I have a ritual of drinking my homemade Kombucha as soon as I finish my morning bike ride. This morning, when opening the fridge, I realized that I only have one bottle left, and it’s time to make a new batch. Making a new batch of Kombucha can take up to three weeks, depending on the weather and your preferred strength. Kombucha, a fermented tea, is believed to offer several health benefits, including probiotics, improved digestion, detoxification, antioxidants, immune support, and joint health.

Below is my recipe for making Kombucha, some other recipe are calling for more sugar, but I like it not as sweet.

Recipe for 3 Gallons of Kombucha:

Ingredients:

• 3 gallons of filtered water
• 16-20 tea bags (black or green tea)
• 3 cups of granulated sugar
• 2 cups of kombucha starter liquid (from a previous batch or store-bought)
• 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)

Instructions:

1. Boil 1 gallon of water in a large pot. Remove from heat and add the tea bags. Let steep for about 10 minutes.
2. Remove the tea bags and add the sugar to the pot. Stir until the sugar is completely dissolved.
3. Pour the remaining 2 gallons of filtered water into a clean and sanitized brewing vessel, such as a glass jar or ceramic crock.
4. Pour the hot tea mixture into the brewing vessel, mixing it with the 2 gallons of filtered water.
5. Let the sweetened tea cool to room temperature. This may take a few hours.
6. Once the tea has cooled, add the kombucha starter liquid and gently place the SCOBY on top.
7. Cover the brewing vessel with a breathable cloth or coffee filter secured with a rubber band. This allows airflow while keeping out dust and insects.
8. Place the vessel in a warm and undisturbed area, away from direct sunlight.
9. Allow the kombucha to ferment for 7-14 days, depending on your desired taste. The longer it ferments, the more sour and less sweet it will become.
10. After the desired fermentation time, carefully remove the SCOBY and some of the kombucha liquid to use as starter for your next batch.
11. Optional: Flavor the kombucha during a second fermentation by adding fruits, herbs, or spices. Transfer the kombucha to bottles, leaving some headspace, and let it sit at room temperature for a day or two to develop carbonation and flavor.
12. Once the second fermentation is complete, refrigerate the kombucha to slow down the fermentation process and enjoy it chilled.