Ingredients for this Recipe
1 SCOBY (you can order one online if you can’t make your own)
8 organic green tea bags
1 cup sugar (organic granulated white sugar)
1 gallon of water
1 gallon Mason jar
1 old t-shirt
-Boil 64 oz of water (8 cups) in a large pot.
-Add 8 green tea bags, allow to steep for 20 minutes. After that remove the tea bags.
-Add 1 cup of sugar and stir well.
-Allow the tea to come to room temperature, pour into a clean one-gallon mason jar or crock.
-Add 64 oz more water to the jar, place the SCOBY along with any kombucha tea (KT) it came with into the jar.
-Cover with a piece of old t-shirt, secure with a rubber band.
-Allow the homemade ”kombucha” to ferment in a dark place for 7-14 days. Mine was ready after 8, but I live in Southern California, and it’s been warm lately. The fermentation time will depending on your location, your SCOBY and how sweet or sour you want the homemade kombucha. Sample by moving the SCOBY and taking a little out with a clean spoon. After this time, your tea may be slightly carbonated also will be unflavored (only tea-flavored). You may drink the kombucha tea then or to do a second fermentation, with different fruits for flavor and more carbonation.
All you need is sugar, tea a SCOBY also patience. Okay, so there are a few more details than that but overall, it’s pretty simple.
I started buying kombucha before the great freak-out of 2010, thanks a lot, Lindsay Lohan, during which the unquantified alcohol that could be in the drink, caused it to be suddenly yanked off store shelves. Meanwhile- brewers of kombucha were laughing.
All About Homemade Kombucha
I love fermented foods – I make my own sauerkraut and plan to start making kimchi – and it makes me feel kind of off the grid. Recently, I decided that I’d had enough of spending $4 for a bottle of GT’s. It was high time to get a SCOBY, and start fermenting my homemade ”kombucha”.
For those new to kombucha brewing- a SCOBY is a magical symbiotic colony of bacteria also yeast which gobble up the sugar, metabolizing it into the slightly carbonated, tangy drink that’s rich with probiotics and beneficial acids. In reality, it looks like a pale, flat pancake, weird and sort of like a science experiment.
I used a recipe for plain kombucha to start, after that created my own flavor combinations for the second fermentation ”to make more carbonation”. I came up with ginger mango and blueberry raspberry. Both came out ”freaking delicious”!
Since I’m all about easy stuff, I made a fruit puree (directions below) and froze it in ice cube trays so that I could add it exactly when my kombucha was ready – which happened to be during the week when I was busy.
I ended up with *almost* four full 32 oz jars of homemade ”kombucha” (one ginger-mango, two blueberry-raspberry and half a jar of plain). Why not four?
You have to reserve at least a cup of homemade ”kombucha” out of each batch to get the next started.
Overall- I was psyched at how easy this was to do at home, I’m already planning to expand my little operation, so I can double or triple my homemade kombucha production.
Bottom line: You’ll have to experiment to see how long each step of process will take based on the conditions in your home and your own tastebuds.
Related: Kombucha tea helty tips