Category: Kombucha Basics

Kombucha Basics Part 1.

2/23/2020

I have been teaching kombucha brewing workshops since 2012 wanted to share answers to some of the most common questions I receive:

Safety Is kombucha safe to make at home?
Just like making anything you put in your mouth, kombucha should be made with safety and care. I cannot guarantee the safety of your home brewed kombucha, but it is actually safer than fermenting or preserving many other foods at home due to its very low pH level. The acidity of kombucha makes it difficult for any unfriendly organisms to survive in it. The major warning I give to my workshop attendees is if there is mold growing on your brew, throw it out buddy.

How much kombucha should I drink?
Everyone is different! Start with one cup and see how your body feels. Most people don’t have very many fermented foods in their diets, so if this is your only one then go slow work your way up. If you feel heavy, bloated or burp a lot after you drink kombucha then you may be drinking it too fast or too much.

Kombucha illustration art of hands reaching towards jar of kombucha SCOBY

What container should I brew my kombucha in?
Glass is the best! Kombucha is very acidic and can leach the material of the container into your brew (yuck!). This is why plastic and metal are no gos for brewing (and storing) kombucha. If you want to use a food grade ceramic contain just make sure the glaze is safe for fermentation.

What are those brown gloopy things in my kombucha?
They are just yeast strands and are an indicator that awesome fermentation is going on. With that said too much yeast won’t make a tasty brew. Too much yeast could happen because:
-The brewing temperature is too high.
-You are using a different kind of sugar (cane sugar is recommended!)
-Using very yeasty starter liquid from the bottom of the batch. I suggest saving some from the top or stirring your kombucha before you bottle.
Not a fan of yeast? Strain it out! Use a clean fine mesh strainer to filter out those gloopies in your bottle process.

Kombucha art illustration of person holding kombucha SCOBY over their head with yeast strand dripping on their face.

Do I have to use sugar to feed my SCOBY?
Yes! Don't worry all that sugar isn't all for you, it's food for your SCOBY.

What kind of sugar should I use for brewing kombucha?
Organic cane sugar! It is tempting to want to use brown sugar, turbinado or coconut sugar for a “healthier brew,” but these sugars are too challenging for the SCOBY to break down. I have also found that the super mineral rich sugars (like coconut sugar) make my batches too yeasty and have an off flavor.

Kombucha art illustration of kombucha brewing ingredients- water, tea, sugar, and a SCOBY

What kind of tea should I use for my kombucha?
I have found that black tea is the best! You can use any of the “true teas” that are from the camellia sinensis plant: black tea, green tea, oolong, white tea, etc. The tea provides micronutrients for your SCOBY. Save the flavors for your secondary fermentation. Flavored tea like “peach black tea” can mess with the health of your SCOBY. Any herbal teas like chamomile, lavender and rose, I also save for my secondary fermentation.

Have more kombucha questions? Leave a comment on this blog and I will answer them in my next kombucha basics blog post!

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Primary Fermentation

7/30/2019

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Part I: Primary Fermentation

Ingredients
8 cups water
2 Tbs black tea, loose leaf in a tea infuser (or 4 disposable tea bags)
½ cup cane sugar
1 kombucha SCOBY
½ cup starter liquid

Supplies
Large pot
Brewing vessel, ½ gallon glass jar
Muslin cloth or clean dish towel

Instructions

In a large pot, heat water to a rolling boil, then remove from heat.
Add black tea to hot water, steep for 10 minutes, then remove tea infuser or tea bags.
Add sugar to tea, stirring to dissolve.
Allow tea to cool to room temperature, about 2–3 hours.
Pour tea into brewing vessel, then add starter liquid and SCOBY.
Cover the opening of the vessel with a muslin cloth or clean dish towel and secure it with a rubber band.
Set in a warm location out of direct sunlight. Allow the tea to ferment for 7 days.
After 7 days, taste the fermenting tea. If it is too sweet, continue fermenting for up to two weeks total, or until the taste is to your liking. If the tea is too acidic, shorten the fermentation time for the next batch.
When the kombucha is fermented to your liking, enjoy plain or transfer to a bottle to add flavorings (see Part II below).
Save a ½ cup of kombucha for starter liquid for the next batch and repeat the steps above.

