Kombucha at home in 10 easy steps
Kombucha is a fermented tea which contains enzymes, amino acids, organic acids, vitamins B and C and has been claimed to have numerous health benefits.
- 200g Kombucha ferment (a symbiotic culture of bacteria and yeast, similar to “mother of vinegar”)
- 3.5oz sugar
- 2 liters of water
- 2 black tea bags (or 2 tablespoons organic black tea)
- Find a buddy who already makes Kombucha and ask for some ferment.
- Brew 2L of tea using the 2 tea bags (4 minutes)
- Add the sugar to the tea and mix
- Wait until the tea cools to room temperature (careful! hot water will kill the culture)
- Place the tea together with the ferment in a large jar (3–5L)
- Cover the jar with a cloth and secure it with a rubber band (the culture needs oxygen in order to ferment)
- Allow the fermentation to happen (keep away from direct sunlight) for about 8–12 days, depending on how strong you like your tea
- A layer of bacteria will form at the top of your culture, called a “tea mushroom”
- Once finished, you can take out 80–90% of the culture, pass it through a fine sieve and store it in glass recipients in a refrigerator
- Rinse the “mushroom” with cold water and keep the remaining culture for your next batch
Remember to take notes on quantities and ingredients use for future reference
I used brown sugar and only used 1L of black tea and another liter of genuine yerba mate tea (which I’m a big fan of.) Any tea will do but the culture needs a tea made from the actual tea plant (camellia sinensis.) Feel free to experiment with green and white tea once you get the hang of it.
Tip: Allowing the fermentation to occur for more than 2 weeks will result in your culture turning into vinegar. So here’s a cool way of making your own 100% natural vinegar!