Active kombucha brewing, photo by Klara Avsenik from Unsplash

An ancient elixir legendary for its health promoting benefits, kombucha has become a staple in many kitchens around the world. You can also find it bottled at your local health food store as well as most supermarkets for around $3.75 per 16 oz. bottle. Or, you can make it yourself for pennies a glass.

Kombucha is simply fermented sweet tea. Anyone can make it at home with the most basic tools. The one thing you probably don't already have on hand is the “mother,” also known as a SCOBY (symbiotic culture of bacteria and yeast). The mother is responsible for the fermentation process and reproduces with each brew, hence the moniker.

Check out this Reddit thread to find a SCOBY locally. You can also reach out to your local food co-op or health food store. Or you can always grow your own from scratch by combining tea, sugar, and some pre-made kombucha in a glass or ceramic jar covered with some cheesecloth / coffee filter / dishtowel (as shown in the photo to the left). Make sure it’s raw, unflavored kombucha, either store-bought or from a friend.

Alive with probiotics, amino acids, B vitamins, minerals, antioxidants and healthy acids, kombucha aids digestion, detoxifies and energizes the body, and supports the immune system. In a nutshell, it’s simple, delicious and good for the gut.

A FAIR WARNING

Scobies can be frightening if you're unfamiliar with them. They're thick, rubbery, mushroomy, pancake-like yeast and bacteria cultures that float and carry trails of stringy brown goo. But they are the magical ingredient behind kombucha, so ya gotta get over it! Learn to love and appreciate your SCOBY.

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HOMEBREW KOMBUCHA Recipe

Ready? Let's brew. Here's what you'll need:

3 quarts water / 12 cups of water
6 teabags / 4 tablespoons loose tea (plain black, green or oolong tea, with no added ingredients, flavors or oils)
1 cup cane sugar
1/2 cup plain kombucha (from a previous batch or store-bought)
1 SCOBY
a large glass or ceramic container / jar / vat
cheese cloth / dishtowel / cloth napkin / clean rag
rubber band that can fit around your container
fruit / herbs /spices for your second ferment (more on that later)

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Bring water to a boil in a deep lidded pot. Turn off heat, wait several minutes for it to cool slightly, then add your tea leaves. Once it’s cooled a bit more (I usually wait about an hour) stir in sugar to dissolve. Let the tea sit out overnight or until it cools to room temperature. This is important as heat will harm your SCOBY.

Strain out tea bags/leaves and pour into a large glass or ceramic jar with the 1/2 cup of plain kombucha. Gently slide the SCOBY into the jar (with clean hands!). Cover with a couple layers of cheesecloth, paper towel or a clean old t-shirt, and secure with a rubber band to keep out dust and fruit flies.

If you need to divide this amongst several jars, make sure each has its own SCOBY.

Let this sit out at room temperature away from direct sunlight in a place with plenty of air flow (not in a closed cabinet) for about 5 - 10 days, tasting each day with a straw or pouring a little out into a glass as you go. Generally you'll let it sit longer in colder months, and less in the summer. I prefer my kombucha to be a bit sweet with a slight tang.

Once it's to your liking, either infuse your kombucha with a second ferment (more on that below), or transfer a majority of the brew to an airtight lid and store in the fridge. If you’re not a fan of the brown goo, you should strain your kombucha before storing. make sure to leave at least a half cup of kombucha in your fermenting jar to start a new batch.

SECOND FERMENT:

Bottle on the left is infused with dried cola de caballo (horsetail) herb and hibiscus. Bottle on the right has chunks of licorice root. For both kombucha brews I used organic green tea.

Add whatever you'd like to infuse your kombucha with (fresh ginger, apples, pear, cardamom, lavender, goji berries, hibiscus, rose buds or any other herbs, spices and fruit you love) to a pressure top bottle. Use a funnel to pour in your kombucha, leaving about an inch of head room. Seal the bottle and let sit out of direct sunlight in room temperature for 1 - 3 days, or no more than half the time you let it ferment during the first round. This will lend some serious flavor and fizziness to your kombucha. Store in the fridge, sealed, for several weeks once done.

NOTE: Refigerate your SCOBY and Kombucha when not wanting to ferment further. During each brew, your "mother" should produce a "baby," which often grows above the mother. You can peel off the babies and use them for fresh batches, passing the mothers on to friends who want to try their hand at brewing. You can also dehydrate it for use as a doggy chew toy. I've even heard of people making vests and purses out of their SCOBY mothers. Be sure to compost your mother SCOBY when it sinks, usually after about 6 uses.

TRY A MOCKTAIL:

I love to mix plain kombucha with a splash of tart cherry juice and seltzer or tonic water over ice as a cooling and energizing summer mocktail. (Or you could get frisky with a splash of whiskey.)

What’s your favorite infusion? Do you do anything differently when brewing your kombucha? Please share in the comments below ☟