Welcome to our guide on making kombucha from scratch!
Kombucha, as you probably know, is a fermented tea drink that has really gained a dedicated following in recent years. In this article, we will take you through the basics of kombucha and provide you with a step-by-step recipe on how to make it from scratch at home.
Kombucha is a fizzy, tangy beverage that is made through the fermentation of sweet tea. Making kombucha at home allows you to have full control over the ingredients, flavors, and fermentation process.
In order to make homemade kombucha, you will need a few key ingredients including water, tea, sugar, a SCOBY (symbiotic culture of bacteria and yeast), and starter tea. The process also requires specific equipment such as a glass jar, thermometer, and cloth cover.
Throughout the brewing process, the SCOBY will transform the sweet tea into kombucha, creating a probiotic-rich beverage that is both delicious and beneficial for your gut health. By following our detailed instructions, you will be able to master the art of brewing kombucha and enjoy the satisfaction of creating your own homemade batches.
So, if you’re ready to embark on a kombucha-making journey and experience the joys of homemade kombucha, let’s dive in!
What is Kombucha?
Kombucha is a fermented tea beverage that has been consumed for centuries due to its potential health benefits. It is made by fermenting sweetened tea with a SCOBY, which stands for Symbiotic Culture of Bacteria and Yeast. The SCOBY is a gelatinous, pancake-like culture that floats on top of the tea during fermentation.
The fermentation process converts the sugar in the tea into organic acids and carbon dioxide, resulting in a tangy, effervescent beverage. The SCOBY consumes the sugar and releases probiotics, antioxidants, and other beneficial compounds into the kombucha.
The following lists constituents of an analysed Kombucha sample (adapted from Kaasyap 2021)
| Kombucha BASE | Estimate |
|---|---|
| Protein (µg/mL) | 3.31 |
| Phenol (mg/100mL) | 290.40 |
| Glucose (g/L) | 1.87 |
| Fructose (g/L) | 1.11 |
| Sucrose (g/L) | 0.053 |
| Electrical Conductivity (µS/cm) | 669.00 |
| pH | 3.00 |
| Refractive Index (Brix%) | 2.90 |
| CFU/mL (650 nM) | 4.9 × 107 |
| CFU/mL (live culture) | 108.00 |
| Total Solubles (A450 nm) | 0.23 |
| Ash Content (g/10mL) | 2.26 |
Health Benefits of Kombucha
Kombucha is often touted for its potential health benefits. While research is ongoing, some studies suggest that drinking kombucha may have the following health benefits:
- Improved Digestion: Kombucha contains probiotics, which are beneficial bacteria that can support a healthy gut microbiome. These probiotics may aid in digestion and improve nutrient absorption.
- Increased Energy: Kombucha contains B vitamins and iron, which are essential for energy production in the body. Consuming kombucha may help boost energy levels and combat fatigue.
- Enhanced Immune Function: The antioxidants and probiotics in kombucha may help strengthen the immune system, making it more resilient against infections and illnesses.
- Detoxification: Kombucha contains gluconic acid, which can bind to toxins in the body and assist in their elimination.
- Joint Health: Kombucha contains glucosamines, which are compounds that may help support joint health and reduce joint pain and inflammation.
The biological activities and health-promoting properties of Kombucha have been described in several review articles [6,7,8]. The beneficial effects of the beverage results, among others, from antioxidant activities that restore the balance between the production of free radicals and the body’s defense mechanisms. As a result, Kombucha may contribute to the reduction of health disorders such as cancer, cardiovascular diseases, and neurodegenerative diseases. In general, Kombuchas show positive effect on digestion and intestinal microbiota, relief against arthritis, possess antimicrobial activity, relief against hemorrhoids, detoxify body, show hepatoprotective effect, as well as reduce insomnia, relieve headaches, and positively impact a mood [7,8,9]. These activities results from (1) the presence of tea phenolic compounds; (2) phenolic compounds resulting from the metabolic activity of microorganisms (activity of enzymes hydrolyzing tea polyphenols); (3) the presence of organic acids produced by microorganisms; (4) the presence of vitamins from tea leaves or the product of microorganisms; (5) the presence of microbial enzymes and proteins, as well as (6) probiotic activities of microorganisms. On the one hand, teas properties have mainly been documented in in vitro analyses [10,11,12], while in vivo tests are limited among literature [13,14,15].(Antolak 2021)
It’s important to note that while kombucha may offer potential health benefits, individual results may vary. It is always advisable to consult with a healthcare professional before making any significant changes to your diet or incorporating new beverages into your routine.
How to make Kombucha:
Kombucha Ingredients
Before you start brewing your own kombucha at home, make sure you have all the necessary ingredients. Here’s a list of what you’ll need:
- Water: Use filtered water to ensure the best quality kombucha.
- Tea: Choose black, green, or a combination of both. Avoid flavored teas as they may contain oils that can harm the SCOBY.
- Sugar: Kombucha needs sugar for fermentation. Use plain white sugar or organic cane sugar.
- SCOBY: A symbiotic culture of bacteria and yeast that initiates the fermentation process.
- Starter Tea: This is the liquid obtained from a previous batch of kombucha and provides the necessary acidity for fermentation.
Kombucha Equipment
To brew kombucha at home, you’ll need a few specific pieces of equipment. Here’s what you’ll need:
- Glass Jar: Use a large glass jar that can hold the desired amount of kombucha. Avoid plastic or metal containers as they can react with the brewing process.
- Thermometer: A thermometer will help you monitor the temperature during brewing. Maintain the temperature within the optimal range for fermentation.
