Making Kombucha

Like many people I know, I tried kombucha a few years back and have come to really love the taste and appreciate the benefits of it. A quick google search speaks of its ancient Chinese history and powers due to antioxidents and probiotics. Other claims include detoxing your body, supporting your immune system, improving digestion, increasing energy and metabolism, reducing joint pain, and aiding cellular health.

I feel like my refrigerator is not well stocked if I don’t have some kombucha in it. I usually drink it with my lunch or as an afternoon snack with some almonds, or even to settle my stomach if things feel off. With the desire to consume kombucha daily, I realized I’d better find a way to make it at home. This also allows you to control the quality of the ingredients, how much sugar goes in it, and what flavors you want it to have.

I must say, the process is quite simple and quick if you have the right tools. I ordered a large fermenting jar designed for making sauerkraut or kimchi by Kilner and also ordered the scoby from amazon. The ingredients include boiled water, granulated sugar, the tea of your choosing, and the scoby (yeast).

The scoby I ordered (www.kombuchorganic.uk) came with the following recipe:

Kombucha

First boil 2 liters of water.

Add this and 160- 200 grams sugar to your fermenting jar.

Stir until the sugar dissolves.

Add 8 teabags (or 8 tablespoons of looseleaf tea to a strainer).

Place tea in jar and set timer for 30 minutes.

Remove tea after 30 minutes.

Let it cool until it can be easily touched.

Add scoby. Cover and wait 2-3 weeks. Store in a cool, dark place.

You can use the same scoby over and over again, just store it in the bottom of your jar with a little of your brew. I’m on my third batch now, and I think the flavor gets better every time.