Kombucha is a nourishing beverage, full of B vitamins. It helps your body deal with stress. Kombucha benefits are over the top! It is a superstar for health and energy. Very little can go wrong with making Kombucha at home. These easy step by step instructions for how to make Kombucha at home from a starter culture will help you have a successful batch.
To make two quarts you need –
- 2 quarts/litres of filtered water
- 5 tea bags (black, English Breakfast, or green)
- ½ cup white or organic raw sugar
- 1 cup kombucha starter from a previous batch
- 1 kombucha scoby (symbiotic culture of bacteria and yeast) from a previous batch of kombucha
- ¼ tsp. Celtic sea salt
- 2-quart glass jar
- Long handled wooden spoon or glass rod for stirring tea and kombucha (do not use metal or plastic)
- Boil the filtered water. Pour into a 2 quart/litre glass measuring dish.
- Add tea bags. Stir in sugar. Allow it to sit until the water is cooled to room temperature. Remove tea bags.
- Pour 6 cups of cooled tea into wide mouth glass 2-quart jar.
- Add 1 cup of kombucha from a previous, active batch.
- Gently place the kombucha scoby on the surface of the tea in the jar, smooth side up. If it sinks it will still be alright. As the acid increases in the jar, the scoby will rise to the surface on its own. At this point, the pH in the jar will be slightly more acidic than your water source, as the tea contributes tannic acid.
- Cover the jar with a clean cloth or handkerchief and secure with a rubber band. Don’t use a two-piece lid as the kombucha bacteria need oxygen to thrive.
- Place in a warm place where the temperature is fairly stable.
- After 5 to 7 days, check the pH of your Kombucha. It should be between 2 and 4. When it is between 2 and 3, it is ready to drink as is or to ferment again with fruit, juice, or herbal tea and bottle, to make a fizzy, refreshing drink – similar to store-bought Kombucha