When I first started making kombucha at home I was a little overwhelmed and worried I would kill my scoby. I was super busy in my daily life and didn’t feel like I had the time to learn all there was to know about brewing my own kombucha. Now that I have it down and it has become so simple to harvest my kombucha and brew up another batch I feel like I have to share!
I use to love store bought kombucha. Every brand I liked and would guzzle it down. I became addicted to it when I was pregnant with my last baby. It was so refreshing and gave me a little extra boost when I needed it. It made me feel hydrated and I was feeding my body something that was good for it.
Buying kombucha to drink everyday can get expensive! My husband and most of my kids all love it as well. Even my 14 month old! I wanted them to drink it everyday to reap the health benefits as well!
Fast forward to my birthday this year, my mother in law got me the gift that keeps on giving! She got me the entire setup for making kombucha at home!
The Setup
She had ordered my scoby that was alive and well in the starter liquid. From what I have read purchasing dehydrated scoby’s isn’t the way to go. She had the one gallon glass jar full of the tea recipe, the scoby, and starter all topped off with the cute cotton breathable top! She had also added a few more things to my gift like the heating wrap around warmer, pH tester and The Big Book of Kombucha!
To be honest I never use the ph tester anymore. I used it a couple of times, but it didn’t seem to work well. I don’t think that is something you need to start making kombucha at home. The wrap around warmer Is great though because you can see the temperature your kombucha is at and control it accordingly. In the winter it’s really nice to keep your kombucha warmer so it can brew quicker. Also, if the temperature of your kombucha drops too low it can grow mold. I have had mine drop in the low 60’s for a few days at a time and it was still very healthy.
Here are some links for the starter supplies!
I do recommend The Big Book of Kombucha because it covers everything you need to know and more! This book is well written and the author really knows her stuff! Here is the link so you can easily purchase it from Amazon!
The Recipe
6 tea bags
1 gallon of room temp chlorine free water
1 cup sugar
1 kombucha scoby
1 cup of sugar
I start by almost bringing 6 cups of the water to a boil. Removing it from the heat and putting in my tea bags. I usually let it steep for a long time. Sometimes 15 minutes, but sometimes I set it and forget it and let it go for an hour or so. I have used a mix of different teas. I like green tea, but black is also great! Once that’s cooled I pour on the cup of sugar and stir until mixed. I pour that into the gallon glass jar and add the remaking water. Lastly, I put my scoby in and my starter. Top it with the cotton fabric top and let it do it’s thing for about 7-10 days.
Harvesting Your Kombucha
Taste your kombucha straight out of the gallon jar with a straw after about 7 days. I have been loving it at that rate this fall. My kombucha has been staying between 63 and 68 degrees. Since it is cooler out now it ferments slower so I could let it go for a few more days, but I usually can’t wait! If you like the taste and it’s not to acidic tasting I would harvest it now.
Gently scoop out your scoby into a plate or bowl. Scoop out 1-2 cups of the kombucha and pour it on your scoby. That is your starter. Now pour your kombucha that is in the glass jar into a different container or containers.
Flavoring You’re Kombucha
Now, this is a must because it makes your kombucha better then store bought!!! Pick what type of fruit or spice you want. Then you will add some fresh fruit or spices into the container with your kombucha. Put a lid on it and let it set on your counter for two days. This makes the natural carbonation occur more so then before and the flavor takes off without the need of extra sugar or calories like when you add juice! You can also just add juice to your kombucha to flavor it.
I love to add chopped strawberries or grated fresh ginger with a few slices of apple. I usually split my gallon of kombucha in half. I like to make two different flavors each time. So I will ad about a 1/2 cup of chopped fruit to a half gallon of kombucha. When this is done setting for two days I use a strainer or a spoon with holes in it to scoop off the fruit.
Then the best part, you get to enjoy this delicious healthful drink!
Kombucha Facts and Benefits
- The warmer your kombucha is the faster it ferments
- The fermentation process eats up the caffeine and sugar
- Promotes a healthy gut
- Superior antioxidant levels compared to regular brewed tea
- improves digestion
- Can help improve arthritis and joint pain
- Can help with asthma
- Has anticancer properties
- Contains antidiabetic properties
- Can clear up eczema
- Helps with yeast infections
For more details or any questions you might have please feel free to comment below!
Happy Fermenting!
This post does contain affiliate links at no extra cost to you! It only helps run my website! I do appreciate when you use my links. For more info on this please see privacy policy.
