Brewing Kombucha

Nutrient dense, kombucha is a beverage that improves health in numerous ways in the body!

It is an antioxidant AND a probiotic, which has been found to: 

SCOBY

You might be wondering what that big, rubbery looking thing in the kombucha is. That is the SCOBY, which is the live culture used to ferment the tea. What does SCOBY stand for?

• 1 SCOBY
• 1 cup of fermented tea (kombucha) starter (from the last batch you used)
• 1 gallon of sweet tea (or whatever amount you want to brew. 1/2 gallon would also be a good amount to start with.)

Instructions:

1. Brew black tea as you normally would. 
2. Add one cup of sugar per gallon of black tea.
3. Allow to cool to room temperature then add to a jar with kombucha starter and SCOBY.
4. Cover with a cloth to allow natural aeration to take place. Do not place a lid on the jar.
5. Cover with a towel and leave at room temperature or put in a dark place. Do not put kombucha in direct sunlight or it will inhibit fermentation.
6. Leave to ferment for 6-8 days. Where I live, I have found 6 days to be perfect. 
7. Strain and set aside the SCOBY and 1 cup of kombucha starter for the next batch.
8. If you would like, add fruit and ferment a second time—between 1-3 days. The longer it ferments, the more sugar is consumed. 
9. Bottle and store in the refrigerator.

Words of caution:

*Bottles are known to burst if left for too long. 

*During second ferment, note that berries, as opposed to other fruits, create more carbonation and can create a lot of pressure in the bottles. I have had mine shoot up 15 feet when I’ve opened it because so much pressure has formed! I also know people who have had bottles explode in the fridge. 

*The longer you leave it, the more sugar it consumes and the more alcoholic it becomes. 

Where to get a Kombucha starter?

I have found them on Etsy and most recently have bought one from Azure Standard.