- Cloth Cover: Use a breathable cloth, such as cheesecloth or a coffee filter, to cover the jar. This will keep out debris while allowing air to circulate.
- Rubber Band: Secure the cloth cover on the jar with a rubber band to prevent contamination.
With these ingredients and equipment in hand, you’re now ready to embark on your homemade kombucha brewing journey.
Kombucha Brewing Instructions
In this section, we will provide step-by-step instructions on how to brew kombucha. By following these instructions, you’ll be able to create your own delicious and refreshing homemade kombucha.
Brew the Tea
The first step in brewing kombucha is to prepare the tea. Start by boiling water and then adding your choice of tea leaves. Allow the tea to steep for several minutes and then strain out the leaves. Once strained, stir in the desired amount of sugar until it dissolves completely.
First Kombucha Fermentation
After brewing the tea, it’s time to begin the first fermentation. Transfer the sweetened tea to a clean glass jar, leaving some space at the top. In your brewing vessel, gently place the SCOBY, which stands for Symbiotic Culture of Bacteria and Yeast, into the tea. Cover the jar with a cloth or coffee filter to allow air circulation while keeping out dust or insects. Place the jar in a warm spot away from direct sunlight and let it ferment for around 7 to 10 days. During this fermentation period, the sugars in the tea will be consumed by the bacteria and yeast, resulting in the production of beneficial acids and carbonation.
Second Kombucha Fermentation
Once the first fermentation is complete, it’s time for the second fermentation. This step adds flavor and carbonation to your kombucha. Remove the SCOBY from the jar and set it aside. Pour your desired flavorings into bottles, such as fruit juice, chopped fruit, or herbs. Fill the bottles with the brewed kombucha, leaving some space at the top. Seal the bottles tightly and let them sit at room temperature for 1 to 7 days, depending on the desired level of carbonation. Keep an eye on the pressure inside the bottles to avoid excessive carbonation and potential explosions.
Kombucha Storage
After the second fermentation, you can store your homemade kombucha in the refrigerator to slow down the fermentation process and enjoy it chilled. It’s best to consume the kombucha within a few weeks for optimal flavor and carbonation. Remember, the longer it sits in the fridge, the less sweet and more acidic it may become. Store the kombucha in sealed glass bottles or jars to maintain its quality.
Following these kombucha brewing instructions will result in a delicious and healthy beverage that you can enjoy at any time. Experiment with different flavors and ingredients to find your favorite combinations. Cheers to homemade kombucha!
How to Create a SCOBY from Scratch
In this section, we will guide you through the process of creating a SCOBY from scratch, which is essential for brewing your own kombucha. A SCOBY, or symbiotic culture of bacteria and yeast, is the key ingredient that ferments the sweet tea into the tangy, probiotic-rich beverage.
What is a Kombucha SCOBY?
A SCOBY is a jelly-like disk that forms on the surface of the kombucha during fermentation. It consists of beneficial bacteria and yeast that work together to break down the sugars in the tea and produce acids and other compounds that give kombucha its unique flavor and health benefits.
What You’ll Need for a Kombucha SCOBY
To create a SCOBY from scratch, you will need a few simple ingredients and equipment. First, you’ll need black tea, preferably organic, as it provides the necessary nutrients for the SCOBY to grow. You’ll also need sugar to feed the SCOBY during fermentation. Additionally, a jar or container, cloth cover, and rubber band are required to create the optimal environment for SCOBY growth.
Instructions for Making a Kombucha SCOBY
1. Brew a batch of strong black tea using distilled water and organic black tea leaves.
2. Stir in the sugar and let the tea cool completely.
3. Pour the sweetened tea into a glass jar, leaving some space at the top.
4. Place the cloth cover over the jar and secure it with a rubber band.
5. Store the jar in a warm and dark area where it won’t be disturbed.
6. Check on the jar every few days to monitor SCOBY growth. Over time, a thin film will form on the surface, which will gradually thicken into a complete SCOBY.
7. It can take anywhere from 1 to 4 weeks for a SCOBY to fully develop.
(Alternatively you can also utilise Kombucha for starting a SCOBY)
What You’ll Need
- A bottle of unflavored, raw kombucha
- 1 cup of the kombucha liquid
- Glass jar or bowl
- Cheesecloth
- Rubber band
Instructions
- Pour the kombucha into a glass jar or bowl, leaving about 1 cup liquid.
- Cover with a cheesecloth and secure with a rubber band.
- Keep at room temperature out of direct sunlight.
- A new SCOBY will grow on the surface over 7-30 days.
- Once a SCOBY has formed, it can be used to brew kombucha.
- Reserve the liquid to use as starter tea.
Tips for Making a Kombucha SCOBY
1. Use organic black tea and sugar to provide the necessary nutrients for SCOBY growth.
2. Maintain proper hygiene by sterilizing the jar and cloth cover before starting the process.
3. Ensure the jar is covered with a breathable cloth to allow airflow while keeping out dust and contaminants.
4. Keep the jar in a warm spot, ideally between 70-80°F (21-27°C), to encourage SCOBY growth.
5. If mold grows, discard and start over.
6. Don’t use metal containers which can react with acids.7. Avoid plastic which can leach chemicals.
8. Patience is key. It may take some time for the SCOBY to grow, so be patient and allow nature to take its course.
9. Observe the SCOBY throughout the process. It should have a smooth, uniform texture and a healthy, cream-colored appearance.
By following these instructions and tips, you will be able to create your own SCOBY and embark on your journey of brewing homemade kombucha. Remember, the SCOBY is the heart of the fermentation process, providing the necessary organisms to transform sweet tea into a tangy, fizzy probiotic drink.