Homemade Kombucha – Recipe
It’s one of my favorite summer drinks because it’s very refreshing and a great source of probiotics. You can make it as often as every 2-3 weeks.
There are two different kinds of kombucha. You can make kombucha with green tea and honey. But personally, I prefer the taste when I use a traditional scoby which I plop into black tea and white sugar–and those are used by the bacteria in the scoby and converted into probiotics, phytonutrients, antioxidants, just packed with vitamins.
I use a kraut pot (works for sauerkraut or kombucha) covered with a wet towel or t-shirt secured with a rubber band, and recyclable glass bottles for the bottling.
To prepare the tea:
1. Add a baggie filled with loose leaf black tea to 2 gallons (32 cups) of water, and bring to a boil.
2. Let it steep for 20 minutes.
3. Remove the baggie, add 2 cups of sugar (you want 1 cup of sugar per gallon of water), stir to dissolve.
4. Let it cool through the day until it’s lukewarm.
5. Using a funnel, pour the tea over the pot with the scoby and let it sit for about a month.
To bottle:
1. Put a raspberry in every bottle. The raspberry is the secret to your carbonation.
2. Add ¼ cup of blueberry juice and ¼ cup of pomegranate juice. You could also use Antioxidant Force
3. Add the scoby tea to your juices, leaving one inch at the top for it to carbonate.
4. I write on the bottle the date it was bottled and what kind of kombucha I made.
To store:
1. Place the bottles in a tub (in case of explosion!) in the fridge.
2. Let it carbonate for 1-2 weeks (longer carbonation gives a more acidic taste).
3. Once your pot with the scoby is down to about 2 inches from the bottom, add the fresh tea and let that sit for 2-4 weeks until you’re ready for your next batch.
Happy brewing!
Ingredients
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