A Practical Soul

Save money over the store bought version!

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If you’ve had and love kombucha, read on to learn how to make amazing kombucha at home for pennies!

What is Kombucha?

What is Kombucha, and why would you want to make it? Kombucha is simply fermented tea. Sounds gross, yes. But it has become quite popular in recent years, popping up in health food shops and major grocery chains alike. The taste may be acquired to some, but the health benefits make it worth a try. Kombucha touts beneficial probiotics as well as acetic acids that help fight harmful gut bacteria. It has also been known to help people wean themselves from both sodas and heavily caffeinated beverages. The downside? The price tag.

Now, I very much enjoy the taste of kombucha, and was buying it quite often. I knew it was possible to make it myself, but who has time for that? Enter 2020. I, like many of you, found myself stuck at home with more time on my hands than I have ever experienced. I started a garden, cooked a whole lot, cleaned every square inch of my house, and decided to have a go at making kombucha. It seemed easy enough!

How to Make Kombucha

Getting started is likely the trickiest part that requires the most patience. You must obtain a SCOBY (symbiotic culture of bacteria and yeast). This is what allows your sweet tea to ferment and become kombucha. If you know someone who is already making kombucha, you can ask them if they are able to spare some, or you can make your own. I opted to make my own. Here’s how I did this (and you can too!):

Homemade Scoby

Materials needed:

1 cup plain kombucha. Note: you should be able to see “floaties” when you gently shake the bottle. It is important that you not use flavored varieties as this will promote mold growth.

Large glass jar, no lid

Metal spoon

7 cups water

4 black tea bags

1/2 cup granulated sugar

2 coffee filters

Rubber bands

Steps:

1. Bring water to a boil.
2. Remove from heat, add sugar and stir until dissolved
3. Add tea bags, allow to steep for 10 to 15 minutes.
4. Remove tea bags, allow tea to cool to room temperature
5. Transfer tea to glass jar
6. Add plain kombucha
7. Cover the jar with 2 coffee filters, and secure with the rubber bands.

Tip: Fruit flies LOVE kombucha. It is important to keep your kombucha covered at all times and that the rubber bands are secure. If your container also has a spout, cover it with a small sandwich bag and secure with a rubber band as well.

Watch your SCOBY for bubbles, and try the mixture periodically. It will start to get gunky and funky. This is okay! If you see something that might be mold, wait it out a few days (do not drink). It will become obvious soon enough, as it will become fuzzy.

First Ferment

Once your SCOBY no longer tastes sweet (3 to 4 weeks), you are ready for your first ferment! You will keep only as much as you need of the SCOBY, and dump the rest. I personally kept 2 cups of the SCOBY (referred to as “starter”).

Materials needed:

2 cups SCOBY (starter)

4 cups + 10 cups of water (14 cups total)

1 cup sugar

8 black tea bags

Large glass jar

2 coffee filters

Metal spoon

Steps:

1. Bring 4 cups of water to a boil
2. Remove from heat, add sugar, stir to dissolve
3. Add tea bags, allow to seep for 10 to 15 minutes.
4. Remove tea bags, allow to cool.
5. Add sweet tea to glass jar
6. Add reserved SCOBY (starter)
7. Cover with coffee filters
8. Wait 3 days to begin trying the mixture to assess sweetness

I keep the jar in my pantry. Keep in mind that the warmer the climate, the faster it will ferment. Some people may use warmers in the winter to speed up the process.

Second Ferment

Once you have determined that your kombucha has fermented to your liking, you are FINALLY ready for the fun part. The second ferment is where you bottle your kombucha and add flavor. Keep in mind, sugar + pressure is what causes carbonation. Choose your ingredients carefully, and do not use more than about 2 tablespoons in the bottom of swing top bottles like these. If you want to reuse old store bought kombucha bottles, this is possible as well. Please be sure that whatever you use is rated for pressure. Otherwise you’re looking at the potential for a huge mess!

Materials needed:

Swing top bottles

Fruit

Steps:

1. Reserve 2 cups of SCOBY for your next batch. You may keep the pellicle mat (gunky, gooey mat that forms on top of your kombucha) if you wish for your next batch. It can help in speeding up the process. I personally toss mine.
2. Add about 2 tablespoons of fruit to the bottom of each jars (I typically get about 6 full bottles with this recipe)
3. Fill each bottle to the first wire of the top of your swing top bottle. Please do not overfill, as you won’t leave room for carbonation. Underfilling increases the risk of explosions.
4. Leave bottles at room temperature until they are done fermenting (3+ days).
5. Once they are carbonated, you may place them in the refrigerator to slow the carbonation process.

Enjoy Your Kombucha!

Finally! Your hard work has paid off and it is time to enjoy your homemade kombucha! While you’re new, and working to get the carbonation just right, I recommend opening each bottle outside to avoid the need to repaint your kitchen ceilings (trust me on this one).

You can begin adjusting your ferment times to your liking and experimenting with different flavors. I’ve tried several flavors and always come back to a mixture of berries (strawberries, blueberries, raspberries), but you can use whatever you like!

Over the years, this process has saved me a significant amount of money, and has been relatively easy. I have never had an issue with mold (knock wood), and I have not experienced any explosions during the second ferment like many people report.

Have you already made your own amazing kombucha at home? What flavor combinations have you tried?