Kombucha has been around for a while but has only recently started to really gain popularity. Kombucha is a fermented beverage (tea) that as we mentioned in part 1, introduce helpful bacteria into your body. It does taste somewhat vinegary and may require you to acquire a taste, but it’s pretty easy to make your own.
The first thing that you will need to make a batch of Kombucha is something called a Scoby. You may also hear it referred to sometimes as the “mother.” Scoby stands for Symbiotic Colony of Bacteria and Yeast. You can purchase these brown discs online or perhaps obtain one from a friend who is already making their own Kombucha.
Besides the scoby, all you will need to make your healthy fermented drink is sugar, two tea bags, and some already made unflavored kombucha tea that you can purchase in most health food stores and some grocery stores.
So how do I put this all together? It’s simple really. You combine the tea, already brewed kombucha, sugar, and scoby. That’s it! The fermentation process will usually take anywhere from 7-30 days. During this time your mixture may give birth to another scoby. It will layer on the top of the mixture. You can use this to create an additional batch or give to a friend to start their own.
Check out the recipe below to make 2 quarts of your very own kombucha!
- 1 Scoby
- 4 tea bags (black or oolong)
- 1 cup already made unflavored kombucha tea
- ½ cup cane sugar
- 5 cups hot water
- If you purchased a dehydrated scoby it must be rehydrated. Follow the instructions.
- Heat water (not boiling) and add sugar until dissolved.
- Add tea bags and steep for 5-10 minutes.
- Allow this mixture to cool completely to room temperature.
- Pour mixture into the glass container/jar you will be using hold your fermented drink.
- Add the already made unflavored kombucha tea
- Add the scoby to the jar
- Cover the container/jar with a coffee filter or towel with a rubber band placed around the top.
- Let sit undisturbed for 7-30 days (Ideally around 70 degrees Fahrenheit. The cooler the temperature the longer it will take to ferment.)
How do I know when my kombucha is finished?
The most scientific way is to test the pH with strips you can buy at your local store. Aim for a pH of 2.7 -4. However, any time after 7 days should be sufficient to consume your newly created fermented drink. Keep in mind the longer you let the mixture sit the less sweet it will become as the sugar is being consumed by the scoby. This will leave a slightly more vinegar taste as time goes on. Thirty days is really about the maximum time you should wait to consume it because almost all of the sugar will have been used by the scoby.
Keep in mind there may be pieces of yeast floating around in your concoction. You can strain this out if you desire to do so but it will not hurt you. Just remove the scoby so you can start your next batch! Stay tuned for our next fermented food feature!