If you love kombucha, this DIY Homemade Kombucha recipe is for you! Brewing your own kombucha is pretty easy and saves you a ton of money.
I am a huge kombucha lover. I started making it many years ago, but then got out of the practice.
I was using the continuous brew method, which made things really easy. Basically, you constantly have kombucha brewing, and everytime you pour a glass, you add tea to the mixture.
Today I'm going to show you how to make kombucha using the batch brew method.
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How to Make Kombucha
You will need a kombucha starter pack, which includes a kombucha scoby in some kombucha liquid. You will also need a gallon sized jar, tea towel or coffee filter, thick rubber band, and a kitchen thermometer.
Bring 2 cups of water to a boil. Remove from the heat.
Add black and / or green tea. I have never made kombucha with green tea, so I cannot comment on the outcome. I haven't tasted store-bought kombucha with green tea either, so I don't know how it tastes compared to kombucha with black tea.
Add 1 cup of sugar, and stir until dissolved. Reheat the tea to get the sugar to dissolve faster if needed.
Add the tea mixture to a gallon sized jar, along with room temperature filtered water, the kombucha scoby, and the fermented tea that it came in. Check to make sure the mixture is between 75°-85°. It will most likely be on the hotter side, but it will cool down as long as the room is between 75°-85°.
Secure the jar with a tea towel or coffee filter and rubber band. Place the jar in a warm location - between 75°-85°. Colder temperatures = mold, so make sure the room is between those temperatures!
Let it sit between 7- 21 days. Begin tasting the kombucha on day 7. If it tastes too sweet, let it ferment longer. I like to brew mine for 18 days.
After the kombucha is done brewing, place in bottles in the fridge, or you can start a second fermentation with flavors. Here's a recipe for raspberry kombucha that you may like!
You can also add sweetener to the homemade kombucha. You will need some bottles with flip top lids, and a funnel. I like 2 tablespoons of maple syrup per 25 oz. bottle of kombucha, or ½ cup per gallon.
Pour maple syrup, then the finished homemade kombucha into each bottle, leaving 1-2" head space. Let sit 3-5 days, popping the bottles each day to let out carbon dioxide. Taste each day to test its flavor and fizziness.
Recipe
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You May Need:
Homemade Kombucha
Ingredients
- 14 cups filtered water
- 6 black tea bags or 1 large (1 ounce) tea bag
- 1 cup cane sugar
- 1 kombucha starter culture with starter tea
Instructions
- Bring 2 cups filtered water to a boil.
- Add tea bags (or 1 large tea bag) and remove from heat. Allow to steep 5-10 minutes.
- Add sugar and stir to dissolve. If the sugar is taking too long to dissolve, turn on the heat again and heat 1-2 minutes to dissolve the sugar.
- Add sweetened tea to a clean gallon sized jar. Fill with room temperature filtered water. Using a kitchen thermometer, make sure the tea is 75°-85°. (By adding room temperature water to the hot tea mixture it will be around 85°-87°, but it will cool down to room temperature.)
- Add the starter tea culture and starter tea (1-2 cups) to the sweetened tea. Secure a tea towel or coffee filter over the jar with a sturdy rubber band.
- Place the jar in a warm area that is between 75°-85°. Cold temperatures cause mold, so a warm area is necessary for the success of your kombucha!
- The kombucha will be ready between 7-21 days. Taste it at day 7. If it's too sweet, ferment it longer. I like to brew mine for 18 days. Save 1-2 cups for the next batch and start another batch!
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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