If you heard about Kombucha, and I am sure you did since you are here, this is a very simple guide that will teach you how to do it in very few steps and in the comfort of your home.
I do need to mention straight from the beginning that you will need a SCOBY (Symbiotic Culture of Bacteria and Yeast) and fermented tea for this method.
If you don’t have a SCOBY, you can make one (I will write a different post about this – just keep in mind it takes up to a few weeks) or buy one from someone who already makes Kombucha.
Now, there are some general rules when it come to making a good homemade Kombucha:
- Glass jars are the best. You should not use metal nor plastic when fermenting your Kombucha. Both of them can hurt your SCOBY and the tea will have a different taste.
- Use Clean Tools. Always use clean hands and tools when making Kombucha and handling the SCOBY. You don’t want any bad bacteria to interfere with your fermentation
Here are the tools you need for your Kombucha:
- Glass Jar
- Paper Towel/ Cloth
- Rubber band
- Strainer
- Scale
- Thermometer
- 1l water
- 3g tea leaves
- 80g sugar
- 50g fermented tea
This is my base formula, so if you want to increase it, just multiply each ingredient with the number of litres you want to have in the end.
If you have a 5 litres jar, than you need to multiply each ingredient with 5, and so on.
Step 1: You’ll need to make the sweet tea first. So add the water into a pot and bring it to around 80-82 degrees Celsius (I use this temperature when I make black tea), then turn off the stove
Step 2: Add the sugar and tea leaves, stir, then cover the pot with a lid for around 3-5 minutes
Step 3: Strain the sweet tea, cover it and leave it at room temperature until it completely cooled off
Step 4: Add the sweet tea into a jar, then the fermented tea, then the SCOBY
Step 5: Place a paper towel/ cloth onto the jar an secure it with a rubber band
Step 6: Ferment the tea at room temperature (23-28 degrees Celsius is ideal) for 7-10 days. You can taste it after day 6, using a straw, and see if it has fermented enough for you. It should be tangy and slightly tart and sweet.
Step 7: Whenever you decide to end the fermentation. Just take the SCOBY out of the jar (YES, you can use your clean hands) and strain the fermented tea into bottles and keep them in the fridge.
Step 8: Don’t forget to keep some of the fermented tea for your next batch.
Does room temperature matter?
Yes, it does. Temperature really dictates how fast or slow your tea will ferment. A low temperature will increase the fermentation time (if it is too low - lower than 20 degrees Celsius, your SCOBY will be affected and it can even mold) while a high temperature will decrease the fermentation time (if it's too hot - hotter than 28 degrees Celsius, will also have an impact on your SCOBY and final taste of your tea). So, try as much as possible to keep it at a constant temperature of 22-25 degrees Celsius.
What type of tea should I use?
You can use whatever combination of tea you prefer, but I recommend using it with black and green tea. Kombucha is a fermented tea that can actually preserve the properties of all it's ingredients. It is recommended to switch the type of tea you are using, from time to time, for diversity (it actually helps your SCOBY be nice and healthy). Keep in mind that each tea is different and ferments differently. Use a good quality one.
Can I touch/ cut my SCOBY?
The simple answer is YES. You can definitely touch your SCOBY, whenever you need to remove and put back into the jar. Just wash your hands. And yes, you can even cut it, if you want to give the culture to someone else, or want to double the quantity you are producing.
Why so much sugar? Can I use Honey instead?
Many people are concerned about the quantity of sugar used for making Kombucha. Your SCOBY need the sugar to feed itself and survive. Through the fermentation process, sugar is transformed in lactic acid and alcohol. If you choose to drop the amount of sugar, less than 50g per litre, or use artificial sweeteners your SCOBY will eventually die. Honey on the other has a high disinfectant effect, so it is not recommended. So, sugar is crucial for the fermentation process.
How much Kombucha should I drink?
You can drink as much as you like, there is no right dosage, every person is different so the quantity you drink can be very different than mine. Just keep in mind that as with everything else, excess is not good.
Can I keep the SCOBY in the fridge?
I know that some people do, and recommend to do it, whenever you decide to take a break from making Kombucha. I personally don't do it, nor do I recommend it. Keeping your Kombucha culture in low temperatures for long periods of times can actually affect it and eventually kill it. So, when you will finally decide to make it again, it won't ferment.
What to do with my SCOBY if I want to take a break from making Kombucha?
You can keep it in your "SCOBY Hotel". You basically stack them up in a jar with some sweet tea (as the one you make for Kombucha). I recommend to refresh the tea once in a while.
How much alcohol is in Kombucha?
Since Kombucha is a fermented beverage, some alcohol is produced through the fermentation process. So yes, alcohol occurs and can't be avoided. The amount can vary from brew to brew, so it can be anywhere from 0,5%-2% or even higher. The longer kombucha ferments, the more alcohol it generates.
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