This post contains affiliate links, which means I receive a small commission if you make a purchase through links without costing you a penny. Read more in our disclosure.

Make Your Own Kombucha


I am in love ya'll! I recently discovered kombucha while browsing my favorite local crunchy health store, The Corn Crib, and now I'm hooked! But, that's okay, because kombucha is kind of great for your gut.

The price for a bottle however, is not good for you. And since becoming more self-sufficent and building a tiny cabin in the woods is all part of our plan, I had to figure out a way I could afford both!

My first task was to make my own SCOBY, which happened to be simple. Now, I have an endless supply of 'buch!


What is Kombucha?


Kombucha, pronounced come-booch-ah, is a delicious healthy drink which is just sweetened tea that has been fermented with SCOBY and sometimes fermented a second time with additional flavors and fruits. Sounds kind of gross, doesn't it? But, it is actually quite delicious, sweet and slightly bitter and naturally carbonated.


What are the health benefits of drinking Kombucha?



How to make your own Kombucha!


Making your own kombucha turns out to be fairly simple and easy, especially with my simple instructions! {Check out #thepetiteplantationkombucha on Instagram!} 

You will need:
  • A large wide-mouth glass jar or container
  • A large pot
  • Several layers of cheesecloth and string or band to secure it around the opening
  • A SCOBY with a cup of kombucha
  • 4 bags of black tea
  • 1 cup of sugar
  • 15 cups of water

To make kombucha, boil 15 cups of water to a rapid boil in a large pot. Remove from heat, dissolve 1 cup of sugar and steep 4 bags of tea. Remove the bags once you've reached your desired tea. Set pot aside and cool completely. 

Pour your sweet tea into a large glass container, and gently add your SCOBY. Cover the opening with cheesecloth and secure with string or a rubber band. Place in a warm spot where it won't be disturbed. 

After a week test the kombucha to see if it has reached your desired taste. If you like it equally bitter and sweet, one week should do. If you like it more bitter, leave for additional days. Your komucha is now ready to be consumed, bottled or fermented a second time.




There are a few things to keep in mind, however.

  1. Your kombucha is alive. Be sure to remove all anti-bacterial soaps and disinfectants from your hands, tools and bottles before touching your SCOBY or kombucha. 
  2. If you live in the city, it's likely you have added ingredients in your tap water to prevent bacteria and other things from growing in your water. Boil your pot of water hard for at least 5 full minutes.
  3. Hot water kills bacteria. Be sure to cool your tea down to room temperature before adding your SCOBY.
  4. You should only drink 8 oz of kombucha a day, too many probiotics can be a bad thing!

Other tantalizing posts!




No comments:

Post a Comment