I have been actively making my own KOMBUCHA since July 2017.

Why: Because it tastes better than any store bought on the market. It’s far healthier, costs pennies to make compared to store bought. In addition it is just so much fun to make and makes me feel like a little brew master. PLUS MY HUSBAND LOVES IT.

So let’s get started with my simple directions, believe me its so worth it.

SUPPLIES:

  • 1 GLASS GALLON CONTAINER
  • 1 SCOBY
  • 10 TEA BAGS – BLACK OR GREEN JUST NOT DECAF
  • 12 GLASS BREW BOTTLES
  • 12 AIRLOCKS
  • 1 to 1 1/4 cup sugar

PROCESS: Boil 4 cups of water-add 10 tea bags and steep for 20 mins add 1 1/4 CUP SUGAR to dissolve, stirring to help it along. Cool adding another quart of water to help it cool. Make sure it is cooled to body temperature. Place in your gallon container preferably glass and fill with non chlorinated water up to 6 inches from the top of jar. Now you add your reserved 1 and 1/2 cups of started matured kombucha liquid and stir. Top with your scoby which in kombucha land is actually call THE MOTHER. The scoby is a rubbery disk which floats on the surface of the tea as it ferments. Cover with a clean cotton cloth (do not use cheese cloth) secure with a rubber band, do not use the lid the jar usually comes with. Place in a dark place ideally around 70 degrees temp. The kombucha mother will float above the sweet tea mixture as it ferments. Sometimes when you first place the scoby in the tea mixture it will sink, its ok within a day it should float up to the surface. I ferment my kombucha for 7 days and it has been turning out perfect.

This is the really fun part. Remove the mother and 1 generous cup of mature kombucha liquid from your gallon jar to help start the next batch. set aside.

Bottle the rest of the remaining liquid in your prepared jars.

PREPARED BOTTLES:

Our favorite has been blueberry, lime, ginger kombucha. I place 1/3 cup pure blueberry juice (no sugar added) in my jars, 1/4 teaspoon lime juice or powder and 6 slivers of fresh ginger, top with you your mature kombucha mixture and insert the airlocks. I place these on the counter for 3 days then remove the airlocks, lock down the ceramic tops and place in refrigerator. Best served over ICE. Remember you can flavor your kombucha with any fruit combo you prefer, try 6 slices of fresh strawberries – YUM. Another favorite my friend Cheryl got me hooked on is Pomegranate-Blueberry, that’s a great combination, but dont forget to slide a few (6) slices of ginger in your jar. Fred Myers and or Kroger has been having these bottles on sale for $2.99 each. They are Organic and no sugar added, just perfect.

Now you start over adding your room temperature tea, dissolved sugar along with the 1 and 1/2 cup fermented liquid left over FROM ORIGINAL batch and enough non chlorinated water to bring it 4 inches from top. Gently place your scoby (MOTHER) on top and in 7 days you have another batch of kombucha, it’s that easy.

You can purchase online a scoby which includes the starting liquid or find a friend to share, that works the best. We have a kombucha factory called HUM here in Bend and they sold me a scoby with starter liquid for $5.00 and it is going strong.

I must say you can do this, even my 84 year old mother is making a weekly batch of kombucha and loving the process.

UNTIL NEXT TIME FROM JUST AROUND THE BEND – CHEERS

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