How to Make Kombucha at Home with Natural Ingredients?

How to Make Kombucha at Home with Natural Ingredients?

Do you remember the first time you had kombucha? Maybe you were intrigued by its unusual name and decided to order a bottle from a local cafe. That first sip—the subtle sweetness, the effervescence, the slightly tart flavour—hooked you. 

But let's be honest: Buying kombucha regularly can get expensive. The good news is that, with the right supplies and a bit of patience, you can prepare kombucha at home easily! This blog will guide you on how to make kombucha using natural ingredients. So, get ready to master the art of brewing and recreate this popular and delicious beverage! 

What is kombucha?

Kombucha is a fascinating fermented tea beverage. It's created by adding a SCOBY (Symbiotic Culture Of Bacteria and Yeast) to sweetened tea. This SCOBY (a disc-like formation) is a living culture that transforms the tea into a fizzy, probiotic-rich drink.

During the fermentation process, the SCOBY consumes the sugars in the tea, producing various compounds, including a small amount of alcohol and carbon dioxide. These compounds give the beverage its fizziness and valuable probiotics. 

Probiotics are beneficial microorganisms that help maintain a healthy gut. A balanced gut flora is vital for overall health, as it improves digestion, supports the immune system, and may even decrease inflammation. Moreover, the polyphenol content in kombucha helps fight free radicals in the body. 

So, if you're ready to start crafting your own fizzy gut-friendly brew, let's gather everything you'll need!

Gathering your supplies for making kombucha

Making kombucha is a rewarding journey, but it requires patience and attention to detail. It doesn't happen overnight! Before you learn how to make kombucha, let’s gather the necessary ingredients and equipment. 

  • Water: Use filtered water or bottled spring water to avoid chlorine contamination, which can harm the delicate SCOBY.

  • Sugar: Organic cane sugar, table sugar, or brown sugar are excellent choices as they contain the necessary sugars for the SCOBY to thrive on. However, avoid using artificial sweeteners.

  • Caffeinated tea: For best results, opt for organic, unflavoured teas like black, green, or white. Flavoured teas can introduce unwanted additives that might disrupt fermentation.

  • SCOBY: A healthy SCOBY sourced from a reliable supplier should be smooth, thick, and light brown or white. Ensure it is active and has not been dried or stored improperly.

  • Starter liquid: It is typically collected from the top of a previous batch of kombucha, which contains the necessary bacteria and yeast to initiate fermentation.

  • Glass jar: A wide-mouth glass jar with a large surface area provides ample space for the SCOBY to grow. Moreover, glass is non-reactive and won't contaminate your brew. To avoid residual contaminants, clean the jar thoroughly with hot water and vinegar before use. 

  • Cheesecloth or a coffee filter: This will cover the jar during fermentation, allowing for air exchange while preventing contamination from dust and insects.

  • Rubber band or string: It will securely hold the cheesecloth or coffee filter in place.

  • A fine mesh sieve: It is useful when it's time to separate your kombucha from the SCOBY after the first fermentation. 

  • Thermometer: It is vital to monitor the fermentation temperature and maintain the ideal range between 68°F and 85°F (20°C and 30°C), where the SCOBY best flourishes.

  • Bottles: Choose glass bottles with tight seals to trap carbonation for the second fermentation. They must also withstand the pressure of built-up carbonation.

Now that you've got your arsenal of ingredients and tools, it's time to make the star player of the show: the SCOBY!

Making your own kombucha SCOBY

The SCOBY is the heart of kombucha, driving the fermentation process that turns sweet tea into a deliciously tangy beverage. You can source a SCOBY from a friend, a local kombucha community, or an online platform. Though these options are convenient, you can also embark on a fun, exciting, and rewarding science experiment by growing your own SCOBY at home. 

Let’s check out the essential ingredients required for making SCOBY:

  • 7 cups of water 

  • ½ cup of white sugar

  • 4 bags of black tea

  • 1 cup of unpasteurised, unflavoured store-bought kombucha. 

The water serves as your base, while the sugar acts as the food for the bacteria and yeast, essential for fermentation. Your choice of black tea provides tannins and other vital compounds that nurture a robust SCOBY. The starter kombucha, packed with active yeast and bacteria, catalyses the fermentation process.

Here’s a step-by-step guide to crafting your SCOBY:

  • Brew the tea: Bring the water to a boil in a large pot. Add the tea bags and steep for 15-20 minutes. Once steeped, remove the tea bags and stir in the sugar. Allow the tea to cool completely to room temperature (hot liquid is no friend to a young SCOBY).

  • Add starter kombucha: When cooled, pour this tea into a large glass jar, adding your store-bought kombucha along with its precious sediment.

  • Cover and ferment: Cover the jar with a clean cloth and secure it with a rubber band. Place the jar in a warm, dark place (around 70-75°F or 21-24°C) and allow it to ferment for 1 to 4 weeks. 

