Homemade kombucha and why would I want to make it?

What the heck is homemade kombucha and why would I ever want to drink it?  

Homemade kombucha, otherwise known as kombucha tea, is basically a sweet tea that has been fermented at room temperature with a symbiotic culture of bacteria and yeast that create a kombucha scoby,. This scoby is sometimes called a tea mushroom.  Kombucha fermented tea is a delicious, effervescent and slightly tangy drink my family has come to love. Kombucha is also available at most grocery stores now, so if you don’t feel like making it, you can buy it at the store. It is super easy to make and you may just find like I did, that you like making it. Keep reading so I can tell to you all the whys, hows and whats involved in making your own homemade kombucha. 

What is homemade kombucha made of?

Green tea, black tea or a blend of the two combined with sugar and a scoby. That’s it! You’ll brew the tea, let it cool and combine it with sugar in a gallon jar, place the scoby in the jar, cover it with a cloth or filter held on by a rubber band and leave it at room temperature until its finished.  Viola your own kombucha! For a fizzier tastier kombucha you can do a second fermentation with fruit or fruit juice.  Homemade kombucha will open up endless possibilities for flavor combinations. You won’t be limited to just a few flavors like you would with store-bought kombucha.

What does homemade kombucha do to your body?

Well, lots of good things! It has natural probiotics which can help with digestion. Many articles I’ve read suggest it can assist with weight loss, boost the immune system, lower blood pressure and even help ward off cancer! Further studies need to be done but adding kombucha a few times a week is a great addition to a healthy lifestyle and really its super delicious!

Is it okay to drink homemade kombucha everyday?

It can be helpful to start small to see how your body reacts to it. Try a little and if you feel good after drinking your homemade kombucha, drink away! The center for disease control even says it is OK to drink 4 ounces 1 to 3 times a day, so it can’t be all that bad can it? You can see some stomach upset or other symptoms if you overdo it, so don’t overdo it, duh. Just like most things in life, keep it in moderation. Homemade kombucha is way better for you than soda, so if your drinking soda, just stop! And have some kombucha instead.

What supplies will I need to make my own homemade kombucha?

A JAR.

There are continuous kombucha brewing kits available for purchase online but I found I didn’t need it and I’m not sure I’ll ever want to get one. I found a very large pickle jar, you know the huge ones that are about a gallon and take about a year to eat? Ya, I bought that one. Then we ate all the pickles and washed it out. That pickle smell can be hard to get out so fill it with some baking soda and dish soap, put the lid on tight and flip it upside down for a day or two to help the smell leave the building, so to speak. If that’s too much work you can buy one online or at a local store or thrift shop.

TEA.

What kind of tea? Organic is the best. You can use black, green, Oolong or a combination. Organic tea was difficult for me to find locally so I ordered some online from a kombucha supplier and it works great.

TEA BALLS or TEABAGS.

You’ll also need some reusable tea balls or reusable tea bags if you have a loose leaf tea. You can also find disposable empty tea bags. I use 4 tablespoons of loose tea in my kombucha to one gallon of water in 4 tea balls. A store bought tea bag will only have about a teaspoon of tea per bag so you may need as many as 12 tea bags if you go that route, so loose leaf seems more sustainable to me.

A LIVE SCOBY.

If you know anyone who brews kombucha you may be able to get a scoby from them. If your like me and you don’t know anyone who brews their own, then order one online or you may be able to find one at your local health food store. To find a reputable source online, make sure you read some reviews and do a little research.

SUGAR.

I am not big on commercial sugar but don’t use your expensive sucanot, maple syrup or honey here, they don’t work as well as plain old sugar. Buy organic if you can afford it. I use cane sugar.

A CUP OF KOMBUCHA.

You’ll eventually just save a cup of your homemade kombucha for each new batch. If you bought a scoby online it should come with a little extra kombucha in it to use for your first batch. You may be able to get it from a friend, if so, be sure to request a little extra kombucha to go with it. If necessary you can buy a bottle of organic kombucha at the store.

CHEESECLOTH or NUT MILK BAG and a RUBBER BAND

To keep bugs and fruit flies out of your kombucha while doing your first fermentation (and everyone thereafter) you’ll want to cover your kombucha with a cheesecloth, nut milk bag or even a coffee filter works and wrap it in a rubber band or large tie. I used one from broccoli.

These aren’t necessary but can provide an additional test outside your taste buds to know if your homemade kombucha is done.

How do I make my homemade kombucha?

Its time to brew some tea.

• I make sure my jar is clean.  
  • When its clean I put a big pot of spring water on to boil. You can use filtered water but I would avoid tap water because the chlorine in water may kill the SCOBY.  
  • While I wait for that to come to a boil I get out my tea and load up 4 tea balls with loose tea.  Once the water comes to a boil, I turn off the burner and put the tea balls in.  I let it sit for about 45 minutes to really get a good strong tea. 
  • Next I’ll put a cup of sugar in the tea while it is still warm.
  • Cover it so nothing get in it while it cools and wait.  Once the tea is fully cooled I put the new scoby, the brewed kombucha and the sweetened tea in the clean jar. 

Now I’ll combine all the ingredients!

• Once it’s cool it’s time to start fermenting!
  • Put the SCOBY, the previously brewed kombucha and the sweetened tea in the clean jar.
  • Cover the kombucha with a reusable cheesecloth and secure it. The kombucha should be kept out of direct sunlight so if your storing it somewhere where there is sunlight cover it with a towel too.

It’s Fermentation time!

• Now it’s time to hurry up and wait for the magic to happen.
  • After 4 days I’ll check the kombucha tasting it to see if it is slightly tart. Using pH strips I test the pH. It should be 3.5 or lower.
  • If it tastes right and the pH is right, I drink it!
    • Then I congratulate myself that I’ve completed my kombucha.

Storing my kombucha.

• Now it’s time to either store my kombucha or start a second ferment.
  • The kombucha can be stored in airtight jars in the refrigerator at this point and drank as is… or do a second ferment to get it more fizzy and flavorful.
  • Store in bottles with flip top lids, old wine bottles with corks or stoppers, old beer bottles with new bottle caps or mason jars with canning lids or wax paper and plastic lids for a second fermentation. I use half gallon jars and new canning lids.

Starting a second ferment.

• To do a second ferment you will I add a cup of juice or smashed fruit per half gallon of kombucha.
  • My favorite is smashed cherries, I use defrosted frozen mixed cherries a lot.
  • Place the sweetened kombucha in airtight jars.
  • Place in a dark place for 4 to 7 days.

Make sure to save your scoby and a cup of kombucha for your next batch as a starter liquid.  You can store the scoby and starter liquid in the fridge if you don’t plan to brew a new batch right away or start a new batch whichever is best for you.