Classic Kombucha Brewing Guide

Equipment Needed

• 1-gallon glass jar
• Breathable cloth cover (cheesecloth, muslin)
• Rubber band
• Saucepan
• Bottles for secondary fermentation (optional)

Brewing the Sweet Tea

Bring 4 cups of filtered water to a boil in a saucepan. Remove from heat and stir in the sugar until dissolved. Add the tea bags and steep for 10-15 minutes. Remove the tea bags and let the tea cool to room temperature.

Preparing the Jar

Pour the cooled sweet tea into the 1-gallon glass jar. Add the remaining 8 cups of filtered water. This will bring the mixture to the correct temperature for the SCOBY.

Adding the SCOBY and Starter Tea

Gently place the SCOBY into the jar. Pour in the starter kombucha tea. This acidic liquid helps prevent mold growth.

Covering and Fermenting

Cover the jar with the breathable cloth and secure it with a rubber band. This allows air to circulate while preventing fruit flies and other contaminants from entering. Place the jar in a dark, room-temperature (68-78°F) location. Avoid direct sunlight.

Primary Fermentation

Allow the kombucha to ferment for 7-30 days. The fermentation time depends on the temperature, SCOBY activity, and desired tartness. Start tasting the kombucha after 7 days. Use a straw to draw a small sample. If it's too sweet, let it ferment longer. If it's too tart, it's ready.

Secondary Fermentation (Optional)

Once the kombucha has reached your desired tartness, remove the SCOBY and 1 cup of starter tea (for the next batch) and set aside in a clean jar with some kombucha to keep it moist. Pour the kombucha into bottles, leaving about an inch of headspace. Add fruit, juice, or herbs for flavoring (optional). Seal the bottles tightly and let them ferment at room temperature for 1-3 days for carbonation. Be careful, as this can create pressure. Burp the bottles daily to release excess CO2. Refrigerate to slow down fermentation.

Cleaning and Storage

Always use clean utensils and bottles. Store finished kombucha in the refrigerator to slow fermentation. Kombucha can be stored for several weeks in the refrigerator.

Nutrition Facts Estimated per 100g of product

• Calories: Approximately 30
• Carbohydrates: 7g
• Sugar: 6g
• Probiotics: Varies depending on fermentation
• Acids: Acetic, gluconic, lactic, etc.

Other Important Considerations for Nutrition

• Sugar Content: Kombucha does contain sugar, but much of it is consumed during fermentation by the bacteria and yeast.
• Probiotics: Kombucha is a source of probiotics, which are beneficial bacteria that can support gut health.
• Detoxification Claims: While kombucha is often associated with detoxification, there is limited scientific evidence to support these claims.
• Alcohol Content: Kombucha can contain trace amounts of alcohol (typically less than 0.5% ABV). If you are sensitive to alcohol, be aware of this.