Kombucha is a fermented drink that has a variety of health benefits. These include:
-Getting rid of toxins
-Aiding in digestion
-Strengthening the immune system
-Boosting energy
A lot of people choose to make it themselves so that they can control the ingredients and flavors in it. Here’s more information about kombucha and how to make kombucha at home.
Origin
Manchuria is where kombucha originated. It got its name from Dr. Kombu, who ended up bringing it over to Japan because of its health benefits.
What It Tastes Like
Kombucha tastes tart with a subtle sweetness. However, you can add different flavors to it to change it up a bit. The flavor profile is rather complex, but the drink is still very refreshing.
The Process
Many people are surprised to find that making kombucha at home requires several steps. From start to finish it can take anywhere from 1-2 months. However, it is worth it because you really can’t compare the taste of store-bought kombucha to homemade. Once you get the hang of making it, you can continue to make it on a consistent basis so that you will always have some on hand.
Making The SCOBY
The first thing you will need to do is to make the SCOBY. It consists of the yeast and bacteria that you will need in order to ferment the kombucha.
You’ll Need:
-1 gallon glass jar
-Rubber bands
-Cloth
Ingredients:
-1 tablespoon black tea
-1 cups unflavored kombucha
-7 cups water
-1 cup sugar
To Make:
1. Pour the water into a pot, and bring to a boil.
2. Add in the sugar, and remove the pot from the heat.
3. Once the sugar dissolves, stir in the tea.
4. When the tea, water and sugar mixture is at room temperature, pour it into the one gallon glass jar.
5. Place the cloth over the top of the jar, and use a rubber band to secure it.
6. Put the jar in a dark place, and let it sit there until the SCOBY has formed on the top of it. The SCOBY should be at least ¼ inch. This could take several weeks.
The First Fermentation
Once your SCOBY is ready, it’s time for the first fermentation. The process is somewhat similar to that of making the SCOBY.
Ingredients:
-2 cups of unflavored kombucha
-1 SCOBY
-2 tablespoons green or black tea
-3.5 quarts water
-1 cup sugar
To Make:
1. Put the water in the pot, and bring it to a boil.
2. Place the sugar in the pot, and remove it from the heat.
3. Stir in the tea, and let sit for a couple of hours until it is room temperature.
4. Gently remove the SCOBY from your glass jar, and set it onto a plate.
5. Dump out the rest of the liquid in the jar, rinse it out and let dry.
6. Pour the tea, sugar and water mixture and the unflavored kombucha into the jar.
7. Carefully add in the SCOBY.
8. Place the cloth on top of the jar, and seal it with a rubber band.
9. Put the jar in a dark place, and let it sit for about a week.
*You will know that the kombucha is ready for the second fermentation when it has a slightly sweet taste. It’s best to use a spoon to remove a little of the kombucha to taste it and not drink directly out of the jar.
The Second Fermentation
Many people find that this is their favorite part of the kombucha process because it allows them to really experiment with the flavors of it. Popular flavored sweeteners that people add to their kombucha include:
-Strawberry
-Blueberry
-Mango
You’ll Need:
-First fermentation kombucha
-Sweetener of your choice
-Smaller jars with lids to store the kombucha in
-Funnel
-Strainer
-Large pot or bowl
To Make:
1. Pour your kombucha through a strainer into an empty pot or bowl to remove any leftover grinds of tea.
2. Use a funnel to pour the kombucha into the smaller jars. Make sure to leave a few inches near the top.
3. Stir in your chosen sweetener. If this is your first time making kombucha, keep in mind that less is more. Start out with a little bit of sweetener, and add more if you would like it sweeter.
4. Seal each jar with a lid
5. Store in a dark place for at least 3 days.
Tips For Making Kombucha
-Use glass containers to store it in. SCOBY’s don’t tend to do well in metal containers. Glass containers will allow bacteria to grow.
-Everything needs to be as clean as possible. Because of the long fermenting process, you don’t want to risk bad bacteria growing in your kombucha. It can ruin all of your hard work and cause you to become sick. Thoroughly wash your hands, jars, pots and anything else your SCOBY or kombucha will come into contact with.
-Be careful opening your kombucha. When you are storing your homemade kombucha, the pressure in your kombucha containers can become very high. By slowly opening them, you can relieve some of this pressure. It’s best to open them over your sink and have a towel nearby to keep from making a mess. Some people choose to store their kombucha in the refrigerator to keep this pressure from building up.
-Pay attention to temperature. If you want the fermentation process to go quicker, you need to store your kombucha in a warmer environment. If you would rather the process go a bit slower, it’s best to store it in a colder place.
-Only use regular tea. Your SCOBY won’t grow as well if you use decaf tea, and in some instances, it may not grow at all.
-Stay away from honey until the second fermentation. A lot of people like to add honey to their kombucha because of its sweet taste. However, it should only be used during the second fermentation. This is because honey has been known to contain bacteria and may make your kombucha unsafe to drink.
-Leave it alone. While it is fine to take a peek at your SCOBY, you should just leave it alone. For the first couple of days, you won’t see anything. You shouldn’t move the jar or shake it around. If you find that your SCOBY sinks or turns on its side, let it be. It will eventually rise to the top and be ready to use.
-Always use black tea to start your SCOBY. While you can use green tea during the first fermentation, you can’t use it when you are making your SCOBY. If you do, you will find that it has a difficult time growing.
-Inspect it for mold regularly. Despite being careful with how clean your items are and how you store your kombucha, there is still a chance that it can grow mold. If you notice mold growing on it, you need to throw out your entire batch of kombucha.
-Measure all of your ingredients carefully. A lot of people make the mistake of not measuring their ingredients, and they find that their SCOBY never develops. You can keep this from happening by measuring all of your ingredients carefully. Even if you’ve made kombucha many times in the past, it’s still important that you have the right ratios.
Frequently Asked Questions
How should I store it?
You can store your kombucha on the counter or in your refrigerator. A lot of people leave it out and only place it into their refrigerator to chill it right before they drink it.
Are there any side effects?
Kombucha does contain probiotics. If you drink a lot of it, you may end up having some stomach discomfort. This can include gas, bloating and diarrhea. Some people do find that the amount of sugar and caffeine in it can cause their heart to race as well. This is why it’s best to just start off drinking a small amount of kombucha in order to see if you experience any side effects from it.
Why can’t I use a sweetener other than sugar?
The sugar is what feeds the SCOBY due to its bacteria and yeast content. Unfortunately, other sweeteners won’t yield the same results.
Will kombucha make me drunk?
You don’t need to worry about kombucha making you drunk. It only contains about 0.5% alcohol by volume. To put it into perspective, most beers are around 5% alcohol by volume.
What happens if I see bubbles?
You should see bubbles in your kombucha. It just means that your kombucha is fermenting.
While making kombucha at home does take some time, you will find that it tastes a lot better than the ones you can buy at the store. You will also get a lot of satisfaction from making it on your own. Just remember that you will need to be very patient, and it may take a bit of time until you master the art of making kombucha on your own.
