BY: Camila Costa
simple kombucha recipe brewing with a cheesecloth lid

An easy kombucha recipe for beginners

Making your own kombucha at home is an exciting and rewarding journey. This simple recipe will guide you through the process, from brewing a batch of sweet tea to nurturing your own SCOBY (Symbiotic Culture of Bacteria and Yeast). With a few basic ingredients and a bit of patience, you’ll soon be sipping on your very own homemade kombucha, filled with probiotics and natural goodness. So, let’s embark on this kombucha adventure together and get ready to enjoy the delicious flavors of your very own creation!

Ingredients

  • 3 1/2 cups (830 ml) filtered water
  • 4 tea bags or 4 teaspoons loose tea (black, green, or a combination)
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 cup (120 ml) starter liquid (previously fermented kombucha)
  • SCOBY (Symbiotic Culture of Bacteria and Yeast)

Instructions

  1. Boil Water: Bring the filtered water to a boil in a large pot. Once boiling, remove the pot from heat.
  2. Steep Tea: Add the tea bags or loose tea to the hot water and let it steep for about 10 minutes. If using tea bags, remove them afterward.
  3. Dissolve Sugar: Stir in the granulated sugar until fully dissolved. Allow the sweetened tea to cool completely to room temperature.
  4. Combine Starter Liquid: Once the tea has cooled, pour it into a clean glass jar or fermentation vessel. Add the starter liquid (previously fermented kombucha or store-bought unpasteurized kombucha) to the jar and gently stir to combine.
  5. Add SCOBY: Carefully place the SCOBY on top of the liquid, making sure it is clean and free from any debris. The flat side of the SCOBY should be facing up.
  6. Cover and Ferment: Cover the jar with a breathable cloth or coffee filter secured with a rubber band to prevent dust and insects from entering. Place the jar in a location away from direct sunlight but within the recommended temperature range (68°F to 78°F or 20°C to 26°C). Let it ferment undisturbed for 7 to 14 days, depending on your desired taste.
  7. Taste Test and Bottle: After the desired fermentation period, gently remove the SCOBY from the jar and place it in a separate container with some of the liquid (starter) for your next batch. Taste the kombucha to determine if it has reached your preferred level of sweetness and acidity. If satisfied, proceed to the next step.
  8. Second Fermentation (Optional): To add carbonation and flavor, you can transfer the kombucha to airtight bottles. You can add fruit, herbs, or spices to the bottles for flavoring. Seal the bottles tightly and allow them to ferment at room temperature for 1 to 7 days, depending on the desired carbonation level. Remember to “burp” the bottles daily to release excess pressure.
  9. Chill and Enjoy: Once the second fermentation is complete, refrigerate the bottles to halt the carbonation process. Serve the chilled kombucha and enjoy!

Remember, as a beginner, it’s important to follow proper hygiene practices and maintain a clean brewing environment to ensure the success of your kombucha fermentation. With practice and experimentation, you can fine-tune the recipe and explore different flavor combinations and brewing techniques. This is a great base to start from!

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