Here’s an easy recipe for making your own Kombucha! Kombucha is a healthy fermented beverage that is nutrient-dense with a slightly sweet taste. Many people drink this for it’s ability to remove toxins and recreate healthy probiotics in their intestines. Grocery stores charge approximately $3.50 per bottle. With this recipe after your “brew” is started, you can make a gallon for less than that!! Here’s what to do:
First you will need a sterile gallon glass jar. I use old pickle jars. You can check at deli stores. Lots of times they don’t reuse theirs. I use a clean (never-been-used) dishrag for covering the top and secure it with a rubber band. Do not use plastic or anything that won’t allow air into the jar.
We will be growing a SCOBY which is the “mother” or key ingredient to making Kombucha. For the first batch, you will need about 1/4 cup of a purchased Kombucha beverage. It is used as your starter or culture so make sure you purchase organic!!
To begin, heat 3 quarts of water to almost a boil. Stir in 1 cup of sugar – do not use honey as it has antibacterial properties and will kill the Scoby. Dark sugars give a strong flavor. I use white sugar. Dissolve sugar and then add 4 – 6 tea bags. Use black tea for your first batch. (Organic is best!!) Once your Scoby has developed, you can change up the flavor of your kombucha by using combinations of black tea and flavored herbal tea. I love using ginger and peach! Mmm mmm!! Just be patient — your first batch should be 100 % black.
After allowing your sweet tea to come to room temperature, remove the tea bags. In your gallon container place the 1/4 cup of purchased Kombucha starter and 1 quart of water. Add your sweet tea and cover with the towel. Secure the towel with the rubber band and place on a counter in a warm place.
There’s no need to do anything except wait. After a week or so, you will see the Scoby forming. It will appear as a milky colored film which will thicken and take the shape of your jar. Test you kombucha daily after about 1 1/2 weeks for your taste preference. When it pleases your taste buds, place your jar in the frig to slow the fermenting process. At this point, you can make another batch of the sweet tea (as you did above). Each time you have some kombucha, replenish with the sweet tea. I keep my sweet tea in the frig. If you notice your kombucha flavor dissipating, then you are adding too much sweet tea which is diluting your product. The remedy is simple: wait awhile for the kombucha flavor to be enhanced.
Give this a shot! Your friends and family will think you’re a scientist. You’ll know the difference and reap the benefit of savings as well as health! Enjoy!!
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