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.
Recipe for 3 Gallons of Kombucha:
- 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)
- Boil 1 gallon of water in a large pot. Remove from heat and add the tea bags. Let steep for about 10 minutes.
- Remove the tea bags and add the sugar to the pot. Stir until the sugar is completely dissolved.
- Pour the remaining 2 gallons of filtered water into a clean and sanitized brewing vessel, such as a glass jar or ceramic crock.
- Pour the hot tea mixture into the brewing vessel, mixing it with the 2 gallons of filtered water.
- Let the sweetened tea cool to room temperature. This may take a few hours.
- Once the tea has cooled, add the kombucha starter liquid and gently place the SCOBY on top.
- 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.
- Place the vessel in a warm and undisturbed area, away from direct sunlight.
- 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.
- After the desired fermentation time, carefully remove the SCOBY and some of the kombucha liquid to use as starter for your next batch.
- 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.
- Once the second fermentation is complete, refrigerate the kombucha to slow down the fermentation process and enjoy it chilled.