Lexi Webster
Kombucha is a fizzy, fermented tea drink that is easy to make at home. The process involves combining yeast, bacteria, and tea to create a beverage rich in probiotics and antioxidants. The key ingredient is a SCOBY (symbiotic culture of bacteria and yeast), which can be made or purchased. To make kombucha, brew sweet black tea, let it cool, then mix in raw kombucha. Cover and ferment at room temperature for 1 to 4 weeks until a SCOBY forms. The SCOBY can be stored in the refrigerator for up to two weeks or in the freezer for up to two years. During fermentation, the tea should be kept out of direct sunlight and at a temperature between 23-29 degrees Celsius. The fermentation process takes at least 7 days and up to 30 days. After fermentation, the kombucha can be flavoured with herbs, spices, fruit, or other ingredients and refrigerated to stop the fermentation process.
| Characteristics | Values |
|---|---|
| Ingredients | Water, tea, sugar, kombucha culture/SCOBY |
| Tea type | Black tea, green tea, white tea, kukicha, pu-er |
| Sweetener | Fruit, honey, or sugar |
| Fermentation time | 7-30 days |
| Fermentation temperature | 23-29 degrees Celsius |
| Storage | Airtight bottles or jars, refrigerated |
| Flavourings | Herbs, spices, fresh or dried fruit, fruit juices, edible flowers |
| SCOBY storage | Refrigerated for up to 2 weeks, frozen for up to 2 years |
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What You'll Learn
Ingredients: tea, sugar, water, and a SCOBY
Kombucha is a fermented drink made using tea, sugar, water, and a SCOBY. The SCOBY, or symbiotic culture of bacteria and yeast, is key to the fermentation process.
To make kombucha, you'll need to start with a SCOBY, which you can either buy or grow yourself. If you're growing your own SCOBY, you'll need tea, sugar, and some pre-made kombucha. Combine these ingredients and let the mixture ferment until a SCOBY forms, which can take anywhere from one to four weeks.
Once you have your SCOBY, you can begin the kombucha-making process. Here's a simple recipe using the required ingredients:
Ingredients:
- 1 kombucha SCOBY or kombucha starter (this includes 100ml of starter liquid, which is enough to make 1 litre)
- 1/4 cup of good-quality sugar (organic rapadura sugar or organic raw cane sugar are recommended)
- 1 litre of water (preferably filtered or spring water)
- 2 organic black tea bags or 4 teaspoons of prebiotic English breakfast tea
Instructions:
- Bring the water to a boil and add the tea bags or loose-leaf tea. Turn off the heat and allow the tea to steep for about five minutes, then remove the tea.
- When the tea has cooled slightly, add the sugar and stir until it dissolves.
- Cool the sweetened tea to room temperature, then pour the brew into a glass jar.
- Add the SCOBY to the jar and secure a muslin wrap or cloth over the top with a rubber band.
- Place the jar somewhere well-ventilated and away from direct sunlight. Let the kombucha ferment for at least seven days and up to 30 days.
- After the initial fermentation, you can begin the second fermentation phase by adding flavourings such as herbs, spices, fruit, or flowers. Seal the jar and leave it for a few more days.
- Store your kombucha in the refrigerator to enjoy a healthy, fizzy drink!
Remember to avoid using metal containers or utensils when handling the SCOBY and kombucha, as this can affect the flavour and weaken the SCOBY. Always use a non-metallic container with a wide opening, such as a glass jar, for brewing and storing.
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Fermentation: takes 7-30 days
Fermentation is a key step in the kombucha-making process. It takes between 7 and 30 days, depending on your recipe and flavour preferences. During this time, the tea will ferment, creating a fizzy drink.
Firstly, place a muslin wrap or cloth over the kombucha jar and secure it with a rubber band. Place the jar somewhere well-ventilated and away from direct sunlight. The optimal temperature for kombucha brewing is between 23-29 degrees Celsius, so a spot on top of the fridge is ideal.
For the primary fermentation, you will need to leave the kombucha for at least a week. The longer you leave it, the fizzier it will become. The SCOBY (symbiotic culture of bacteria and yeast) will also multiply, creating a new SCOBY as a byproduct of fermentation. This usually occurs after 5 days, but the growth rate may vary.
Once you are happy with the progress of the primary fermentation, you can begin the second fermentation. This is when the live kombucha is placed in a sealed container, and carbonation builds up, creating a fizzy drink. You can add flavourings such as herbs, spices, fruit, or edible flowers at this stage. The second fermentation typically takes a few days.
Be cautious when handling the bottles during the second fermentation, as the pressure can build up and cause the bottles to explode. You can slow down the fermentation process by storing the kombucha in the fridge.
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Flavouring: add herbs, spices, or fruit
Flavouring your kombucha with herbs, spices, or fruit is a great way to make it your own. The combinations of ingredients are endless, so you can craft your own unique flavour profile.
