I have been making kombucha at home for several years now. I am so happy that I am able to access it at most stores now. This is great to be able to purchase when I am traveling for work and need assistance with digestion on the road!
That being said, the prices of store bought kombucha can be quite steep, averaging between $3-$5 or more for a single bottle. For me, it is well worth the effort to make kombucha at home and save a lot of money. It costs PENNIES to make it at home!
For those of you who are new to making kombucha, I will give you a brief overview. Kombucha is basically fermented sweet tea. A culture of yeast and bacteria called a SCOBY is used to ferment this beverage. If you are alarmed at the amount of sugar used in the recipe below, there is no need to worry. The bacteria and yeast are consuming the sugars and so the end product has a low amount of sugar.
Better digestion and detoxification are a couple of the benefits you can receive from consuming kombucha. I have experienced improved digestion when drinking kombucha, especially while I am traveling.
Sometimes that is the only fermented product I can access while traveling is kombucha. It has helped me many times to digest a restaurant meal better. Dr. Josh Axe has written a much more comprehensive article on the benefits of kombucha here.
- 1 cup organic sugar
- 3 quarts filtered water
- 2 tbsp loose leaf tea or 2-4 bags tea (green, black and red or a combination are fine)
- 1 cup kombucha starter from previous batch (you can buy plain kombucha from the grocery store or purchase a kombucha starter kit)
- 1SCOBY (Symbiotic Colony of Bacteria and Yeast)
- Bring 3 quarts of water to a boil. Add 1 cup sugar and stir to dissolve. Remove from heat and add loose leaf or bagged tea. Let the tea cool down completely.
- Pour tea on top of SCOBY culture in a glass jar or container. Pour 1 cup of starter liquid from a previous batch on top. Cover lid with a clean towel and secure with a rubber band. Leave on counter for 7-10 days. Strain the kombucha and it is ready to drink! Do not use metal on the SCOBY. Remember to save a cup of starter for your next batch.
- If you want to do a second ferment to add additional flavors, there are many options. I am more familiar with using fruit juice and fresh and dried fruits. Pour kombucha into jars or skinny neck bottles. If using fruit juice, pour 2-3 ounces of fruit juice in each quart sized jar with the rest filled with kombucha. For fresh fruit, drop a handful per quart sized jar. If using dried fruit, put a tablespoon or two in per quart sized jar.
- Seal the jar or bottle tightly and let it sit out for a few days or a week. It will get fizzier depending on how warm your kitchen is. Transfer to the refrigerator and enjoy!
- ***The only safe container to use to brew and to drink kombucha is glass. The kombucha culture may leech chemicals from other containers used such as plastic or aluminum.
Let me know if you have any questions or chat with me in the comments below!