Homemade Kombucha

Kombucha is a healthy and functional beverage that is full of probiotics, which can help improve joint mobility and mood. It is made using a scoby, which is a parafilm that contains lots of healthy bacteria and yeast. Using this scoby, you will be able to brew your own kombucha at home.

It is not terribly difficult or time-consuming to do this, as long as you have to write materials. So without further Ado, let's get started!

either eight tea bags or 2 tablespoons of tea. you can do black tea, green tea, or a mixture of the two.

3 quarts of water

1 cup of sugar, preferably cane

2 cups of starter liquid from your last batch or a store-bought kombucha

one medium sized scoby

 I prefer Temple of Heaven Gunpowder Green Tea and/or Deep Assam or Darjeeling tea. sometimes, for a little boost of antioxidants, I'll throw in a teaspoon or two of matcha powder.

Not everybody is going to have a scoby when they start this process. Here is another post I've done on how to make one at home from store-bought kombucha.

1) put one quart of water in a pot. Add half of the sugar and bring to a rolling boil.

2) after 2 minutes of boiling, remove the water from the Heat. Stir in the rest of the sugar and the tea, and allow the tea to steep for 5 minutes.

3) using a fine-mesh strainer, strain into an airtight container. add the rest of the water to cool down the mixture to about body temperature.

4) using vinegar to wash your hands to prevent contamination, take the scoby out of its original container and place it in your mixture. At the start of a liquid from your last batch or home batch at this point as well.

5) cover the container with tightly woven cloth or napkins, and make it airtight using rubber bands.

6) store the container in a dark and cool environment for 7 to 10 days. This will allow anaerobic respiration to occur, which will cause the tea to ferment.

7) after this amount of time, remove the scoby, place it and its own container, and place your home brew kombucha into airtight bottles for refrigeration.

At this point in time, you can add other materials to the jars for a second fermentation and flavoring, leaving these containers in it dark and cold environment for 3 or 4 days. This Toby can be reused, and you can either let it grow in a dark full environment or keep it alive for up to a month in a refrigerator. I personally like to add a tablespoon of ginger to my patch for additional flavoring, but some people use fruit or fruit juice, flavored tea, herbs, or spices. It all depends on what you're into.

Congratulations, you have now brewed your own kombucha at home! Now rinse and repeat for healthy probiotics.