Making Kombucha Tea at Home
Making your Kombucha from scratch, without a kombucha culture and without a starter tea may be the worst idea ever…
This is one of the easiest Kombucha recipes. It makes one gallon of kombucha tea. 4.5 stars based on 35 reviews. Prep time: 30 min Cook time: 1 hour Total time: 1 hour 30 min Yield: 12 8oz servings There will be enough kombucha starter tea for your next batch (12 servings) Serving size: 1 8oz serving (when properly fermented) Calories per serving: 50 Fat per serving: 0g.Below is a simple recipe on how to make kombucha tea. Keep in mind that there are literally hundreds of different kombucha recipes and each one can be modified to make it your very own.
We will be posting a whole series on different recipes for kombucha making but we wanted to first get you used to the basic recipe and standards (ie no matter what kombucha recipe you use, there are things like waiting for your tea to cool down before adding the kombucha mushroom culture to you kombucha tea recipe, etc).
Though the ingredients for the kombucha recipe are pretty basic… sugar, tea, kombucha culture and starter tea — you will find that by changing the type of tea and sugar used as well as fermentation times and other factors, the possibilities of what you can do are endless. But for now let’s start with the basics baby!
(also known as a kombucha culture or kombucha SCOBY)
included with our Kombucha culture packs
Organic Cane Sugar
you can use white sugar but make sure it says “cane sugar”
Loose Leaf Tea
we use our Signature Organic Kombucha Loose Leaf Blend
we recommend spring water if possible
you can use a simple paper towel or handkerchief
to fasten the breathable cover over the kombucha brewing vessel
Stainless Steel Pot
for boiling water
glass, stainless steel, or oak – you can use food grade plastic or a Porcelain Brewer if you know it is certified lead free…like our Kombucha Continuous Brewing System.
Step 1) First, Prepare Your Sweet Tea Solution
AKA The Sweet Tea and it will feed your Kombucha mushroom and in return, your kombucha mushroom will turn it into delicious Kombucha:
Boil 4 cups of water.
Add hot water & tea bags directly into your kombucha brewer (that’s what ever you chose to brew kombucha in!)
Let the tea sit/swim/relax in the water anywhere between for 5-10 minutes.
Remove the tea bags (or if you are using loose tea strain out the loose tea).
Eventually you will need the tea to cool down before adding your Kombucha Mushrooms, but in the meantime, let’s take advantage of hot tea and move on to step 6 baby!
Add you sugar into the hot tea and keep stirring until it is dissolved all the way.
Now this is the fun cool ninja part… Chances are your tea is still hot. This will cool it down quickly!!
Fill your kombucha brewer with cold spring water all the way until it is around ¾ full.
The name of the game here is that we want the newly prepared SWEET TEA to be below 80 degrees. WHY? Because the yeast in kombucha do not like the heat too much (they’re like your Aunt Sally).. and when you add your kombucha starter tea and kombucha mushrooms to the SWEET TEA solution, you risk having the yeasts die off.
Step 2) Add Your Kombucha Culture & Starter Tea
When your tea has cooled down add your kombucha mushroom culture along with the starter tea into your brewing vessel.
Cover with your breathable cover and secure with the rubber band.
Place in a slightly warm, dark and ventilated place – open closet is good, counter top is also good but make sure it is away from smoke.. so if you burn stuff on the stove a lot, the kitchen might not be the best place
Do a little happy dance!
Wait 5 to 10 days. Your kombucha culture might sink or swim. Either is ok, you also might notice a thin layer growing on top. If left undisturbed this will be your new kombucha baby!<
After around 5 days, or when you are ready to taste your KT, gently insert a straw underneath the kombucha culture and taste test. If too sour, then reduce your brewing cycle next time and bottle immediately. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you come to a taste that is right for you. The one thing to mention is that ideally you want you Kombucha PH when you test it to be below 3.0 as this will ensure that the likely hood of pathogens or mold happening is next to none.
Enjoy! Start off with 2 to 4oz up to 3 times a day (6 to 12 ounces total) in the morning, with meals to help with digestion and at night. Drink plenty of water as it is a natural detoxify-er and you want to flush the newly released toxins out. A good rule of thumb is drink an equal amount of water with your kombucha.
Hi I’m Dave
and I’m here to answer your questions like:
- How long does it take for my tea to ferment and taste right?
- How long do I have to brew kombucha?
What Are Some Factors That Determine Kombucha Brewing Times?
Here are just some of the many circumstances that affect brewing time and taste.
How strong your starter tea was
What type of tea was used
The temperature controls
The location, of your kombucha vessel
How much air circulation your kombucha mushroom SCOBY has
If the kombucha tea was or was not left undisturbed
How many Kombucha SCOBYs were placed in the container. More mushroom SCOBYs will speed up brewing time.