Make Your Own Kombucha Recipe

WHAT IS IT??

“Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a "symbiotic colony" of bacteria and yeast”

It also helps reduce candida yeast and overgrowth of bacteria that is harmful to your organs and mental health. Many people attest to it clearing up physical pain of the guts and digestive, to clearing brain fog and lethargy associated with mental health and auto-immune disorders.

The term Kombucha and SCOBY were both coined in the 90's by an amazing guy named Len Porzio - you can check out his site here, to gain some more useful information!

HOW DOES IT FERMENT AND GROW??

It uses a mushroom-like, flat disk of culture called a SCOBY.

S.C.O.B.Y.
Symbiotic Culture of Bacteria and Yeast

S.C.O.B.Y.

WHY SHOULD I DRINK THIS STUFF??

One word: probiotic culture. You know that yogurt you eat? Ya, that's a probiotic culture too! But even better as it is dairy free.


To quote the amazing Godfather of Ferment, Sandor Katts;

"Probiotics, healing allergies IBS and digestive issues, improving joint pain… There are so many benefits to consuming fermented foods but finding true live ferments can be difficult and costly.
Wouldn’t it be easier just to make your own?"

Yes, Sandor, Yes it would. 

WHERE DO I GET THIS SCOBY, YOU KEEP TALKING ABOUT???

There are a few ways:

1. Find a friend who's made it. Every batch of Kombucha you make, grows another baby SCOBY.
2. Get one from us if you're in the area. 
3. Use a store bought bottle of Kombucha - all the little bits that settle in the bottom can be used with a new batch of tea (see recipe) to grow your own SCOBY.
4. Buy them online:

• Kombucha Kamp
• Amazon
• Etsy
• Culture Starter

Without Further ado, here is a very basic, and broken down recipe for Kombucha.  

** This recipe was derived from a original recipe given to us by Lucinda Watkins of CoachingwithLucinda.com

• Brew a very strong black organic caffeinated tea (earl grey, black tea, green tea). 4 cups of water to 4-5 bags, or the equivalent of two pots. Steep for a few hours in a GLASS bowl or receptacle. Do not use herbal teas, especially any with essential oils.

tea bags and sugar

• Add organic granulated sugar 1/3 - 1/4 cup. Do not use honey as is has anti-bacterial and anti-microbial qualities.  

Note: I need you to stop for a moment. The glass jars or containers you are about to use need to grow bacteria. Did you wash them? Did you wash them with anti-bacterial soap or dish-washing liquid? 
I want you to do something crazy - don't wash them.  If you must; rinse. I know it's hard. But this is all for the best.

• Cool to room temperature, and place into container - glass preferably or plastic . (No metal)

Dark black tea

• Add SCOBY, give mixture a gentle stir with a plastic or glass spoon. (no metal)

• Cover with a paper towel, breathable cloth towel, or coffee filter and use a string or elastic to fasten around the top.

• It must be tight, so only air may pass through - no particles. (in the Mason Jar method use a coffee filter and the ring to fasten)

• Leave sit for 7-10 days at room temperature, without sun shine. (just no direct - daylight is fine)

SCOBY floating atop

Note: During this process you will see floaty bits, snot-like substance forming on the top, this is totally normal! In fact you should begin to grow a second SCOBY on the surface.
The longer you leave your Kombucha to sit, the stronger, less sweet, and more vinegary it will become.

• Remove SCOBY - there should be 2 at this point. (start the process over with 2, or give one away!)

• Put Kombucha into smaller sealable jars or bottles with a narrow neck. (I bought mine from IKEA)
• Add you flavoring at this point: Ginger, pureed fruit, fruit concentrates, lemon, elderberries, Hibiscus tea etc - be creative! This is called the 2nd Ferment

Note: The narrow necked bottle is what will cause the bubbles! (we got ours at Ikea, think old school beer bottle with the flip top)

• In the sealed containers allow to sit another 2-7 days.

• Cool and drink! 

Note: Do no open while warm as you may end up with a Kombucha shower!  You may also filter your drink if you have too many floaties.

Mama and baby SCOBYs

2nd Ferment in sealed long neck bottles

Disclaimer : We are not doctors. DO NOT stop taking any meds because we told you to drink Kombucha. Consult with your practicing physician or dietician before using Kombucha. We love all of you, but we are not going to be held liable because you went and did something stupid. Consult a Holistic Dietician or Doctor of Homeopathy for more information. Chances are: your regular doctor won't know much about anything natural, holistic or alternative.