Kombucha
I love how brewing my own kombucha fills my kitchen with a delightful tangy aroma, plus it’s such a fun way to experiment with flavors and create something refreshing at home.
Kombucha has been a staple in my home for years now.
I remember the first time I brewed a batch—I was nervous but excited.
Watching the SCOBY transform the sweet tea into something fizzy and delicious felt like a little magic show.
This recipe is all about brewing your own kombucha with intention, and I promise, once you get the hang of it, you’ll be hooked!
My tip?
Always keep a little extra sweet tea on hand to feed your SCOBY while brewing.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using filtered water because it really impacts the flavor of the tea. If you can’t find a SCOBY, check out local kombucha brewers or online communities—there's often someone willing to share! Adjust the sugar to your preference; just remember that it’s food for the SCOBY.
Tips & Notes
- •I always keep my SCOBY in a bit of starter tea in the fridge if I’m not brewing regularly, it keeps it happy.
- •If you find your kombucha too sweet, let it ferment a bit longer next time. You’ll find the perfect balance for your taste!
Recipe Variations
- •Sometimes I add a few slices of fresh ginger during the second fermentation for a spicy kick.
- •If I'm feeling adventurous, I'll toss in some fresh mint or basil for a refreshing twist!
Storage & Freezing
Store your kombucha in the fridge in sealed bottles. It’ll keep for weeks, but the flavor might evolve over time—sometimes getting even tastier!
Frequently Asked Questions
How long can I keep my kombucha?
Once refrigerated, it can last for a month or more. Just keep an eye on it—if it starts to smell off, it’s best to toss it.
Can I use flavored tea?
Absolutely! Just make sure it doesn’t have any added oils or flavorings that could harm the SCOBY.
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I love how brewing my own kombucha fills my kitchen with a delightful tangy aroma, plus it’s such a fun way to experiment with flavors and create something refreshing at home.
Ingredients
Instructions
- 1
Boil 8 cups of filtered water in a large pot.
- 2
Once the water is boiling, remove it from heat and add the black tea bags. Let them steep for about 10-15 minutes.
- 3
After steeping, remove the tea bags and stir in 1 cup of granulated sugar until it’s fully dissolved. Let this sweet tea cool to room temperature.
- 4
Once the sweet tea is cool, pour it into a large glass jar (at least 1-gallon capacity).
- 5
Add 1 cup of starter tea to the jar.
- 6
Gently place the SCOBY into the jar. It may sink at first, but it should float to the top within a few days.
- 7
Cover the jar with a clean cloth or coffee filter and secure it with a rubber band. This allows air to flow while keeping out dust and insects.
- 8
Place the jar in a warm, dark place, ideally between 70-85°F (21-29°C), for about 7-14 days. The longer you let it ferment, the more tangy it will become.
- 9
After 7 days, start tasting your kombucha daily until it reaches your desired flavor. Once it’s ready, remove the SCOBY and set it aside.
- 10
If you want to add flavors, now’s the time! Pour the kombucha into bottles, leaving about an inch of headspace.
- 11
Add your desired flavorings (like ginger, berries, or herbs) and seal the bottles. Let them sit at room temperature for another 3-7 days to carbonate.
- 12
Once they're fizzy enough, refrigerate the bottles to stop the fermentation process. Enjoy your homemade kombucha chilled!
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