Kombucha Recipe

It’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store bought kombucha. The day you become a brewmaster as I impart on you the secrets of homemade kombucha!

The goal of this guide is to be your one stop shop for homemade kombucha brewage, from SCOBY-less to fermented perfection. No hopping around the interwebs. No fuss. No confusion. Because making homemade kombucha is so simple (albeit a bit slow), and I hope after reading this you’ll give it a whirl! Let’s hop right to it.

The Simple Guide to Kickass Kombucha

These instructions outline how to make homemade kombucha. For more in-depth instructions and tips, see the article above this recipe card.

Yield: 16

Serving Size: 1 cup (depends on fermentation length)

Nutrition Facts: servingSize 1 cup (depends on fermentation length), calories 50 kcal, Carbohydrate 12 g, Sugar 12 g, Sodium 13 mg

Ingredients:

• 7 cups clean water (1.6 L)
• ½ cup white sugar (100 g )
• 4 bags black tea (or 1 Tbsp loose tea)
• 1 cup unpasteurized, unflavored store-bought kombucha (235 mL )
• 14 cups clean water (3.5 quarts, 3.3 L )
• 1 cup white sugar (200 g )
• 8 bags black or green tea (or 2 Tbsp loose leaf)
• 2 cups unflavored kombucha (from previous batch or store-bought kombucha) (470 mL )
• 1 or 2 SCOBYs (1 per container)
• Homemade kombucha from the first fermentation
• Sweetener

Instruction:

1. Ferment: Cover with a few layers of the tightly woven cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75 degrees F, 21-24 C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.
2. And Repeat: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY(s)). The rest can move into the second fermentation.
3. Serve: If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.

Kombucha Recipe 1 Gallon Short-Cut Method

This Kombucha Recipe was designed for anyone who wants to brew up to a gallon in their first batch. The steps are specifically arranged to create an easier process for you. Following this Kombucha Recipe also prevents contamination by eliminating the wait for the sweet tea to cool.

Prep: 05min

Total: 25min

Yield: 1 Quart

Nutrition Facts: calories 30 calories per 8oz serving

Ingredients:

• 1 gallon (4 liters) purified or bottled chlorine-free water
• 4-6 tea bags or 4-6 teaspoons loose leaf tea
• 1 cup (200g) sugar
• Kombucha Mother Culture – SCOBY
• 1-2 cups (250-500ml) strong starter liquid, aka well-fermented Kombucha (included FREE with every KKamp SCOBY)
• Fruit, juice, flowers, or other flavorings (optional)

Instruction:

1. Boil 4 cups (1 liter) of purified water.
2. Add hot water & tea bags to pot or brewing vessel.
3. Steep 7-15 minutes, then remove tea bags.
4. Add sugar and stir to dissolve.
5. If the vessel is empty, add 2-3 quarts (2-3 liters) of purified water, then add the hot tea solution. (adding cold water first helps keep the vessel from heating up) – or – if the sweet tea was made in the vessel, then simply add 2-3 quarts (2-3 liters) of purified water.
6. Check to make sure the sweet tea is body temperature or below. A clean finger is the perfect tool!
7. Once it is, add SCOBY and starter liquid.
8. Cover with cloth cover and rubber band or a custom brewer cap.
9. Say a prayer, send good vibes, commune with your culture (optional but recommended).
10. Place the container in a warm, ventilated area out of direct sunlight for 7- 21 days (depends on taste). 75-85°F (24-29°C) is the best range, 80°F (27°C) is ideal. It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
11. After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Recipe may vary.
12. Set aside your SCOBY(s) and starter liquid (2 cups if possible) for the next batch from the top of the current brew. You may put them in any vessel or a SCOBY Hotel.
13. Decant & flavor your kombucha (optional).

How-To Make Kombucha

FAQ

What are the ingredients of kombucha?

How do you make kombucha?

1. Make Tea: Bring water to a boil in a clean pot. …
2. Add Starter: Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the store bought kombucha into each).
3. Ferment: Cover with a few layers of the tightly woven cloth and secure with a rubber band.

Is kombucha good for you?

How often should you drink kombucha?