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Kombucha- the eternal elixir of health!
This vinegar pop is created by way of fermentation, meaning it contains the healthy bacteria known as probiotics.
These bacteria are the ones responsible for keeping your gut healthy and since that's where 80% of your immune system is located, this special tea can help you live a healthier life!
But with grocery stores selling bottles for over five dollars a pop, a daily dose of kombucha could get pretty expensive.
The good news? It’s super simple to make at home! With a few ingredients (and some patience) you could be filling your pantry with this homebrew for next to nothing!
The main component of kombucha is the Symbiotic Culture of Bacteria and Yeast AKA scoby.
It may not look pretty, but it’s an essential ingredient in making your tea.
You can purchase them at farmer's markets, online or from a friend!
Brew at home Kombucha recipe
(Makes one gallon)
Equipment:
- Pot to brew tea in
- One gallon glass jar
- Old glass jars with tight lids
- Paper towel
- Rubber band
- Wooden spoon
- Vinegar
Ingredients:
- One cup organic or raw sugar
- Eight caffeinated tea bags. Green or Black work well
- Four litrehigh-qualityality H2O- Tap will work
- Two cups kombucha tea
- One scoby
Optional
- Second fermentation
- Organic or raw sugar
- Fresh or dried fruit
- Anything else your heart desires to flavour!
Step One. Make the sweet tea
- Bring your (preferably) non fluorinated and unchlorinated water to a boil. Drop those tea bags in a steep for 20 min or to strength preference.
- Add the one cup of sugar until fully dissolved.
- Let cool! Scoby's do not like the heat so make sure your tea has cooled to room temperature.
Step 2: Put tea in jar and add the scoby
- Once cooled, pour your sweet tea into your clean one-gallon glass jar. Clean is emphasized here as this is a bacteria based process. Swish your jar with vinegar if you’re unsure if it has been contaminated or not. Just be sure to rinse it well with water afterwards and make sure to leave room for two cups of previous juice.
- Clean your hands with vinegar and again rinse with water.
- Place scoby and two cups of juice in the jar.
Cover with paper towel and secure with an elastic band.
Step 3. Let it ferment
- Take your newly made kombucha and place it somewhere it will not be disturbed and out of direct sunlight. Your counter is great!
- Do not touch for at least seven days! There will be lots going on in there, bubbles, aliens slime and scoby movement but do not open it. You should see a new scoby forming on the top layer.
After seven days, you’re okay to start tasting your brew. This is based on personal preference on whether you like it tart or sweet. Keep tasting every day until it’s to your liking.
Tip: In colder climates, it will take longer to ferment.
After you’ve your optimal taste, your kombucha is ready to drink!
However, if you’re wanting the fizziness that the store brands have, you’ll have to do a second fermentation.
Second fermentation – optional
- Take out your scoby along with two cups of juice and use this to start another batch.
- Place fruit juice, pieces of fruit and/or sugar into your bottles. The bubbles come from the culture consuming the sugar so make sure it’s in there in some form.
- Fill your bottles with the tea
- Seal you bottles tightly and let the sit at room temperature for a few more days until its carbonated to your liking.
- After the first day, check the carbonation level by opening up a test bottle. If it is very carbonated, you will have to “burp” the rest of them as well. Continue this process daily until carbonation is where you want it.
- Once it is, place your bottles in the fridge and enjoy!
Fresh homemade kombucha for pennies a glass! Happy brewing!
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