My Homemade Kombucha Recipe
After 7 years of spending way too much money on GT Dave’s Kombucha (which is delicious, but in Hawaii is almost $5 per bottle), I decided to take the plunge and started brewing kombucha myself. Kombucha offers an extensive list of health benefits including but not limited to hormone balance, cancer prevention, detoxification support, and even improvements to bone and tooth quality. I personally drank it through both pregnancies to prevent nausea (which I never had, thank goodness!) and when not pregnant would drink it for the week prior to my period to prevent migraines and PMS during that time. At $5 a bottle that really adds up! To be brutally honest, I was resistant to brewing my own kombucha because in my mind the next step after entering the world of home fermentation is Birkenstocks and hairy armpits (not that there’s anything wrong with either of those things!) but I realized I was being ridiculous and my resistance was costing me money that could instead be spent on practical, important items like stilettos and waxing (okay, now I’m really being ridiculous but I’m too hopped up on coffee and homemade kombucha today to have a filter and I’m perceiving myself as funnier than I actually am). But back to the point – making kombucha at home was shockingly easy to do and my very first batch (pictured above) turned out well so I wanted to share the recipe with all of you who may also be skeptical of home brewing. Here’s what you do:
- Find a SCOBY (the starter – stands for Symbiotic Colony of Bacteria and Yeast). I recommend checking on Craigslist.org for someone in your area (just type in “SCOBY” or “Kombucha”) or contacting your local Weston Price chapter leader. If you can’t get a SCOBY from either of these places, you can get them on Amazon, but this tends to be the most expensive option. I found someone through Craigslist here on the North Shore of Oahu (relatively far from me) who referred me to their friend in Waimanalo (close to me) who was nice enough to meet up and gave me a free SCOBY. Here’s what they look like: While it may seem a little disturbing to meet up with a total stranger and leave with a ziplock baggie full of something that looks like an alien organ suspended in a solution of brown liquid, it is totally worth it.
- Get a half gallon glass jar (or gallon, or any size glass container really, but my recipe is for a half gallon because that’s the biggest jar I have), fill it with purified water, and then dump that water into a pot and bring it to a boil. Stir in approximately 3/4 cup sugar, but don’t dump it in all at once or it might boil over. White sugar is actually the best (and cheapest) but you can use any type of sugar you have on hand – white sugar, brown sugar, organic sugar, I’ve even heard of people using molasses. The sugar is just to feed the fermentation so the bacteria and yeast should eat most (if not all) of it anyway. Just don’t use honey since it has antibacterial properties.
- Remove solution from heat and add 2 black tea bags (any type of black tea, I used plain old Lipton’s because I had it in the cabinet but since then have started using organic black tea from Vitacost). Steep for 10 minutes to brew a strong tea. (You can also use an equivalent amount of loose tea, you just have to strain it and that’s 5 seconds I’d rather spend doing something else.)
- Cool to room temp. If you’re in a hurry you can throw in a few ice cubes and put it in the fridge to cool faster, just make sure you stir well to avoid any “hot spots” that might kill the bacteria in the SCOBY.
- Once the solution is cool enough, add your SCOBY along with 1-2 cups of kombucha from a prior brew (use storebought kombucha if you didn’t get liquid with your first SCOBY, or if storebought isn’t available add 1/4 cup apple cider vinegar to make the tea acidic enough for fermentation) and cover loosely with a cheesecloth or other breathe-able cloth (I used a thin dishcloth, but Gerber diaper cloths work well also) and secure with a rubber band. Place this in an area where the temp is around or slightly warmer than room temp (between 74 and 84 degrees F) and leave it alone. Here’s how my first brew looked:
- Depending on how sour or bubbly you like your kombucha, you can let it brew for a minimum of 3 days up to a month. My first brew I fermented for 5 days (it was sour and tasty, but not too bubbly), my second brew I fermented for 2 weeks (more sour and tasty, and more bubbly) and my third brew is in the works now. You can check the fermentation process by gently dipping a clean spoon into the mix and tasting to check how sour and bubbly it is. Also, one of the fun things to notice as your kombucha is brewing is that the SCOBY “mother” produces a “daughter” which starts out as a thin, clear film on the top and eventually turns into a perfect little disc the exact shape of the top of your brewing container. Mine looked like this:
- Once the kombucha has fermented to your liking, you can pour off what you want to drink and store it in the fridge until you’re ready to enjoy it! Be sure to reserve at least 1-2 cups of your brew as the starter for the next batch, which you can store at room temp if you’re going to use it in the next few days or in the fridge if it’s going to be a while before your next batch. You can drink the kombucha straight, or add juice or fruit for flavoring. It is sweet on its own so doesn’t require additional sweetener but I find that it mellows nicely when you add something tart for balance, such as lemon juice or frozen berries (but I personally don’t recommend adding these to the fermentation unless you really know what you’re doing – I would wait until your brew is complete to add them to the final product).
Obviously, after 3 batches at home I don’t consider myself a kombucha expert but I did want to share this info with you to let you know that you don’t have to be an expert to make your own! For more practical tips, I recommend visiting the SustainabiliTEA site on kombucha. I did not read the entire site (yet), but what I did read was very helpful and concise and explains some important issues such as how to avoid and detect mold.
TURD IN THE PUNCHBOWL ALERT: For the sake of full disclosure, I must confess that the frozen berry mix used in the beautiful picture of the finished kombucha at the beginning of this blog is the very same organic antioxidant mix that was recently recalled from Costco for containing pomegranate seeds from Turkey that were giving people Hepatitis A!!! Luckily I only used it once to flavor that particular glass of kombucha. I didn’t like the flavor (maybe my body could innately taste the Hepatitis A – but more realistically it’s because I didn’t like the flavor of the variety of cherries used in the mix) so it stayed in my freezer untouched until it ended up on the news. Now it’s still in my freezer until I can take it back to Costco and exchange it for something with a little less communicable disease. I don’t have any hepatitis symptoms and thankfully my kids and husband didn’t have any of the berry mix, but just to be safe I’m taking milk thistle herb (for liver support) and eating lots of coconut oil (for its anti-viral activity). In the future I will try to stick to flavoring my kombucha with fresh fruit that I have washed myself.