How to Make Kombucha
Super simple and delicious recipe to make your own kombucha at home. Cost effective way of getting good bacteria!
Makes around 1.5 L of kombucha
- 3 black tea bags
- 1/2 cup raw sugar
- 6-7 cups of boiling water
- 1 scoby
- 1 cup starter (liquid that comes with the scoby.)
- First boil the water. In a large bowl or jug, put in the sugar and tea bags. Pour in the hot water and mix well making sure that all the sugar dissolves while the water is still hot.
- Take the tea bags out after 5-10 minutes and leave to cool completely.
- Once completely cooled, place sweet tea mixture, scoby and starter in a large jug that you can easily seal with a muslin cloth and an elastic band.
- Place in a warm but out of direct sunlight spot. You can risk the kombucha going moldy if the room temperature is too low. You can place it out of the way in the pantry or a spot in the kitchen that doesn’t get disturbed. Try and avoid moving it too much in the first couple of days as the scoby needs to start doing its magic with the starter.
- It’s typically best left for at least 7-10 days (Summer) and 10-16 days (Winter). The colder it is, the longer the fermentation process takes.
- You will notice that there will be a new scoby forming on the top of the jar. You can either pass it onto someone else with a cup of starter to begin their own kombucha process, keep it aside for a scoby hotel or throw it in the compost. It’s always good to have one extra one in case one goes off.
- Once it’s finished fermenting (according to the amount of days mentioned above), separate 1 cup of the mix (your starter) and the scoby into a jar and use the rest for drinking.
You can flavour it with juice of 1 lemon and some ginger slices. Leave it out on the bench in well sealed bottles for 1-2 days and then place in the fridge ready to drink. The sweeter the kombucha, the less fermented it is. If it’s too vinegary for you, ferment it for less time in the next batch. Too sweet, add a few extra days. The less sweet it is, the healthier it is as the sugar has been eaten by the bacteria. Try and test it before you flavour it to make sure you’re happy with the flavour.
If you start to notice white or green patches forming on the top, that means it’s moldy. Do not try and revive it. The mold has spread through the whole mix. Discard it and start again.
A couple of tips:
Never get the scoby in contact with metal, it will weaken it overtime.
Make sure that everything that you use in the production process is clean. You can easily contaminate it.