In my previous article, I wrote about anything you need to know about Kombucha. Its benefits, if there are harmful effects in taking Kombucha and the best Kombucha that you can try.
But did you know that you can make your Kombucha at home? Yes, this article is all about how to make Kombucha at home!
If you stumbled about this article without having any idea what a Kombucha and how many wonders it will do to you, then check you could check out my previous article called 10 Best Kombucha that you need to try!
Why Make Kombucha At Home?
If you tasted Kombucha you would get a refreshing taste of a tangy fermented drink. It is healthy and has a lot of benefits to our body; no wonder it has become trendy. There are a lot of brands that offer Kombucha that you can readily drink.
However, buying Kombucha can cost about $3 to $4 per serving so drinking it a few times a week can cost a lot of money. There is an alternative, and it is making it in your own home. It can reduce your buying outside, which could lead to more savings.
It is no problem if you are just a beginner when it comes to making Kombucha. You can brew your tasty Kombucha with easy to do steps.
Things To Know Before Brewing Your Kombucha
Before you go ahead with brewing Kombucha, you should know some things first.
Metal and plastic containers aren’t advised to be used because metal can react with Kombucha’s acidity and cause Scoby, while plastic is susceptible to bacteria.
Everything must be clean because of the good bacteria’s growth. A harmful bacteria can make your brewing a disaster.
In fermentation, it is quicker when warmer and slower when colder
Check for molds in your Scoby, and if you see some, don’t hesitate to throw it away.
What Is A Scoby?
Scoby is an essential part of fermenting Kombucha, they call it the mother. It provides the bacteria and yeast that will help ferment the Kombucha. Also, the use of Scoby protects the tea from contaminants and helps to keep carbonation.
It can look gross and came from a sci-fi movie, but then it is where the magic begins! You have the option to buy Scoby or make your own.
How To Make Kombucha?
3 1/2 quarts water
1 cup sugar (granulated)
8 bags black tea, green tea, or a mix of both
2 cups of unpasteurized store-bought Kombucha that is neutral flavored or starter tea from your last batch of Kombucha
1 homemade or store-bought Scoby per jar
Step 1 – Make the tea base
Boil water then remove it from the heat and stir the sugar, let it dissolve. Then drop the tea and wait for it to cool down. It might take a few hours depending on the pot, but if you want to speed up the process, you can place it in an ice bath.
Step 2 – Starter Tea
Remove the tea bags once it is cooled down, then stir the tea.
Step 3 – Transfer and add the Scoby
Pour the tea in a glass jar, gently slide it in the scoby and make sure you do it with clean hands. Then cover the jars tightly with woven cloth. You may also use paper towels or coffee filters then secured it with a rubber band. Be careful with fruit flies; that is why woven cloth and coffee filter to avoid them.
Step 4 – Fermentation
Ferment the tea for 7 to 10 days. Remember to keep in at room temperature and out of direct sunlight. Check your Kombucha periodically, and don’t be surprised if the Scoby floats around the glass. After a few days, a cream-colored layer will form on the surface of the Kombucha. There could also be some bits floating or at the bottom and even bubbles forming around the Scoby. After 7days, you could start tasting the Kombucha, pour a small amount into a cup or glass to see if the taste will be right for you. You can stream it into a bottle once it suits you.
Step 5 – Remove the Scoby
For your next batch of Kombucha repeat Step 1 until Step 4. Before that, you need to carefully lift the Scoby out of the jar and put it on a clean plate. Then remove the bottom layer of the Scoby and make sure your hands are clean.
Step 6 – Bottle the Kombucha
Use a funnel in pouring the tea in a bottle. You can also put in some herbs, fruits, or any other flavoring that you want and leave a half-inch space in each bottle.
Step 7 – Carbonate and Refrigerate the Kombucha
To carbonate, store the bottled Kombucha at room temperature without any direct sunlight. Leave it for 1 to 3 days. Then refrigerate so the fermentation will stop, and you need to consume it within a month.
More Facts About Making Kombucha
It is usual for the Scoby to float around in different angles inside the jar, and if you saw some sediments from the bottom or even bumps and patches, it is still good to use.
A vinegary smell from the Kombucha is typical. However, if it smells unpleasant or some rotten cheesy smell, then something is wrong. You need to discard the Scoby if there is mold growth and start over again.
Scoby has a long lifespan, but if it becomes black or developed molds, it’s time to bin it and make or buy a new one.
If you want to prolong the life of a Scoby then you need to follow the recipe indicated. Also, peel off the bottom, which is the oldest layer per batches of Kombucha that you make.
Making Kombucha at home is an enjoyable hobby that you can do. It will be difficult at first, but once you get used to it and practice making it, I’m sure you’ll be an expert in no time.
I hope this article on how to make Kombucha at home will help you save money and have fun while enjoying the magical process of Kombucha making.