Fruit is a popular choice for flavouring kombucha. You can use fresh, cut fruit, or purée it and mix it with the kombucha in a pitcher before bottling. Dried, frozen, and freeze-dried fruit are also options, and can be added directly to the bottle. Fruit puree will result in a more carbonated kombucha, as the bacteria feed on the sugar in the fruit. You can also use store-bought juices, but these can sometimes make your kombucha taste funky or flat. If you want to use juice, fresh juice is the best option for flavour and carbonation. For one gallon of kombucha, add one cup of juice.
Herbs are another great addition to kombucha. Fresh herbs are best, as old dried herbs can impart a musty smell. However, if you do use dried herbs, make sure they are of good quality and still fragrant. Mint, lavender, thyme, rosemary, and lemon thyme are all popular choices.
Spices can also be used to flavour kombucha. Cinnamon, cloves, and ginger are all options.
When adding herbs or spices, you may want to add a little sugar to reactivate the probiotic bacteria. Half a teaspoon per bottle is enough.
You can also use jams or preserves, extracts, or oils to flavour your kombucha. If using jams, use about one or two tablespoons per 16oz bottle.
After adding your chosen flavourings, you will need to bottle your kombucha and leave it to ferment for a few days. This is the second fermentation process, which will intensify the flavours and colours of your additions, as well as making the drink fizzier.
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Storage: use airtight bottles to keep fizz
Storing kombucha in airtight bottles is essential to retain its fizziness. The second fermentation phase, which occurs inside the bottles, intensifies flavours and enhances carbonation. However, this process can lead to a build-up of pressure, potentially causing bottles to explode.
To avoid explosions, store kombucha in a cool location, as cold temperatures slow down fermentation. The ideal temperature range is between 65°F and 75°F (18°C to 24°C). At this range, the fermentation process continues at a gentle pace, preserving flavour without risking over-fermentation.
Refrigeration is an effective method to maintain optimal temperatures and slow fermentation. Chilling kombucha helps retain carbon dioxide, resulting in a fizzier drink when the bottle is opened. However, kombucha should not be stored in freezing conditions, as this can disrupt the balance of bacteria and yeast.
In addition to temperature control, light exposure should be minimised. Direct sunlight can degrade beneficial compounds and alter the taste of kombucha. Therefore, it is recommended to store bottles in dark locations, such as a dark cupboard, pantry, or opaque container. If using clear bottles, consider wrapping them in cloth or storing them in a box to shield them from light.
By following these storage guidelines, you can effectively use airtight bottles to preserve the fizziness of your kombucha while maintaining optimal flavour and probiotic content.
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SCOBY care: keep refrigerated or frozen
Storing your SCOBY in the fridge is generally not recommended. The bacteria and yeast cultures go into a state of dormancy, and while the liquid may be acidic enough to ward off harmful pathogens, the vessel and the dry surface of the SCOBY may not be. SCOBYs can absorb odours and bacteria from raw meat or seafood stored in your fridge. Since SCOBYs thrive at room temperature, keeping them in the fridge may introduce more risk and potential problems with your brew.
However, if you live in a very hot climate where keeping your SCOBY at room temperature results in acrid or overly astringent-tasting kombucha, you can store it in the fridge. Just make sure to follow these tips:
- Keep it covered with a non-porous lid to prevent it from absorbing odours, bacteria from raw meats, or mould from other foods.
- Don't tighten the lid all the way—keep it "fingertip tight" to allow a bit of air to escape. As carbon dioxide may continue to build up in the vessel over time, you don't want the hotel to be over-pressurised.
- When you decide to brew a new batch with a refrigerated SCOBY, give it at least a few days at room temperature to acclimate to the warmer temperature before you brew a new batch or add it to sweet tea. Depending on how long it's been refrigerated and how resilient your SCOBY is, it can take up to a couple of weeks for it to be back to full strength.
If you're taking an extended break from brewing kombucha, it's best to bottle some strong kombucha from the first fermentation and store it in the fridge. Kombucha without a SCOBY will last for many months in the fridge. You can also store your SCOBY in the freezer for up to two years when you are not fermenting.
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Frequently asked questions
You will need a kombucha SCOBY or kombucha starter, sugar, tea, and water. You can use loose-leaf tea or tea bags, but tea bags are often filled with plastic fibres, meaning they can only be disposed of in landfill.
First, bring water to a boil and add tea bags or loose-leaf tea. Turn off the heat and allow the tea to steep for five minutes, then remove the tea. When the kombucha brew has cooled slightly, add the sugar and stir to dissolve. Cool the sweetened tea to room temperature, then pour the brew into a glass jar. Place a muslin wrap on top of the jar and fix it with a rubber band. Place the kombucha jar somewhere well-ventilated and away from direct sunlight. Fermentation takes at least 7 days and up to about 30 days.
You will need airtight bottles to keep the fizz in. Leave the bottles in a cupboard or out of direct sunlight for 2–3 days to ferment. You can also store kombucha in the fridge to avoid explosions.
