Home » Drink Recipes » How to Make Kombucha Tea: Recipe and Tutorial

How to Make Kombucha Tea: Recipe and Tutorial

How to make Kombucha recipe and tutorial Kombucha is a fermented drink sweetened that has existed for centuries. It has a tangy and sweet taste and can be double fermented with fruit juice or to make a fizzy drink like soda.

This ancient beverage has increased in popularity in recent years and is now available in many grocery stores and health food stores. Store-bought Kombucha often costs $ 05.03 a bottle, so making it at home is a great way to save money.

If you are a fan of this drink rich in probiotics and enzymes, try brewing at home for just pennies a cup!

benefits of Kombucha

how to make kombucha easy recipe 300x163 attribute Kombucha fans a wide variety of benefits to Kombucha and claim that it helps with everything from joint pain to cancer. These statements are largely unproven, as there are very few studies on Kombucha, but is known to contain a variety of beneficial vitamins and acids.

Indeed, it is considered a good source of antioxidants, b- vitamins, probiotics and glucaric acid.

Kombucha Nutrition Facts

disadvantages of Kombucha

Kombucha is made from sweetened tea, and the recipe contains a cup of sugar per gallon of tea. It is understandable that some people worry about the sugar content.

Too much sugar?

During the fermentation process, the colony of beneficial bacteria consume the most sugar, so it has minimal effect on blood sugar. Sugar is simply food for these beneficial bacteria and beneficial acids, enzymes and probiotics are the result of fermentation.

Caffeine and alcohol?

If caffeine is a concern, may have made kombucha tea with caffeine or decaffeinated, and even green tea or herbal tea. To protect the culture, it is good to use at least 20% normal black tea, although

. Note: Kombucha may contain very small amounts of alcohol, usually around 0.5% or less, which is similar to an overripe banana. Some store-bought brands contain more alcohol and are typically sold in a different section of the store and require identification for purchase. Longer Kombucha ferments, the more alcohol having so strong house brews may contain more than 0.5% alcohol. These small amounts are generally considered safe, but if alcohol is a concern, it may be best to stick to drinks like water kefir or foods like sauerkraut probiotics benefits rather than this tasty drink.

why do Raw Kombucha at home?

As I mentioned, it is significantly less expensive to make Kombucha at home. Some store brands are also pasteurized, killing many of probiotics and enzymes present in raw Kombucha. These are some of the reasons is that you can consider doing Kombucha at home:

Great Soda alternative

While health claims about kombucha are not backed by research, can not be deny that is a drink healthier and lower than sugar soda. It has natural carbonation and provides some B vitamins and beneficial enzymes that are not present in the soda too.

Easy

My favorite part of making kombucha at home is how easy it is to customize and make different flavors. Add grape juice or apple juice for a slightly flavored version. Add some fresh or frozen strawberries for a carbonated tangy flavor. Or even add some raisins and vanilla pod similar to a can of soda leader begins with the doctor and ends with pepper flavor.

Save Money

bought

Kombucha shop is expensive. Made at home is not. You can make an entire gallon at home for less than the cost of a single bottle in stores. Since it controls the time of preparation and flavors, it is also likely to get a dense beer with more flavor and more nutrients at home too!

Important Caution

The only potential with making Kombucha at home problem is the possibility of harmful bacteria or mold growing in the fermentation vessel. To avoid these problems, it is important to follow the correct procedures for the brewing and thoroughly disinfect all equipment before use. That said, I personally made kombucha for more than five years and have never had any problems with it!

How to get a SCOBY

What is a SCOBY- symbiotic colony of bacteria and yeast The Kombucha is brewed with SCOBY (symbiotic colony of yeast and bacteria) that “eat” sugars in sweetened tea and make an acid, vitamins and drinks rich in probiotics.

SCOBYs are alive and thriving colonies of bacteria and, unfortunately, you can not just pick one up at your local grocery store. There are several ways to purchase SCOBY.

  • If you know someone who already made Kombucha, ask an extra SCOBY and would probably be happy to pass one on. the SCOBY has a “baby” each batch or two and this baby can be used to brew more Kombucha.
  • You can order a SCOBY from an online source. Just make sure that the source is trustworthy. SCOBYs’ve seen on sites like eBay or Amazon, but I prefer a trusted site like my friends and associates affiliated Hanna and Alex Kombucha Kamp .
  • Grow your own. This can be done using a pre-made kombucha bottle that you can get from a health food store. Food Renegade has a good tutorial , and see my instructions below.

How to grow a home SCOBY

SCOBY can easily grow at home with a little time and a little patience. To do this, you need one quart of brewed black tea sweetened with 1/4 cup sugar and cooled. You will also need 1 bottle of Kombucha pre-made raw and tasteless. You can get this from a friend who does Kombucha or a store bought bottle (which has to be raw and pasteurized, though).

In recent years, this method did not work with store bought, because much of Kombucha of it was pasteurized. It is now possible to buy raw and unfiltered again so this method will work

Related Post:  SOAK A PIECE OF BREAD IN VINEGAR – YOU WILL BE AMAZED BY THE RESULTS!

