Kombucha: How to Prepare This Probiotic Drink at Home

According to experts, there is supporting evidence on the benefits of fermentation, with multiple health benefits. Fermentation is the process of changing good microorganisms into ones that help the digestive system. This improves our digestion and health in general.

Kombucha is a fermented beverage made from black and/or green tea, and a culture of bacteria and yeast known as SCOBY (an acronym for “symbiotic culture of bacteria and yeast”). It is a drink that gives you probiotics, which help keep our gut flora (microbiota) healthy.

This drink can be a perfectly healthy replacement for soda, with multiple benefits.

• It is a powerful antioxidant drink, thanks to the polyphenols in tea that increase during the fermentation process.
• Keeps blood sugar levels regular. To do this, it needs to be fermented for four weeks and then taken not as a drink but as “kombucha vinegar.” When kombucha has been fermented for less time, the vinegar taste is not as strong.
• It stimulates the production of gastric acids essential for proper digestion.
• Detoxifies, since it contains glucuronic acid, which helps the liver and kidneys get rid of harmful substances.
• It contains a significant amount of complex B (B1, B2, B3, B6, B12), so it acts as an energizer for the body.
• Contains vitamins C, D, E and K, folic acid, iron, potassium, zinc, manganese, copper, calcium and magnesium.

How to Make Kombucha at Home

Let’s see how to make kombucha at home, step by step, and enjoy this treasure of fermentation.

KOMBUCHA

4 liters (10-12 servings)

MATERIALS:

• 1 or several glass jars without lids
• 1 pot
• 1 wooden spoon
• Tea towels or kitchen cloths
• Rubber bands or ties
• Glass jars with lids, can be long-necked (wine type) of 750 ml – 1 lt. They can also be individual bottles with less capacity
• Plastic strainer

Note: You must make sure that your glass jars are clean and sanitized. Simply add some boiling water and vinegar to sterilize them, then dry them off.

INGREDIENTS:

First fermentation

• 4 liters filtered water
• 4 bags black or green tea or 2 tablespoons of loose tea (preferably organic)
• 2 tablespoons granulated panela (raw sugar cane) or 1 cup of sugar (preferably organic)
• 250 ml kombucha
• 1 SCOBY (purchased, donated, or you can make your own — I’ll show you how below)

Note: Yes, you got it right, ready-made kombucha is needed for this recipe. It can be from the first fermentation (no added flavor) of your previous kombucha, or you can buy unpasteurized kombucha.

Second fermentation

(10 days later)

• 1 cup fruit of your choice
• Fresh aromatic herbs of your choice
• Sweetener to taste (optional)

Notes:

The first phase of this drink’s fermentation should take 10 days, and the second phase should take 3 days.

Optimum temperature: 25 to 30 °C

INSTRUCTIONS:

First fermentation

• Heat 1 liter of water with granulated panela or 1 cup of sugar (preferably organic) in the pot.
• Let it boil until the panela dissolves completely. Turn off and steep your tea bags for 3-5 minutes.
• Remove the tea bags and pour the tea into the lidless glass jar (or several jars) and add the rest of the water (3 liters). Make sure the temperature has cooled off.
• Add the kombucha, stir, and add the SCOBY to the mixture.
• Cover each jar with a tea towel or kitchen cloth and secure it with a rubber band or a tie. Store it in a place where it receives light (not direct sunlight).
• Every morning, uncover and mix it with a wooden spoon. Cover again and continue like this for 10 days.
• Strain the kombucha, preferably through a plastic strainer.

Tips:

You can put a label on the jar with the dates that the fermentation will be complete and set a daily alarm to check and mix your kombucha.

On day 10, remove the SCOBY. You can store it in another jar with some of the kombucha liquid, or in a sealed bag and keep it refrigerated until you use it again. Do not leave it in the refrigerator for too many days, it is not its favorite environment.

It’s important to set aside 250 ml for your next kombucha.

Second Fermentation

In this second fermentation, you can add flavors to the kombucha.

• Blend 250 ml of water and 1 cup of the fruit of your choice: ½ cup of the mixture for 750 ml of kombucha, or 3 tablespoons for a bottle of approximately 350 ml.
• You can be creative with the combinations and add herbs like mint, basil, ginger, turmeric, chamomile, lavender, etc.
• Portion your kombucha into bottles, close with lids, and mix well.
• Store it in a completely dark place for 2 days.
• In this second fermentation, it is no longer necessary to check every day. You can store your kombucha until day 2 or 3 and take it out.
• When these days has passed, remove the kombucha and strain again (if you wish). Refrigerate.

Note: It is common for the kombucha to become sweeter during the second fermentation, so you can keep just the sweetness from the fruits, or if you use aromas or others, simply adjust to taste.

How to Make Your Own SCOBY at Home

I will share two different methods to start your own SCOBY at home.

Method number one:

• Start by boiling 1 cup of water and when the water is almost to a boil, turn it off and add 3 bags of black or green tea, either will work, and steep for as long as you would normally steep a cup of tea.
• Meanwhile, go ahead and add ⅓ cup of sugar (preferably organic) to the steeped tea.
• After the tea has steeped for about 3-5 minutes, remove the tea bags and stir again (to make sure all the sugar is completely dissolved).
• Add 3 cups of water at room temperature. Make sure you don’t add any kombucha starter or a SCOBY to the boiling water because it will kill the culture and it won’t grow.
• Add the tea and sugar mixture to the container in which you wish to prepare the kombucha. You must make sure that your glass jars are clean and sanitized. Simply add some boiling water and vinegar to sterilize them, then dry them off.
• Next, add 2 cups of store-bought unpasteurized kombucha to the chilled tea mix. Once you’ve added it, cover the jar(s) with a tea towel or dish cloth and secure it with a rubber band or a tie.
• In order to make your kombucha SCOBY, store it for between 7 to 10 days in a place where it receives light (not direct sunlight). Within that time, you will see an opaque film form on top and that will be your SCOBY.

Method number two:

This method makes it really easy to make your own SCOBY at home, and this is especially good if you want to make quite a few for gifts or have other uses:

• You must have clean and sterilized glass jars. Take the unpasteurized kombucha directly from the store and pour it into the jars.
• If you buy a whole bottle, you can divide it between three or four different jars.
• Cover the jars with a tea towel or kitchen cloth and secure them with a rubber band or a tie. Store it in a place where it receives light (not direct sunlight) for 7 to 10 days.

Note: You will see a SCOBY form on top of the kombucha. It will have an opaque color and a kind of jelly (which is the SCOBY).

Making your own kombucha SCOBY at home is good for a couple of reasons:

• You can give SCOBYs to people who are interested in starting their own kombucha.
• SCOBYs are great to put in a garden once you no longer want to use them for fermentation. You can also freeze them and make treats for your dog, or hair and face masks, among many other really cool things.

DISCLAIMER
This information is not presented by a medical practitioner and is for educational and informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay seeking it because of something you have read.