Over the last few years, Kombucha has made a huge splash into the homes of most Americans, especially those interested in healthy alternatives to soda drinks. The delicious and nutritious beverage has gone from relatively niche, to mainstream virtually overnight, with more people than ever consuming it as of 2021. It’s made its way from health food stores like “Whole Foods” and “Trader Joes” to general grocery stores, gas stations, and even as an on tap at some restaurants and bars.
But, for many, this may not be enough, especially as prices get higher as demand increases.
Luckily, the drink is not only tasty, but actually can be made at home! The process is fairly simple and only takes a few minutes of your time. Not only that, but it’s much cheaper than the ones you’d buy at the store!
Here’s all you need to get started.
Step 1. Get some SCOBY
Assuming you already know about the nature of Kombucha and its connection with fungus as a method of producing probiotics, you’re going to need to get ahold of some SCOBY. If you happen to live in a metropolitan area that has a large Asian community, it will be considerably easier to get it. However, there are many places such as Amazon where you can simply have it mailed to you.
Depending on where you get it, your SCOBY may come with some starter kombucha for use. If not, make sure you get some. Don’t worry, this will be the last amount of kombucha you’ll ever have to buy for at least a few years.
Step 2. Brew the Tea
After you’ve gotten your SCOBY and starter kombucha ready, you’re next going to boiling 1 gallon of water in a large pot, taking it immediately off the heat at that point. Next, stir in 1 cup of sugar along with 6 tea bags. While some would say you can use any type of tea, the only way we’ve been able to get it to work successfully is from black tea.
Step 3. Cool the Tea and Add the SCOBY
Let the tea cool to room temperature for about 3 hours before removing the tea bags. Next, pour the tea into a 1-gallon glass jar. It is important that the jar is glass and not plastic or steel. Then, gently pour the SCOBY and a cup of starter kombucha into the tea so that it can start the termination process.
Step 4. Ferment the Kombucha
Are you ready? This is where the fun begins. Next, you are going to cover the kombucha with a breathable rag like a cheesecloth or a paper towel, and set in a warm, dark location for about a week. After a few days, a layer of SCOBY will form over the opening of the jar, acting as another seal. Now you’re almost ready for some delicious homemade kombucha!
Step 5. Test and Ferment if Necessary
After about a week of fermenting, taste it. If it is sweeter than you’d like, no problem. Just let it ferment for a few more days until it is at the proper taste level for you. You can allow this process to happen for up to 30 days.
Step 6. Filter and Bottle the Kombucha
You’re now going to take the SCOBY and a cup of kombucha and set them aside so that you have the materials for another batch later on. For the rest, you are going to strain it through a funnel and mesh strainer to remove any sediments that may have developed.
Step 7. Ferment the Kombucha so that it carbonates
We’re in the final stretch now. Finally, you are going to take the bottled and strained kombucha and allow it to ferment for another day. This gives it that fizzy carbonated taste that is so iconic. To ensure it does not explode, consider removing the cap 12 hours after starting the fermenting process to allow any excess carbonation to escape.
Step 8. Enjoy
After you’ve gotten it to the proper level of carbonation and tanginess, you are now free to enjoy your kombucha.
If you want to make more, it’s important to store your SCOBY and 1 cup of kombucha starter into an airtight seal and place in the refrigerator. It can last for quite a bit and will even grow another layer so that you can increase the process and make even more kombucha next time.