Health food stores like Whole Foods and Trader Joes have made Kombucha the drink of the summer, but it will cost you. A single bottle of this fizzy tea can cost $4 to $8 and it can add up if you drink it often. But don’t worry we have the recipe and you can make it at home for a fraction of the cost. Find out why this drink has become so popular and what it can do for your health!
What are the benefits?
- Improved digestion
- Weight loss
- Increased Energy
- Cleansing and detoxification
- Reduced joint pain
- Cancer prevention
Kombucha is pretty easy to make and the most difficult part of this drink and probably the most important is the SCOBY (Symbiotic Culture of Bacteria and Yeast). This is what provides the probiotics and fermentation, which is why it’s so important. You can either buy one or grow one yourself. Once you have your SCOBY you will be ready to make Kombucha, here’s the recipe and what you will need:
- large container
- thin cloth
- rubber band
- 4 black tea bags
- 1 cup of sugar
- 1 cup of starter tea (store bought bottle of plain kombucha
- 1 SCOBY
How-To
Get a big pot with 3 quarts of filtered water and bring it to a boil on the stove. Place 4 bags of tea into the pot and brew for 5-10 minutes. Reduce heat, remove the tea bags, and stir in 1 cup of sugar until dissolved. Turn off the stove and remove the pot from the heat until completely cool, which will take about an hour. It’s important for the tea to be cool before adding your SCOBY, so as not to damage it.
Pour your cooled tea into your container of choice. Next, pour in 1 cup of starter tea from either a store-bought bottle of plain kombucha or a previous batch. With clean hands, place your SCOBY, into the tea. The SCOBY may sink or float, and either is ok. Place your cloth around the opening of the jar and secure it with a rubber band. This allows the contents to breathe while also keeping out any pests like fruit flies.
Your Kombucha will need 7-12 days to ferment, depending on your tastes. After the first week, check the Kombucha by reaching in a small cup or spoon to taste test. Once the brew has reached its peak, it will taste just slightly sweet, tangy, and light. If it tastes too sweet, give it a few more days, and if it tastes too sour, or like vinegar, it’s been fermenting for slightly too long. If you completely forget about your kombucha and it does turn into vinegar, one really great way to utilize that is to create your own oil and vinegar salad dressing. You can also use the soured kombucha as starter tea for your next batch, or simply toss the batch and start over, but just always remember to keep your SCOBY.
When your tea has finished fermenting, a new layer of your SCOBY or perhaps an entirely new SCOBY will have formed on the top of your jar. You may also notice sediments at the bottom or floating fibers inside the jar, all of which are completely normal.