Homemade Kombucha

Kombucha is a fermented tisane that has been around for centuries. Kombucha contains probiotics, enzymes and glucaric acid which aid in detoxification, improved digestion, increased liver function, cancer prevention, increased energy and more. Countries around the world value Kombucha for its major health benefits and wonderful taste. Kombucha is an excellent thirst quencher. It’s a great way to start out the day.

I have been buying 12 ounce bottles of Kombucha at $4 a pop for longer than I care to remember. Thanks to my friend Lisa, I now have a SCOBY and can brew my very own Kombucha at home for less than $1 per gallon. What is a SCOBY you ask? It is an active culture that creates Kombucha, often referred to as the mother. SCOBY stands for symbotic colony of bacteria and yeast. A single SCOBY can last a lifetime reproducing baby SCOBYS along the way. In China it’s tradition to give a SCOBY as a wedding gift. The bride will use that one SCOBY for the rest of her days.

SCOBY in Kombucha liquid – Thanks LISA!

You only need a few items to brew Kombucha:

  • 1 gallon glass jar –Here’s a TIP: check in at your favorite restaurant and see if they have an extra jar, often restaurants throw away or recycle several per day
  • organic white sugar- The ph is higher than cane sugar and better for brewing
  • organic tea, 5 to 10 small bags, depending on your strength preference – I chose green tea. Use pure teas, without fruit or herb oils
  • 1 gallon (or a little less) fresh, clean water
  • 1  SCOBY
  • 1 cup Kombucha liquid
  • 1 piece of cotton cloth that will cover the lid of the jar
  • 1 rubberband

Kombucha essentials: 1 gallon glass jar, 1 cup organic white sugar, organic green tea and a SCOBY in Kombucha liquid

Homemade Kombucha Recipe

1. Make the tea. Bring 1 gallon of water to a boil, add tea bags and sugar. Let tea steep for 3 to 5 minutes.

2. Let the tea cool completely.

3. Pour the tea in the clean jar, leave an inch of room at the top.

4. Add one cup of Kombucha liquid from SCOBY jar or previous batch.

5. Place SCOBY on top of the liquid, gently.

6. Cover the jar with cloth and secure with a rubber band.

7. Place in a warm location (70 to 75 degrees) and let brew for 5 to 30 days. The longer it brews the less sweet and more potent the Kombucha will be.

8. Once finished brewing you can place it in smaller jars and refrigerate. Repeat the brewing process with the SCOBY and make more Kombucha! You should have a baby SCOBY appear every 1 to 2 batches. Pass one on to a friend and give them this recipe.

Combined ingredients ready for fermentation. The SCOBY is floating in the bottom half of the jar.