean cloth or fabric that will fit over the top of your jar and secure with a rubber band. The tea will need to breathe but also keep any dust particiles out while brewing (or fermenting). 

Step 8: Place your tea in a cubbard away from sunlight.

Wait.

It will take about 5-7 days depending on the weather, how warm it is in your kitchen.  In the summer, it may only take 5 days to ferment properly. You can take your jar out, remove the cloth and smell it or even taste it. It will smell tart and vinegary. That's normal. Some people like a more vinegary taste and some prefer a little sweeter. It should be a little of both sweet and tart. To get the most benefits and better probiotics it's best to let ferment to more on the sour side but not too much  or you really will have vinegar!

If your Kombucha is ready, take your SCOBY out. (Make sure your hands are clean. ) STOP !!!! IF YOU WANT TO DO A SECOND FERMENT, KEEP READING.

 

There will be a baby SCOBY that grew below the mother. Take your SCOBYs out and you can keep them in a jar of tea in your fridge until next time. Ok, so take it out of the jar.

 

 

 

 

 

 

 

 

Now, take a piece of cheese cloth and secure it around a large jar or container using a rubber band and gently pour you Kombucha into the container. Now, at this point you can then pour your strained Kombucha into bottles or whatever glass jars you will be using. You can use your funnel to pour into your bottles so as not to make a big mess.  That's it! If your first batch didn't turn out that great, keep learning, research and fine-tuning your new craft. It will get better, especially if you do a second ferment.

 

(To do a second ferment to flavor your Kombucha you can keep your SCOBY out and add some thawed frozen berries  and let sit for another day or two. It will froth and you will get a nice carbonated drink. You can go online and learn more about the second ferment. Trust me, you will prefer the second because the carbonation and wonderful fruit flavors will turn it up a notch. 

For beginners it may take a few batches before you really enjoy the taste. Make sure when you check on your ferment that your SCOBY looks fine and there is no mold. If it doesn't look or smell right, when in doubt throw it out! But before you go tossing it out, look online and do a little research to make sure you're not throwing out good Kombucha! After time, you will be an expert and you'll most likely never go back to store bought!

Happy Brewing !

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Finished 2nd Ferment strained through cheesecloth. Those are bits of berries. You can throw these out but I've eaten them and I'm still alive!

Disclosure: I'm an affiliate marketer with links and ads to an online retailer on my website. When people read what I've written about a particular product and/or   click on those links and buy something from the retailer, I earn a commission from the retailer.

Although I may get comissions as an affiliate marketer, my story is real. 

Kombucha second ferment

Making Second Ferment . Just after mixed berries were added. It foamed up so beautifully. Hoping this one will be so delicious!

Disclosure: I'm an affiliate marketer with links and ads to an online retailer on my website. When people read what I've written about a particular product and/or   click on those links and buy something from the retailer, I earn a commission from the retailer.

*Disclaimer: It is important to be informed, but this information/website is not intended to treat any disorders or disease. You should always seek medical advice from your doctor before beginning any treatment or health regimen. The contents of this website are one persons opinion and should only be considered under the advice of your physician. 

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