Kombucha is a naturally carbonated fermented tea that is loaded with beneficial bacteria. This Kombucha recipe will show exactly how to make Kombucha at home. It will also show you how to do second ferments, adding flavorings. Store bought Kombucha is very expensive and contains a lot of sugar. You’ll be able to make your own Kombucha for a fraction of the cost with way less sugar, in the exact flavors that you want. Homemade kombucha and other fermented foods always have more beneficial bacteria than the store bought brands.
Benefits of Kombucha
- Aids in Digestion. Kombucha contains beneficial bacteria and probiotics which aid in digestion and keep the digestive system healthy.
- Detoxifies the body. Kombucha is high in glucaric acid and other enzymes which help to detoxify the liver.
- Energizing. Because of its detoxifying effects and high content of B vitamins, Kombucha is very energizing to the body.
- Boosts the immune system. Kombucha is loaded with antioxidants which help to keep the immune system strong.
- Aids in joint health. Kombucha contains glucosamines which help with joint problems.
The Kombucha Recipe Starter Culture
The Kombucha culture, also called a Scoby, is flat and pancake shaped. You can purchase it here.
- Boil the water and pour it into your container.
- Add the 4 tea bags.
- Let it steep for about 10 minutes.
- Add the sugar.
- Wait for it to cool down to room temperature and pick up the scoby with clean hands and lay it on top of the liquid.
- It usually floats but if it sinks, that is okay, it sometimes happens.
- Cover the container with a dishtowel and let it sit for 10-14 days.
- After about 10 days, youll want to taste it. You will know its done when it no longer tastes sweet and is a little tangy and fizzy.
- At the end of the 10-14 days, you can either refrigerate and begin drinking it or do a second ferment.
- It is good to let it go as long as you can because the longer it ferments, the more sugar will get eaten up by the culture, the more healthy bacteria will be released. You want the culture to consume the sugar, not you.
- You can add Stevia later if you want it to be sweeter.
- You do not want to let it go too long as it can turn to vinegar.
Kombucha Recipe – Second Ferment
The purpose of the second ferment in this Kombucha recipe is to add flavorings and to get your Kombucha to have a stronger, more soda-like fizz.
The possibilities for flavorings is endless. Some varieties that I have made that came out extremely well are:
- Ginger Berry
- Raspberry Pomegranite
Citrus fruits and strawberries do not seem to work well. I haven’t tried them, but other Kombucha makers have told me that they did not have good luck with mango or watermelon. I would think that peaches and nectarines would work well. I don’t think bananas would work but I haven’t tried it. Be creative and try different combinations.
Kombucha Recipe – Second Ferment
- 1 Gallon of Homemade Kombucha (See above)
- Fruit, berries and herbs of your choice
- Set out some smaller bottles, either 16 or 32 ounces, to divide up the Kombucha.
- Choose your flavorings; fruits, berries, and/or herbs (see above)
- Fill each small bottle about a ¼ of the way up with the flavorings.
- Fill the bottles up with Kombucha, filling about 3-4 inches from the top. Make sure you leave enough space; otherwise the bottles could explode when you open them.
- Screw the tops on about half-way. Do not put the tops on too tightly because as the Kombucha ferments, it will expand and the bottles could explode.
- Leave the bottles on your kitchen counter for about 4 days for the second ferment.
- After the 4 days are up, test the Kombucha. Be sure to open the bottles over the sink, and open them very slowly as they could explode the way that soda does when it is shaken up.
- You will know it is done when you can taste the flavors and it is fizzy like soda.
- Place the bottles in the refrigerator when they are done. They will stop fermenting when placed in the refrigerator.
You might also like this post on Making Homemade Fermented Soda.