How to Make Kombucha | Homemade Kombucha Recipe | Kombucha How-To Videos
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How to Make Kombucha
Learn how to make kombucha from the comfort of your home. Whether you’re new to making kombucha or you’re a seasoned expert, try our easy-to-follow kombucha recipe below. Now you can brew delicious kombucha tea at home for a fraction of the cost of commercial brands!
NOTE:Since this video was produced, there have been some changes to our instructions on how to make kombucha. Please follow the instructions included with your culture for best results. Also, if using vinegar, always use distilled white vinegar. Apple cider vinegar and rice vinegar are not appropriate for making kombucha tea.
Since this video was produced, there have been some changes to our instructions on how to make kombucha.
If using vinegar, always use distilled white vinegar. Apple cider vinegar and rice vinegar are not appropriate for making kombucha tea. Below is a list of ingredients needed for making a kombucha. Learn more about choosing the ingredients for making kombucha.
3. Select Ingredient Ratios for Making Different Amounts of Kombucha
Starter Tea or Vinegar
1½ teaspoon loose tea or 2 tea bags
1 tablespoon loose tea or4 tea bags
2 tablespoons loose tea or 8 tea bags
4. Follow Instructions for Making Kombucha Tea
Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.
Place the tea or tea bags in the sugar water to steep.
NOTE: Using a metal tea ball to contain loose tea for making kombucha is acceptable. The tea ball should be removed before adding the scoby and starter tea, so the tea ball will not come into contact with the scoby.
Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.
Remove the tea bags or completely strain the loose tea leaves from the liquid.
Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.
Add an active kombucha scoby.
Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.
Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.
Pour kombucha off the top of the jar for consuming. Retain the scoby and enough liquid from the bottom of the jar to use as starter tea for the next batch.
The finished kombucha can be flavored and bottled, if desired, or enjoyed plain.
5. Flavoring and Bottling Kombucha
Once the kombucha has finished culturing, remove the scoby and enjoy it plain or add flavoring. There is no limit to the flavoring possibilities. For a fizzy finished kombucha, try bottling it in a Grolsch-style bottle or other tightly-sealed container.