Making kombucha is a big project but the end result is unbeatable.

If you love cooking projects, then making homemade kombucha is going to be something you love to do. It actually takes several days to make kombucha! But don’t worry, it isn’t hands on cooking day after day. In fact, making kombucha requires a whole lot of waiting.

Homemade Kombucha Recipe — Homemade Kombucha

Kombucha is a fermented drink. Natural fermentation takes days to occur. That is why it takes a while to make kombucha at home. You also need to help get the fermentation process started. To do this, you will need some plain store bough kombucha or a few cups of kombucha from another batch of the drink. The bubbles and carbonation in the kombucha “starter” will help get the fresh batch going!

You will also need something called a SCOBY to help your kombucha safely ferment. SCOBY actually stands for Symbiotic Culture of Bacteria. It is a living piece of good bacteria and helps create lactic acid in the drink. Adding SCOBY to the tea will help it ferment in a good way- you don’t want bad bacteria in your kombucha! SCOBY encourages the growth of good, gut healing, nutritious bacteria. It is a good thing!

Once you make your own kombucha, you are set up to do it again and again. It really isn’t hard, it just takes a little patience and a little science. Food can be so fun!

Homemade Kombucha Recipe

5 from 4 votes

Recipe by Mocktail.net

Servings

servings

Prep time

336

hours

Ingredients

14 cups water
1 cup sugar
8 black tea bags
2 cups unflavored kombucha (store brought or previously made)
1 three inch SCOBY
2 Tbsp orange juice
1 Tbsp honey
Orange slices

Directions

Bring the 14 cups of water to a boil in a clean pot. Add the sugar and stir to dissolve. Remove the pot from the heat.
Add the tea bags to the water and let steep until the water cools to room temperature.
Remove and discard the tea bags.
Once the water is completely cooled (it MUST be room temperature, not hot at all), pour the tea into the large glass jar.
Gently stir in the kombucha starter.
Gently place the SCOBY inside the jar and then cover the jar opening with the cheesecloth. Wrap the top of the jar with the rubberbands to keep the cheesecloth in place.
Place the jar in a cool, dark spot that will not get too hot. Let the tea sit for 8 days.
After 8 days, the kombucha should have a thick SCOBY layer on top. You can peel it off and save it for your next batch of kombucha. Store it in the fridge in an airtight container until you are ready to use it. Also reserve two cups of plain kombucha at this point, saving it also for your next batch.
Strain the remaining kombucha into a clean pitcher. Add the orange juice and honey and stir. Cover the pitcher tightly.
Let the kombucha sit in a dark room for 5 more days. Move the kombucha to the fridge and enjoy whenever you are ready for a refreshing, delicious homemade glass of kombucha! Garnish with orange slices and enjoy chilled.

Tips and Tricks

• Replace the orange juice with fresh raspberry juice, mango juice, ginger juice or any kind of juice to flavor the kombucha.
• Use less honey to make the kombucha not quite as sweet. Less sweetener will also make the drink less carbonated so you may want to let it ferment the second time for a day or two longer.
Tools:
• One gallon glass jug or pitcher
• Cheese cloth
• Rubberbands
• Large pot
• Second large pitcher
• Large wooden spoon
• Measuring cup
• Tablespoon
Area of Use:
Breakfast, Lunch, Snack, Kids party, garden party, mocktails, wedding shower, brunch