What is kombucha?

My journey with kombucha started in 2019 on a trip to visit a friend. Her mom was brewing a new batch when I was visiting and she gave me a SCOBY with starter liquid in an eight-ounce mason jar that traveled in my car cup holder on a nine-hour trip back home. I followed her directions to brew my first batch and six years later I’m still loving it! Kombucha was originally found in China but is debated exactly when it first came about. Most agree it was around the year 200 BC.  

Kombucha is a naturally fermented drink. Its components are a SCOBY (symbiotic culture of bacterial yeast) which can also be referred to as a mushroom, tea, and sugar. The bacteria and yeast first form a culture, the alien-looking slimy thing that floats in the kombucha brewing jar. You can get a kombucha start from anyone who already brews kombucha as each batch forms another SCOBY that can be saved or passed along. If you don’t know anyone in your neighborhood who makes it you can buy a start online. A kombucha starter will consist of a piece of SCOBY and at least one cup of starter liquid from the batch of brewed kombucha that is saved. From here you can go on to starting your own home brew. 

How To Make Kombucha

To get started brewing your own kombucha it is relatively easy and does not require too many specialty items. You can brew different quantities but my recipe will be for a one-gallon batch. 

Tools Needed:

• Large boiling pot
• Measuring cup
• One-gallon glass jar, sterilized
• Tea towel or coffee filter
• Rubber band
• Small strainer
• 4 Quart Mason Jars

Kombucha Ingredients:

Tea concentrate*

3 Quarts cool water

1 SCOBY

1c Starter Liquid 

*For the Tea concentrate:

1c Sugar (cane sugar or white sugars can be used)

4 Black Tea Bags

2c Water

Optional – fruit or herbs for flavoring

Directions for the tea concentrate:

1. Measure 2 cups of water and bring to a boil. 
2. Add the 1 cup of sugar to the boiling water and stir to dissolve. 
3. Steep all four bags of black tea for 15 minutes. Remove tea bags and compost or discard. 

Directions for making one-gallon kombucha:

1. Place tea concentrate in a sterilized one-gallon glass jar. 
2. Measure 2 quarts of cool water and pour it into the one-gallon jar. Mix the cool water around with the boiling tea concentrate. Make sure the temperature is close to room temp or a bit warmer. The SCOBY needs lukewarm temperatures to continue the fermentation process but if the water is too hot it will kill it. With the remaining 1 quart of water adjust the temperature as needed and add to the one-gallon jar.
3. Once the water is at an okay temperature for the SCOBY, add it and the starter liquid to the top of the gallon jar. 
4. Cover the top of the jar with a tea towel or coffee filter and secure it with a rubber band. At this point, I usually date my jars to keep track of when I started them and you can do so with a dry-erase marker or tape and a pen. Place in a warm dry place for 14-30 days. The longer you leave it to ferment the stronger the fermentation flavor will become. 
5. After 14-30 days remove the SCOBY and one cup of starter liquid from the one-gallon jar. Set aside for the next batch which you can begin anytime by repeating. Strain the kombucha and place it into glass storage jars. I like to use quart mason jars. At this point, you have a few options. You can put the kombucha in the fridge and leave it unflavored, infuse it to add flavor or do a second fermentation with fruit to add flavor and carbonation. 

Flavor & Second Fermentation

The difference between flavoring and second fermentation is carbonation. If you just want to flavor your kombucha you have more options like tea, herbs, etc. This is the method I use to make my kombucha. To get carbonation you need to do the second fermentation process using fruit containing natural sugars, which will also give it flavor. 

Directions for flavoring kombucha:

1. Choose the tea or herbs you want to infuse your kombucha with and prepare it by placing 1-2 tablespoons in a cheesecloth or tea diffuser. A few flavors I recommend are loose-leaf hibiscus tea, peach tea, ginger, or basil. It can be fun to mix and match. 
2. Place the tea or herbs in your quart jars. Stir or slosh it around a bit until it submerges since it is a cold soak. Steep the tea for 15-20 minutes and remove the cheesecloth or tea diffuser. 
3. Place lids on your jars and refrigerate. Date your jars if desired using a dry-erase marker or tape and a pen.  

Directions for secondary fermentation:

1. Choose the fruit you want to infuse your kombucha with and prepare it by chopping it finely or pureeing it. A few flavors I recommend are fresh peaches, blueberries, raspberries, or apples. Again, it can be fun to mix and match for different flavors and carbonation levels. The sweeter the fruit, the more carbonation it will have. 
2. Leave air space in your quart jars for the fruit so remove some kombucha if necessary. Then place your desired amount of chopped or pureed fruit in each jar and seal with a lid. I recommend ¼ to ⅓ cup to a 16oz jar. Store in a warm dry place for 2-4 days. 
3. Be careful opening your jars as the carbonation has taken place. I recommend opening them over the sink. Once the jars are opened you can remove the chopped fruit. You can eat the fruit if you desire. If not compost or discard. Pureed fruit will stay in the jar and just give it a swirl to stir it around before drinking. 
4. Place the lids back on the jars and refrigerate. Date your jars if desired using a dry-erase marker or tape and a pen.  

Please check out our shop page for resources on Scobys, jars, cheese cloth, and all the other items you need for starting up your own brew!

Happy brewing!