I’ve known about Kombucha since I was about 15 years old. My mom used to make it but of course back then I really wasn’t concerned about my health. Hence the countless hours I spent baking in the sun, and junk food I consumed on a daily basis.
So now that I’m older and wiser, and actually CARE about what I put into my body, I decided to do a little research on it. I had no idea the incredible health benefits this stuff offers.
Who out there has tried Kombucha? I’ve learned how to flavor it just right and now it’s my favorite drink. I’ve completely replaced my nasty addiction to soda with this probiotic packed power drink. I’m seriously obsessed. I crave it!!!!
Kombucha is a beverage the ancient Chinese called the “Immortal Health Elixir?” It’s been around for more than 2,000 years and has a rich anecdotal history of health benefits like improving digestion, boosting energy, reducing stress, and helping your immune system.
Kombucha is a beverage the ancient Chinese called the “Immortal Health Elixir?” It’s been around for more than 2,000 years and has a rich anecdotal history of health benefits like improving digestion, boosting energy, reducing stress, and helping your immune system.
Reasons to drink Kombucha!
- Improved Digestion
- Weight Loss
- Increased Energy
- Cleansing and Detoxification
- Immune Support
- Reduced Joint Pain
- Cancer Prevention
I’m going to give you a crash course on how to make Kombucha because it’s actually pretty simple. Also, you’ll save a TON of money by making it yourself. You’ll spend up to $4 a bottle if you buy it at the store. You can find all the supplies you need on Amazon. You can watch my how-to video at the end of this post or find me you YouTube. I’ve also provided a PRINTABLE RECIPE for you.
What you’ll need in your Kombucha Kit:
* Scobi mushroom and 2 cups Kombucha (you can order them online)
* Flip top bottles (I got mine on Amazon)
* Green tea packets
* Organic raw cane sugar
* Strainer
* Something to flavor with ( I like to use some Replenish powder because it’s low in sugar and it’s packed with vitamin B and electrolytes. My other favorite is frozen raspberries blended up with a little water to make it smooth).
Directions:
First you’ll need to boil 3 quarts of water. Remove from heat and add 5-6 green tea bags. Let steep for about 5 minutes then add 1 cup of sugar. Stir until sugar dissolves.
Let cool to room temperature then remove tea bags and pour tea into gallon size mason jar. Then add your 2 cups of Kombucha and the scobi mushroom.
Now it’s time to ferment. Find a place in your house that stays about 75 degrees. Then just leave it there for a week to ten days. This is what it will look like.
Use a strainer then a funnel when pouring out the tea into the flip top bottles. Leave a little room in the bottle to add some juice or powder for flavoring. Check out my Holiday Kombucha Video.
Close the flip top bottles and let ferment again for a couple more days if you want it to be carbonated. If you don’t like carbonation then just store directly in the fridge until you’re ready to drink.
I store mine in the coat closet.
Please feel free to add more tips or information in the comment section of this post. Also, I ‘d like to hear if anyone else out there has made their own Kombucha and what your experience with it has been.
Get started now and buy your supplies on Amazon. Printable Instructions HERE.
Or if you live in Utah near me in Draper, you can buy a whole Kombucha kit from me.
BUY NOW $35
The kit comes with your starter Scobi, 2 cups Kombucha, sugar, grean tea, gallon size mason jar, and my Guide to Fermented Foods.
Or if you live in Utah near me in Draper, you can buy a whole Kombucha kit from me.
BUY NOW $35
The kit comes with your starter Scobi, 2 cups Kombucha, sugar, grean tea, gallon size mason jar, and my Guide to Fermented Foods.
Kombucha
by Crystal Escobar February-19-2016
Save money and make your own Kombucha from home.
Ingredients
- 3 Quarts Water
- 1 Cup Sugar (regular granulated sugar works best)
- 6-8 bags Green tea, (or 2 tablespoons loose tea)
- 2 Cups Kombucha (from the store, or from your last batch)
- 1 Scobi
- 2-3 Cups Pureed Fruit
Instructions
Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time. Make the tea base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. Add the starter tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea/2 cups Kombucha. (The starter tea makes the liquid acidic, which prevents harmful bacteria from growing in the first few days of fermentation.) Transfer to jars and add the scoby: Pour the mixture into a 1-gallon glass jar and place the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight, and where it won’t get moved or bumped. A new layer of scoby should start forming at the top of the kombucha within a few days. It usually attaches to the old scoby. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. Remove the scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of Kombucha. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. Bottle the finished kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of room in each bottle. Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month. Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Place the scoby on top, cover, and ferment for 7 to 10 days.
Details
Prep time: Cook time: Total time: Yield: 1 Gallon
My favorite flavoring is 6 oz grape juice, 1/4 C. lime juice and 1 T. ginger juice. These measurements are for a 32 oz flip top bottle.
I still need to try this one. Thank you Carol! Sounds delicious!!!
Is it safe to put fruit in the komucha for flavor and let it sit on the counter for a few days?
I’ve read it’s best to use black tea or a black/green tea combo to preserve all the benefits of the fermenting scoby. I got this off kombuchakamp.com. I don’t know for certain if this is true but just wanted to throw it out there in case you’re interested.