As the days progress, a creamy, jelly-like layer will emerge. A healthy SCOBY will appear thick and gelatinous, while a thinning one may be nearing its end.  Here are some tips for successful SCOBY creation: 

  • No decaf: The SCOBY doesn't thrive on decaf tea. For the best results, stick to black tea.

  • Honey hold-off: Avoid using honey during the initial SCOBY growth. Honey's antibacterial properties can interfere with SCOBY development.  

  • Proportions matter: As long as you keep the proportions of tea, sugar, and starter kombucha consistent, you can scale this recipe up or down as needed.

Remember, creating a SCOBY at home is as much an art as it is a science, and like all good experiments, a little patience goes a long way.

With your very own SCOBY ready, let's embark on the exciting next phase: crafting your kombucha!

The first fermentation: Brewing your kombucha

Congratulations! You've got your newbie SCOBY in hand, and it's time to roll out the next step. The first fermentation is where the magic happens, creating that tangy, effervescent kombucha you're eager to drink. Let’s begin by gathering the following ingredients:

  • 14 cups of water

  • 1 cup of white sugar

  • 8 bags of black or green tea

  • 2 cups of unflavoured kombucha (from a previous batch, if available)

  • 1 SCOBY

Now, let’s get started brewing the kombucha! Follow the below steps to acquire a perfect concoction:

  • Make the sweet tea: Start by boiling the water and adding the tea bag. Let it steep for about 15-20 minutes. Remove the tea bag and stir in the sugar. 

  • Cool the mixture: Keep this sweet tea in an ice bath to cool to room temperature. To speed up the cooling process, boil just 4 cups of water and make the tea. Then, add the remaining 10 cups of water to bring the mixture to room temperature faster.

  • Empty the jar: Using clean hands, transfer the SCOBY to a clean plate. If this is your first batch of kombucha, reserve 2 cups of the liquid the SCOBY was growing in (it can be your starter kombucha) and discard the rest of the liquid.

  • Combine starter and SCOBY: Once the sweet tea is cooled, combine it with your starter kombucha. Gently place the SCOBY on top, ensuring it’s fully submerged. To avoid contamination, handle the SCOBY with clean hands or utensils. 

  • Cover your jar: Cover your fermentation vessel with a few layers of tightly woven cloth secured with a rubber band. This setup allows the tea to breathe and keeps pests out.

  • Ferment: Find a dark, quiet spot away from direct sunlight and drafts for fermentation. Maintain a consistent room temperature between 70-75°F (21-24°C). The fermentation takes about 6 to 12 days; you can start taste-testing the tea after six days to gauge its sweetness and acidity. Look for signs like a new SCOBY forming, bubbles, or a tangy aroma to know it's fermenting healthily.

The longer you ferment, the more acidic and less sweet the kombucha becomes, so find the balance that suits your taste. Check regularly for any signs of mould or contamination—black or green spots mean it’s time to discard the SCOBY and start anew. 

During fermentation, feel free to experiment with different teas. Unlike when making a SCOBY, you aren't restricted to just black tea. Green tea can offer a lighter flavour profile.

Ready to dial up the fizz and flavour? Let's move on to the second fermentation phase, where things get seriously bubbly!

The second fermentation: Carbonation

Now comes the most exciting part of the kombucha-making process: the second fermentation! Here, you can get creative with flavours and achieve that delightful fizz. All you need is the prepared kombucha from the first fermentation and flavourings of your choice. Let’s look at the steps involved in this process:

  • Bottle the kombucha: Strain the kombucha using a fine-mesh sieve and transfer it into glass bottles using a funnel, leaving about 1 ½ inches at the top.

  • Add the flavourings: Pick out your desired flavourings (fruits, spices, or herbs) and add them to the bottles. A typical ratio of 10-30% flavouring to 70-90% kombucha works well.

  • Seal and ferment: Seal the bottles securely and place them in a warm, consistent location between 75-85°F for 3-10 days, away from light, to avoid altering flavour and pressure. 

  • Serve and enjoy: If desired, strain out the flavourings before serving and keep them refrigerated to slow down the carbonation process. 

Monitor the bottles regularly for signs of carbonation. Gently press on the side of the bottle. If it feels firm or slightly bloated, carefully open the bottle to release excess pressure. This process is called ‘burping’ the bottles. It helps prevent potential explosions due to pressure buildup.

Flavouring your kombucha

Are you someone who enjoys experimenting with different flavours to make your kombucha delicious? Well, the possibilities are endless. Here are a few ideas to get you started with flavouring your kombucha:

  • Fruit infusions: Get creative with fruit! Be it fresh, frozen, dried, or in juice form, berries, citrus fruits, and tropical fruits add a subtle flavour to your fermented tea.

  • Herbal additions: Experiment with herbs like ginger, mint, rosemary, and basil for a refreshing twist.

  • Spice blends: Add a touch of spice with cinnamon, cardamom, cloves, or a pinch of chilli flakes. 

