Homemade kombucha freed me from on-going soda cravings. I never leave home without it (I even sneak it into the movies).
Now I see it as my job to create new kombucha-holics on a regular basis. You can thank me later.
Things You Should Know About Your SCOBY
First of all, what in the world is a SCOBY anyway? It’s a Symbiotic Culture of Bacteria and Yeast used to make a fermented drink that contains a blend of probiotics as well as certain acids and enzymes that aid digestion, detoxify the body, and promote health. It’s also fizzy, tangy, and tastes really good!
A SCOBY is like a pet jellyfish that lives in your tea. Kinda gross to *some* people (not going to mention any names here). It should be cared for, fed and kept comfortable. As you can see from my photo, sometimes you might consider hiring a babysitter when you go out. My Mom asked me just the other day if I ever worry about what my SCOBY was doing at night while I’m sleeping. Well actually…
It’s a lot harder to ruin you SCOBY than you think. I’m actually known for my brown thumb in gardening. I can, however, grow scobies like nobody’s business! I’m basically a scoby breeder. In fact, not a just few people refer to me as the SCOBY whisperer.
No, those brownish/whitish spots and slimy tendrils aren’t mold. That’s normal. Now if you see bluish/greenish fuzz, that’s when you need to lay your scoby to rest and adopt a new one.
3 Simple Steps to Homemade Kombucha
I adopted my SCOBY from a friend, but you can order one with starter tea from Kombuch Kamp HERE.
- Boil one gallon of filtered water for about 10 minutes, add one cup of organic cane sugar and desired number of tea bags. My favorite combo is a one gallon size Lipton tea bag with six Lipton blackberry/pomegranate green tea bags (nope, it’s not organic – I can’t help that it creates the best flavor, okay?!).
- After the water has cooled, pour it into a gallon size glass jar with about a 1/2 cup of kombucha starter tea. Plop your SCOBY in, then cover it with a coffee filter and hold that in place with a rubberband.
- Let it sit at room temperature for about 7-21 days (sip a little after 7 days to see if you like the flavor). When it’s to your liking, strain the kombucha, keeping back 1/2 cup for your next batch, and enjoy!
An Important WARNING About Exploding Kombucha
While I was obviously blessed with a God-given talent for brewing kombucha <wink, wink>, my sister Joanie apparently wasn’t. She can cook circles around me, but I’m afraid kombucha’s just not her forte.
Case in point: Joanie set her kombucha on her dining room table with lids on for a second fermentation. About 3 days later, she heard a massive explosion and thought the sky was falling. As she ran through the house to see what was going on, she came upon shards of glass jammed in the drywall of her dining room. One of her kombucha jars had exploded and shattered the other jars in its wake. Thank God there was no one in that part of the house at the time! What a disaster that could have been…
I searched the internet for similar stories and found very few. So while it’s rare – please be careful to store double fermenting kombucha in a cabinet or Rubbermaid container.
P.S. Newbies often ask about the sugar content in kombucha. The SCOBY feeds on most of the sugar, so it typically ends up with about 1-2 grams per 8 ounce glass. I usually add a little stevia to mine because I like it sweeter.
More Great Tips from My Kombucha-Loving Friends
How to Make Kombucha Tea by Good Girl Gone Green
How to Brew Kombucha by Nature Moms
How to Brew Kombucha Tea by Glue and Glitter
How I Make Kombucha by Conscientious Confusion
Kombucha Health Benefits by Food Renegade
>>Don’t Miss Our Refreshing Blueberry Kombucha Probiotic Popsicle Recipe!
What’s your favorite kombucha recipe?