DIY Kombucha
How To Make Your Own Kombucha
Kombucha is an alkalizing probiotic beverage that has many health benefits. It is a fermented tea, packed with immune-supporting organic acids and probiotics. It has a sweet, tangy, and effervescent taste and has energy-boosting properties.
Making your own kombucha is quick, easy, and fun! It takes about 30 minutes every week or two, depending on how much you drink.
Once you make your kombucha, let it sit on your counter or in a cabinet for 7-14 days (depending on your taste preferences and the environmental temperatures). During this time, the microbes will eat the sugar and use compounds in the green tea to multiply and produce alkalizing organic acids.
When we drink the liquid, we support our immune system with these beneficial bacteria and yeast, and nourish our intestinal cells with the other phytochemicals and any herbs you choose to add to your homemade kombucha!
During the fermentation time, your kombucha will grow a culture of bacteria, fungi and yeast at the top of your jar. These are the beneficial microbes that are so healthy for you! If you start from a store-bought kombucha, it will take closer to 2 weeks for your drink to be done.
Ingredients:
- 1 gallon glass jar
- 1 cheesecloth or paper towel and rubber band
- 3 green tea bags (must be green tea)
- 2 herbal tea bags of your choice
- 2 tbsp fresh dried herbs (of your choice)
- 6 cups filtered water (do not use tap water – the chemicals will kill the microbes)
- 1 cup of organic sugar
- 1 bottle of store-bought kombucha or a SCOBY from one of your friends!
- Cheesecloth or paper towel and rubber band
Spice up your kombucha with some therapeutic herbs and juices!
Optional Additions:
- Anti-inflammatory Boost: Fresh ginger juice
- A Clear Mind Tonic: Siberian ginseng, mint, ginko biloba
- Immune Boost: Echinacea tea
- Respriatory Health: Rosemary
- Digestive Health: Licorice, slippery elm, and marshmallow
- Antioxidant Power: Fresh berry juice
- Seasonal: Fresh apple juice and cinnamon
Directions:
Part 1:
Wash your hands really well and rinse with filtered water. Make sure your kitchen space and supplies are clean. Boil the filtered water in a pot, add sugar and tea, and let it steep and cool for 10-20 minutes. Mix the sugar so it all dissolves. Clean the glass jar really well with filtered water. Add some cold filtered water and the tea water. Once the solution is luke warm, add your kombucha bottle or SCOBY starter and fill the rest of the jar with water. Cover with cheesecloth or paper towel and a rubber band. Store it on your shelf for 7-10 days, then start tasting and when the kombucha tastes as sweet and tangy as you like it, it’s time to make more!
Part 2:
When your kombucha is ready to drink, it is time to transfer it to another container and make more. Wash your hands and take the SCOBY out of the jar and place it on a clean plate. Strain the kombucha as you pour it out of the glass jar into another glass container to store it. Refrigerate the mixture to slow down the fermentation process and you are ready for a continuous supply of homemade kombucha!
Tags: homemade, immune system, kombucha, probiotics
