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Learn how to Make Kombucha at Dwelling and Taste It

Sharing recommendations on learn how to make and taste your individual kombucha at dwelling!

Hello mates! Hope you’re having a beautiful morning! This week is a bit bonkers and we’re having fun with time with some mates who’re right here from Florida! I’ll be again on Friday with some faves, however within the meantime, right here’s a publish from the archives. For those who’re interested by making your individual kombucha at dwelling, right here’s the total how-to!


homemade kombucha

After a couple of 12 months (perhaps just a little longer?) of inconsistently making kombucha at dwelling, I lastly made some that tastes even higher than store-bought stuff.

Orange Cranberry Ginger Do-it-yourself Kombucha

Orange Cranberry Ginger Homemade Kombucha

It was getting actually shut, and I used to be proud of the flavour combos I’d tried, nevertheless it was at all times just a little too tangy, too candy, not fizzy sufficient, and so forth.

After fairly a little bit of experimentation, I obtained the outcome I’d been trying to find; it was an excellent second certainly. A heat embrace was shared with the kombucha jar earlier than holding the scoby within the air like a child Simba whereas singing a celebratory chant.

(Okay, simply in my thoughts.)

Tips about Learn how to Make Kombucha at Dwelling

-I adopted the steps on this publish, however will define them once more, up to date with the present strategies.

1) The standard of the scoby (the starter micro organism that appears like a flat, opaque gummy disk) makes all of the distinction on the planet. I obtained an superior scoby from Amazon, however I’ve additionally ordered a dud that ended up molding. (Slightly tidbit about mildew: lots of people are rightfully fearful about making moldy or unhealthy kombucha. If the batch is unhealthy, it’s an apparent factor. You’ll comprehend it’s unhealthy simply by it. The scoby can have blue or greenish patches on it, and effectively, it’s going to appear like mildew. Don’t drink it; throw it away to begin over.) The scoby I picked up from the farmer’s market in Ocean Seashore is a BEAST.

(I obtained a bottle from the farmer’s market, stuffed with scoby strands and starter tea. To say I used to be skeptical could be an understatement. Disgrace on me.)

I’ve made a number of batches with mentioned wonderful scoby and likewise gave one to Whitney; she now has a full-up scoby resort.

I like ‘em thick.

make kombucha at home

Scoby dealing with tips: at all times ensure your fingers, instruments, container, something that is available in contact with the scoby, are absolutely sanitized. Don’t contact the scoby (or stir your kombucha) with something metallic; it could actually destroy it. Use wooden or plastic instruments as an alternative.

2) After you’ve your scoby, make your starter tea (black and inexperienced tea with NO added important oils work effectively). I just like the Newman’s Personal natural black tea. 8-10 cups of water to 8-10 luggage of tea (equal water:tea ratio). After the water comes as much as a boil, I add the tea luggage, take away from the warmth and stir in a single cup of natural sugar. Let the tea cool utterly to room temperature earlier than straining it and pouring into your kombucha jar (this can be a excellent one).

3) Subsequent, you’ll add about 2 cups of starter liquid (or no matter got here together with your scoby), and gently place the scoby on high. If the scoby and tea are the very same temperature, it’s going to float fantastically to the highest. If it sinks to the underside, NBD. Simply let it swim round and a brand new scoby will develop on high.

4) Cowl it with cheesecloth or a paper towel (coated to guard, however with one thing that may allow it to breathe) and safe with an elastic band earlier than inserting in a darkish cupboard to ferment. Keep away from it whereas it’s fermenting, and begin checking the style of the combination in a couple of week. That is the place you’ll determine how tangy or candy you prefer it.

fermenting homemade kombucha

Dip a clear plastic spoon into the ‘buch and provides it a style. If it’s to your liking, you’re prepared for a second ferment! If it’s too candy, give it a pair extra days to grow to be extra tangy/acidic. If it’s too tangy, transfer onto the following step (flavoring and second fermentation) and add some additional fruit juice.

The period to your kombucha fermentation will fluctuate primarily based in your local weather and style preferences. In scorching Tucson, it was prepared in a couple of week. In cooler climate, it might take as much as two weeks. Be affected person, younger grasshopper.

5) Once you’re prepared to your second fermentation, that is the enjoyable half: flavoring it! Get one other jar or two (that has a flip lid, like these ones), or some Mason jars for the second spherical fermentation + flavoring the combination.

Some issues that work effectively to taste:

-Fruit juice (apple, berry, orange)

-Berries (raspberries, blueberries, strawberries)

-Herbs (lavender, dried ginger, mint)

Have enjoyable experimenting!

kombucha flavor ingredients

To every jar or bottle, add some juice, herbs (if you happen to’d like) and (that is KEY) some dried fruit (like dried cranberries or raisins). The sugar within the dried fruit will proceed to feed the micro organism, and also will make the kombucha fizzy. One other factor that helps will fizz issue: dried ginger. These things is especially superior; just a little (like a hefty pinch for every Mason jar) goes a good distance. Pour the kombucha into every jar or bottle, however you should definitely go away a minimum of 2 cups of kombucha within the authentic jar to make use of as your “starter tea” for the following batch.

6) Seal the flavored kombucha and place again within the pantry (in a darkish, temperate spot) for 2-3 days. 

7) Subsequent, you’ll switch the jars/bottles from the pantry to the fridge to relax and revel in! (if you happen to used any “complete” fruits, herbs or berries, pressure the combination earlier than sealing once more to put within the fridge.

So what do you do with the previous kombucha bottle (which now has the previous “Mom” scoby in it + the brand new layer “child” scoby rising on high)? You separate the infant from the mom (sure, this entails touching it together with your fingers and cringing as you peel the slimy layers aside). The infant scoby can now enterprise by itself into the world to make its personal kombucha (so you’ll be able to have two batches rising without delay). And even higher: put it in a baggie with some starter tea and reward to a good friend! The reward that retains on giving haha.

Slightly tip: I solely use one scoby for a max of two batches of kombucha, after which will swap over to the infant scoby. They grow to be weaker with every batch, so it’s good to modify to a brand new scoby after a few rounds.

Hope this helped these of you who had been contemplating making your individual kombucha!

Kombucha: yay or nay? Have you ever ever made kombucha at dwelling? Something distinctive that you simply wish to make or ferment? I’d like to experiment with do-it-yourself ghee or goat cheese!

Hope you’ve a beautiful evening <3



Attempt these kombucha cocktails!

Extra adventures in fermentation:

Do-it-yourself sauerkimchi

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