Stop Buying Kombucha!

How to Process Kombucha at Home

Ingredients and Supplies:

• 1 gallon of water

• 1 cup of sugar

• 2-4 family sized tea bags (black, green, or a blend)

• 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)

• 1-2 cups of starter tea (from a previous batch or store-bought kombucha)

• A large glass jar (1-gallon size)

• A clean cloth or paper towel

• A rubber band or string

Steps:

Prepare the Tea Base:

• Bring water and tea bags up to simmer.

• Let steep for about 10-15 minutes (Up to 30 for strong tea).

Combine Ingredients:

• Add sugar to the jar.

• Pour the tea into the glass jar.

• Add ice cubes to cool the tea.

• Add 1-2 cups of starter tea to the jar.

• Gently place the SCOBY on top of the liquid. Avoid stirring or disturbing the SCOBY to promote a healthy ferment.

Cover the Jar:

• Place the clean cloth or paper towel over the top of the jar and secure it with a rubber band. This allows airflow while keeping out dust and insects.

Fermentation:

• Store the jar in a warm, dark place (around 70-85°F) for 7 to 14 days.

• Begin tasting the kombucha after a week. The flavor will shift from sweet to tangy as fermentation progresses.

Bottling:

• Once the desired flavor is reached, remove the SCOBY and set it aside (you can use it for your next batch).

• Pour the kombucha into bottles, leaving about an inch of headspace. You can add flavors like fruit or herbs at this stage if desired.

Second Fermentation (Optional):

If adding flavors, let the bottles sit at room temperature for an additional 3-7 days for carbonation, then refrigerate.

Enjoy:

Chill the kombucha in the refrigerator and enjoy your homemade brew!

Note: Always ensure cleanliness to prevent contamination, and make sure to save some starter tea and SCOBY for your next brewing session.