What is it?

You've seen kombucha in stores but you weren't sure what it was. It's a fermented tea. Wait, you didn't know tea can ferment? Oh yes, and it doesn't taste as bad as it sounds.

Kombucha's taste is similar to apple cider vinegar but its texture is fizzy with a little buzz. Now, it's time for a short history of kombucha.

Where does it come from?

Sources are mixed about kombucha's origins. Historians are certain Russians and Ukrainians drank it in the 19th century. It was also consumed in other countries in earlier centuries. Called the 'Tea of Immortality', people of the Qin Dynasty drank it in 221 BCE. Dr. Kombu from Korea suggested this fermented tea to Japanese Emperor Inkyo to treat his illness in 414 BCE.

What can it do for me?

Since Dave's GT Kombucha introduced Americans to kombucha in the mid-90s, it stayed on the map. It's considered a probiotic and said to help the immune system. Even in its fermented state, kombucha still has the antioxidants and polyphenols regular tea has.

Here's a list of the benefits you'll get:

A cocktail of B vitamins
Iron
The amount of caffeine than black tea.
0.5 mg of alcohol (You'll feel less buzzed on kombucha than with an alcoholic drink)

How can I make it?

You can save money and enjoy making kombucha at home at your convenience. It takes a while to make but it's a very simple process.

Equipment Needed

Linen or cheesecloth to cover brew and allow air into it
Rubber bands wide enough to seal linen over brew
A cooking pot
A gallon size vessel to brew kombucha in. Don't use metal, plastic, or ceramic.
Glass flip-top bottles to store your kombucha once it's made

Ingredients

1 gallon water
4 to 6 teaspoons black or green loose leaf tea. You can't use herbal tea because this won't produce kombucha but you can add some to your black or green tea.
1 SCOBY (symbolic culture of bacteria and yeast). You can make this yourself but it's faster to buy it.
3/4 cup or 1 cup granulated cane or white sugar
1 - 2 cups of starter liquid (unflavored kombucha). You will need to purchase this for your first batch. Once you make a batch of kombucha, you'll want to save this same amount in a SCOBY hotel to use in a future batch.

For second fermentation, choose any of the following to flavor your kombucha. A second fermentation also adds fizzy too: juice, fruit (fresh or frozen), vegetables, superfoods

Instructions

Before you begin brewing kombucha, be sure all equipment and your hands are clean to prevent contamination.

Steep English Breakfast at 212 F for 3-5 minutes. This tea is recommended because it isn't bitter and has sweetness making it different from typical English Breakfast tea according to its Adagio fans. You can also brew kombucha using Jasmine Phoenix Pearlsif you want to feel light, airy, and watch the tea pearls blossom. Steep it at 195 F for 2-3 mins.

Add sugar once the tea is made so sugar can quickly dissolve. Let the tea cool to room temperature and pour tea into your brewing vessel along with starter liquid, leave some room for the SCOBY, then add your SCOBY. Cover your brewing vessel with linen and a rubber band. Kombucha needs air. Set it outside of any closed-off space. The SCOBY may float to the top or sink to the bottom; this is okay. Let your kombucha brew for around 7-10 days.

How long it brews depends on the climate. If you are in a hotter season or warmer region of the country, it will brew faster and the opposite will happen if you are in colder temperatures. You can use a heating pad to place underneath your kombucha brewing vessel if it's cold where you are.

You'll know when it's ready when it has a yeast/vinegar smell. You can taste a little with a straw after seven days. It should taste tart and a little sweet. If too sweet, brew longer if too tart, brew for less time on your next batch.

Second Fermentation: Add fruits or veggies of choice to almost filled flip-top bottles of your kombucha. Let it ferment for 2-7 days. After two days, taste it to see if taste and fizziness are to your liking.

FAQ

How long can you refrigerate kombucha?

6-8 months in your flip-top bottles.

I think it's mold but I'm not sure?

Mold can form in your kombucha. It looks black, blue, green, white and/or looks fuzzy. You'll never see mold at the bottom of kombucha, only at the top where the SCOBY forms. To prevent mold, keep plants out of the room SCOBY is in, no cigarette smoke, and make sure the SCOBY has airflow. Don't try to save your kombucha batch if you see mold.

What do with SCOBY once I am done brewing with it?

You can store in another glass with 1 - 2 cups of the kombucha from your batch and the SCOBY. Then refrigerate it so you can use it to make kombucha in the future.

Enjoy your fizzy tea!