Homemade Kombucha
## Homemade Kombucha Kombucha is a fermented tea drink that has been around for centuries. It is made with a SCOBY (symbiotic culture of bacteria and yeast), which is added to sweetened tea. The SCOBY ferments the tea, producing carbon dioxide and acids, which give kombucha its characteristic fizziness and tang. Making kombucha at home is relatively simple, and it only requires a few basic ingredients. **Ingredients** * 1 gallon filtered water * 1 cup organic cane sugar * 1 cup black tea leaves (loose leaf or tea bags) * 1/2 cup raw apple cider vinegar * 1 SCOBY **Instructions** 1. Bring the filtered water to a boil in a large pot. 2. Remove from heat and stir in the organic cane sugar until dissolved. 3. Add the black tea leaves and steep for 10 minutes. 4. Strain the tea into a clean glass jar or container. 5. Stir in the raw apple cider vinegar. 6. Allow the tea to cool to room temperature. 7. Add the SCOBY to the jar. 8. Cover the jar with a clean cloth or paper towel and secure with a rubber band. 9. Place the jar in a warm, dark place for 7-10 days, or until the kombucha has reached your desired level of fermentation. **Tips** - You can use any type of black tea to make kombucha, but I prefer to use a strong black tea, such as Earl Grey or Assam. - The amount of time it takes for kombucha to ferment will vary depending on the temperature of your home. In warmer temperatures, kombucha will ferment more quickly. - Once kombucha has fermented to your desired level, you can either drink it right away or store it in the refrigerator for up to 2 weeks.
Kombucha is a fermented tea drink that has been around for centuries. It is believed to have originated in China, where it was known as "kombu-cha" or "kombucha." The drink was made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea. The SCOBY would ferment the tea, producing carbon dioxide and acids, which gave kombucha its characteristic fizziness and tang. Kombucha was brought to the United States in the early 1900s by Japanese immigrants. The drink quickly became popular in California, where it was known as "health tonic." In the 1960s and 1970s, kombucha experienced a resurgence in popularity, as people began to embrace natural and healthy foods. Today, kombucha is a popular health drink around the world. It is known for its many health benefits, including its ability to boost the immune system, improve digestion, and reduce inflammation. **Why I Love Kombucha** I love kombucha because it is a delicious and healthy drink. It is also a great way to stay hydrated. I especially enjoy drinking kombucha after a workout or on a hot day. I also love that kombucha is a versatile drink. It can be enjoyed on its own, or it can be used as a base for smoothies or cocktails. **How to Make Kombucha** Making kombucha at home is relatively simple. You will need a few basic ingredients, including a SCOBY. A SCOBY can be purchased online or from a local health food store. Once you have a SCOBY, you can follow the instructions above to make your own kombucha. **Tips for Making Kombucha** - Use filtered water to make kombucha. This will help to prevent the growth of unwanted bacteria. - Use a strong black tea to make kombucha. This will give your kombucha a deep flavor. - Allow the kombucha to ferment for at least 7 days. This will give the SCOBY time to ferment the tea and produce carbon dioxide and acids. - Taste the kombucha regularly to determine when it has reached your desired level of fermentation. Kombucha that has fermented for a longer period of time will be more sour and fizzy. - Once kombucha has fermented to your desired level, you can either drink it right away or store it in the refrigerator for up to 2 weeks.
Homemade Kombucha Homemade Kombucha Homemade Kombucha Homemade Kombucha
Prep time: 30 | Cook time: 0 | Serves: 4
Ingredients
  • 1 gallon filtered water
  • 1 cup organic cane sugar
  • 1 cup black tea leaves (loose leaf or tea bags)
  • 1/2 cup raw apple cider vinegar
  • 1 SCOBY (symbiotic culture of bacteria and yeast)
Instructions
  1. Bring the filtered water to a boil in a large pot.
  2. Remove from heat and stir in the organic cane sugar until dissolved.
  3. Add the black tea leaves and steep for 10 minutes.
  4. Strain the tea into a clean glass jar or container.
  5. Stir in the raw apple cider vinegar.
  6. Allow the tea to cool to room temperature.
  7. Add the SCOBY to the jar.
  8. Cover the jar with a clean cloth or paper towel and secure with a rubber band.
  9. Place the jar in a warm, dark place for 7-10 days, or until the kombucha has reached your desired level of fermentation.
Why It Works
  • **Why Kombucha Is Fizzy** The carbon dioxide in kombucha is produced by the SCOBY during fermentation. The SCOBY is a living organism that eats the sugar in the tea and produces carbon dioxide and acids as a byproduct. **Why Kombucha Is Tangy** The acids in kombucha are also produced by the SCOBY during fermentation. These acids give kombucha its characteristic tangy flavor. **Why Kombucha Is Healthy** Kombucha is a good source of probiotics, which are beneficial bacteria that support gut health. Kombucha is also a good source of antioxidants, which protect the body from damage caused by free radicals. **Why Kombucha Is a Good Way to Stay Hydrated** Kombucha is a good way to stay hydrated because it is mostly water. Kombucha also contains electrolytes, which help to replenish the body's fluids.