It frustrates me when i go to the store and see expensive kits being sold to start your own kombucha at home. Don’t buy into it! You don’t need all that. You don’t even need a scoby, that gelatinous mother that floats on top. You don’t need a special jar either.
Here’s my recipe … you can multiply it to make however much you want and sometimes I prefer to use a little less sugar so mess around and see what you like. It says you need a scoby but you don’t need it.
See? It’s simple. I started some while I was planting my fall garden.
FOLLOW THIS PROCEDURE:
Boil the water.
I used 6 cups. From our Berkey water filter. If you’ve read my posts in the past you know I’m obsessed with it. Check them out if you like clean water.
Add the sugar.
I used a bit less than what I say in my directions. Sugar feeds the culture so you do need it. Use sugar too, not honey or xylitol or another substitute. If you’re worried about sugar like me, just let it brew longer.
Next, Take it off the heat and add the tea.
This tea can be bags or loose, whatever’s your jam.
Steep the tea.
I usually leave them until the water is cool but if you have a certain way you like to steep your tea, do that. I’ve also heard you should use Black Tea. So I always have … But maybe it would be fun to experiment with something. Have any of you?
When it’s all cooled off, pour into a jar.
I prefer glass. It doesn’t need a fancy tap but it helps. For years I’ve never used one, but I finally caved. I looked all over for a glass jag with a metal tap but most of what you find will be plastic that looks like metal. I finally just went with the smallest and cheapest option with hopes to change out the spigot for a metal one in the future.
Now for the “Super Secret” part … Get a bottle of your favorite Kombucha
I usually use GT’s. Drink ½ of it or so. Then when your big batch of tea has cooled and has been poured into your jar, dump the other half of your Kombucha in with it.
Top the jar with a coffee filter and a rubber band.
When I made my first batch I went out of my way to get cheese cloth and I’ve tried dish towels too but trust me the coffee filter is the simplest, cleanest, and most perfect way to go. For those of you who are worried about the garbage … compost them.
And then you wait.
14 days is typical but test it and see. If you want it more sweet bottle it sooner. Less sweet leave it to brew longer. Using a clean coffee filter I’ve never had contamination. It’s pretty obvious when it gets contaminated because it’ll get black, green, or fuzzy. Obviously through that shit out. But in my experience a contamination is rare.
In this method you won’t really get a scoby on top after the first round. You don’t even need a scoby, which we learned in the recipe right? When you make your second batch a thin scoby will begin to form. Keep some of the previous batch, a cup or so, and the scoby if you like. Add these savings to add to your next big batch of black tea and start all over. Remember when adding your scoby or kombucha start wait until the tea is cool otherwise you’ll kill it.
So easy for such good probiotics that are much cheaper than at the store.
Buy one bottle get infinite kombucha.
Good stuff!
We did Kombucha for 3 months then moved.... Long story,
But no kombucha now. Though my wife still makes water kefir.
Check FB and Craigslist for people with scoby to share or sell. We got a huge chunk of healthy scoby for $5!
Peace!!
✌
That's a great place to look. We were traveling for a year and just started a new batch since we'd been on the road so long. I've got water keifer going too but I'm not sure I'm as much of a fan ... still perfecting how I like it best. ( :
Going to try this. Thanks!
Cool! Mines already getting a little bubbly on top ( :
Yes - kombucha is great for your health ... and you know what is in - no pharma no chemicals and so on ... keep the nature is the best , go on thats cool :-)
that's right! trying to keep it o'natural! ( :
I didn't really like kombucha but maybe making it myself will be different. Oh do you use the coffee filter to pour the kombucha through to the bottle? I've got tons of old glass soda bottles that I salvaged for the overgrowth here that I just need to figure out or find lids that work for them.
The coffee filter is just a "breathable" lid for the kombucha so contaminates can't get. No need to strain anything (unless you use loose leaf tea). It's a lot more mild than store bought kombucha.
ps... super glad to keep seeing you here! ( :
wow great topic, upvote.... I stopped drinking some years ago, so now sometimes when I'm at a bar i'll get a ginger beer or a kombucha, fun and tasty option, peace (-:
I didn't even know they served kombucha at bars. I'll have to check it out ( :
Very nice! I really like your attitude: Now that people are re-discovering kombucha (and other ferments that used to be completely commonplace) they tend to follow a recipe to a the letter. I'm so glad to see these kinds of posts, that reduce fermentation to its simple essence. Good job!
Black tea? I've always used green tea. According my information, as long as it's from the tea plant you're fine (no herbal or fruit infusions). Thought about trying it with fancy red tea or white tea, but never went through with it.
Oh, and as for the water, I use regular tap water, in Mexico City too, where you're not supposed to drink it. The way I see it, the kombucha culture either destroys bacterial contamination or assimilates it into itself, so in a way it vaccinates you to city water germs.
Ha I never thought about the free form way being anything different (might be why my breads don't always turn out the best though) :D
Regarding the city drinking water, I'd never thought of that and it's a really unique perspective! I filter for the excessive fluoride they add to ours here in Colorado. I imagine it's pretty good otherwise. Always nice to hear your perspective on things!