Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors!
Kombucha wasn’t something I instantly fell in love with but when I did fall, I fell hard.
Initially, I wasn’t crazy about the slightly sour and fizzy taste. Maybe I just tried the wrong brands or wrong flavors? But I kept trying different ones and then something snapped for me.
I became hooked on GT’s Synergy – specifically Trilogy, Cosmic Cranberry and Gingerberry. One of the reasons I love those three so much is that they are super low in sugar – either 2 grams or 4 grams per serving (2 servings per bottle).
Now, while I clearly love the GT’s, they are really pricey. Where I live one bottle is somewhere between $3.29 and $3.59 each and it was quickly becoming an expensive habit.
This is where Hannah from Blue Kale Road comes in. One day while we were having coffee, she casually mentioned that she homebrews her own Kombucha. I nearly fell over from excitement because I was really interested in learning but it just seemed so overwhelming to me and I had no idea where to get a SCOBY. Hannah told me you can usually get them at Farmer’s Markets (at least here in Seattle), some health food stores and I’ve since found out you can even get them online!
The way I remember it I practically begged her to give me a hands-on lesson and lucky for me, Hannah agreed! Fast forward a couple of weeks and Hannah came over my house (after sending me a list of what I needed) and taught me how to homebrew Kombucha. And you know what? It wasn’t hard AT ALL.
I really psyched myself out for no reason and I am thinking a lot of you might be doing the same so today I am sharing a tutorial for how to get started to make your own Kombucha!
Oh, and it’s important to note that I was in Canada a couple of weeks ago and tried a GT’s Synergy called Divine Grape that was by far and away my absolute favorite Kombucha I’ve ever tasted. It reminded me of a lightly flavored fizzy grape soda. I think I had at least one a day while in B.C. but I haven’t seen it anywhere in Seattle so when I put this last batch of Kombucha in to its second fermentation, I naturally made it Concord Grape. It’s delicious!
NOTES:
- I snapped all the in-process pictures at my house but the two main photos are from my friend Pamela of BOLIG PHOTOGRAPHY. I brought some of my precious Concord Grape Kombucha to Pam’s last week for our photo lessons and it wound up in front of the camera. Not an easy subject but Pam made it look beautiful (of course!) and I learned a lot about photographing beverages!
- I used Organic Sencha tea per Hannah’s suggestion and really love the light, delicate flavor of the finished Kombucha. My next experiment is going to be Yerba Mate but I know others who use different varieties of green tea and of course, black teas.
Did you make this recipe? Please give it a star rating below!
Learn how to brew Kombucha at home with this easy step-by-step tutorial! Save a ton of money and create all your favorite flavors!
- 3 Tablespoons organic loose leaf tea I used Sencha
- 1 cup organic sugar
- 12 cups filtered water divided
- 1 SCOBY mother
- 1.5 cups plain Kombucha tea
- 4 quart glass jar or larger
- cheesecloth
- rubber band
- candy thermometer
- fine mesh strainer
- straws for testing
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In a saucepan, combine 4 cups of the water with the sugar. Place the candy thermometer in the pot and bring to a low (170F) boil. Stir to completely dissolve the sugar, turn off the light and add the loose tea. Stir and allow to steep for 15 minutes.
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While the tea is steeping, pour the remaining 8 cups of water into your large glass jar. Once the tea is done steeping, place a mesh strainer over the mouth of the jar and pour tea through.
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Discard tea leaves and place candy thermometer in glass jar. When tea temperature is below 85F (room temp), pour in SCOBY and 1 1/2 cups plain kombucha.
Place cheesecloth over top of jar and secure with a rubber band. Date the jar and set in a warm area (75 to 80F) of your kitchen (or somewhere else in the house).
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You need to let the tea ferment anywhere from 10 to 14 days depending on how warm the environment is that the tea is left in.
The best way to gauge is to test with a straw (least disruptive to the SCOBY) every other day starting at day 9 or 10.
If the tea still tastes sweet, let it sit. When it begins to taste slightly tart or sour, you can move it to the second fermentation.
My tea was perfect (for me) at day 12 and our kitchen has been very warm (upper 70's, low 80's due to warm Seattle summer and no air-conditioning).
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Gently remove the SCOBY and 1 1/2 cups of the mature Kombucha to a bowl or measuring cup (or container if not starting a new batch).
*NOTE: This is a good time to reuse the SCOBY and start a new batch*
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Decant the Kombucha into glass jars that have tightly seal-able lids. Hannah uses beer growlers and I used mason jars for my first batch. I've since been saving all of my GT's Kombucha jars and removing the labels (I wish I would have thought about that before!)
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I added 1-ounce of Organic 100% Concord Grape Juice (not from concentrate) to every 3 1/2 cups Kombucha. Make sure to top off each glass jar so that you only leave about 1 to 2 ounces of air before sealing. This will help create a nice fizz.
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Cap the jars or bottles tightly, date them and leave out in the same spot you fermented the tea the first time.
This is the really hard part, waiting around for the Kombucha to get fizzy and flavorful! It took me 6 days and may take you anywhere from 5 to 10 days depending on warmth in the area you are using.
Once it is fizzy enough, move the capped bottles to the fridge to slow down fermentation and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
KOMBUCHA BREWING TIPS:
- As you continue to brew, a new SCOBY baby may form. Over time it will thicken and you may want to remove the older piece and give to a friend to start their own Kombucha or even have multiple batches going at once. You can also compost or discard it.
