It may sound like witchcraft, but I promise you: making your own kombucha is not witchcraft. Our Kombucha recipe has a few components, which have it in itself and it will give you a lot of pleasure to enjoy very soon your own Kombucha. With the video instructions and detailed tips, it's sure to succeed.
Making Kombucha Tea: The basic recipe for fermentation freshmen!
To make kombucha, ingredients are fermented. Fermentation is a preservation method that produces a particular flavor. In the case of kombucha, it's bacteria and yeasts that grow into the kombucha fungus - also called SCOBY (symbiotic culture of bacteria and yeasts).
Making DIY Kombucha
Merle from KOMBUCHERY explains the best way to make your own kombucha in this video tutorial.
Make your own Kombucha: the ingredients
To make kombucha, we always recommend organic ingredients for fermentation .
Before you can make your kombucha tea, you need (per liter):
Place ingredients in a highlighted box
- 1 glass jar with at least 1.5 liters capacity and a large opening (rinsed well without detergent)
- 1 scoby, also called kombucha mushroom
- 8 g black or green tea
- 100 g e.g. whole cane sugar
- 1 liter of water (filtered if possible)
- Preparation liquid or our Kombucha Original with neutral taste
- 1 air-permeable cover cloth (preferably made of fabric)
Scoby for kombucha recipe: where do you get it?
You can easily buy your scoby for kombucha recipe online or be lucky enough to have another kombucha lover, give you an already grown scoby. The mixing liquid is included with most vendors or you can use our neutral flavored Kombucha Original.
Kombucha instructions in 10 steps: Let's go!
- First, bring 1 liter of water to a boil in a large pot. Then you can add either 8 grams of black or green tea and steep for 12 to 15 minutes (while the water is gently simmering).
- After that, drain the tea and then add 100 g of sugar. The sugar should be stirred in until it has completely dissolved in the tea.
- When making kombucha yourself, it is very important that you let the tea with sugar cool down in a glass container to at least 25 degrees room temperature. Under no circumstances should the delicate scoby be immersed in hot water. The living bacteria and yeasts, as well as proteins can be destroyed in this way.
- Now add 100 ml of the starter liquid to the tea mixture.
- Afterwards you add the carefully rinsed Scoby tentatively into the vessel.
- You can now cover the opening of the glass jar with an air-permeable cloth and fasten it with a rubber band.
After completing these first steps of the Kombucha instructions, the Scoby (at a comfortable room temperature) now has about a week to process the ingredients of the tea, to "eat up" so to speak. If it lies at the bottom of the vessel, the Scoby will grow a little larger and usually form more Scoby offshoots. Often, however, the Scoby floats and over time a thicker kombucha mushroom forms at the top of the jar.
- Once the kombucha fungus has reached the right fermentation level (depending on your preferences and taste, we recommend a pH value between 2.9 and 3.1), you can carefully remove the Scoby from the kombucha liquid and remove any tar residue with lukewarm water.
- You can store the Scoby in some bottled kombucha liquid (new starter liquid) for the next round of make your own kombucha.
- Before bottling the kombucha, we recommend that you filter the liquid through a very fine sieve or alternatively through a layer of kitchen roll to remove individual small pieces of Scoby. However, this is not absolutely necessary.
- Afterwards, the Kombucha should be left in a closed bottle at room temperature for about 2 days for secondary fermentation. This is when the natural carbonic acid can form.
Yay! You have now fermented your first kombucha yourself and can enjoy a similarly delicious and refreshing drink to our KOMBUCHERY kombucha.
Factbox - Make your own kombucha
Yields: Following these instructions will give you 1 quart of kombucha. You can make new kombucha with your Scoby again and again. This can be kept for months or even years.
Nutritional values per 100 ml:
Fat < 0.5 g
of which saturated fat < 0.1 g
Carbohydrates 3.6 - 11.8 g
of which sugar 3.6 - 11.8 g
Protein < 0.5 g
Working time: approx. 20 minutes (plus cooling time for the tea)
Fermentation time: approx. 7 days (depending on the desired PH-value)
Tips & tricks for kombucha fermentation
Even though it involves only a few ingredients and a short working time, care, hygiene and the quality of the components make a good kombucha fermentation.
Starter liquid for Kombucha
The amount of starter liquid should not be too small. Your Scoby, when resting, should always be completely covered in it to prevent mold from forming.
The rule of thumb for making your own kombucha is 100 ml of starter liquid per liter of tea.
The more acidic the liquid, i.e. the lower the pH value, the less is needed to prepare your kombucha. However, it is better to be generous than too sparing.
