How To Make Kombucha

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What is that weird drink they call kombucha?! Here’s my definition: it is a yummy, healthy, effervescent, tangy, fermented drink that you will become addicted to. (or at least I did, haha!)

My friend, Shelley, introduced me to kombucha about four years ago and she shared her vibrantly growing scoby with me. I think this is the best way to start your kombucha. If you have a friend who makes kombucha at home ask them if they are willing to share their scoby next time they make another batch. I know when I am making mine, my scoby grows so much and can be shared often. If you don’t know of anyone there are places you can purchase your starter scoby, either online or maybe a local store in your town.

The starting process will be different if you purchase your scoby from a store or online. This will involve a process of making the “mother”, so you will have to allot more time for that.

I am going to explain my process starting after I already have a healthy, growing scoby and “mother”. If you would like to read a VERY detailed and in depth blog post on all things kombucha go to liveeatlearn.com (the title to the post uses words that I don’t prefer, but the info is great!) to get some awesome info!

Here are the steps I take in creating my kombucha:

Boil 2-3 cups of water. This make a 1 quart batch
I use 2 family size black tea bags to make my tea. After the water boils take off heat and let the tea bags seep. The time here is up to you. I usually let mine sit and get really strong.
I add 1/4 cup of sugar to the tea.
Then I take the fermented kombucha and remove the scoby and about 1 cup of the “ready” kombucha, which will act as the starter for my freshly brewed tea.
I place the fermented kombucha in separate bottles with lids (to help the carbonation to stay in the bottle) and place in my refrigerator. If you want to flavor your kombucha, you would do that at this point. My friend, Shelley, likes to add different types of fruit to flavor hers. I like mine without flavor.
I take the scoby and 1 cup starter I set aside earlier and add them to the freshly brewed tea. My large container is glass and I use a coffee filter and rubber as my lid so the scoby can breathe. I then let it sit for 5-10 days depending on environmental temperature. You will know when it’s ready when it has a tart flavor with evanescent kick.