Kombucha Tea is a frizzy, fermented beverage loaded with probiotics that is known to aid in digestion, detox the body, increase metabolism, and give you an energy boost. Sounds too good to be true, right? Well, I can attest to the energy boost and digestion aid personally. This stuff really is amazing, however, it will cost you; about $4 for 16 oz. Luckily, you can make it yourself at home for a fraction of the cost and it is a ton of fun brew! Here is how I make Kom-BOO-cha!
I start my Kombucha by brewing my tea and dissolving the organic cane sugar. For my 2 gallon container, I used 10 tea bags and 2 cups of organic cane sugar. The amounts change depending on how much you are brewing. It is very important to make Kombucha in a glass container. Metal and plastic will deep into your Kombucha. If you want more information and exact measurements, visit Cultures For Health; they have a ton of great information on what exactly Kombucha is and measurements for different size vessels.
You will then need to allow your tea to cool to room temperature (SCOBYs do not like to be boiled). From here, I took my previous brew (3 cups) along with a previous SCOBY. A SCOBY, also known as a mother or start culture, is what allows your tea to ferment and become Kombucha. Once your tea has cooled, add your tea from an old brew (or purchase tea from the store.) and your SCOBY. Let brew for as little as one week or as long as a month. I find the bigger the container, the longer it needs to brew. I tend to brew mine for at least 3 weeks.
Then, you must bottle the Kombucha you do not use to brew another batch. I like to use 16 oz. mason jars, but you just need a glass container that is air tight. You can flavor your Kombucha with endless ingredients. My favorite ways are to add a slice of fresh ginger into the jar or to add about an ounce of organic juice. Once you have flavored your Kombucha, seal it up and allow it to sit at room temperature for about 4 days. This is what makes it fizzy! Refrigerate and enjoy! I like to drink 8 oz. daily to get all of the benefits that Kombucha offers.
It is important to remember that the tea is not, in fact, loaded with sugar because the live cultures feed on the sugar in order to create the final product. There is no way to know exactly how much sugar is left though, the longer you brew your Kombucha, the less sugar will remain. Please note that I am not an expert Kombucha brewer and I do not claim to be a “health” drink. I am just sharing with you how I make mine and why I love it so much! I hope this was helpful and took the fear factor out of making homemade Kom-boo-cha!