How to Make Your Own Kombucha Tea
Kombucha is sour, fizzy and expensive -- unless you make it yourself. This ancient fermented beverage has become increasingly popular in recent years. Although scientific evidence is scarce, kombucha is reported to increase energy, improve eyesight, aid in weight loss, assist cancer recovery, strengthen the immune system and improve digestion. Sometimes referred to as a mushroom, kombucha is actually made using a SCOBY -- a symbiotic culture of bacteria and yeast. These organisms produce a cellulose culture, or mother, that resembles a large flat pancake. Once you have a kombucha mother, brewing your own kombucha tea is easy. Does this Spark an idea?
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Things You'll Need
- 1 to 2 Cups Sugar
- 2 to 4 Bags Green, White or Black Tea
- Water
- Stainless Steel Stockpot
- Slotted Spoon
- Kombucha Mother
- 1 Gallon Wide-Mouth Glass Jar
- Coffee Filters or Cheesecloth
- Heavy Duty Rubberband
- Marker
- Small Strainer
- Measuring Cup
- Bottles with Caps
Instructions
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Making Kombucha
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1
Fill a large stockpot with one gallon of water and add 1 to 2 cups sugar. White and brown sugar work equally well. Cover and heat until the mixture comes to a boil
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2
Boil the mixture for 15 minutes. This process kills any mold or other contaminants.
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3
Turn off the heat add two to four teabags of green, white or black tea.
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4
Allow the mixture to cool completely and strain out the teabags with a clean slotted spoon.
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5
Pour the sugar-water-tea mixture into a large jar containing your kombucha mother and at least ten percent kombucha tea. Cover the mouth of the jar with cheesecloth or a coffee filter and secure with a large rubber band. Make note of the day you started it. Store the jar out of direct sunlight.
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6
Age the kombucha for 10 days to one month. It will become more sour with age; smell and taste it every few days to determine what you like best.
Bottling Kombucha
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7
Place the small strainer over the top of a measuring cup and pour the kombucha through it. Keep about ten percent of the liquid with the mother to start the next batch.
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8
Transfer the strained kombucha liquid into clean bottles. Fill each bottle to the shoulder and seal it tightly. This will allow the kombucha to carbonate. Label the bottle with the date you bottled it and store it out of direct sunlight.
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9
Carbonate the kombucha for at least a week before opening it.
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1
Tips & Warnings
There are many ways to flavor your kombucha, including herbal tea, ginger and fruit juice. A new mother will form with each new batch. You can share these with friends. Mothers may float or sink in the jar and will get brown with age; this is normal.
Always handle your kombucha mothers with clean hands and never store kombucha in a metal container. Kombucha is acidic and contains a small amount of alcohol -- approximately one to one and a half percent. Kombucha mothers occasionally mold. It is normal for mothers to be spotted, but if your mother looks fuzzy it may contain mold. If this happens, rinse it well, throw away the liquid it is in and start over.
References
Resources
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