Fermentation Friday: How to brew your own kombucha - Part 1

How to brew kombucha at home is a great first post for Fermentation Fridays! Why? Because it is so very simple. I have been brewing it for many years now with great success. The hardest part is finding the kombucha "mother" or SCOBY which stands for symbiotic culture of bacteria and yeast.

Kombucha is considered to be a healthy tonic in many cultures. This bubbly and refreshing fermented beverage has a long list of health benefits. Kombucha is an immune booster, detoxifying to the liver, and it can also strengthen digestive functions.

Kombucha is thought to have originated in China during the Tsin Dynasty around 220 BC. Doctor Kombu brought the special tea from Korea to Japan to help cure the Emperor who was having digestive issues. Kombucha was known in China as the "tea of immortality". The word kombucha consists of two parts; "Kombu" is taken from the Doctors name and "cha" meaning tea.

How to brew your own at home:
Remember kombucha is a health tonic so use filtered water and organic ingredients!

You will need:
A large pot - at least one gallon size
Organic green tea or organic black tea (2-5 tea bags)
1 cup organic sugar
1 cup starter tea (contains some bacteria and brewed tea from a previous batch)
1 SCOBY
1 non-metal spoon
1 large glass jar - at least 1 gallon size with a wide opening
1 large cloth to cover the jar

1. Heat 1 gallon of clean filtered water and bring it to an almost boil. NOTE: You don't want rapid boiling water!
2. Add the sugar and stir until it dissolves. At this point turn the burner off and remove from heat.
3. Steep 2-5 tea bags depending on how strong you usually like your tea. Steep the teas bags for at least 5 minutes and for up to 30 minutes.


4. Let the tea cool to room temperature. This is very IMPORTANT! Do not add the culture until the tea has cooled completely or the heat will kill it.
5. Add the starter tea and the SCOBY. Then cover to keep the dust and flies out. I use dinner napkin-type fabrics to cover the jar because they keep the fruit flies out of the brew!
6. Now wait at least 1 week to 30 days. Taste it after 1 week. Is it still too sweet? If you prefer your kombucha to taste a bit more tart...then wait. As the bacteria feeds on the sugar the kombucha becomes more acidic. It is done when you like the taste.

I will follow up soon with another post on where to obtain a SCOBY, trouble shooting tips, more photos, and some additional notes on mold!