Introduction: Kombucha

You may have heard that green tea is really good for you and helps your immune system. There have been many claimed many health benefits including increasing the metabolism, improving your immune system, improving brain function, it can lower your risk of cancer, and it can lower the risk of Alzheimer’s. These are just a few of the many benefits that green tea can bring. See AuthorityNutrition.com for more information.

Now bring on Kombucha, a fermented drink made with tea, sugar, and yeast. Many people brew Kombucha with green tea which gives you all the benefits of it, but because this drink is naturally fermented it adds a few other perks to the picture. Among the added benefits are natural detoxification, rich in vitamins, like B and enzymes which increase energy. It has also been claimed to improve metabolism, PMS relief, and relieve joint and arthritis pain. See just a few of the benefits of Kombucha here.

The best thing about brewing this delicious healthy drink is that it is so easy and fun to do.

You can see this recipe and more like it at The Culinary Camper.

Step 1: Equipment

1-gallon jar

1 SCOBY or mother (also an ingredient)

1 Rubber band

1 coffee filter or small cloth

Optional – seedling heating pad

Step 2: Ingredients

8 - 10 bags of organic green tea

1 gal distilled water

1 c sugar

1 live organic SCOBY or mother

Step 3: Dissolve Sugar

Take your distilled water and pour about 3/4 into the glass jar. Pour the remaining 1/4 into a saucepan, dissolve the sugar while bringing the water to a boil.

Step 4: Steep Tea

Once the water comes to a boil add the tea bags and remove from the heat. Steep for 10 minutes.

Step 5: Let Cool

Let cool for about 10 or 20 more minutes.

Step 6: Pour Tea Into Jar

Pour into the gallon just and give a slight stir to mix the tea.

Step 7:

Once the water reaches about 70° add the mother, cover the top with a cloth or coffee filter and secure with a rubber band.

Step 8: Cover the Jar

Cover the jar so that little light gets in the jar. If you are using the heating pad you can wrap it around the jar.

Step 9: Brew

Let brew for 7 to 10 days. You should taste after 7 days, if it no longer has a strong sweet taste it is done. I usually brew mine for about 9 days.

Step 10: Enjoy!

Transfer to bottles or pour from the jar. Many people use a jar with a spigot for ease. Make sure to store the drink in a refrigerator or cold place or it may continue to brew and turn to vinegar.

As a side note, if you are just starting out on your Kombucha brewing adventures, check out this starter kit from Amazon. Wish I had known about this when I was first starting out.

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    5 Discussions


    4 years ago

    Can you use the mother from apple cider vinegar to make kombucha?


    Reply 3 years ago

    No. I would recommend this post on how to make one: https://www.instructables.com/id/Making-your-own-Kombucha-mother/

    Also, once you get a kombucha mother they grow while you are brewing them and eventually split into two, meaning you can brew two batches at the same time


    Reply 4 years ago

    I heard you can but you might not get the best yeast species for making kombucha, I recommend buying your first kombucha scoby online or I got mine at the local natural grocer's store. The first batch took about 9 days and had a decent size scoby on top but it wasn't very thick yet, so I reused it for the second batch until I had a nice thick scoby started. Then I split it up into two gallon jars for the third batch and after 7 days, I took both of those scoby's and one of these gallons to start a 6 gallon batch. Just make sure you use a big mouth glass jar and not a narrow mouth version of a "carboy" because the key for growing kombucha is a large surface area and a large enough mouth to give it plenty of air.


    Reply 4 years ago

    Awesome! I have a natural food market nearby that I've been wanting to check out, so I'll see if I can get a scoby there. Thanks so much for the info! Great Instructable! :D


    4 years ago

    I like to put mine through a second ferment to make it fizzier. All you have to do is bottle it with some fruit puree and/or sugar, I use about 1/16 to 1/32 of the bottle for the fruit puree or sweetener, then fill and cap, make sure you use a good sealing cap, then leave it at room temperature for 3-4 days, then refrigerate. These do build up pressure so store in location where if a bottle breaks (I use lids that eventually leak a little if the pressure builds up too much. I have tried strawberry, blueberry, cherry, mango, cranberry and ginger syrup (made by simmering ginger in 1/2 sugar and 1/2 water until ginger is covered completely).