Homemade kombucha
What is Kombucha?
Kombucha is a fermented drink made from tea (black or green) and sugar that has been consumed for hundreds of years in Asia, where it’s believed its origins come from.
The bacteria colony comes from the scoby formed on the surface that ferments the tea and it can take 5-10 days, depending on the room temperature of your kitchen (19-24C).
The fermentation occurs when the scoby feeds from the sugar added to the tea. At the end of the process, most of the sugar is consumed. A second fermentation can be done by adding your favourite fruits and herbs to add a flavour and enjoy a naturally carbonated drink.
Is Kombucha healthy?
There is no scientific evidence of its benefits yet but what we know up to date is that its fermentation produces acetic acid and lactic acid, which may have a probiotic function.
How much sugar does home made Kombucha have?
It’s hard to say since the sugar in the recipe is eaten by the bacteria (scoby). I understand there is less sugar the longer it ferments but you can get test sticks ( they can be found online)??????
Can I grow my own scoby?
If you don’t have a scoby, you can grow your own using a store-bought kombucha. Buy a plain kombucha (sometimes called “original”). Pour 2 cups or 500ml inside a round glass container and cover with a cloth secured with an elastic band. Leave it on the counter at room temperature for 2-3 or 4 weeks depending on the temperature of your kitchen. You will see it grow every week, so when you see it’s 1cm thick (approx. 1/2 inc) it’s ready to go.
What containers are best for storing the Kombucha?
The best containers for your kombucha are glass bottles with air tight lid. You can also use kombucha bottles with plastic or metal lid. Ask your friends, neighbours and family if they can give your their empty store bough kombucha bottles. Clean them well and run them through the dishwasher with hot water only (no detergent or liquid)
How long does the second fermentation take?
Once you bottle your kombucha is ready for the second fermentation. Let them stay at room temperature for minimum of 3 days, then you can store them in the fridge until you start consuming them.
We drink our Kombucha right away, so I have not stored any bottles more than a week because we consume them fast but I will guess they will last longer than that.
Just be careful when you open them since it creates CO2 and it can pop like champagne bottles
If you don’t have a scoby, you can grow your own using a store-bought kombucha. Buy one with no flavour (plain or sometimes called “original”). Pour 2 cups or 500ml inside a round glass container and cover with a cloth secured with an elastic band. Leave it on the counter at room temperature for 2-3 or 4 weeks depending on the temperature of your kitchen. You will see it grow every week, so when you see it’s 1cm thick (approx. 1/2 inc) it’s ready to go.
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Homemade kombucha
Ingredients
- 3.750 Litres filtered water.
- 20 gr Organic green tea.
- 250 gr Organic light cane sugar.
- 250 ml Starter.
- 1 Scoby.
- 1 Large mason jar with the capacity of 4 litres.
- 1 Elastic band and a clean organic cloth to cover.
Instructions
How to Make the tea:
- Boil 1 litre of water.
- Add the sugar and the boiled water into the large mason jar, stir to dissolve and drop the tea bags to steep for 8-10 minutes.
- Let the tea cool down completely.
- Add the rest of the water (2.750 litres room temperature).
- Add the starter and last the scoby.
- Cover with a clean cloth and hold it in place with a rubber band.
First fermentation:
Let ferment at room temperature for 5-10 days. During the summer the fermentation will take less time. I live on the West Coast of Canada and although summers are not too hot, my kombucha is ready in 5-6 days (22C-25C). In winter and depending on how warm I keep the kitchen, it can take from 7-9 days (20C).
Second fermentation:
Taste the kombucha after 6 days with a straw or a wooden spoon. It should taste not too sweet nor like vinegar. If too sweet let it ferment one more day and taste again.
When ready, prepare 6 clean bottles of 480ml (you can also use 500ml mason jars) with some berries (raspberries, blueberries, blackberries), with slices of ginger or turmeric. Start with your favourite fruits ( mango, pineapple, peaches when in season) but you can also use fruit juices. I make sure they are organic since I am not sure if the pesticides will affect the bacteria already created in the kombucha.
Pour the fermented kombucha into the bottles with the fruit and make sure you close tight the lids. Place them in a dark place at room temperature (inside one of your cupboards) and let ferment for at least another 3 days after that they can be stored in the fridge.