HOW TO MAKE KOMBUCHA TEA
What Is Kombucha Tea?
Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. "SCOBY" is actually an acronym for "symbiotic culture of bacteria and yeast." It's very close cousins to the mother used to make vinegar. The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar. Still interested? Here's how to make your own kombucha.
1. Kombucha Tea Equipment
Making kombucha tea at home is easy, and it only requires a few pieces of equipment to get started.
- Quart-Size Glass Jar
- Plastic or Wooden Stirring Utensil
- Tight-Weave Cloth or Paper Coffee Filter
- Something to secure the cover to the jar (rubber band or canning jar rings work well)
2. Kombucha Ingredients
- Unchlorinated Water (or boil it and let it set out overnight)
- White Sugar
- Tea Bags or Loose Tea
- Starter Tea or Distilled White Vinegar
- Active Kombucha SCOBY
3. Kombucha Tea Instructions
- Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.
- Place the tea or tea bags in the sugar water to steep.
- Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.
- Remove the tea bags or completely strain the loose tea leaves from the liquid.
- Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.
- Add an active kombucha SCOBY.
- Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.
- Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.
- Pour kombucha off the top of the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.
Making kombucha is neither hard nor very time-consuming. It does take some patience not to keep checking on it or disturbing it.
People who brew kombucha often are experimenting with other probiotic concoctions. Do not store brewing kombucha near other types such as milk kefir, sourdough starter, yogurt, etc. There can be an exchange of bacteria and that can throw off the environmental balances. If cycling through the same area(such as a cooler) sanitize between uses.
What exactly is a SCOBY?
A Symbiotic Culture Of Bacteria and Yeast (SCOBY) is what makes kombucha possible. The SCOBY feeds on the sugar and tea and produces fermentation. Beneficial bacteria and yeasts thrive in this environment. When we consume the kombucha, we then benefit as well.
This is a pic of a healthy SCOBY.
Click the link to find out more about the Benefits Of Kombucha,