Make Kombucha Yourself – That’s How It Works

Make kombucha yourself – you need that

Our quantities are one liter of Kombucha.

• For one liter of Kombucha, you need about 8 grams of green or black tea.
• You will also need a liter of filtered water and a pot to boil tea.
• 70 to 80 grams of cane sugar provide the sweetness.
• You also need a 100 ml Kombucha drink as a starter liquid and a SCOBY. Incorrectly, the term “kombucha mushroom” is often used. Rather, it is a combination of bacteria and yeast: “Symbiotic Culture Of Bacteria and Yeast” – SCOBY for short.
• A fermentation vessel made of glass or ceramics and an air-permeable but tightly woven cotton cloth for covering are a must. A clean tea towel serves this purpose.
• For the filling, you need bottles with caps and a funnel.

Make kombucha yourself – that’s how it works

1. First, you brew the tea. That shouldn’t be too much of a challenge: Boil the water and pour in the tea. It is best to use a tea strainer if you do not use tea bags.
2. After a brewing time of 5-10 minutes, take the tea filter and dissolve the sugar in the hot tea. After that, let the sugar-tea mixture cool down to 30 degrees.
3. When the tea has cooled, add the starter liquid. This “starter kombucha” lowers the pH. In addition, the bacteria and yeasts contained in it help the SCOBY later as a jump-start.
4. Now put this mixture into the fermentation vessel. Now the SCOBY is also used: Put it into the mixture with clean hands. Cover the fermentation vessel with the cloth. A simple household rubber band is suitable for fixing.
5. Now patience is required: At room temperature, the Kambucha should mature for about 7 to 10 days. From the fifth day, you can try. The longer the Kambucha matures, the more acidic it becomes. By the way, it is normal for a new SCOBY to form on the surface. If brownish strands of yeast hang down from there, this is a sign that the fermentation is going well.
6. After the maturing period, remove the SCOBY from the Kambucha with clean hands. You can put it on a plate for a short time. However, it should promptly move into a new container with sufficient kombucha liquid, but you must seal it. There it can rest until you prepare new Kambucha.
7. Once you have removed some starter liquid, you can fill the Kambucha into clean bottles. If desired, you can enrich the taste with fruit juices, fruits, or spices.
8. If you let the filled Kambucha stand at room temperature for another 1 to 3 days, sparkling carbonic acid will develop. Therefore, plastic bottles are better because they can expand. Glass bottles run the risk of bursting.