Making your own delicious kombucha is super easy, nutritious and saves you a ton of money! I’m totally hooked on this tart and fizzy drink.

The Easy Way to Make Your Own Kombucha

Advertisement
Advertisement

Ingredients

  • Caffeinated back, white or green tea (5 tsp loose tea or 5 tea bags)
  • 1 SCOBY*
  • 1 cup white sugar
  • ½ cup plain kombucha
Advertisement

Preparation

  1. Brew at least 2 liters of tea. It can be black, white or green but it must be unflavored.
  2. Dissolve 1 cup of sugar into the tea while it is still hot.
  3. Let the tea cool to body temperature or add additional water until the tea has reached body temperature.
  4. Add ½ cup of plain kombucha to your large jar along with the sweet tea. Gently add the SCOBY to the jar and cover with a tea towel secured with an elastic band. This allows the kombucha to breathe but keeps the bugs and dust out.
  5. Store the brewing kombucha in a dry place away from direct light or heat. Fermentation varies a lot based on the temperature of the room and the size of your SCOBY. After 6 days start tasting your kombucha daily to see if it is ready. It won’t be overly carbonated that this point but it should be a just a little sweet and tart but not vinegary.
  6. Once it is to your taste, carefully pour the kombucha into bottles. This is also when you can flavor the kombucha by adding a little more sugar, honey, maple syrup, fresh juice, flavored tea, herbs or whatever your heart desires. You can also make continuous brew kombucha by pouring off what you want to use, and topping off the large jar with the sugary tea.
  7. Seal the bottles and let them sit on your counter for 1-3 days to carbonate. You may want to open them every day to release the gas and avoid an explosion.
  8. Once it is carbonated, place in the fridge and enjoy.

Notes

*SCOBY is actually an acronym that stands for Symbiotic Colony of Bacteria and Yeast. With every batch of kombucha a new cream colored SCOBY will form on the surface of the kombucha.

Advertisement
    Advertisement