Kombucha is the hottest probiotic drink. Are You Sure You Know All The Benefits Of Probiotics? Otherwise, you can find the list here: a stronger immune system, balanced intestinal bacteria and less gas. And it’s not even the full list. Many health magazines and organizations focus on digestive health, which is why water and probiotic juices are all the rage. However, buying kombucha bottles all the time can be quite expensive. This is where we come in. Here is a very inexpensive recipe and an easy-to-follow recipe for making your own homemade kombucha.
How To Make Homemade Kombucha:
- Big pot
- 1 gallon jug / glass container
- Floating or sticky thermometer
- Chiffon and elastic
- Sealable glass bottles (e.g. flip-top bottles)
- 1 SCOBY kombucha (buy online or grow)
- 1 liter of spring water (do not use tap water as it likely contains chlorine or fluoride)
- 10 bags of black or green tea (to taste)
- 1 cup organic brown sugar
- 1 cup of 100% fruit juice (optional)
Step 1: make the tea
Bring a liter of spring water to the boil in a large saucepan, remove from the stove and add the tea bags. Let it rest for 15 minutes, then remove the bags. Add the sugar and mix well.
Step 2: add SCOBY
SCOBY, or symbiotic culture of bacteria and yeast, is the main ingredient that turns tea into kombucha through a sugar fermentation process. Once your tea has finished brewing and cooled to 75-80 degrees, transfer it to a glass bowl and add the sprouted SCOBY. Put the thermometer in the glass, cover it with gauze and secure it with a rubber band.
Step 3: let it brew
Place the jug in a dark, slightly warm environment (such as a cupboard) and leave it for 7 to 10 days. Ideally, the temperature should be between 75 and 80 degrees; Anything larger can develop mold. You will notice your SCOBY getting bigger, which is normal. However, if you do, just cut a few slices to keep it healthy. Your kombucha will be ready in 7 to 10 days! Basically, the longer you leave something, the stronger the taste will be.
Step 4: remove SCOBY
Your kombucha is ready. Cut the SCOBY into slices and place in a jar with enough kombucha to barely cover it. Then cover the pot with a cheesecloth. Let SCOBY sit until you’re ready to start a new batch. If you already like the taste, pour your kombucha into sealed glass bottles and refrigerate until it’s ready to drink. Kombucha usually lasts 3 to 5 days after the seal is broken.
NOTE: Steps 5 through 6 are optional, but most users follow them to add flavor to the kombucha.
Step 5: season the kombucha
If you want to add more flavor, pour it into a bowl and add a cup of 100% fruit juice or just a cup of fresh fruit and half a cup of brown sugar. Mix and divide into sealable glass bottles. Put it in the same dark room you raised your SCOBY in and leave it for three days.
Step 6: strain and serve
After three days of fermentation, filter out any extra SCOBY pieces that may have grown. Pour the kombucha into an airtight bottle, place it in the fridge and let it sit until ready to drink. Be careful when opening them as carbon dioxide creates pressure in the bottles, just like shaking a lemonade.