How to Make Kombucha

What is kombucha? 

The ancient Chinese called it the “Immortal Health Elixir” It’s been around for more than 2,000 years and has a rich anecdotal history of health benefits like preventing and fighting cancer, arthritis, and other degenerative diseases.

Made from sweetened tea that’s been fermented by a symbiotic colony of bacteria and yeast (a SCOBY, a.k.a. “mother” because of its ability to reproduce, or “mushroom” because of its appearance).

When I’m making it at home I usually make a large batch of 13 Ltrs but I have come up with a ratio that should work for you if you are making a smaller batch.

My Kombucha tea is brewed for 1-4 weeks (1 week during warmer months and 4 weeks during colder mths) and then bottled.

I double ferment my Kombucha so after bottling I will add a flavouring (usually whatever I have in my garden eg. ginger, turmeric, lemongrass, mint, pineapple). Once I have added the flavouring I leave the bottles out of the fridge stored for about another week (second fermentation stage) while it continues fermenting and also builds up some fizz.

Getting Started

Making a 4 Ltr batch

If you are making smaller or larger batches you will need to adjust the amounts of water, sugar, and tea accordingly.

You will need:-

  • A Scoby (also known as a mushroom or mother)
  • 4 Ltr glass jar, bowl or other glass container
  • Saucepan or pot for boiling water
  • Utensil for stirring (avoid wood)
  • 4 ltrs Filtered Water
  • 2 cups of sugar of choice
  • 4 tsp of black or green tea (tea bags can be used too)
  • Tea strainer if using loose tea
  • Some starter tea (ie. fermented tea from a previous batch)
  • Jug
  • Funnel (optional)
  • Tea towel or cloth
  • Elastic band

 

Hopefully you will have a Scoby given to you by someone, however if you are in need of one, please contact us here at Herbal Wisdom, as we have some available for purchase.

If you receive your Scoby in a plastic container pop it into a glass container with about 2 cups of starter tea which has already been fermented and the container should be covered with a tea towel and secured with an elastic band allowing it to breathe. If you do not secure the jar with an elastic band then ants will find their way in!!

 

Method

  • Add the sugar and water to a pot and bring to the boil (stirring so that the sugar doesn’t stick to the bottom).
  • Once the sugar has dissolved, take the pot off the heat and add your loose tea or tea bags and allow to steep for 10 mins. (I use loose organic GREEN tea).
  • Then strain the tea leaves off or remove your tea bags if using bags.
  • Once the tea has completely cooled you can pour it into your glass container (which will currently have the Scoby and starter tea in it).
  • Depending on the time of year, let the Kombucha brew for 1-4 weeks. This time of year it can take 3-4 weeks but maybe longer depending on the size of your Scoby—mine is large approx. 5cm thick so mine brews faster. If you have a thin Scoby it can take another few weeks. The Scoby will grow bigger with each batch so your brewing times can be shorter once your Scoby gets bigger.
  • I recommend taste testing your tea every week so that you can get an idea of how the flavour changes from week to week.
  • Once the sweetness has gone but before it’s gone too sour pour your Kombucha tea into bottles with an air tight lid. To do this I take the Scoby out of the jar and set aside in a separate bowl whilst I am pouring my tea into bottles using a jug and funnel.
  • If you require more fizz and/or want to add flavourings (second ferment) simply add a tiny bit of fruit (ginger and pineapple are great flavours), during the bottling stage and secure the lid.
  • Leave out of the fridge for about a week while it continues fermenting.
  • Do a taste test and then if it’s ok you can put it into the fridge to slow the fermenting process right down and drink once it’s nice and cold. You can leave the fruit in the bottle or strain it off.

The Kombucha doesn’t really expire and can last for months in the fridge but if left way too long it will just turn to vinegar which is fine as you then have a nice home made vinegar that you can use in your cooking, etc.

Important note

Brewing times will also depend on the temperature and also the size of your scoby. The bigger the scoby the faster it will ferment.