Let’s make Kombucha!

A few weeks ago I conquered growing my very own baby SCOBY.  Now I’m going to tell you how to make and flavor your Kombucha.  There are so many sites that offer great insight on brewing Kombucha.  I can’t claim to have used one recipe, but rather combined a few processes and then developed flavors based on what I like.

First, you want to make sure that you are using the right ingredients.  After I had started the process I found a great article on Cultures for Health that really helps you to understand the proper and best ingredients to use.  Luckily, I had chosen the most highly recommended items so I’m feeling good about the outcome of my finished product.  Let’s get started.

What you will need:

• 1 Gallon Jar
• Plastic or Wood Spoon
• Cloth Dinner Napkin
• Rubber Band

Ingredients:

• Baby SCOBY (I’m so proud of my SCOBY it’s like my child)
• 8 Tea Bags (I used black tea, but see article above to help you decide)
• 1 Cup Organic Cane Sugar
• 12 Cups HOT Water
• Starter Tea (I used all that I had reserved with my SCOBY)

1. Add water and sugar to jar then stir until sugar is fully dissolved.
2. Add tea bags to jar and allow to steep until water cools.  I use tied tea bags because I don’t want metal in my brew, and remove tags because I don’t want inks either.  Also, allow your mix to cool to at least 85 degrees.  The last thing you want to do is kill your baby SCOBY.
3. Remove tea bags, add starter tea and top with SCOBY.  If you decide to use loose tea you can find measurements here.
4. Cover with cloth napkin secured with rubber band.
5. Store in cool place out of direct sunlight.  Let it brew for at least 7 days before you test.  DO NOT put any materials in your brew.  Use a straw or wooden/plastic spoon.

I let my Kombucha brew for 10 days.  This is my first batch so I’m anxious to get drinking.  I decided to bottle and try three different flavors.  For bottling I use old Kombucha bottles cleaned and sterilized.  Here are the recipes I created.

Blueberry and Agave Syrup:

• 15-20 frozen berries in each bottle with 1/2 teaspoon of maple cinnamon agave syrup.  

Grapefruit and Cayenne

• Juice of one grapefruit, 1 teaspoon organic cane sugar and 1/2 teaspoon cayenne divided between two bottles.  Here I used one large bottle because I had it laying around.

Tumeric and Ginger

• 2 teaspoons rough chopped ginger, 1 teaspoon tumeric and 1 teaspoon organic cane sugar divided between two bottles

You are going to top each bottle with your brewed Kombucha and let rest in cool dry place for at least three days.  Be sure to leave a few unfilled inches at the top so your bottles don’t explode.  Cap tightly and please don’t shake.

Happy drinking!!