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I’ve been making/brewing kombucha for a couple years and have mentioned it on social media and in a blog post or two and have received so many comments on how I make it. I always share the link to this post from Kitchn that I used to get started, but you guys still want to know. So here goes!
First of all, making kombucha is not for everyone – my sister is the one that got me into it and I teased her about it for years and was kind of weirded out by it BUT things change, I did my research, we tried it (and loved it), and decided to give it a try. Years later, this is still one of the things we make weekly around here (go here for other things I meal prep every week) and besides tasting good, it’s also great for the immune system, full of probiotics, and a great alternative to sugary drinks. If you haven’t tried kombucha, grab a bottle at the grocery store and see if you even like the tart/tangy flavor and bubbly nature.
Please note: I have every single product I use linked in my Amazon shop under ‘kombucha’.
How to Make Kombucha
To make kombucha, you need a ‘scoby’ (culture of bacteria and yeast). If you don’t have a friend that you can get a scoby from, you can find them online in a starter tea as well (I linked a good one in my Amazon shop). This is one that I split off for my sister-in-law last week.
KOMBUCHA SUPPLY LIST:
I use organic ingredients for kombucha, from everything I’ve read, organic ingredients make better kombucha. Use what works for you!
- scoby – starter culture
- 1-2 large gallon jugs – I use one for the existing kombucha and one to brew the tea in. When the tea is made, I put the empty jar in the dishwasher.
- six to eight 16-18 oz bottles or a couple large canning jars
- filtered tap water
- 8 organic black tea bags
- 1 cup sugar
- organic lemonade
- frozen or fresh fruit
Steps to Make Kombucha:
Boil filtered water – I fill my tea kettle, boil that and pour it over 8 black tea bags that I’ve placed in my jar.
Add 1 cup sugar to the hot water/tea in the making. Stir to dissolve and let that steep for a good 30 minutes or so.
Allow to fully cool to room temperature – if you’re in a rush, you can add a bit of cold water but make sure you leave room for about 2 cups of the kombucha from your other jar.
WASH your hands if you handle the scoby – you don’t want any bacteria getting into the new brew or you can use tongs. Add the scoby and 2 cups of the kombucha liquid – add a breathable/muslim or coffee filter secured with a rubber band to cover the jar and store in a cool, dark place that’s about 72-80 degrees fahrenheit. Sometimes when you put the scoby in it looks like this but it will rise to the top in a couple minutes.
Bottle the Jars for Drinking
Now that you have your next batch ready to ferment, you need to process your kombucha for a second fermentation. Make sure your jars and supplies are clean. I run everything through the dishwasher.
Pour 2 ounces of lemonade into each jar – I use a funnel to make this a little less messy.
Add 4-5 pieces of fruit to each jar – I use frozen dark cherries or blueberries from Costco – we’ve tried some other fruits and these are our favorites.
Carefully pour the kombucha on top of the lemonade/fruit mixture – I use a strainer to ensure that there isn’t any gunk going into the jars (you’ll see what I mean when you make it).
Continue until you have filled your jars.
Once you’ve filled your jars, add a lid to each one and place it in a cool, dark place for another day or two and then put in your refrigerator to stop the fermentation. We usually drink these up within a couple days of brewing – my kids will split one jar between them. We strain the liquid into a drinking glass so we keep out the fruit and the baby scoby that sometimes forms in each jar.
A couple other tips: I don’t use a thermometer but I know that where I store the kombucha is around 75 degrees continually. You can use a thermometer on your jar to gauge where you’re at for temperature too. I did grab some pH strips to check the pH for fermentation – the pH should be between 2.5-3.
You can find all my favorite kombucha supplies linked in my Amazon shop under ‘kombucha’.
Here’s another fun kitchen DIY that I’m working on this week – Vanilla Extract! Go here to see how I make it. If you make it now, it’s the perfect timing for holiday gifts.
Miranda Says...
How long does the jar need to ferment before pouring into the small bottles with the lemonade?
Clean Mama Says...
Post author7-10 days
JoAnn Says...
I’m so glad you posted this! When I was reading one of your previous posts recently (about fridge organization, I think?) you mentioned making kombucha and I went straight to the Kitchn article you linked. Until then I had no idea kombucha could be home-brewed. I actually grew my own SCOBY from a store-bought bottle of plain raw kombucha, since I don’t know anyone who home brews, and buying one online weirded me out a little. Right now I’m on my 4th batch, and I’m hooked! It’s so easy, so delicious, and fun! Thanks, Becky, for the inspiration!
Linda Says...
I love kombucha! Thanks for the great instructions. How long do you allow for your initial fermentation?
Clean Mama Says...
Post author7-10 days
Chelsea Says...
Where did you find those bottles worth those lids?!
Clean Mama Says...
Post authorYou can find all my favorite kombucha supplies linked in my Amazon shop under ‘kombucha’:
https://www.amazon.com/shop/cleanmama?listId=34TH50MFZAN60