Tuesday , 30 May 2017
Beauty Tips

How to Make Your Own Kombucha

How-to-make-your-own-kombucha.001This past year I started brewing my own Kombucha at home after I became completely hooked on this wellness-boosting drink. Although I only stumbled on this a year ago, Kombucha has actually been around for over 2000 years and is well-respected for its traditional disease-fighting properties. It was even coined as the “Immortal Health Elixir” by the ancient Chinese.

Not only does it taste fantastic (like a refreshing spritzer), this effervescent liquid is packed with all sorts of good stuff like probiotics, enzymes, antioxidants, glucaric acid, L-theanine, and B-vitamins. What’s more, is you can make your own Kombucha for a fraction of what it costs to buy in-store and it is very simple to do so! Read on below for the benefits to drinking Kombucha and a step-by-step tutorial on how to get your own brew started 🙂

Health Benefits of Kombucha

  • Boosts immune function
  • Anti-cancer properties
  • Liver detoxification
  • Increased energy and better mood (due to high B vitamin content)
  • Improved digestion & gastrointestinal health
  • Improved athletic performance
  • Increased nutrient absorption
  • Alkalize the body (balancing pH)
  • Speed healing of ulcers (will kill H. Pylori)

The above are just a few ways in which Kombucha is said to help you heal, I found a more in-depth list on Mind Body Green: 22 Amazing Ways Kombucha Can Help Heal You and from Food Renegade.

Food For Thought

Although no rigorous scientific research has been carried out to identify the precise health benefits of Kombucha and their magnitude of effect, its traditional evidence stands strong. Even so, I would drink this tasty beverage regardless! Some food for thought, however…

As is typically the case in the U.S., no major medical studies are being done on Kombucha because no one in the drug industry stands to profit from researching a beverage that the average consumer can make for as little as 50 cents a gallon. — Food Renegade

What You’ll Need

First, you’ll need a SCOBY…a what? Sound’s intimidating I know.

A SCOBY is the live bacterial culture that is the secret to this entire process. You can either purchase of SCOBY online, get it from a friend that makes Kombucha (like I did), or easily grow your own from scratch. All you need to make your own is a bottle of raw, unpasteurized 100% Kombucha that can be found in most health food stores. 

The rest of your ingredient list is very straightforward:

  • 1 Gallon (16 cups) of Water (Spring or Filtered is preferred)
  • 1 SCOBY
  • 1 Large Glass Jar
  • 6 Teabags/Teaspoons of Organic Caffeinated Black or Green tea (not flavored)
  • 1 Cup White/Brown/ Raw Sugar (I prefer organic raw sugar)
  • 1/2 Cup Kombucha Starter Tea
  • Glass Bottles
  • Cheesecloth/Coffee Filter/ Clean Tea Towel

First Fermentationkombucha-1st-fermentation

  • In a stainless steel pot (not metal as it will weaken your SCOBY), bring 2 cups of filtered water to a simmer and then remove from heat. Stir in sugar using a wooden spoon until completely dissolved and steep tea for about 20 mins.
  • Remove sweet tea and add it with remaining 16 cups of cool water, which should leave you a room temperature brew ready to be fermented. Note: it must be cool/room temperature as high heat will damage the SCOBY.
  • Add the cooled brew to a large jar along with your SCOBY and Kombucha starter tea.
  • Cover the jar using either a piece of cheesecloth, coffee filter, or clean tea towel and secure with a rubber band. This is important since your SCOBY will need to ‘breathe’ throughout the fermentation process. You’ll also want to make sure the cover is secure to avoid any dust or bugs entering the jar (fruit flies are the worst!).
  • Let sit in a warm, well-lit and well-ventilated corner of your kitchen for about 7-14 days. It is important for the SCOBY to have light, but not direct sunlight. The length of the fermentation process will depend on the size of your SCOBY, temperature of the room, lighting, and personal preference. The larger the SCOBY, the warmer the environment, the more lighting, the faster the Kombucha will ferment. It’s a good idea to taste-test using a straw, gently sliding it past the SCOBY and creating a suction with your thumb at the top, grabbing a bit of liquid. You want to catch the Kombucha at the stage where its slightly tart–before this it will taste sweet and if you wait too long it will become acidic, eventually turning into vinegar (great for salads).
  • Once your Kombucha is ready, you can either enjoy it at this stage, bottle and refrigerate, or give it a second fermentation to add some flavor and more effervescence (aka “fizz”).