Do's & Don'ts in tea selection
- Do not use tea with a high content of essential oils or artificial flavors (e.g. fruit tea, tea made from sage or lemon balm).
- Use loose tea rather than bagged tea.
- If you use fruit tea or tea other than black, green or white tea - only mix with it - not pure!
Hygiene & cleanliness
To ensure that no germs or foreign bodies get into your Kombucha, it is recommended to clean everything very thoroughly. It is best to use vinegar for cleaning all objects and tools. You can also clean your hands with vinegar water.
The best water for making tea
It's hard to believe, but the quality of water plays a big role in kombucha making. The rather unassuming ingredient can affect your Scoby positively and negatively. Conventional tap water may have residual chlorine and chemicals, as well as fluorides. These substances can harm the Scoby. Therefore, it is best to always use filtered water.
Kombucha Storage & Kombucha Care
The finished kombucha drink can be stored for up to 6 months. Bottling the kombucha does not automatically stop the fermentation process. Over time, the kombucha becomes slightly more acidic and acquires more sparkling natural carbon dioxide.
Kombucha should be stored in a cool and dark place. This is best done in the refrigerator or in a cold cellar room. Here Kombucha is only exposed to a few external influences and can be stored in peace. The shelf life can be extended by some time. Through constant cooling, the fermentation is delayed and the kombucha only slowly becomes slightly more acidic.
Prepare Kombucha again: Can I make the tea mushroom myself?
You can make your own Kombucha mushroom without using the Starter Kid from the internet. The ingredients are the same and it just takes a little more time and patience.
With tea, cane sugar and our KOMBUCHERY Raw-Original as a preparation liquid, the Kombucha mushroom can form all by itself within 7 to 21 days, depending on the conditions.
It is exciting to observe how small foam bubbles form on the surface of the liquid. These become denser over time until slowly the Kombucha fungus will be visible. The patience is worth it! Making kombucha yourself is really exciting!
FAQs: Make your own Kombucha drink
Can Kombucha be dangerous?
Kombucha cannot be dangerous. But again, everything in moderation. Since kombucha is a probiotic drink, you should let your body - especially your intestines - get used to it slowly. Also, the longer kombucha sits, the more healthy acids it forms. Some people are sensitive to too much acid. In that case, you can dilute your kombucha with water, or if it eventually becomes too acidic to drink, you can use it like vinegar but for salad dressings. It doesn't really go bad.
How much kombucha is healthy?
Kombucha is like any other food: you should not overdo it with the consumption. Start with a small glass a day and see how the kombucha agrees with you. After a few days, you can drink more.
There is no maximum amount that you should consider that would lead to side effects.
Can you split the kombucha mushroom?
You can separate individual layers of the kombucha mushroom with cleaned hands. Simply peel it off very carefully. Or take a pair of commercial scissors cleaned with vinegar and carefully divide the Scoby into pieces. You can use the individual pieces to make a new kombucha or give it as a gift.
Which tea is suitable for Kombucha?
Black tea is the most suitable tea for making your own kombucha, but oolong tea or green tea are also good choices for successful fermentation. A combination of green and black tea is also one of many possible alternatives.
- Golden Monkey black tea: Darjeeling, Frisian blend (Assam, Ceylon, Indian Himalayan).
- White tea: Silver needle, Shou-Mei, Oolong tea
- Green tea: Sencha & Matcha, New Spring, Chun Mee
How much alcohol is in kombucha tea?
The length and type of fermentation affects not only the flavor but also the alcohol content in kombucha. Kombucha can contain up to 3% alcohol. Most of the time, however, it is actually less. After 14 days of fermentation, the alcohol level is no more than 0.5 to as much as 1 percent.
Sugar in Kombucha
Added sugars are needed for the microorganisms, especially during fermentation. Yeasts and bacteria need sugar as a food source for the metabolic processes. In the end, depending on the fermentation technique, you're left with anywhere from 3 grams to 12 grams of sugar per 100 ml of kombucha.
If, like us, you like it more tart and not too sweet, you can vary the amount of sugar, but you should never go below 80 g of sugar per liter, otherwise the microorganisms won't get enough nourishment.
Shelf life of Kombucha
Unpasteurized kombucha has a shelf life of about 3 to 6 months. Bottling kombucha does not automatically stop the complete fermentation process. The Kombucha should therefore be stored in a cool and dark place. This is best done in the refrigerator or in a cool room. Here the Kombucha is not exposed to external influences and can be stored protected from sun and heat. Kombucha that is not stored in a cool place does not go bad. It only becomes more sour in taste and develops more natural carbonic acid.
Thanks for reading!