Easy Way To Make Kombucha Tea and SCOBY
I made my first batch of Kombucha tea a few days ago and had a sip. It was a delicious fizzy delight.
Oscar and I decided we want to brew our own Kombucha because it is inexpensive and very beneficial due to the high amount of probiotics.
Here are just a few reasons why its a great idea to make your own fermented foods (i.e. Kombucha) at home.
Drinking Kombucha Tea can be a life changing experience as you notice your moods, health and digestion improve.
Benefits of fermented foods
1) Our gut has been named our second brain, when we eat fermented foods we can increase the good bacteria in our gut and start to trust our gut instincts more.
2) Our gut manufactures about 95% of our body’s serotonin which is known as the happiness hormone. If our gut lacks the good bacteria, we may start experiencing low moods and anxiety.
3) The good bacteria helps us to digest our food properly and to absorb nutrients from our food. If you suffer from things like gas, bloating, indigestion, heartburn, headaches etc. Apart from eating the wrong kinds of food you may also not be breaking down your food properly which can result in the problems mentioned above.
4) Fermented foods are also rich in enzymes and can increase the vitamin content of the vegetable. For example, Microbial cultures create B vitamins like folic acid, niacin, thiamin etc.
5) Finally making your own Kombucha tea, fermenting vegetables or making yogurt with Kefir grains is inexpensive and super easy (not to mention, super delicious).
How to make the Scoby
1 litre water
1/3 cup sugar (regular granulated sugar works best)
2 bags black tea, green tea, or a mix
1 cup starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
- Purchase a bottle of raw, unflavored kombucha.
- Step 2: Boil 1 litre of non-chlorinated water. While the water is hot, add 1/3 cup white sugar. Mix until the sugar is thoroughly dissolved, then cool completely to room temperature. Adding sweet tea to the bottle of ready-made kombucha gives the yeast and bacteria additional food to consume during the process of growing a new culture.
- Pour the raw kombucha and the cooled tea into a glass jar.
- Cover the jar with a breathable cloth. Secure the covering with a tight rubber band or string.
- Ferment the tea in a warm spot, 68-85ºF, out of direct sunlight, for about 30 days.
- After a week, it is common to see a baby SCOBY developing across the surface of the liquid. A new SCOBY starts off as a clear film or blob and then slowly become less translucent, more white, and thicker as time goes on. If you don’t notice a SCOBY form after 3 weeks, discard the batch and start again. It is recommend to wait until the SCOBY is at least ¼-inch thick before using it to brew the first batch of kombucha tea. To reach that thickness can take up to 30 – 40 days.
- Retain the kombucha tea and the new SCOBY for making your first batch of kombucha.
How to make Kombucha Tea at Home
Makes about 1 gallon
3 1/2 litres water
1 cup sugar (regular granulated sugar works best)
6 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
1-2 cups starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
1 scoby per fermentation jar, homemade or purchased online
Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices
1-gallon glass jar
Breathable cloth (like a cheese cloth or a kitchen towel)
Bottles: Six glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottle
- Make the tea base: Bring 1 litre of the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and brew for about 5-10 mins. Discard the teabags and allow the tea to cool down to room temperature
- Transfer to jars and add the scoby: Pour the mixture into a 1-gallon glass jar which contains 2 1/2 litres water already and add your starter tea. Gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a breathable cloth and secure with a rubber band or string. This will prevent the fruit flies from finding refuge.
- Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight. Ferment for 7 to 10 days, checking the kombucha and the scoby occasionally.
- The scoby has a tendency to float at the top, bottom, or even sideways during fermentation. A new layer of scoby usually starts forming on the surface of the kombucha within a few days.
- After 7 days, start tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.
- Remove the scoby: Prepare all the ingredients for another batch. With clean hands, gently lift the scoby out of the kombucha and place it on a clean plate. Follow the instructions above to make a new batch.
- Bottle the finished kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle.
- Alternatively, infuse the kombucha with flavorings for a day or two in another covered jar, strain, and then bottle.
- Store the kombucha in the fridge.