Kombucha Recipe

Kombucha recipe is a refreshing, slightly fizzy, and tangy beverage made from fermented tea. It has gained massive popularity over the past few years due to its health benefits, especially for gut health. Making kombucha at home is surprisingly simple, and with a little patience, you’ll have a delicious drink to enjoy anytime. In this guide, I’ll walk you through the entire process, from gathering ingredients to fermenting your kombucha.

A Brief History of Kombucha:

The origins of kombucha are believed to date back over 2,000 years to ancient China, during the Tsin Dynasty. Known as the “Tea of Immortality,” kombucha was prized for its health benefits. From China, it made its way to Russia and Eastern Europe, where it continued to grow in popularity. Today, kombucha is enjoyed worldwide, especially among those looking for a natural probiotic beverage.

Kombucha Recipe

Pinklady

The origins of kombucha are believed to date back over 2,000 years to ancient China, during the Tsin Dynasty. Known as the "Tea of Immortality," kombucha was prized for its health benefits. From China, it made its way to Russia and Eastern Europe, where it continued to grow in popularity.

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Prep Time 20 minutes mins

Course Drinks

Cuisine China

Servings 8

Equipment

• A large pot
• 1-gallon glass jar or other non-reactive container
• Tight-weave cloth or coffee filter and rubber band
• Bottles with airtight lids (for storing and second fermentation)

Ingredients

  

• 8 cups (2 liters) of filtered water
• 4 black or green tea bags (you can mix both)
• 1 cup of white sugar
• 1 cup of store-bought or previously made plain kombucha (as a starter)
• 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)

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Optional Flavoring (after fermentation):

• Fresh fruits (berries, citrus, etc.)
• Herbs (mint, basil)
• Ginger

Instructions

 

• Step 1: Brew the Tea

  Bring 8 cups of filtered water to a boil in a large pot.
• Once boiling, remove from heat and add the tea bags. Let them steep for 10 minutes.
• After 10 minutes, remove the tea bags and stir in the 1 cup of sugar until fully dissolved. Set the sweetened tea aside to cool to room temperature.
• Step 2: Prepare the Kombucha Base

  Once the tea has cooled, pour it into the 1-gallon glass jar.
• Add 1 cup of store-bought or previously made plain kombucha (this provides acidity to prevent harmful bacteria from growing).
• Gently place the SCOBY into the tea. It may float, sink, or stand sideways—any position is fine.
• Step 3: Ferment the Kombucha

  Cover the jar with a tight-weave cloth or coffee filter and secure it with a rubber band. This allows the kombucha to breathe while keeping out dust and contaminants.
• Place the jar in a warm, dark place (ideally around 68–85°F) and let it ferment for 7 to 10 days.
• Taste the kombucha after 7 days using a straw—if it's too sweet, let it ferment longer. For a tangier taste, you can let it ferment for up to 14 days.
• Step 4: Bottling and Optional Second Fermentation

  Once the kombucha reaches your desired level of tanginess, remove the SCOBY and 1 cup of the kombucha (to use as a starter for your next batch).
• Pour the kombucha into bottles with airtight lids, leaving a bit of room at the top.
• If you want to add flavor, this is the time. Add fresh fruit, herbs, or ginger to the bottles.
• Seal the bottles and allow them to sit at room temperature for 2 to 3 days for a second fermentation, which will carbonate the kombucha. After that, store them in the fridge.
• Step 5: Enjoy

  Your kombucha is ready! Pour over ice and enjoy your refreshing homemade drink.

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Keyword Kombucha Recipe

Similar Recipes You May Like:

– Ginger Ale: A naturally fermented ginger drink, perfect for those who love a spicy kick.
– Kvass: A traditional fermented Slavic beverage made from rye bread, offering a tangy and earthy flavor.
– Water Kefir: Another fermented beverage that’s lighter and quicker to make than kombucha, with a similar probiotic profile.

Frequently Asked Questions About Kombucha Recipe:

1. What is a SCOBY?

A SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s a cellulose structure that helps ferment sweetened tea into kombucha by introducing probiotics.

2. Can I use flavored tea to make kombucha?

It’s best to start with plain black or green tea. Flavored teas often contain oils or additives that could affect the fermentation process or harm the SCOBY.

3. How do I know if my kombucha has gone bad?

Mold on the surface is a clear sign of spoiled kombucha. Mold typically appears fuzzy and white, black, green, or blue. If you see mold, discard the batch and start over.

4. Can I reuse my SCOBY?

Yes! You can reuse the SCOBY for multiple batches. In fact, the SCOBY will grow a new layer with each batch, which you can separate and use to start additional batches.

5. How should I store the SCOBY between batches?

You can store your SCOBY in a “SCOBY hotel,” which is simply a jar of sweet tea and kombucha, covered and left at room temperature. This keeps it active and healthy.

6. How long does homemade kombucha last?

If stored in the fridge, kombucha can last up to 1 to 2 months. However, it may continue to ferment slowly and become more sour over time.

7. Can kombucha be alcoholic?

Homemade kombucha typically has a low alcohol content (less than 0.5%). However, if you let it ferment longer or during the second fermentation, the alcohol content could rise slightly.

8. Why is my kombucha not fizzy?

For fizz, you need a tight seal during the second fermentation and a bit of sugar or fruit added for carbonation. If it’s not fizzy, try adding more fruit or sugar and let it ferment longer.

9. Can I make kombucha without sugar?

Sugar is necessary for the fermentation process as the SCOBY feeds on it. However, by the time your kombucha is ready to drink, most of the sugar has been consumed by the SCOBY.

10. Is kombucha safe during pregnancy?

While kombucha is generally considered safe, pregnant or breastfeeding women should consult with their healthcare provider before consuming due to its trace amounts of alcohol and caffeine.

Conclusion:

Making kombucha at home is a rewarding process that allows you to enjoy a delicious, healthy drink while customizing flavors to your preference. With just a few ingredients and a little patience, you’ll have a refreshing beverage packed with probiotics. Once you’ve mastered the basics, the world of flavor combinations is yours to explore!

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Munchies