Drinks Plates

How To Brew And Flavor Kombucha At Home

September 8, 2016
Homemade Kombucha

What is Kombucha? Kombucha is a fermented sweet tea that is delicious, refreshing, and SUPER good for you. It has been around for over 2,000 years but only recently found it’s way to the western world. Kombucha can be found in health food stores and sells for $3-$5/bottle but you can make it at home for only $0.20! So let’s take a closer look at what makes Kombucha the new “Health Drink” that people are raving about:

  1. Detoxification: This is one of kombucha’s greatest health benefits. It is rich in many enzymes and bacterial acids that your body needs to detox therefore easing the burden on your liver and reducing the load on your pancreas. It is also rich in Glucaric acid which has been shown to prevent cancer.
  2. Digestion: Kombucha is also very high in antioxidants, beneficial acids, probiotics and enzymes that are very beneficial to our digestive system. It promotes population of good bacteria while crowding out the bad bacteria and in turn supporting good digestion.
  3. Energy: The Vitamin B and Iron that is released during the fermentation process helps boost blood hemoglobin which improves oxygen supply and produces energy.
  4. Immune Health: Antioxidants, probiotics and Vitamin C all aid in fighting free radicals, protecting against cell damage, inflammatory diseases, tumors and supporting good overall immune health.
  5. Joint Care: Glucosamines present in Kombucha support preservation of collagen and prevent arthritic pain as well as reduce the appearance of wrinkles on the skin (ladies, drink up!).
  6. Weight Loss: Kombucha is high in acetic acid and polyphenols which have both been proven to increase weight loss. Studies have also shown that Kombucha improves metabolism and limits fat accumulation that help with weight loss.

So what are you still waiting for?? Let’s get healthy and brew some yummy Kombucha!

Homemade Kombucha

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Ingredients and equipment needed for Kombucha:

2 Gallons filtered or distilled water
16-20 tea bags
2 cups sugar
2 cups original Kombucha (starter tea)
1 SCOBY (ask around for one or find instructions on how to grow your own HERE)
2 Gallon sized glass jar
18 (16 oz.) individual glass bottles
Apple cider vinegar
Funnel
Paper towel
Syrup for flavoring (my favorites are blueberry syrup, blackberry syrup, peach simple syrup, and NAKED Mango juice) *optional

Homemade Kombucha

*I’ve included my recipe for a 2 gallon batch of kombucha because it goes really fast in our house but you can certainly half the recipe if you are just starting out and not sure if this is something you will be continuing with.

Directions for Kombucha:

Start by bringing 1 quart water to a boil. Remove from heat and add in 2 cups sugar and stir with a wooden spoon to dissolve. Add in your tea bags and steep for 10-15 minutes. Remove tea bags. Allow tea to cool completely.
When tea has completely cooled, pour into a 2 gallon, clean, sterilized GLASS jar. Add in enough filtered or distilled water to fill your jar ALMOST to the top. Then add 2 cups original Kombucha and the SCOBY (learn how to grow your own SCOBY from scratch HERE or ask a friend or relative to share theirs with you).

Homemade Kombucha

Give it a quick stir and cover with a paper towel. Secure with a rubber band to make sure dust/fruit flies don’t get in (fruit flies LOVE this stuff). Write the date that you brew your kombucha on the paper towel so you can quickly recall how long it’s been fermenting for.

 

Homemade Kombucha
Set aside in a dark, warm corner (I use my kitchen cabinet) for 7-10 days to ferment. Taste your Kombucha to check if it’s ready– if it still tastes like sweet tea, it needs more time. If it tastes slightly fizzy and a little vinegary, it’s ready!

 

Homemade Kombucha
Flavoring and Secondary Ferment:
Clean and sterilize your individual glass bottles with boiling water and rinsing with apple cider vinegar. (You can also use wine bottles or mason jars for this as long as they have a screw cap. Read about how to remove those pesky labels HERE).
With clean hands, remove SCOBY and 2 cups kombucha tea and set aside for your next brew.
Using a funnel, pour Kombucha tea into individual bottles leaving about 2 inches space at the top.
Using flavoring of choice (check out my 4 favorite in the post above), pour in about 1-2 tablespoons into each 16oz. bottle making sure at least 1 inch of space still remains at the top for all the gases that will be produced.

Homemade Kombucha

Homemade Kombucha
Screw lids on tightly and set aside in a dark, warm corner for an additional 2-5 days. If you like a sweeter tea, it will take less time and the longer you let it ferment the more “vinegary” it will taste.
Once you’ve achieved the right amount of fermentation during your secondary ferment, place bottles into refrigerator to slow down further fermentation. Sip, sip and enjoy!! (Check out my instructional videos below to get a good visual of the process from start to finish!) 

XOXO,

Irina

**Tag  your photos with #sweetsomethingsblog if you make any of our recipes! We’d love to see your food and can’t wait to comment!

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Homemade Kombucha

Homemade Kombucha

Kombucha 101 + 4 flavors

Ingredients

  • 1 Gallon filtered or distilled water
  • 8-10 tea bags
  • 1 cup sugar
  • 1 cup original Kombucha (starter tea)
  • 1 SCOBY
  • 1 Gallon sized glass jar
  • 8 16 oz. individual glass bottles
  • Apple cider vinegar
  • Funnel
  • Cheesecloth or paper towel
  • Syrup for flavoring (see my 4 favorite below) *optional

Instructions

  1. Start by boiling 1/2 gallon water until it just comes to a boil. Remove from heat and add in 1 cup sugar and stir with a wooden spoon to dissolve. Add in your tea bags and let it brew for 10-15 minutes. Remove tea bags. Allow tea to cool completely.
  2. When tea has completely cooled, pour into a one gallon, clean, sterlized GLASS jar. Add in remaining 1/2 gallon filtered or distilled water, 1 cup original Kombucha and the SCOBY. Give it a quick stir and cover with cheesecloth or a paper towel. Secure with a rubber band to make sure bugs don't get in (fruit flies LOVE this stuff).
  3. Set aside in a dark, warm corner (I use my kitchen cabinet) for 7-10 days to ferment.
    Secondary Ferment:
  1. Clean and sterilize your individual bottles with boiling water and rinsing with apple cider vinegar.
  2. With clean hands, remove SCOBY and 1 cup kombucha tea and set aside for your next brew.
  3. Using a funnel, pour Kombucha tea into individual bottles leaving about 2 inches space at the top.
  4. Using flavoring of choice (check out my 4 favorite in the post above), pour in about 2 tablespoons into each 16oz. bottle making sure at least 1 inch of space still remains at the top for all the gases that will be produced.
  5. Screw lids on tightly and set aside in a dark, warm corner for an additional 2-5 days. If you like a sweeter tea, it will take less time and the longer you let it ferment the more "vinegary" it will taste.
  6. Once you've achieved the right amount of fermentation during your secondary ferment, place bottles into refrigerator to slow down further fermentation. Sip, Sip and Enjoy!!
Recipe Management Powered by Zip Recipes Plugin
http://sweetsomethingsblog.com/2016/09/08/kombucha-101-4-flavors/

How to make your own flavored Kombucha for only $0.20/bottle!

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