Kombucha Home Brew

The rules are pretty simple but fermenting can be dangerous if mold or other harmful bacteria enters your vessel. To avoid pitfalls, be sure to cover your fermenting vessel with a breathable cloth like cheesecloth or even a perforated paper towel to keep out mold and harmful bacteria, and don’t use metal to ferment. Glass or ceramic vessels are best.
Photography By Katie Doner | September 01, 2015

Ingredients

  • 1 gallon filtered water, divided
  • 30 grams of loose black and green tea
  • 1 cup organic white cane sugar
  • 1 cup finished, plain kombucha
  • SCOBY

Preparation

To make one gallon of kombucha:

Heat 4 cups of filtered water in a pot over high heat. Bring to a boil and remove the pot from the heat. Pour the loose tea into a tea ball and submerge in the hot water. Let steep 20 minutes, agitating every five minutes or so. Remove the tea ball from the water and add the sugar in a slow and steady stream, stirring constantly to dissolve. Add the rest of the cold filtered water to the pot. Strain the liquid into a glass or ceramic fermentation vessel, and when the temperature is less than 100 degrees, add the kombucha and stir to combine. Float the SCOBY on top, cover the vessel with a breathable cloth and secure with a rubber band to keep out mold and harmful bacteria, but to allow oxygen in. Ferment for about two weeks, remove the SCOBY and enjoy.

About this recipe

Finding a SCOBY:

1. Make your own by leaving about 1-½ cups of finished, unflavored kombucha out on the counter for two weeks. The film that develops is your SCOBY and can be used to brew more kombucha.
2. Peel a layer off a fellow kombucha-brewer’s SCOBY.
3. Purchase from a reputable online source like Kombucha Brooklyn or Cultures for Health.

Resources that outline safe practices: Kombucha Brooklyn, The Art of Fermentation by Sandor Katz Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers by Stephen Lee and Ken Koopman.

Ingredients

  • 1 gallon filtered water, divided
  • 30 grams of loose black and green tea
  • 1 cup organic white cane sugar
  • 1 cup finished, plain kombucha
  • SCOBY
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