Kombucha Recipe
I’ve found this recipe to be simple to make and by adding various fruits to the mix, I’ve developed some personal favorites. Making kombucha requires one or two ferments (F1 and F2). The F1 Ferment makes the basic drink. The F2 Ferment is used to add flavors and more fiz. More on flavoring after first making the kombucha.
BUT FIRST - AND THIS IS IMPORTANT:
Some people may have allergies to kombucha. If you have allergies, start with a small taste to observe any adverse reactions. If you react badly, use beet kvass(1) for several weeks to detoxify and then try again.
Additionally, because this is a fermented drink, there is a minute amount of alcohol in kombucha. It’s not much, but I would be remiss if I didn’t mention this.
BUT FIRST - AND THIS IS IMPORTANT:
Some people may have allergies to kombucha. If you have allergies, start with a small taste to observe any adverse reactions. If you react badly, use beet kvass(1) for several weeks to detoxify and then try again.
Additionally, because this is a fermented drink, there is a minute amount of alcohol in kombucha. It’s not much, but I would be remiss if I didn’t mention this.
Brew Safe Bottle - Note the secure cap.
KOMBUCHA - Ferment 1 (F1) - Makes about two quarts
3 quarts (12 cups) filtered water
1 cup sugar (I use organic)
4 tea bags of organic black tea
½ cup to a full cup of kombucha starter from a previous culture
1 kombucha mushroom (SCOBY(2))
You will also need a 4 qt glass container (jar), a coffee filter that fits over the mouth of the 4 quart container and one or two rubber bands to secure the filter. You’ll also need several lidded glass containers - like canning jars or brew safe bottles - to hold the final product.
- Put 2 -3 cups of water in a sauce pan and bring it to a boil.
- Slowly stir in sugar until dissolved. Turn off the heat after dissolved.
- Add tea bags and let it steep until totally cooled. If not totally cooled the heat can cause mold.
- Pour the mixture into a 4 qt glass container (jar).
- Add filtered water to make a total of 3 quarts.
- Add ½ to 1 cup kombucha starter – stirring gently (with wooden or plastic)
- Add the SCOBY (mushroom) on top of the liquid.
- Place a coffee filter over the mouth of the container & secure it with a rubber band to keep out fruit flies and gnats.
- Transfer your kombucha to a warm dark place, away from contaminants and insects.
Leave it undisturbed for about 7 to 10 days and the kombucha will be ready depending on the temperature. It should be rather sour and possibly fizzy, with no taste of tea remaining. The longer it sits, the more sour it gets
After the 7 to 10 days, transfer your kombucha to individual lidded, glass containers (jars) – not plastic - and store in a refrigerator. (NOTE: Do not wash the kombucha bowls in the dishwasher.) After cleaning the containers, I always rinse the insides with vinegar.
This completes the first fermentation (1F) and you can drink it plain.
NOTE: When the kombucha is ready, your mushroom will have grown a second spongy pancake. This can be used to make other batches or given away to friends. Store the fresh mushrooms (baby SCOBYs) in a glass container along with one cup of starter and tightly secure the lid.
3 quarts (12 cups) filtered water
1 cup sugar (I use organic)
4 tea bags of organic black tea
½ cup to a full cup of kombucha starter from a previous culture
1 kombucha mushroom (SCOBY(2))
You will also need a 4 qt glass container (jar), a coffee filter that fits over the mouth of the 4 quart container and one or two rubber bands to secure the filter. You’ll also need several lidded glass containers - like canning jars or brew safe bottles - to hold the final product.
- Put 2 -3 cups of water in a sauce pan and bring it to a boil.
- Slowly stir in sugar until dissolved. Turn off the heat after dissolved.
- Add tea bags and let it steep until totally cooled. If not totally cooled the heat can cause mold.
- Pour the mixture into a 4 qt glass container (jar).
- Add filtered water to make a total of 3 quarts.
- Add ½ to 1 cup kombucha starter – stirring gently (with wooden or plastic)
- Add the SCOBY (mushroom) on top of the liquid.
- Place a coffee filter over the mouth of the container & secure it with a rubber band to keep out fruit flies and gnats.
- Transfer your kombucha to a warm dark place, away from contaminants and insects.
Leave it undisturbed for about 7 to 10 days and the kombucha will be ready depending on the temperature. It should be rather sour and possibly fizzy, with no taste of tea remaining. The longer it sits, the more sour it gets
After the 7 to 10 days, transfer your kombucha to individual lidded, glass containers (jars) – not plastic - and store in a refrigerator. (NOTE: Do not wash the kombucha bowls in the dishwasher.) After cleaning the containers, I always rinse the insides with vinegar.
This completes the first fermentation (1F) and you can drink it plain.
NOTE: When the kombucha is ready, your mushroom will have grown a second spongy pancake. This can be used to make other batches or given away to friends. Store the fresh mushrooms (baby SCOBYs) in a glass container along with one cup of starter and tightly secure the lid.
Fermentation F1
Ferment 2 (F2)
You can drink it plain but if you want a flavored or more fizzy kombucha, you can do a second fermentation.
If you drink it plain but want more fiz – let it sit 3-5 days in your lidded, sealed containers. BUT, MAKE SURE that you carefully and slowly “burp” the containers each day.
If you want to make your own flavors, add fresh fruits, gingers, herbs, etc. when you start the second fermentation. Let it sit the 3-5 days in your sealed containers (jars) but you still MUST carefully and slowly “burp” them.
NOTE: If you don’t “burp” them you could have a lid explode and experience kombucha all over the place...
You can drink it plain but if you want a flavored or more fizzy kombucha, you can do a second fermentation.
If you drink it plain but want more fiz – let it sit 3-5 days in your lidded, sealed containers. BUT, MAKE SURE that you carefully and slowly “burp” the containers each day.
If you want to make your own flavors, add fresh fruits, gingers, herbs, etc. when you start the second fermentation. Let it sit the 3-5 days in your sealed containers (jars) but you still MUST carefully and slowly “burp” them.
NOTE: If you don’t “burp” them you could have a lid explode and experience kombucha all over the place...
(1) Kvass is a traditional Slavic and Baltic fermented beverage commonly made from black or regular rye bread. It’s available from many supermarkets and natural food stores.
(2) SCOBY is a symbiotic colony of bacteria and yeast.
(2) SCOBY is a symbiotic colony of bacteria and yeast.