This is what you should do :.

  1. Make sure all work surfaces are clean and disinfected. Thoroughly clean a glass jar gallon size. There I rinse with white vinegar to make sure to remove all soap residue.
  2. Making tea and add sugar. Cool to room temperature.
  3. it is poured into the glass jar gallon size.
  4. Add the Kombucha.
  5. Cover with a band of gauze or filter coffee and rubber and leave on the counter for 2-4 weeks out of direct sunlight. About 70 degrees is better

During that time, this is what you should see :.

Nothing for the first couple of days. It will appear first, tiny bubbles.

After that, the

a thin film. Many people mistake this for the appearance of mold. It should not be, but you’ll know for sure in a few days.

The film is thicker and thicker do and eventually become an opaque layer completely covers the surface of the kombucha making beer. When it reaches about 1/4 to 1/2 inch thick, which is ready to go.

Use this new SCOBY and 1 cup of liquid to start a batch of Kombucha with the following instructions. Note that the first batches can take a little more time to prepare

Making Raw Kombucha :. Batch Method

Once you have a SCOBY, the actual process of making Kombucha is easy!

Notes: Make sure all ingredients, materials and have clean hands. If effervescence, there are other things (kefir, sauerkraut, pickles, beer, etc.) in your kitchen, ensure that all jars are at least a few feet away to avoid cross contamination of cultures.

equipment and ingredients needed

  • a glass quart size jar sure it is very clean! I like white vinegar rinse to ensure that
  • 1 gallon of tea sweetened brewed (ratio: 1 cup sugar per liter of tea) – I use regular black tea, although you can use up to 80% . green tea or even certain herbal teas
  • one SCOBY and 1/2 cup of liquid from a previous batch of Kombucha
  • coffee filter or thin cloth and a rubber band

Instructions Kombucha

Recipe Kombucha

A tea drink fermented with natural gas full of enzymes, probiotics and beneficial acids. They do it at home for less than half the price of store-bought

Author :.

Recipe type: Beverages

Serves: 16+

Ingredients

  • gallon size glass bottle (make sure it’s really clean !!)
  • 1 gallon of sweet tea brewed (ratio: 1 cup sugar per liter of tea) I regular use of black tea, although I heard of others who use green or herbal teas
  • one SCOBY and ½ cup liquid from a previous batch of Kombucha ( I bought my SCOBY here )
  • coffee filter or cloth thin rubber band

Instructions

  1. Prepare sweet tea. I use family 1 tea bag or size 8 to 10 small bags per gallon of water. Add 1 cup of regular sugar (preferably organic). Do not use honey!
  2. Let the tea cool to room temperature and make sure it is really great! This step is very important since too hot tea can kill your SCOBY.
  3. Once the tea is completely cool, pour it into the glass jar, leaving little more than an inch of space at the top. Pour ½ cup liquid from a previous batch of Kombucha or is part of a SCOBY dehydrated, pour ½ cup of store-bought bottle of Kombucha.
  4. With very clean hands, gently place the SCOBY at the top of the jar of tea. It should float, even if it is not confined to let it fall and do not stick your hands in tea!
  5. Cover the container with the coffee filter or cloth and rubber band tightly (flies love this product!)
  6. Put the jar in a warm (around 70-75 degrees is the best) corner of the kitchen, which is at least a few feet away from any other fermentation product.
  7. Let stand to ferment for about 7 days, although the period can vary depending on its temperature. Kombucha can be tested by placing a straw in the bottle carefully (slide under the SCOBY) and drinking. You must have a sour taste, but still very slightly sweet too.
  8. At this point, the Kombucha is ready for a second fermentation. If you are not doing the second fermentation, simply pour the Kombucha in another jar or jars with lids and sealed airtight seal until ready to drink.

Notes

If done in soda, you also need:

jar gallon size -another or 5/4 bottles gallon size
zumo–about one quart of fruit (we prefer grape or apple for this) or ½ cup frozen berries

3.5.3208

If you have mastered the method for regular batch, may also consider continuous beer method, which can make larger quantities much faster.

How to make continuous Brew Kombucha

for years had been preparing with the batch system for making kombucha at home, and while I still really like this method, I found that continuous infusion method is a easier alternative that eliminates a step. As the name suggests, the batch method is where Kombucha is made in batches and each batch is reset using the “baby” SCOBY and some of the liquid from the previous batch.

