Kombucha is a fermented sweet tea beverage that has been widespread in the health community for a few years now. If you haven’t heard of kombucha, you’re probably living under a rock. 😉
Fermented foods and beverages are a great addition to a healthy diet. They contain essential probiotics that are crucial for a stellar digestive system. They also restore proper balance to your gut flora and even help your body to absorb other nutrients better! Fermented foods are rich in beneficial enzymes, taste great, and are cheap and easy to make at home!
Kombucha is a simple, delicious beverage to brew and perfect for beginners (like myself!). The first thing you will need to procure is a SCOBY. I got mine at the Bastrop Producer’s Market, sold by a local lady called the hippy chick! She sells the SCOBY with a bag of tea for only $6! I’ve heard SCOBY selling for $20-50, so I was grateful to see the price was SO reasonable! Alternatively, it’s super easy to grow your own! 🙂
You will need:
- 1 SCOBY + about 1-2 cup(s) of leftover kombucha
- 13 cups water (boiled for 15 minutes to dechlorinate*)
- 2 tbs organic tea**
- 1 cup organic sugar
- large gallon sized glass jar (Sterilize in a hot vinegar bath.)***
- finely woven cloth & a rubber band
*You can skip this step if you’re using a water filter that already dechlorinates your water.
**Any kind of tea will work. Popular teas include black and green, but you can also brew your komucha with herbs and flowers, such as holy basil or hibiscus. The only requirement is that it contains tannins! Go for good quality, organic ingredients without added flavors or preservatives.
***Always keep anything metal, aluminum, or steel far away from your kombucha, as it will weaken the flavor and possibly damage your SCOBY. Glass, wood, and bamboo utensils and storage are ideal.
The first thing you want to do is boil the 13 cups of water in a stock pot for 15 minutes. This will dechlorinate the water and make it prime for brewing!* Next, add the sugar and stir to dissolve. Place the tea in a tea bag, close tightly, and steep. Bring the tea to room temperature. I was impatient, so I placed mine in an ice bath. Once the tea is room temp, add the SCOBY and leftover kombucha (should also be room temperature). Cover with the cloth and secure with your rubber band.
Now you want to place your kombucha in a dark place, where it will be undisturbed for a week or more.
Taste your kombucha after a week to see how it’s progressing. Your brew is ready when it tastes tart and slightly sweet. Or whatever pleases your palate! Most people brew their kombucha 7-14 days for best flavor and health benefits!
As you can see, brewing kombucha is SUPER easy! This recipe will make approximately 1 gallon of homemade kombucha. With prices ranging from $3-5 a bottle in most areas, the savings are as outstanding as the health benefits! I hope you try this out soon!
*Ready for the fun stuff? (AKA bottling and flavoring your brew!)
This blog has been shared on Frugally Sustainable’s Frugal Days, Sustainable Ways and Wildcrafting Wednesday! Please like if you enjoyed this post! 🙂