Kombucha is a popular fizzy tea beverage that makes a great soda substitute. It’s full of antioxidants and probiotics, making it a great healthy beverage to enjoy every day.
If you buy kombucha from the grocery store, you may find it burning a hole through your wallet. Try making kombucha at home to save a lot of money and add just the right amount of flavor you enjoy.
- 1 Gallon Glass Jar
- 4 Mason Jars, 1 Quart
- 8 Cup Capacity Measuring Cup
- 2 Cup Capacity Measuring Cup
- Fine Mesh Sieve
- Kitchen Towel
- Large Rubber Band
- Kitchen Thermometer
- 1/2 C Organic Loose Leaf Tea: Dragonwell for depth, Japanese Sencha for light, grassy flavor, or a Jade Oolong for complexity.
- 1 C White Sugar
- 4. Tsp. Spirulina, or other flavoring
- 1 SCOBY (Symbiotic Colony of Bacteria and Yeast). Need a SCOBY? Check out Kombucha Brooklyn.
- 2 C Kombucha (for starter)
- Bring 1 gallon (16 C) water to 195° F
- Add 1/2 C organic loose leaf tea to 8 cup measuring cup.
- Pour 8 cups of 195° F water over tea leaves. Steep 3 minutes
- While tea is steeping, pour 1 C sugar in 1 gallon glass jar.
- After 3 minutes, place fine mesh sieve over 1 gallon glass jar. Pour steeped tea in glass jar. Keep tea leaves in 8 C measuring cup
- Pour another 8 C water into measuring cup with tea leaves. Steep for 5 minutes
- Pour second steeping into gallon jar. Let cool to room temperature.
- Once tea is cooled, add SCOBY and 2 C kombucha starter
- Secure cloth over jar to protect from fruit flies. Secure with rubber band
- Mark date on jar. After 7-10 days, remove SCOBY from jar.
- Set aside 2 C of kombucha for your next batch. You can brew another 16 C tea at this point to get your next batch started. Simply start from step 1 to get your next batch going. Or continue on to finish your current batch:
- Strain the rest of your kombucha through mesh sieve over 8 C measuring cup.
- Prepare mason jars by placing 1 tsp of spiraling in each jar, or whatever flavoring you prefer.
- Transfer strained kombucha to quart mason jars. Mark date on jars. Let sit, sealed, at room temperature for 3 days. This allows carbonation
- After 3 days, refrigerate. Serve at your leisure!