Kombucha is a fermented drink that helps with better digestion and detoxification. A few years back a friend told us about Kombucha and upon trying it we noticed almost right away that it helped with eliminating bloating and indigestion. We also noticed a curb in our appetite. We grew to love it so much that we ended up deciding to make it in bulk right here at home! We’ve been making it for a little over a year now and we haven’t looked back; it’s something we look forward to every day!
Okay, lets get started!!
- Organic SCOBY
- One bottle of ‘Original’ raw Kombucha (for your ‘starter’)
- Organic Black Tea
- Organic Sugar (We get ours from Costco as pictured bellow, but any organic sugar works just fine!)
- 16 – 16oz Kombucha Bottles
- Plastic Funnel
- Nylon or Plastic Ladle
- 2 Gallon Glass Jar
- Cheese Cloth or Paper Towel (We’ve been using paper towel)
- PH Test Strips (if desired)
**The following recipe makes 2 gallons of Kombucha or approximately 16 bottles of Kombucha.
- 1 SCOBY
- ~2 cups of starter Kombucha (for first timers your starter will come from plain store-bought raw Kombucha)
- 2 cups organic white sugar
- 20 Organic black tea bags
- ~2 Gallons purified water
- Organic fruit juice of choice (optional)
STEP 1 -The first thing you are going to want to do when preparing a new batch of Kombucha tea is prepare your sweet tea concentrate. In a large pot, bring about 3-4 quarts of the purified water to a boil. Once the water is boiling, turn off the heat, and stir in the sugar until completely dissolved. Put in the 20 tea bags and leave to steep until the tea has cooled to room temperature.
STEP 2 – ** Skip step 2 if you are starting from scratch.
If you already have a finished batch of Kombucha from the previous week, while the sweet tea concentrate is cooling is a great time to get your already-fermented Kombucha bottled and ready for drinking. Some people enjoy drinking their Kombucha plain, but we love adding a little grape juice to the bottom of each bottle to give it some flavor and additional fizziness. After adding the juice, fill the rest of the bottle up with your fermented Kombucha, leaving a little room at the top of the bottle. If you are adding juice to your Kombucha, you can leave the bottles out at room temperate for 2-3 days to allow it to continue to ferment. This second fermentation will give the Kombucha more carbonation, making it nice and fizzy! After you are finished bottling, or after the 2-3 days of secondary fermentation, store your bottles in the refrigerator until you are ready to drink them. The refrigeration will prevent any more fermentation from happening.
Continue to bottle until you have about 2 cups of Kombucha left in the bottom of your brewing jar along with your SCOBY. It is important to leave those 2 cups of starter Kombucha in the jar for your next batch because it is slightly acidic and will help prevent any bad bacteria from spoiling your next batch of Kombucha!
**For those who are making your first batch of Kombucha, you’ll need to put your new SCOBY into a clean and sanitized 2 gallon jar with a bottle of plain raw Kombucha. Then you’ll proceed to the following step.
STEP 3 – Hopefully by now your sweet tea concentrate should be cooled to room temperature. Now that it is cooled, pour this concentrate into your brewing jar along with your starter tea and SCOBY. Make sure to remove all tea bags before pouring your tea concentrate into your brewing jar. Next, pour in the remaining purified water to fill up the rest of your brewing jar. Give it a stir with a wooden spoon, and you’re all done! You’ll want to cover the mouth of your brewing jar with some sort of fine, but breathable cloth. You can use a couple layers of cheese cloth or even paper towel. The important thing is to keep bugs out and let air in.
Once your new batch of Kombucha is covered, put it in a dark, dry, warm place to ferment. How long you let your Kombucha ferment depends on how much of a vinegar taste you want it to have. We typically let it ferment for 7-8 days before bottling it and making our next batch. After fermenting for 7 days, you can take it out and give it a taste. If you want a stronger vinegar taste, put it back and try it every day until it has the taste you are looking for. Once your Kombucha has reached the taste you are looking for, you’re ready to start making your next batch! You can also use PH strips to test for the perfect PH levels desired in your Kombucha.
Prepare your sweet tea concentrate.
Step 2 (if applicable):
Get your already-fermented Kombucha bottled and ready for drinking:
Add tea concentrate to brewing jar with scoby and starter tea:
- Make sure you use plastic or wood utensils and funnels.
- Make sure your bottles have plastic lids or plastic lined lids.
- Make sure you properly sanitize everything. And when cleaning with soap, rinse throughly to ensure nobacteria killing soap is left behind. We like to use apple cider vinegar to rinse out our containers, after washing them, to ensure proper sanitization and sterilization happens.
- For more information on how to keep your Kombucha healthy check out kombuchakamp.com.
- Also for Kombucha and SCOBY maintenance information check out kombuchakamp.com.
- You can check out Dr. Axe for more Kombucha fun facts and another perspective on the home brewing process!
Thank you for reading and we hope you enjoy your Kombucha!!