How to make Kombucha at home

This is much simpler than you may think.

 

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Cocktails anyone?

Here is what you will need ~

Filtered water ( too much chlorine in the water can spoil the yeast)

Gallon container or quart jars (glass)

Large pot

Rubber bands

muslin squares ( I make mine from dishtowels that I purchase at Ikea)

Black Organic tea bags

Organic raw cane sugar ( non gmo)

Ginger tea bags ( optional)

Scoby ( symbiotic  culture of bacteria and yeast) ( optional but helpful for faster brewing.

If you have a friend who makes Kombucha, ask for a piece of their “scoby” or “mother”.)

 

One cup of live Kombucha with the mother. You can find it at the health food store or your local grocer. This will help create your new scoby if you have one or not.

 

Instructions:

 

Boil one to two gallons of filtered water.

 

Add 8 Organic tea bags and let steep until a rich brown color.

 

Add 1-2 cups of sugar and stir until dissolved. ( 2 is better)

 

Let cool to room temperature.

 

Remove tea bags

 

Add one cup of kombucha ( this can be your starter if you don’t have a scoby.  Brewing time may take longer.)

Add your scoby.

 

Pour into large jar or crock.

 

Cover top with muslin and secure with rubber band.

 

Let sit in a place where it will not be disturbed for a week or more.

 

After one week, taste for doneness.

 

It should be bubbly, and have a tart but sweet taste.

 

When it achieves desired taste, decant into smaller bottles with lids and refrigerate.

Healthful benefits:

Cleans the liver

Creates beneficial bacteria in the gut.

helps reduce alcohol cravings

Aids in weight loss.

Good to use for a detox.

Has more beneficial bacteria than store bought.

Improves bowel health

Helpful tips:

Since I keep Kombucha on hand as a daily tonic I use a water crock with a spigot for easy decanting into bottles.

 

It helps to save glass drink bottles with reuseable lids for easy decanting.  I save store-bought kombucha bottles with the wide mouth.

 

Let scoby grow and thicken for more effective brewing.  ( I rinse my scoby and rinse out the crock between brewing sessions).

 

The yeast culture feeds on the sugar, so it’s okay for diabetics. ( consult your doctor) Once it is finished brewing ( about one week), there should be very little sugar content.

The yeast culture ( scoby) will form a new seal each time you make a new batch.  Don’t worry if the one that you put in initially floats to the bottom.  It is there to support the new scoby that will form and may eventually float to the top.

The scoby is not pretty, but you should think of it as your friend.  It is setting up the beneficial bacteria for your gut that will work to heal you from the inside out.

Oily, flavored teas will interfere with the fermenting process.

Many people have been able to stop a soda addiction by replacing their soda with home-brewed kombucha.

If the kombucha turns into a vinegar ( this will happen is it sits longer than one week) you can use it on your salad!

Please leave a comment with any questions.  I would love to get your feedback.

 

Happy Brewing!

All of the opinions expressed in this article are my own and do not attempt to advise or treat any illness.  Please consult your doctor.  Mahalo!