How to Make Kombucha
Kombucha has become one of the most popular healthy drinks across the UK. You've most likely seen it on the shelves of Holland and Barrett, and many people are drinking it as an alcohol alternative in the pub.
If you've bought kombucha from the shops then you'll know that some brands can be quite expensive, including some of the popular kombucha drinks that we've reviewed previously. So making kombucha at home can be a great alternative. It's pretty easy to do too, so we wanted to publish a guide about how to do it. Let's get into it:
What is Kombucha?
Kombucha, in very simple terms, is a fermented tea. It has been enjoyed for centuries, particularly in parts of Asia, and has gained popularity quickly within the health and well-being community. There are so many different versions of Kombucha that it is hard to keep up!
Other than being downright delicious, Kombucha is drunk for several benefits. For example:
- Improved Digestion: The fermentation process produces naturally occurring probiotics which may help promote a healthy gut microbiome, which can aid in digestion and nutrient absorption.
- Immune Support: Kombucha is rich in antioxidants, which reduces oxidative stress and a healthy gut has been proven to help support the immune system (and many other things)
- Detoxification: The fermentation process of kombucha can produce small amounts of organic acids, such as acetic acid and glucuronic acid, which may help support the liver's detoxification process. Great if you feel like a dull detox.
Just also remember that as kombucha is fermented, it can contain a small amount of alcohol (usually less than 0.5%), so it may not be suitable for people who are sensitive to alcohol of if you're breastfeeding.
How to make Kombucha.
Here is my ten-step breakdown of how to make the perfect Kombucha at home.
- Get Organised: First, get yourself organised. You'll need a large glass jar or fermentation vessel, a breathable cover (like a cheesecloth or coffee filter), a rubber band, tea, cane sugar (or some fruit if you wish), and a SCOBY.
- Brew the Tea: As you well know how to make a cuppa, this bit is easy. Just bring a pot of water to a boil, remove it from the heat, and add the tea. About 1g per 100ml will do nicely. Steep for at least 5 minutes and then remove the tea bags or loose tea leaves.
- Add The Sugar: While the tea is still hot, add roughly 5g of sugar per 100ml and stir in the sugar until it dissolves completely.
- Cool the Tea: Let the tea cool to room temperature. Easy, just stick on Netflix or something. Make sure the top of the pot is covered.
- Add SCOBY: Once the tea has cooled to roughly room temperature, carefully add the SCOBY to the fermentation container with clean hands or a serialised utensil. Make sure the container is sterilised well too.
- Add Starter Tea: Pour in a cup or two of already made kombucha or vinegar (which should be acidic and help lower the pH of the mixture) into the jar to help acidify the tea and create an environment that encourages the growth of the beneficial bacteria and the yeast.
- Cover the Jar: Cover the jar with your breathable cover and secure it with a rubber band to keep it in place. Try not to soak the cloth. An airlock or vent will also work too.
- Fermentation: Place the jar in a warm, dark place with a consistent temperature (about 17-20 degrees C), and let it toil away for up to 7-10 days. 10 if you like it tart!
- Taste Test: After 7 days, start tasting the kombucha by dipping a straw or spoon into the liquid and sipping a small amount. If it's too sweet, let it ferment for another day or two. If it's too sour, sorry, but you may need to start again 🙁
- It's done!: All that needs now is to be bottled and stored so you can enjoy your fresh homemade kombucha whenever you like it. To start the process again, you can use the same SCOBY and the sediment left at the bottom of your fermentation tank. Simply fill it with more tea!