Kombucha tea or “tea of life” is a fermented beverage made with black (or green) tea, sugar (or honey) and kombucha scoby. This mystical drink has a long history dating over 2.000 years ago and drank for its health benefits, energy boosting properties and antimicrobial impact.
These days it becomes more and more popular, not only in niche, organic markets but also mainstream supermarkets present many flavours of this beverage. If you want to avoid store bought kombucha it’s time to brew kombucha at home. You are in the right place, we are covering the basics on homemade kombucha here.
Benefits of kombucha
Kombucha is rich in probiotics, for this reason it has all the positive effects of other fermented foods, like kefir, sauerkraut, etc, with a number of additional ones that are special to kombucha.
- Probiotic value
- Antimicrobial properties
- Stimulate immunity system
- Energy booster
Aside from this it can be a great alternative to sugary soft drink as it comprise low levels of sugar but at the same time gives that effervescent and sweet taste of a refreshing drink.
Essentials for brewing kombucha at home
Kombucha making is not complicated hence it’s been made at home for centuries. Therefore if you want to save some money or just take control of choosing what you drink, homebrewing might be the answer.
Here is the list of things you need to prepare kombucha:
- kombucha scoby or starter
- 0,1 l brewed kombucha from previous batch (no need if you have kombucha starter)
- green or black tea
- sugar or honey
- glass jar with lid/Kefirko
Kombucha tea recipe
To begin with preparation, first boil one cup of water and put in 2 tea bags or 2 tsp of tea leaves. Leave for 5 minutes then take out the leaves or tea bags. Then cool down and put in the sugar (or honey if you are preparing jun kombucha). Pour into the glass jar and dilute with 1 l of water. Add 0,1 l of kombucha from previous batch then add the scoby. Finally, leave to ferment at room temperature as per manufacturer instructions, 4-7 days. Taste as you go, to get a feeling of what a day or two fermented kombucha tastes like.
If you are using the kombucha starter, pour in the 0,1 l of starter into the tea. The scoby will start to form during the first fermentation. Moreover, you have to leave it to ferment a bit longer, for 7-10 days.
Always save 0,1 l of fermented kombucha. It’s used for storing the scoby or for preparing the new batch.
Things to consider when brewing kombucha
Always prepare kombucha tea in a sterile environment. Same as with all food and beverage preparation it’s important to use clean utensils, jars, to wash hands, etc. With live cultures this is of even bigger importance since it can lead to contamination of the scoby and therefore ruined future batches.
You can second ferment kombucha after taking out the scoby. Add fruits you like and airtight cover the bottle, leave to ferment additional day or two. Chill before finally serving this delicious fizzy drink. Cheers!
Get Kombucha starter kit here:
or only the kombucha starter here:
Second ferment supplies are available here: