A Product Manager’s Approach to Brewing Kombucha
Some months ago I started to brew kombucha at home. In the beginning, I was afraid to do something wrong and ruin my lovely SCOBY. But as I read more about it and also fermented it, I started to feel more comfortable with the process. Because of that, I decided to share how a Product Manager brews kombucha at home. ❤
What is Kombucha?
Kombucha is a fermented beverage made of black/green tea. It’s an amazing source of beneficial bacteria called probiotics.
We don’t know exactly the origin of Kombucha. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. Some other sources say that it also came from Korea, Japan, Tibet, and Russia, which is fascinating.
Kombucha it was known as “The Tea of Immortality,” and it has been used in Eastern Europe, Russia and Japan for several centuries.
The etymology of kombucha is uncertain. It has been hypothesized that English speakers mistook the Japanese word kombucha to mean fermented tea, when in fact, fermented tea in Japanese is called kōcha kinoko (紅茶キノコ, “red tea mushroom”).
What is SCOBY?
SCOBY is what makes kombucha. It’s actually an acronym that means symbiotic culture of bacteria and yeast. It’s magical (and ugly). In short, SCOBY comprises the magical living creatures that transform sweet green/black tea into a lovely kombucha.
The SCOBY usually floats on the surface of the kombucha. I prefer to call the SCOBY kombucha mother because that’s what it is. The SCOBY seals off the kombucha that is fermenting and also protects it from undesirable things like bacteria from the ambient air.
Kombucha Benefits
- Boosts energy;
- Relieves stress;
- Reduces blood pressure;
- Can boost metabolism;
- Promotes healthy bacteria in the gut;
- Improves digestion and bowel function;
- Supports healthy liver function;
- Aids healthy cell regeneration;
- Rebalances homeostasis in the body;
- Rebuilds connective tissue;
- Relieves headaches and migraines;
- Reduces the occurrence and size of kidney stones;
- Destroys free radicals;
- Improves eyesight;
- Heals eczema;
- Prevents arteriosclerosis;
- Helps clear up yeast infections;
- Lowers glucose levels;
- Speeds healing of ulcers.
Let’s brew it!
To brew your own kombucha at home, you‘ll need the following items.
- Kombucha SCOBY (perhaps a kombucha-making friend can share with you)
- Gallon glass jar with cotton cloth cover
- 70% Isopropyl alcohol
- Kombucha bottles
- Plastic or wooden stirring utensil
- Green tea or black tea
- White sugar
- Unfluoridated, unchlorinated water
Optional:
How to make it ❤
In the beginning, I thought it was going to be a super hard and complex process. It took me a while to have the courage to brew it, because I thought I didn’t have the time required.
Besides the equipment and the SCOBY, you’re going to need a few ingredients to get started and a little time to start the brew and check daily on how it’s going.
Kombucha Ingredients — Half-Gallon Batch:
- 4 tea bags of green tea or black tea (or equivalent amount of tea leaves)
- ½ cup of white sugar
- 6–7 cups of unfluoridated, unchlorinated water
- Kombucha SCOBY
Instructions:
1 — Make the Kombucha Tea
Combine the hot water and sugar in a jar. The water shouldn’t be boiling. Stir the mixture until the sugar dissolves. Place the tea bags (or tea leaves) in the sugar water to steep. Remove the tea bags (or leaves) after 10–15 minutes.
2 — Add the SCOBY
When the tea is cool, add an active kombucha SCOBY to the tea. Please don’t add the SCOBY to the tea while it is still hot (as it might harm the SCOBY). Cover the jar with a tight cotton cloth cover or a coffee filter secured with a rubber band. Allow the mixture to sit at 20–29°C (68–85°F), out of direct sunlight, for 7–30 days. The longer the kombucha ferments, the less sweet and more vinegary it will taste. Pour kombucha off the top of the jar for consuming.
IMPORTANT: Retain the SCOBY and a cup of the liquid from the bottom of the jar to use as starter tea for the next batch.
3 — Flavor the Kombucha
The finished kombucha can be flavored or enjoyed plain. Once the kombucha has finished fermenting, there is no limit to the flavoring possibilities. My favorites are ginger and tangerine, hibiscus and mint, and berries and cayenne pepper. Once the kombucha has finished culturing, there is no limit to the flavoring possibilities.
4 — Don’t forget:
Open the bottles daily.
Open the bottles once a day to “burp” them to avoid bottles exploding due to the fermentation process.
Refrigerate it!
Put the kombucha bottles in the refrigerator after a few days flavoring to stop the fermentation process.
Continue brewing!
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Disclosure: At PM101, we strive to provide our readers with valuable and honest information on Product and Program Management. As a way to support the blog and continue providing valuable content, some blog posts may contain affiliate links or promotional content. By clicking on these links and making a purchase, the writer may receive a small commission at no additional cost to you. This commission helps to keep the blog running and allows the writer to continue providing valuable content and increasing her coffee and kombucha consumption. Rest assured, we will always provide honest and informative content and use affiliate links and promotional content only as a means to generate revenue to support the blog.
