How to Get the Effervescence of Kombucha

Brew the health benefits of kombucha in an effervescent drink.

Kombucha is a health drink crafted from fermenting tea and sugar with a culture. Kombucha culture is a living bacteria and beneficial yeast. The origin of this living culture is thought to be China, in 221 B.C., during the rule of the Tsin Dynasty. Benefits of kombucha can include: increased energy levels, reduction of acid reflux and allergies, diminishing digestive problems, chronic fatigue and arthritis. The effervescence of kombucha can be enjoyed in a delicious drink served at room temperature, just out of the refrigerator or even flavored with your favorite fruit juice or dried fruit.

Things You'll Need

• Tea pot
• 4 cups distilled water
• 4 tea bags
• 1 1/4 cups sugar
• Measuring jug
• 2 liters distilled water
• 400 milliliters of kombucha starter liquid
• Bowl
• 4 tbsp. distilled cider vinegar
• 1 kombucha scoby
• Towel
• Rubber band
• Spoon
• Bottling jars

Instructions

1. Fill a tea pot with boiling distilled water and four tea bags and let brew. Black, oolong, green and white teas are the best suited for making kombucha; herbal teas can distort the fermentation. Steep for 15 to 20 minutes. Remove the tea bags and stir in the 1 1/4-cups of sugar until dissolved. Set aside and allow the mixture to cool completely.

2. Pour the room-temperature tea into the measuring jug. Add cold distilled water until there is 2 liters of tea.

3. Pour 400 milliliters of starter liquid from the previous batch of kombucha and 2 liters of cold tea into a bowl. If you do not have starter liquid use 4 tbsp. of distilled vinegar instead. Slide the kombucha scoby into the bowl with the darker side facing down into the tea. Cover the entire bowl with a towel and secure it by wrapping a rubber band around the circumference of the bowl.

4. Store in a warm, dark place that is 70 degrees Fahrenheit to 86 degrees Fahrenheit. For instance, a kitchen cabinet near a heat source is a good place to let the kombucha ferment. Let it ferment for five to 14 days. Check the brew after four or five days and start tasting. When the kombucha is ready it will not taste too sweet nor too sour. How the kombucha tastes is a personal preference. Leave it to ferment until desired flavor is reached, checking every day.

5. Wash hands with soap and water when the komucha is ready. Gently lift what is left of the scoby out of the kombucha. Strain the kombucha into a measuring jug, leaving 200 milliliters to 400 milliliters of the kombucha starter liquid for the next batch you brew.

6. Fill clean bottles with kombucha. Bottles can include pop bottles, mason jars or bottles with rubber gaskets. Store in a cool dry place or your refrigerator to enjoy the effervescence of kombucha.

Tips & Warnings

• Cleaniness is extremely important for brewing kombucha. Clean everything you are going to use thoroughly before beginning the brewing process, especially your hands, or the kombucha may have an off taste.

References

• Seeds Of Health: What Is Kombucha?
• Seeds of Health: How To Make Kombucha

Resources

• Getkombucha.com: Learn About Kombucha
• Getkombucha.com: Benefits of Kombucha