- If you want to double the batch (which I have been doing), make sure to double the amount of tea, sugar and amount of mature Kombucha to start with (6 T of tea, 2 Cups Sugar and 3 Cups Mature Kombucha).
- Some Kombucha brewers have alerted me that mason jars may not be good vessels for 2nd fermentation because of the pressure buildup from the carbonation (they can explode apparently). Reusable glass bottles (like the GT’s) with screw-top lids and flip-top cap bottles seem to be very popular and yield good results.
- I had a lot of questions about the SCOBY. “How do I know it’s healthy?” “Is there mold?” “What is the stringy stuff in there?” etc. Instead of badgering Hannah with a million and one questions, i did a bit of research and found the following sites to be the most helpful.
- Kombucha FAQ: http://www.culturesforhealth.com/kombucha-tea-frequently-asked-questions-faq AND http://www.kombuchakamp.com/basic-kombucha-faq
- Continuous Brewing: http://www.culturesforhealth.com/kombucha-continuous-brewing-system
- Kombucha Recipe and Cleaning Tips: http://www.kombuchakamp.com/kombucha-recipe
john@kitchenriffs says
Kombucha is new to me, but it looks like so much fun to make! Really interesting recipe – thanks so much.
Dawn | KitchenTravels says
I’ve been wanting to try homemade Kombucha for a while now. Yours looks wonderful! I, too, am a big fan of GT’s Synergy. Is your Kombucha as fizzy as GT’s? The homemade versions I’ve tasted in the past had okay flavor but weren’t as fizzy as I like. Thanks for the tutorial!
EverydayMaven says
Hi Dawn,
My kombucha was super fizzy at Day 6 but my kitchen is pretty warm so that might have something to do with it?
Joanne says
I love that gingerberry flavor also! Just…not the price. Definitely need to try a homemade version!
EverydayMaven says
Right Joanne? It’s so freaking expensive. The homemade version cost pennies!
Leah says
I’ve been brewing Kombucha for about a year and love it too! The only thing I would say is that it’s probably not safe to use mason jars for your secondary fermentation. You should only just jars/bottles designed for pressure–even with this you can still get explosions. Ikea has swing top bottles that are safe for ~$3, you can also get swing tops of fancy soda at places like TJ Maxx for ~$4. The least expensive and most green is to re-use a plastic bottle (I use liter seltzer bottles)–even when I’m using swing tops I will do at least one plastic bottle so I can tell when the pressure is building up (give it a squeeze daily and when it is had you’ve carbonated plenty).
EverydayMaven says
Hi Leah,
I am not comfortable using plastic but have been researching different glass bottles and also saving my GT’s screw-tops to reuse!
Norma Chang says
Never tried kombucha, perhaps one of these days I will look into it seriously.
EverydayMaven says
Pick up a bottle of GT’s Synergy first and see if you like it Norma 🙂
Nancy/SpicieFoodie says
I’ve never tasted kombucha, but it certainly sounds interesting. Thanks for sharing Alyssa!:)
Jessie B says
Great article. I’ve posted on my blog a few Kombucha making articles. I’d make 3 small suggestions for your recipe.
First, the tea is the most important. Once folks get the basics down, start experimenting with really good quality teas. I love that you recommend using a loose leaf tea. I would have folks weigh the tea in grams if they get really serious about this. For one gallon of kombucha, you need at least 3 grams of actual tea– the rest of the material can be a blend of herbal teas, rooibos, etc. I like playing with the tea and my favorite recipes have a mix of teas and herbal teas.
Second, you do NOT need to buy a scoby. Stay away from any place that sells expensive scoby kits. Two ways to get scobies, first make friends with a Kombucha brewer– they always have spare scobies. If you don’t know anyone, then get a bottle of good quality kombucha. Pour a little out into a jar, cover with cheese cloth, and let that jar sit at room temp for a few days. You’ll get a scoby as long as that kombucha has live culture in it– you can see strands in the bottom of the bottle when you buy it.
Third, you don’t need to add the juice to the fermentation. You’ll get the fizz regardless and adding juice can actually cause an explosion. Be careful to use only heavy bottomed bottles. I use recycled screwtop or bailtop beer bottles.
Great article.
~Jessie
EverydayMaven says
Great tips Jessie! I’ve been saving my GT’s screwtop bottles to reuse 🙂
Hannah says
I had so much fun with you, Alyssa! I’m delighted you’re enjoying the kombucha and love that you did a second fermentation with added juice. I love the raspberry flavored kombucha and am thinking of adding some puree with my next batch. Beverages are indeed challenging to photograph and your photos are beautiful! Hopefully we can have more coffee and kitchen time together soon! xoxo
EverydayMaven says
Thank you again 1000x Hannah – I am so grateful you took the time to teach me how to make Kombucha!! I hope to see you soon! xoxoxo
kellie@foodtoglow says
Fantastically comprehensive post Alyssa. I’m not sure if it is something I will definitely make but I love reading about adventurous food. I recently posted how to make fruit vinegars but I have never been tempted to make the vinegar part myself! What a ninny I am 😀
Katie | Healthnut Foodie says
I LOVE brewing my own kombucha, but had never added flavors! Fun! Another use for extra SCOBY’s is to add them to your garden. (Process in food processor or blender first.)
EverydayMaven says
Great tip on the SCOBY – thanks Katie!