Kombucha is delicious and gut friendly. But, boy is it expensive! The average bottle of kombucha can run you $3-$5 for a 16 oz. bottle. Sometimes more! But, after you start brewing your own kombucha at home, you’ll never buy kombucha in store again. Cheers to that!
How to Make Single Batch Kombucha At Home
Course: Fermented DrinksCuisine: ChineseDifficulty: EasyServings
12
servingsPrep time
15
minutesIngredients
- Primary Fermentation:
1 kombucha SCOBY
1000 mL water
50 grams sugar
4-6 tea bags
- Secondary Fermentation:
Kombucha from primary fermentation
Pasteurized fruit juice
Pressure safe glass bottles with swing top closure
Funnel
Directions
- Primary Fermentation:
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Set your scale on a flat surface and set it to weigh in grams. Place mason jar on scale and tare/zero the scale. Boil water and add to mason jar. Add 50 grams of sugar and tea bags to the jar.
- Steep tea for 10 minutes, then remove bags. Let liquid cool down to room temperature.
- Once the mixture is cooled and added to your mason jar, add in the kombucha SCOBY.
- Allow to ferment for 5-7 days.
- Secondary Fermentation:
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Place the funnel in the opening of the bottle and pour the fermented sweet tea from the primary fermentation into the bottle, filling it only about 3/4ths of the way.
- Fill the bottle the rest of the way with pasteurized juice, leaving only about 1 inch of headspace in the bottle.
- Close and secure the lid, making sure to snap the metal closure closed.
- Allow fermenting for 3 to 7 days.
- Pop in the refrigerator and enjoy cold!
Notes
- The fermentation process with produce carbonation inside the bottles. Periodically burp the bottles to relieve built up pressure. Open bottles slowly.
- Don't forget to take pictures and please share your creations with us @beniciafermentory