The method of Kombucha continuous beer involves removing only a portion of the liquid at a time and replacing it with the same amount of freshly brewed tea sweetened. This produces a fresh beer (in my opinion), which helps develop faster beer (good when there are 6 people who consume each day) and takes up less counter space. This article Weston A. Price Foundation talks about the benefits of continuous beer:

Brew continuous Benefits include:

  • there is less risk of mold and other contamination because once it is established, the liquid maintains a much more acidic environment. This means it is more hostile to foreign invaders, due to a lower amount of sugar and a population of good bacteria and yeast.
  • usually work less to produce more overall volume as some can be removed and added more tea without reducing the pH as much. You can also prepare much faster depending on the / new relationship Kombucha tea.
  • more constant supply of Kombucha (a few bottles every day or every few days instead of a big batch at one time).
  • a broader range of bacteria and other beneficial compounds in the final product.
Related Post:  The Most Effective Natural Solution to Get Rid of Dandruff and Itchy Scalp

How to set up a system of continuous Brew

The main difference in methods is that continuous concoction uses a container with a spigot so some of the prepared kombucha can be removed without disturbing the rest of the beer. The most important thing you need for this method is a continuous beer container.

Look for a vessel that can hold 1.5 gallons. It must be made of a safe material such as glass, earthenware, porcelain or wood.

also you have to have a tap near the bottom so that Kombucha can be removed without disturbing the SCOBY or the rest of the brew. Be sure to try the spigot leaks before use.

A continuous beer container must also have a breathable cover so that air can escape. You should cover the entire top of the container and be sealed so that the insects can not enter. Some ships have a cover, but a filter gauze, clean towel or coffee and a rubber band work well too.

There are a variety of high quality continuous beer glasses available here

continuous instructions Brew Kombucha

Follow these instructions to print easy for continuous beer :.

continuous Brew Kombucha

a great way to prepare Kombucha so you have a continuous supply without the need constantly re-make and clean containers

Author :.

type of recipe: Beverages

Serves: varies

Ingredients

  • One SCOBY Kombucha (rehydrate first if you ask a dehydrated online)
  • Tea ( I order wholesale here )
  • Sugar
  • tea boot from a previous batch of Kombucha or vinegar (white distilled vinegar or pasteurized apple cider vinegar)
  • the (preferably free of chlorine, chloramines and fluoride filtered water filter Berkey is used to filter pollutants but keep the minerals)

Instructions

  1. Prepare sweet tea. I use 2 tablespoons of loose tea, 2 teabags family size 8-10 or small bags per gallon of water. Add 1 cup of regular sugar per gallon (preferably organic) Do not use honey!
  2. that tea to cool to room temperature and make sure you really cool! This step is very important since too hot tea can kill your SCOBY.
  3. once the tea cools completely, pour in the glass jar, leaving about 20% of the room at the top. Pour the correct amount of fluid from a previous batch of Kombucha or is part of a SCOBY dehydrated, pour ½ cup of bottle bought in the store Kombucha. If you do not have starter fluid, vinegar can be used instead.
  4. with very clean hands, gently place the SCOBY at the top of the jar of tea . should float, even if it is not confined to let it fall and do not stick your hands in tea!
  5. cover the jar with coffee filter or cloth and rubber band tightly (flies love this!)
  6. Put the jar in a warm (around 70-75 degrees is best) corner the kitchen, where it is at least a few feet away from any other fermentation product.
  7. Let stand ferment for about 7 days, although the period of time may vary depending on the temperature. You can taste Kombucha test to see if it does. You must have a sour taste, but still very slightly sweet too.
  8. At this point, the Kombucha is ready for a second fermentation. If you are not doing the second fermentation, simply pour the Kombucha in another jar or jars with lids and sealed airtight seal until ready to drink.
  9. for BREW continuous, dispense several quart size glass jars with plastic caps storage (do not use metal!), Leaving about 20% of the room at the top.

3.5.3208

If you want a fizzy and flavored final product as the type of shops, also want to make a second fermentation:

How to make a second ferment (How to make Soda!)

as with water kefir, the use of fruit juice can make Kombucha carbonated and slightly sweet, which often is more attractive for children. It is a second easy step too!

  1. kombucha soda drink recipe Get another bottle very clean a gallon or glass bottles size 5 quarts (I prefer this).
  2. Pour 1 quart of juice of your choice in the large jar or divide between small jars, filling each jar about 1/5 full.
  3. Kombucha finished in small bottles to about 1 inch from the top is poured. Be sure to leave about 1/2 cup brewed Kombucha in the bottle with the SCOBY.
  4. Once the Kombucha is poured, pour the remaining juice SCOBY and in a clean container.
  5. Repeat the above steps for the first fermentation to start another batch.
  6. While small cap jars with added fruit juice and leave at room temperature for another 2-7 days until Carbonated to your liking.
  7. refrigerate before drinking or pouring ice
  8. Enjoy

My favorite flavor complements.!

  • chopped ginger root and blueberries
  • 1/2 organic lemon (quartered) and 1/2 teaspoon grated ginger (tastes like Sprite)
  • minced ginger root and citrus
  • 1/4 cup fresh or frozen berries
  • Mango
  • plums and vanilla (Dr. Pepper / cream soda type flavor)

How to Make Kombucha - Picture Tutorial Have you ever brewed kombucha or liquor? What is your favorite? Share below!

You May Also Like :
==[Click 2x to CLOSE X]==
Trending Posts!