★Ingredients
2 tablespoons of loose tea (black or green) or 2-3 tea bags
4 cups (1 liter) of water
1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 cup (200 grams) of sugar
1 cup of starter kombucha or store-bought plain kombucha
A glass jar (about 1.5 liters capacity)
A breathable cloth or coffee filter
A rubber band
★Instructions
- Prepare the Tea Base: Boil the water and add the tea. Let it steep for 5-10 minutes. Strain the tea leaves (if using loose tea) and dissolve the sugar in the hot tea. Stir well until the sugar completely dissolves. Let the tea cool to room temperature.
- Add Starter Liquid and SCOBY: Once the tea is cool, pour it into a clean glass jar. Add the starter kombucha and gently place the SCOBY on top.
- Cover the Jar: Cover the jar with a breathable cloth or coffee filter to allow air circulation while keeping dust and bugs out. Secure it with a rubber band.
- Fermentation Process: Place the jar in a warm, dark place (around 20–25°C or 68–77°F) and let it ferment for 7-10 days. Taste the kombucha after 7 days; it should be slightly tangy and fizzy. If it’s too sweet, let it ferment for a couple more days.
- Bottle the Kombucha: Once fermented, remove the SCOBY and 1 cup of the liquid to save as a starter for your next batch. Pour the remaining kombucha into clean bottles with tight-fitting lids. Leave a little space at the top for carbonation.
- Optional Second Fermentation: For extra fizz, you can add fruit, juice, or herbs to the bottles, then let them sit at room temperature for 1-3 days before refrigerating.
- Refrigerate and Enjoy: Store the kombucha in the fridge and enjoy it chilled.
Note: Always sanitize your jars, bottles, and hands before handling to maintain clean conditions for fermentation.
Homemade Kombucha: A Simple Fermented Tea Recipe
★Ingredients
2 tablespoons of loose tea (black or green) or 2-3 tea bags
4 cups (1 liter) of water
1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 cup (200 grams) of sugar
1 cup of starter kombucha or store-bought plain kombucha
A glass jar (about 1.5 liters capacity)
A breathable cloth or coffee filter
A rubber band
★Instructions
- Prepare the Tea Base: Boil the water and add the tea. Let it steep for 5-10 minutes. Strain the tea leaves (if using loose tea) and dissolve the sugar in the hot tea. Stir well until the sugar completely dissolves. Let the tea cool to room temperature.
- Add Starter Liquid and SCOBY: Once the tea is cool, pour it into a clean glass jar. Add the starter kombucha and gently place the SCOBY on top.
- Cover the Jar: Cover the jar with a breathable cloth or coffee filter to allow air circulation while keeping dust and bugs out. Secure it with a rubber band.
- Fermentation Process: Place the jar in a warm, dark place (around 20–25°C or 68–77°F) and let it ferment for 7-10 days. Taste the kombucha after 7 days; it should be slightly tangy and fizzy. If it’s too sweet, let it ferment for a couple more days.
- Bottle the Kombucha: Once fermented, remove the SCOBY and 1 cup of the liquid to save as a starter for your next batch. Pour the remaining kombucha into clean bottles with tight-fitting lids. Leave a little space at the top for carbonation.
- Optional Second Fermentation: For extra fizz, you can add fruit, juice, or herbs to the bottles, then let them sit at room temperature for 1-3 days before refrigerating.
- Refrigerate and Enjoy: Store the kombucha in the fridge and enjoy it chilled.
Note: Always sanitize your jars, bottles, and hands before handling to maintain clean conditions for fermentation.