kombucha scoby in jar of kombucha with cloth cover

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Secondary Fermentation

7/30/2019

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Part II: Secondary Fermentation

After the primary fermentation process, you can drink your kombucha plain or jazz it up with fun flavors. A secondary fermentation increases the carbonation and enhances the taste of your beverage. A good rule of thumb is 80–90% kombucha and 10–20% flavoring. You can use fresh fruit, dried fruit, juice, herbs, spices, or extracts to flavor your kombucha. Get creative! There is no one right way to do it.

Supplies
34 oz snap-top bottle
Funnel
Flavoring, fresh fruit, dried fruit, juice, herbs, spices, or extracts
Mesh strainer
½ tsp cane sugar

General Secondary Fermentation Instructions

Place the desired amount of your flavoring of choice in a 34 oz snap-top bottle. Using a funnel, pour kombucha over the flavoring, leaving 2 inches of room at the top.
If you are not adding fruit, juice, or a flavoring containing sugar, add ½ teaspoon sugar to the bottle.
Close the top and allow kombucha and flavoring to ferment at room temperature for 2–4 days. “Burp” the bottle every day to release the pressure by opening and closing the snap top.
When the desired level of carbonation and flavor is reached, strain kombucha into a fresh bottle using a mesh strainer and funnel, then place in the refrigerator.

bottle of home brewed blueberry rose kombucha

bottle of home brewed apple cinnamon kombucha

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DIY Kombucha 101

7/29/2019

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What is Kombucha?
Kombucha is the bubbly, sometimes sweet, and tangy drink that has taken over grocery store refrigerators across the country. This trendy beverage has been around for hundreds of years and is made by fermenting tea with sugar using what is called a SCOBY, or a symbiotic culture of bacteria and yeast.

person sitting at kombucha brewing table serving homemade kombucha samples

Who’s Drinking Kombucha?
Kombucha is not only trendy in the health space, but has also become popular among soda-lovers seeking a healthy alternative. The fermented tea drink is enjoyed by consumers young and old who appreciate its creative flavors and fizz.

group of people smiling at oaktown spice shop after kombucha to the people kombucha brewing workshop

Why Are People Making Kombucha at Home?

More and more people are feeling inspired to make kombucha at home because it’s much less expensive than purchasing it from the store. Kombucha goes for $3–$5 per bottle at the grocery store, but only costs about $2 per gallon (that’s eight bottles) to make at home!

Brewing kombucha is easy—it’s as simple as making a giant pot of tea with sugar, from there, the SCOBY does the work. Plus, making your own kombucha gives you 100% control over the sweetness, flavor, and level of carbonation.

Making kombucha at home empowers you to have a deeper connection to your food. It is so gratifying to enjoy something homemade versus something store-bought. Read on to learn how to make your own kombucha at home.

two jars of kombucha with kombucha scobys

Health Benefits of Kombucha

Probiotics
You know that healthy bacteria everyone has been talking about? Well, kombucha has plenty of those! Your gut contains 100 trillion bacteria that affect everything from your digestion to your immune system, weight, and even your mood. The goal is to nurture that precious bacteria, and consuming plenty of fermented foods and beverages is a great way to do that.

Healthy “Soda”
Kombucha satisfies fizz and caffeine cravings without all of the chemicals and sugar that come with a soda. Plus, with all of those probiotics, you’ve got a beverage that is contributing to your health instead of depleting it!

Antioxidants
Kombucha contains health-supportive antioxidants that neutralize free radicals and combat oxidative stress, as demonstrated in a recent research study. This is important because oxidative damage plays a role in the development of chronic diseases including cancer, cardiovascular disease, and neurodegenerative disease, to name a few.

hand pouring rows of cups of kombucha at boba guys

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Kombucha Basics Part 1.

Have more kombucha questions? Leave a comment on this blog and I will answer them in my next kombucha basics blog post!

Primary Fermentation

Secondary Fermentation

DIY Kombucha 101

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