Kombucha has been around for over 2,000 years. The ancient Chinese called it the “Immortal Health Elixir”. Since it is naturally fermented with a living colony of healthy bacteria and yeast, it has an abundance of health benefits including aiding digestion, combating candida (yeast over growth), and fighting degenerative diseases like arthritis and cancer. Kombucha is also a natural energy booster and antioxidant.
This recipe is for a 1 gallon Jar. For smaller sized jars adjust accordingly.
Here’s what you will need:
- 15 cups water
- 1 cup of kombucha from previous batch (“starter liquid”)
- 4 Black Tea Bags (I use Red Rose brand)
- 1 Cup Sugar
- Scoby (Symbiotic Culture of Bacteria and Yeast)
Boil Water and then brew the tea in a glass bowl.
Dissolve the sugar into the tea. Let it cool completely (you can use less water to make the sweet tea and then add the remaining portion of water at room temp after the tea is brewed to avoid waiting so long for the water to completely cool down).
Put the sweet tea in a GLASS jar with the scoby. I usually give the scoby a little rinse with room temp water in between brews. Cover with a cloth and secure with a rubber band.
Allow to ferment for about 2 weeks in a dark-ish, warm-ish (as in not outside or in a garage), open area. A little more or less brewing time is ok depending on how sweet you like your kombucha to be and how big your scoby is. The longer the brew time and the bigger the scoby, the more tart the kombucha will become.
Bottle! Keep kombucha in glass bottles and store in fridge to stop the fermentation process. Here is where you can add fruit and other flavours if you like! Don’t forget to save 1 cup of the kombucha as a starter liquid for the next batch.
-Wash your hands before handling the scoby.
-Don’t use soap to clean your brewing jar in between batches. Use only water or vinegar to rinse it.
-Using metals on your scoby can hurt or kill it. Remove any jewelry on your hands before handling it and only place the scoby in glass vessels.
-Scobies are alive. Treat them with LOVE! I named mine Burt. You should name yours too :)
-Scobies grow in layers. The top one is the “mother”. You can peel off the babies and give them to pals who want to start brewing kombucha too!