Posted on October 09 2017
My Favorite Kombucha Recipe
I am a total newbie when it comes to making Kombucha at home. But I have done a few batches and they were delicious so I thought I would share my recipe because it tastes wonderful and costs just pennies in comparison to what I was buying at Kroger.
So back when we went on our Solar Eclipse Trip we stopped and stayed with out-of-town friends for a visit before we all traveled to southern Kentucky. While we were there I saw my friend Elaine had a few giant glass jars of Kombucha brewing on her counter. I picked her brain for awhile about it and told her I had been putting off trying it because A) I don't have time and B) it looks hard. Come to find out, it's so easy and takes no time at all. So once she walked me through all the steps she offered me a SCOBY (it stands for Symbiotic Culture of Yeast and Bacteria). I was so excited because I also wondered how to get one. She even gave me a giant jar (how great is Elaine?). So the SCOBY is the pancake looking floating thing that "eats the sugars in the sweetened tea and creates an acidic, vitamin and probiotic rich beverage". (Wellness Mama)
So after I took the SCOBY and jar from Elaine I put it in the fridge for almost 3 weeks before I got the guts to try it. After researching lots of different recipes I decided to do a combination of black tea and herbal tea and to go decaffeinated. Why? I drink too much coffee as it is, I don't need anymore caffeine and my husband doesn't drink caffeine either and I really want him to drink it (hint hint Jim!).
I used a half gallon glass jar so if you have a gallon jar, double the recipe
- 3 black tea bags and 2 Herbal Teas (not flavored!) I used Celestial Times Sleepytime Honey
- half gallon of water (64 fluid ounces, 8 cups)
- 1/2 cup of organic pure cane sugar
- 1 cup of starter liquid (mine came with the SCOBY that I was gifted
- brew tea and sugar in 8 cups of water (I used RO water)
- let cool completely (otherwise you'll kill your SCOBY!)
- remove tea bags and pour into glass jar
- add in your starter tea liquid
- place your SCOBY in the jar
- cover with a tea towel or cheese cloth and put a rubber band around the neck
- store in a dark room temperature place
Note: I used vinyl gloves when handling my SCOBY to be sure that I didn't get any germs on it.
Now wait 7-10 days and then you can bottle your Kombucha. Personally, I reuse a vessel I have (mason jars, distilled water jug) and store in the refrigerator.
I was concerned that the SCOBY went down to the bottom in my batches but apparently that is fine. It has full range of the jar to hang out in 😀
Have a recipe that works for you that you'd like to share? Please comment below and let us know!