Second Fermentation

how-to-make-kombucha-2nd-fermentation

  • The great thing about doing a second Kombucha fermentation is that you can experiment with a variety of flavors and turn it into more of a “soda”.
  • All you have to do is dispense your unflavored Kombucha into clean glass jars (without any SCOBY) and add your favorite fresh fruit or natural fruit juice as well as a bit more sugar (1 teaspoon), maple syrup or honey. You can also get creative and add herbs or other spices (i.e. ginger!). Leave about 1 1/2 inch of space in the jar/bottle and seal using its lid this time. Leave these bottles to ferment on your counter for an additional 4-7 days.
  • Once the second fermentation is complete, place the bottles in the refrigerator and allow to chill before opening. There is high pressure from the fermentation so be careful not to shake!
  • Last, pour and enjoy your healthy creation!! 🙂

Continuous Brew Kombucha

If you end up getting as into this magical potion as I am, you’ll pretty much want it always. In this case, it’s helpful to learn how to make a Continuous Brew Kombucha, which is pretty much the same process with a few exceptions. For example, in the “batch method” demonstrated above you are re-started each batch using a baby SCOBY and some of the liquid from the previous batch. When doing a continuous brew Kombucha, you are simply removing less liquid and continually refilling your “mother jar”.

Getting Creative

Kombucha-22

Photo Credit: Healthy Foodie

Bottles of homemade Kombucha make for lovely gifts! Store-bought Kombucha will cost around $5 for 250mL, whereas you can make gallons for pennies in comparison while also packaging it beautifully. It’s thoughtful and you have plenty of room for creativity!

How to Make Your Own Kombucha
Yields 16
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 Gallon (16 cups) of Water (Spring or Filtered is preferred)
  2. 1 SCOBY
  3. 1 Large Glass Jar
  4. 6 Teabags/Teaspoons of Organic Caffeinated Black or Green tea (not flavored)
  5. 1 Cup White/Brown Sugar
  6. 1/2 Cup Kombucha Starter Tea
  7. Glass Bottles
  8. Cheesecloth/Coffee Filter/ Clean Tea Towel
First Fermentation
  1. In a stainless steel pot (not metal as it will weaken your SCOBY), bring 2 cups of filtered water to a simmer and then remove from heat. Stir in sugar using a wooden spoon until completely dissolved and steep tea for about 20 mins.
  2. Remove sweet tea and add it with remaining 16 cups of cool water, which should leave you a room temperature brew ready to be fermented. Note: it must be cool/room temperature as high heat will damage the SCOBY.
  3. Add the cooled brew to a large jar along with your SCOBY and Kombucha starter tea.
  4. Cover the jar using either a piece of cheesecloth, coffee filter, or clean tea towel and secure with a rubber band. This is important since your SCOBY will need to 'breathe' throughout the fermentation process. You'll also want to make sure the cover is secure to avoid any dust or bugs entering the jar (fruit flies are the worst!).
  5. Let sit in a warm, well-lit and well-ventilated corner of your kitchen for about 7-14 days. It is important for the SCOBY to have light, but not direct sunlight. The length of the fermentation process will depend on the size of your SCOBY, temperature of the room, lighting, and personal preference. The larger the SCOBY, the warmer the environment, the more lighting, the faster the Kombucha will ferment. It's a good idea to taste-test using a straw, gently sliding it past the SCOBY and creating a suction with your thumb at the top, grabbing a bit of liquid. You want to catch the Kombucha at the stage where its slightly tart--before this it will taste sweet and if you wait too long it will become acidic, eventually turning into vinegar (great for salads).
  6. Once your Kombucha is ready, you can either enjoy it at this stage, bottle and refrigerate, or give it a second fermentation to add some flavor and more effervescence (aka "fizz").
Second Fermentation
  1. The great thing about doing a second Kombucha fermentation is that you can experiment with a variety of flavors and turn it into more of a "soda".
  2. All you have to do is dispense your unflavored Kombucha into clean glass jars (without any SCOBY) and add your favorite fresh fruit or natural fruit juice as well as a bit more sugar (1 teaspoon), maple syrup or honey. You can also get creative and add herbs or other spices (i.e. ginger!). Leave about 1 1/2 inch of space in the jar/bottle and seal using its lid this time. Leave these bottles to ferment on your counter for an additional 4-7 days.
  3. Once the second fermentation is complete, place the bottles in the refrigerator and allow to chill before opening. There is high pressure from the fermentation so be careful not to shake!
  4. Last, pour and enjoy your healthy creation!! 🙂
Everything Beautiful http://www.everything-beautiful.com/

About Everything Beautiful

Everything-Beautiful is a holistic beauty, wellness, travel, and lifestyle destination designed for those looking to take charge of their lives naturally! Founded by Erica Grenci, a health and wellness expert and graduating Naturopathic Doctor in 2016, it has been her platform for sharing creative inspiration throughout the health-conscious community.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Scroll To Top