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  How to make
 

Kombucha is a fermented tea containing high levels of b-vitamins, antioxidants and probiotics. It is the result of an aerobic fermenting process using a SCOBY (Symbiotic Culture of Bacteria and Yeast). It can be double fermented into a fizzy drink that is tangy and slightly sweet.

  Kombucha 

How to make kombucha

Recipe

Ingredients
 

  • 8 bags of Organic tea*: black, green, oolong, rooibos, white

  • 1 cup white sugar

  • 2 cups of unflavored starter tea

  • 1 SCOBY

  • 1 Gallon glass vessel

  • 4 cups water 1 tightly woven cloth- I use an old clean t-shirt that has been cut to size

  • Rubber band

First Fermentation

 

  1. Boil Water

  2. Remove from heat and dissolve in sugar

  3. Add tea bags to steep

  4. Remove tea bags and allow water to cool to room temperature

  5. Add the sweetened tea and starter tea to glass jar

  6. Place the SCOBY on top with clean hands

  7. Cover with cloth and secure with rubber band

  8. Ferment on the counter out of direct sunlight for 6 to 10 days

  9. Taste tea periodically with a straw. It should taste slightly sweet and slightly vinegary when done. The longer it ferments the less sweet and more vinegary it will be.

 

Second

Fermentation

 

  1. Transfer your strained first fermentation into bottle necked jars with airtight seals (like pictured above) using a funnel

  2. Fill jars 3/4 full
  3. Add flavors/fruits/spices/herbs of choice
  4. Seal airtight lid
  5. Place on counter of direct sunlight, or inside of a cabinet to ferment until it reaches desired carbonation and flavor profile
  6. Place in fridge when you reach your desired end product to stop the fermentation process

 

You will need to burp the bottles once or twice a day to keep them from exploding. To burp, open the lid of the bottle to release excess pressure, then recap.

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A second fermentation is not necessary. It will develop the flavor profile and give the kombucha fizzy bubbles.

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Don't add flavors during the first fermentation as they can kill the SCOBY.

Health
Benefits

  • Contains B-vitamins, amino acids, enzymes and probiotics

  • Increases energy

  • Improves digestion

  • Aids in nutrient absorption

  • Detoxes the liver

Flavors

  • You can flavor your kombucha by changing the type of tea brewed, altering the fermentation time and by adding flavoring during the second fermentation. The following recipes are for a 24 onuce glass jar.

  • Cinnamon Apple: Dice 1/4 apple or use 3 Tbsp. apple juice and 1 cinnamon stick

  • Lemon Ginger: Dice 2 tsp of ginger and add the juice of 1/2 lemon

  • Strawberry Basil: Half 5 fresh or frozen strawberries and add 10 basil leaves

  • Dr. Pepper: add 1 tsp vanilla extract and 4 halved prunes

  • Pineapple Coconut: Add 1/4 cup fresh or frozen pineapple and 1 cup coconut water

Cautions with Kombucha

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  • If you are sensitive to yeast kombucha might make your symptoms worse

  • Kombucha is high in histamines and should not be consumed if you have histamine intolerance

  • Commercially made kombucha is usually packed with sugar. Check the label and look for no more than 8g of sugar per bottle

  • Use glass jars to ferment as the acidity in the tea can leach harmful chemicals from other materials

  • *Make sure the tea you choose is free from aromatic oils, soy lecithin or other added ingredients 

  • Start drinking in small amounts and gradually increase

  • Consult your doctor first if you are pregnant or have a compromised immune system 

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