It's important to note that temperature affects fermentation speed—warmer conditions accelerate it while cooler ones slow it down. Adding sugar, juice, or fruit during this phase can significantly enhance carbonation. So, once you've achieved the desired fizz, transfer your bottles to the fridge to stop further fermentation and enjoy your chilled, homemade kombucha.

So, you’ve learned how to make kombucha at home. But the journey might not be as smooth as you think!

Troubleshooting common kombucha brewing challenges

When you start brewing kombucha at home, you'll soon realise that it's as much an art as it is a science. But like any craft, it comes with its challenges. Here are a few common issues you might encounter:

  • Slow fermentation: Kombucha's magic happens between 70-80°F (21-26°C). If your brew takes its sweet time to mature, it might be because it's too cold. Below 68°F (20°C), fermentation can slow down significantly. Consider a heating mat to give your brew the warmth it needs.

  • Off-flavours: Occasionally, your kombucha might taste more sour or more yeasty than expected. Usually, too much fermentation makes it too sour. Keep track of fermentation times. In summer, a batch might be ready in 10-12 days, while in winter, it might take longer. For a strong yeasty flavour, especially with continuous brews, stir well before bottling.

  • Mould: Mould looks like a fuzzy growth in colours like white, blue, or black and is a serious concern. Always sanitise your hands and equipment. If you spot mould, discard the affected SCOBY and start fresh with clean equipment.

  • Non-fizzy kombucha: If your kombucha lacks fizz, it probably didn't carbonate properly. Slightly increase the sugar content for the next batch and extend the second fermentation time. Ensure proper bottle sealing to trap carbon dioxide.

  • Over-carbonated kombucha: Too much fizz can lead to bottle explosion. Monitor the fermentation time of sealed containers and avoid letting them over-carbonate. Burp the bottles more frequently to release excess pressure.

  • Sinking SCOBY: A sinking SCOBY isn't necessarily bad. Whether it's new or immature, give it time to get healthier. It usually rises as it gains strength.

Safety is vital during brewing. You can't overemphasize the importance of ensuring a clean and sanitised environment. Avoid places with big temperature swings, like near a window or inside a cabinet. 

Now, having dodged those hurdles, you might wonder: how boozy is your brew getting?

Alcohol content in kombucha

All kombucha contains some alcohol because of its fermentation process. When yeast, part of the SCOBY consumes sugar in the tea, it produces alcohol and carbon dioxide.

In many homemade kombuchas, you might find low alcohol content, typically within 1% alcohol by volume (ABV).  This is comparable to the alcohol content of some types of fruit juice. 

It's important to note that the alcohol content can vary depending on factors such as fermentation time, temperature, and the specific strain of yeast in the SCOBY. Keeping the fermentation environment between 20 to 28°C can slow down yeast activity, leading to less alcohol production. Lower sugar levels also mean the yeast has less food to convert to alcohol.

Learn how drinking alcohol can impact your gut by watching the video below.


The brew is ready and you’re keen to drain the cup. But how much is too much kombucha? Let’s find out!

How much kombucha is safe to drink?

Learning how to make kombucha is not a license for you to consume it as you wish. Kombucha is a fermented tea that contains live cultures, and like any probiotic-rich food or drink, it's best to start slowly to allow your body time to adjust.

  • Practice moderate consumption: Begin with a small amount, perhaps around 100ml (or approximately 3.4 ounces), during your first week. This gradual introduction allows your digestive system to get accustomed to the influx of new probiotics and other compounds. 

  • Listen to your body's responses: Adjust consumption based on how your body reacts. Some may experience discomfort even with small amounts, signalling that kombucha might not suit their body. It's all about finding the right amount that complements your health goals and personal tolerance level.

However, certain groups should avoid kombucha altogether due to its content, including pregnant and breastfeeding women, children, those with liver or kidney diseases, individuals with impaired immune systems, and people with alcohol dependency concerns. Therefore, understand your current health status and goals and ensure that your kombucha consumption aligns with them.

Now that you know how to make kombucha at home, why not raid your kitchen and engage in a little experiment? Crafting your own fermented tea offers a delightful experience that promises more than just a tasty, probiotic-rich beverage. 

It gives you an opportunity to explore different flavours and learn about the natural processes that transform simple ingredients into something extraordinary. Whether you prefer the warm notes of blueberries and cinnamon or the fresh taste of strawberries and basil, every combination is an opportunity to personalise your drink.

Are you looking for a more convenient option? The Good Bug has several kombucha products to offer. From the OG kombucha to flavoured options, you’ll find the one that suits your palate. We source the best ingredients and ensure thriving live cultures in our products. Visit our website to grab your favourite drink and enjoy a gut-friendly delight!

References

https://www.youbrewkombucha.com/guide-to-first-fermentation

https://food52.com/drinks/non-alcoholic/27977-how-to-make-kombucha-at-home

https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/

https://www.simplyrecipes.com/recipes/how_to_make_kombucha_at_home/

https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858

https://www.bbcgoodfood.com/health/healthy-food-guides/how-make-kombucha

 

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