How to make Kombucha – 7 easy steps
We recently posted a blog on Kombucha and its 7 Health benefits which received great reviews and lots of questions. So to answer a few of those questions we going to tell you how to make Kombucha at home. There are numerous great pre-made versions available in store, such as Theonista for my South Africa followers and B-Tea for my American and UK friends. But the best part about Kombucha is the fact that you can make your own at home.
SCOBY – The Most important part
The first and most important step when learning how to make Kombucha is to gather all the ingredients you need. A SCOBY is the most important item when it comes to Kombucha, without this Symbiotic Culture Of Bacteria and Yeast Kombucha would not be possible. There are some really great starter kits out there, or if you have a mate who is making their own, you can ask them for a SCOBY as they tend to keep growing the more Kombucha you make.
Now that you have gotten your SCOBY we can move on to step 2 and begin to actually learn how to make Kombucha.
What you will need:
- 1 x Large pot (enough to hold 2 litres of water)
- 1 x SCOBY
- 4 -5 x Tea Bags (Varying tea’s)
- 2 Litres water
- 160 Grams of Sugar
- 2 x Large Glass jars (1 with lid/1 without)
- String/elastic band
How to make Kombucha:
- Place 500ml of water into the pot with 4-5 tea bags, I used 2x Lemon and 2x Rooibos Tea for this batch. Heat the water till boiling point and let boil for 1-2 minutes while stirring occasionally tea steep tea.
- Remove tea from heat and add the remaining water (1.5 Litres) and stir in the sugar. Continue stirring until all of the sugar has dissolved. Let the mixture cool for 20 – 30 minutes before removing the tea bags.
- Place the started SCOBY in 1 of the jars and pour in the tea mixture. Place a piece of cloth over the opening and tie it on with some string or an elastic band. It is a good idea to get those jars with the chalk section on the front so you can add the date of the brew, I find it easier to monitor the fermentation period and to adjust for the next batch should I want it sweeter or more sour than the previous.
Let it be.
Let it stand in a warmish area of the house for 1 – 4 weeks. The longer it stands the more sour it will become. Once you are happy with your blend, pour out the Kombucha into the next jar, leaving about 200ml of tea in the first jar to keep your SCOBY hydrated. Once the tea is in your Second jar you can add other items to change the taste. I have previously added Chain tea to one blend and Apple juice to another. Be careful not to add too much, you don’t want to increase the sugar content again.
There you have it Ladies and Gents a relatively fool proof way on how to make Kombucha. If you have any questions don’t hesitate to post them below!