When I first started making kombucha, I thought it was going to be a breeze. I had read all the instructions, watched some videos online, and felt confident that I knew what I was doing. But as it turned out, there were many ways for things to go wrong.
The first time I tried to make kombucha, I accidentally left the jar in direct sunlight, thinking it would help the fermentation process. Instead, the kombucha got too hot and turned into vinegar. The second time, I used tap water that was too hot, and it killed all the beneficial bacteria and yeast that were supposed to ferment the tea. The third time, I used too much sugar, which made the kombucha way too sweet and almost undrinkable.
But the most memorable mishap happened when I forgot about the kombucha for a few days and left it to ferment for too long. When I finally remembered to check on it, the jar had exploded, spraying kombucha all over my kitchen. It was a sticky, smelly mess, and it took me hours to clean it up.
Despite all these setbacks, I was determined to get the recipe just right. I read up on all the possible mistakes and tried again and again until I finally got it right. And when I took my first sip of the perfectly fermented, fizzy, and delicious kombucha, it was all worth it.
Looking back, I can laugh at all the funny mistakes I made along the way, and I’m grateful for the lessons I learned about patience, persistence, and the importance of following instructions. Now, every time I make kombucha, I think about the time it exploded in my kitchen and remind myself to never forget about it again.
Here’s a recipe for making kombucha at home:
- 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
- 1 cup of starter tea (previously brewed kombucha or plain white vinegar)
- 8 cups of filtered water
- 4-6 tea bags (black or green tea)
- 1 cup of granulated sugar
- Flavorings of your choice (fresh fruit, ginger, herbs, etc.)
- Glass jar with a breathable cover (such as cheesecloth or a coffee filter)
- In a large pot, bring 8 cups of filtered water to a boil.
- Add 1 cup of granulated sugar to the pot and stir until dissolved.
- Add 4-6 tea bags to the pot and let steep for 15-20 minutes.
- Remove the tea bags and let the tea cool to room temperature.
- Pour the cooled tea into a glass jar.
- Add 1 cup of starter tea to the jar.
- Carefully place the SCOBY on top of the tea mixture.
- Cover the jar with a breathable cover (such as cheesecloth or a coffee filter) and secure it with a rubber band.
- Store the jar in a warm, dark place for 7-10 days, checking on it every day or two.
- After 7-10 days, taste the kombucha to see if it’s to your liking. If not, let it ferment for a few more days.
- Once the kombucha has fermented to your liking, remove the SCOBY and store it in a separate container with a little bit of the kombucha as starter tea for your next batch.
- At this point, you can add flavorings of your choice (such as fresh fruit, ginger, herbs, etc.) to the kombucha.
- Transfer the flavored kombucha to a clean glass jar and store it in the fridge.
- Enjoy your homemade kombucha!
Note: It’s important to use clean equipment and work in a clean environment to avoid contamination of your kombucha. Also, be sure to use glass containers as kombucha can react with metal or plastic containers.
I hope you enjoy making and drinking your homemade kombucha!
Wait… what about the SCOBY? Where do I find one?
There are several places where you can find a SCOBY for making kombucha:
- Online retailers: You can find SCOBYs for sale on online retailers such as Amazon, Etsy, or specialty websites that sell kombucha-making supplies.
- Health food stores: Some health food stores sell kombucha-making kits that include a SCOBY and starter tea.
- Friends or family members: If you know someone who makes kombucha, they may be willing to give you a SCOBY and some starter tea to help you get started.
- Local kombucha brewers: Some local kombucha brewers may sell SCOBYs to their customers or be willing to give you one if you ask.
When selecting a SCOBY, it’s important to choose one that looks healthy and has a smooth surface with no mold or discoloration. A healthy SCOBY should also be plump and firm to the touch. Once you have a SCOBY, you can use it to make multiple batches of kombucha by reserving some of the kombucha from each batch as starter tea for the next one.