When we first discovered kombucha a few years ago, we quickly became fanatics. A fermented tea-based beverage, kombucha is packed full of anti-oxidants, and like other fermented foods, supports a healthy gut biome and improves digestive functions. Plus, it’s just plain yummy!
After racking up quite a bill and amassing a bunch of empty bottles, we were eager to find a more sustainable way of getting our kombucha fix. Thankfully, we have discovered that it’s quite easy to make our own, and we’re happy to share the recipe with you!
First you will require a SCOBY, or a Symbiotic Culture of Bacteria and Yeast. Rather like a miniature coral reef or the bacteria naturally occurring in yogurt, this scoby is a living organism that will ferment the tea, turning it into kombucha. (Yes, it sounds ominous and a bit gross, but trust us, it’s going to be much easier than you imagine!) Over time, the scoby will also breed offshoots, creating miniature scoby that can be stored, or better yet, shared with friends! If you have a friend who makes their own kombucha, ask if they have any baby scoby to be used as your starter. If not, it’s easy to start your own!
To begin, purchase a raw, unflavored bottle of kombucha—we recommend using GTS Original. Open the bottle, removing the cap, and place a piece of clean cotton* over the lid, attaching it with a rubber band. This creates a filter from dust particles, etc., but allows the scoby to develop and breathe. Keeping this bottle in a warm place out of direct sunlight, allow it to sit for 2-4 weeks. During this time, if you see brownish specks or fibrous bits in the liquid, do not be alarmed, but do watch out for green or black, which are signs of mold or harmful bacteria. Over time a small, rubbery disc develops at the top—this is your new scoby!
After your scoby has developed you are ready to make your starter tea. You will need:
A glass jar that will hold 16-cups/128-ounces
A piece of clean cotton fabric*, large enough to cover the opening of the jar
A rubber band, large enough to hold the fabric in place over the jar’s opening
Tea infuser
16 cups/128 ounces water
4 tablespoons black tea (we like our 100% Assam tea best, but Ceylon works well too!)
1 cup sugar
A clean plate
A glass** measuring cup
A clean plate
3-4 glass bottles with bale tops, freshly washed in boiling hot water so that they are sterile (rather like in canning)
* You might be asking, “Why do I have to use a piece of fabric? Can’t I use a paper towel?” Nope! Paper towels have small paper dust particles that will shed into your kombucha, and you don’t want that! Use a clean piece of cotton fabric, preferably one that has been washed without scented fabric softeners, etc.
** Why glass? Stainless steel and metals will react poorly with your kombucha, and so you should always use glass, ceramic, etc.
Begin by boiling 15 cups of water for approximately 5 minutes—you want a steady, rolling boil. After, take off the heat, adding the 1 cup of sugar and steeping your 4 tablespoons of black tea. After this sugar/tea mixture has cooled to room temperature, remove the tea infuser and pour mixture into your glass jar. Add the full bottle of kombucha including the baby scoby you’ve started to this tea mixture (don’t worry if your scoby sinks!). Cover the glass jar with your clean fabric, using the rubber band to hold it in place. Place the jar in a dark, warm place where it will be undisturbed—don’t prod or shake the jar!
Over the next 2-ish weeks your scoby will grow to cover more of the surface of the liquid, and you’ll notice a vinegar-y scent developing. We have found that in the hotter months this can be anywhere from 8-10 days, while in the colder, winter months it can take up to 3 weeks. This is all dependent on the warmth of your kitchen and the intensity of flavor you prefer, so don’t be discouraged if it isn’t perfect on your first try!
After you’ve achieved your first fermentation (sometimes called F1 in kombucha recipes, etc.), you can prepare for F2—bottling and the second fermentation. With freshly washed hands (make sure they’re really clean!) carefully scoop up your scoby and place it on a clean plate where it will be undisturbed. Set aside 2 cups of your F1 kombucha—this will be the starter tea for your next batch of kombucha. (If you are not making another batch of your tea right away, you may return your scoby to its liquid and store it in your refrigerator, where it will essentially hibernate.)
The remaining F1 kombucha can now be poured directly into your freshly washed, fully sterilized bottles for a plain kombucha, or you can add various fruits and herbs for flavoring. We love adding a few tablespoons of our organic lavender for a faintly herbal, floral taste; rose hips for their tart sweetness; or a small knob of fresh ginger, but the possibilities really are endless! Jalapeno peach? Strawberry basil? You do you!
As you bottle your flavored or plain kombucha, be sure to leave a bit of headspace, filling only to the base of the bottle’s neck. Throughout this second fermentation your kombucha will become carbonated, and it is important to loosen the seal daily, allowing a bit of the gas to escape. (Trust us, you don’t want to forget this step—you’ll end up with exploding bottles and a sticky mess on your hands!) After 2-3 days you’ll have achieved a nice strong fizz when you open the bottle. At this point, refrigerate the bottles to halt the fermentation process, and voila! You’ve made your first batch of kombucha!
Do you enjoy making your own fermented drinks? Have you tried making jun, a similar beverage made with green tea and honey? What are your favorite flavor combinations? Share your thoughts and experiences in the comments—we love hearing from you!
