Question

How to make kombucha?

Answer 1

Making kombucha at home involves a fermentation process using tea, sugar, a SCOBY (Symbiotic Culture Of Bacteria and Yeast), and some starter kombucha. Here's a basic recipe and procedure:

Ingredients:

• 1 gallon (approx. 4 liters) filtered water
• 8-10 tea bags (black, green, or a combination)
• 1 cup granulated sugar
• 1 SCOBY (you can get this from a friend or buy one)
• 1-2 cups of starter kombucha (from a previous batch or store-bought)

Equipment:

• Large pot
• Glass jar (1-gallon capacity)
• Cloth or paper towel
• Rubber band
• pH strips or pH meter (optional but helpful)
• Plastic or wooden utensils (avoid metal as it can damage the SCOBY)

Instructions:

1. Prepare the Tea Mixture:

   • Bring the filtered water to a boil in a large pot.
   • Remove the pot from heat and add the tea bags. Let them steep for about 10-15 minutes.
   • Remove the tea bags and stir in the sugar until it's completely dissolved. Allow the tea to cool to room temperature.

2. Fermentation Process:

   • Pour the cooled tea mixture into the glass jar.
   • Add the starter kombucha to the jar.
   • Gently place the SCOBY on top of the tea mixture, smooth side up.
   • Cover the jar with a clean cloth or paper towel and secure it with a rubber band. This allows air to flow while keeping out contaminants.

3. Fermentation:

   • Place the jar in a warm, dark place (around 70-75°F or 21-24°C) where it won't be disturbed.
   • Let the kombucha ferment for 7 to 14 days, depending on your taste preference. The longer it ferments, the more acidic it becomes.

4. Check the Kombucha:

   • After a few days, you can start tasting the kombucha using a clean straw or spoon. Once it reaches your desired level of tartness, it's ready to be bottled.

5. Bottling:

   • Before bottling, wash your hands thoroughly and ensure that all equipment is clean.
   • Remove the SCOBY and set it aside along with some of the kombucha to use as a starter for your next batch.
   • Pour the kombucha into clean glass bottles, leaving some space at the top.
   • Optionally, you can add flavorings like fruit juice, herbs, or spices at this stage.

6. Second Fermentation (Optional):

   • Seal the bottles tightly and let them sit at room temperature for 1-3 days for a second fermentation. This step helps carbonate the kombucha.

7. Refrigeration:

   • Once the desired level of carbonation is achieved, move the bottles to the refrigerator to slow down fermentation. This also helps to chill and carbonate the kombucha further.

8. Enjoy:

   • Your homemade kombucha is now ready to drink! Remember to store it in the refrigerator and consume it within a few weeks for the best taste and quality.

Making kombucha at home can be a fun and rewarding process, but it's important to maintain cleanliness and follow safety precautions to prevent contamination and ensure a successful fermentation.