How To Make Kombucha

Many years ago, my drink of choice was a Diet Coke, on ice, with a straw. I was addicted. I loved the fizzy drink. Once I started reading labels on the food I was eating, soda was the first thing to go.

I heard about kombucha, bought some from the store, and loved it. Kombucha is crazy expensive to buy for our family of six, so I learned how to make kombucha in large batches at home. Come into my kitchen and let me show you how to make kombucha!

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What Is Komucha?

Kombucha is a fizzy, slightly sweet and sour fermented drink made with mainly “>black or “>green tea. The scoby (a living symbiotic colony of bacteria and yeast) is placed in the tea with sweetener and allowed to ferment between 7-14 days.

Kombucha Scoby (slightly pink because I did a batch with hibiscus tea)

How To Make Kombucha

This recipe makes 1 gallon of kombucha.

Bring 2 cups of filtered water to a boil. Remove from the heat. Place 6 tea bags in the water, put the lid on the pan and steep for 15 minutes. Remove tea bags and add 1 cup of sugar. Stir until sugar is dissolved. Set aside and cool to room temperature.

Place the cooled tea and sugar mixture into a gallon gas jar (I buy mine from Azure standard because they have the best price). Add the Scoby and kombucha from the previous batch. Fill the jar with filtered water and stir to combine. Leave about 2-3 inches of space at the top of jar.

Place a cloth on top of the jar and secure with a rubber band. This allows air flow but keeps the bugs and dust out of your tea. Place the kombucha in an out of the way place out of direct sunlight to ferment for 7-14 days.

The ideal temperature for fermentation is 68-85 degrees. Kombucha will ferment faster in a warmer environment, and slower in a cooler environment. You will know it is done when the tea is fizzy and has a slightly sweet yet sour taste. If you think it is too sweet, allow the tea to ferment longer.

When the kombucha is finished fermenting and you want to make another batch, save back 1 cup of kombucha with the scoby. Follow the recipe directions for your new batch. Repeat this process for every batch.

The Second Ferment

To make a second ferment pour the kombucha in a clean glass jar. Add fruit, or fruit juices.

Fruit juice: 1/4 cup juice for every 16-20 ounces of kombucha.

Fresh or frozen fruit: 1 tbsp. of fruit per 8 ounce of kombucha.

Place on a lid with a seal to trap the carbon dioxide in the jar. Ferment for 2-3 days. Burp the jars once a day to release some of the carbon dioxide. You don’t want the lid to pop off due to the pressure. I use my half gallon canning jars with old canning lids and it works great.

Where To Get A Scoby

You can buy a “>scoby online, get it free from a friend, and sometimes you can find them on craigslist. You can also make your own scoby from store bought kombucha (read more here to grow your own).

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How to grow sprouts

Homemade Mayonnaise

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