Kombucha is a fermented drink that started becoming popular in the ’90s. It is known for its tart flavor, nutritional benefits, and easy consumer availability. For anyone who has had and enjoys this non-alcoholic beverage, it may not be enough to grab some from your local health food store or specialty market, since it’s expensive.
Although kombucha is commercially produced, it can be just as good, if not better, when homemade. To do this, one must go back to simpler, personal methods of crafting. Not to worry, however: With this beginner’s guide, you too can learn how to brew your own from home. That way, you get the freshest, most transparent, personal recipe possible.
What You’ll Need for Crafting Kombucha
To put it simply, crafting this type of drink first involves brewing sweet tea. That tea needs some space to then ferment with the additional ingredients:
Ingredients
- Sugar
- Black, green, or green/black blended tea
- Water
- SCOBY
- Starter liquid (unflavored kombucha)
- Optional: Seasonal ingredients like herbs, fruit, or spices to add flavor
Equipment
- 1-gallon or larger glass jar
- Cloth cover (cotton cloth, tea towel, or cheesecloth)
- Rubber bands
- Bottles
- Funnel (for optional flavorings)
Let the Crafting Begin!
Crafting your homemade kombucha entails a few steps, but you’ll also need a little patience for the fermenting process. It will all be worth it as you take the first sip!
- Start by brewing the sweet tea. Four (4) cups of sweet tea make one (1) gallon. Add 1 cup of sugar to dissolve, then let the sweet tea cool to room temperature.
- Then, you’ll need to add the SCOBY and starter liquid. Try using the SCOBY from your favorite commercial kombucha, or buy your own. Add two (2) cups of starter liquid from an unflavored version, because any flavorings are added after the fermentation process.
- The next-to-last step is to ferment for 7 to 21 days. The probiotics will reach their peak growth during this time. For this process, you’ll want to cover the jar with the cloth and fasten it with rubber bands. Store the jar in a safe, warm, dark place — at least 70 to 85 degrees Fahrenheit.
- Finally, it’s time to bottle and carbonate. Leave at least 1 to 2 inches of headspace to allow for carbonation. Carbonate for 2 to 4 days with any flavorings you want to add, then test by twisting a cap open and listening for a hissing sound.
Tips and Tricks
Don’t be afraid to experiment with different teas and flavorings. And remember — the longer you ferment it, the more tart it will taste. A toast to your future homemade kombucha!
