Homemade Kombucha

Recipe Details:

The rhythms of fermentation are like a dance. Each day you follow the movements and transformations of living organisms. The 30 day cycle for making kombucha follows similar rhythms of the lunar cycle and tending to it daily creates a cyclical ritual. Behold the magic of microorganisms!

Here is my attempt at making a homemade kombucha. After letting it ferment for 30 days I ended up bottling the kombucha for another 30 days to give it a natural carbonation (I like my kombucha a little fizzy). This batch ended up having a stronger vinegar taste, so experiment and adapt this recipe as you wish. For a general rule of thumb, shorter fermentations will yield a sweeter flavor and longer ferments will have a vinegar taste to it.

TIME: 30 days

SERVINGS: 1 gallon

Brew & Ferment

Homemade Kombucha

Ingredients:

13 cups Hot Water

8 Black Tea bags (other types of tea will work too)

1 cup of Sugar

2 cups Apple Cider Vinegar (or a starter tea)

1 large Scoby Mushroom

cheesecloth

1

Clean

Clean and sterilize a large glass jar. Then add 13 cups of hot water into the jar.

2

Steep

Add 8 tea bags into the water and let it steep for about 5 minutes. Remove tea bags and stir in 1 cup of sugar.

3

Let Cool

Let the brew cool completely then add in 2 cups of vinegar or (preferably) a starter tea/kombucha mother if you have it on hand.

4

Add Scoby

Add 1 scoby mushroom to the brew and cover the lid with a cheese cloth.

5

Ferment

Store kombucha in a warm place out of direct sunlight. Let the brew ferment from 1-4 weeks depending on flavor preference. Check on the brew often and do a taste and aroma test to get the best results.

6

Bottle

Bottle and refrigerate your kombucha if desired. The brew should last anywhere from 3-6 months depending on how active the culture was.

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