how to brew kombucha
You'll need:
Instructions:
Bring three quarts of water to a boil, remove from heat and add your tea and cane sugar. Steep for at least 20 minutes before removing the tea.
Allow to cool to room temperature, transfer to your sanitized jar, and add your Herbucha culture. Cover with cloth, secure with rubber band, and store your kombucha in a warm, dark environment while fermenting for 7–14 days.
When it has fermented to your liking, reserve at least 10% to help your next batch get started, then pour your remaining kombucha into bottles or mason jars, and store in the refrigerator.
Tips:
The longer you let it ferment, the tangier and more acidic your kombucha will be.
Fermentation occurs quicker at warmer temperatures. It is best between 75–85 degrees Fahrenheit.
If not starting a new batch right away, store your scoby in a sealed mason jar in the fridge, where it can survive dormant for up to 6 months.
Remember to label and date your batches for future reference.
- Herbucha Kombucha Culture
- Tea - 4–5 teaspoons of loose leaf or 6–8 tea bags.
Start with organic black or oolong tea to ensure a healthy and happy scoby, then feel free to experiment with different teas and herbs in future batches.
(Do not use Earl Grey tea as the essential bergamot oil will kill your scoby.) - 1 cup of organic cane sugar
- A gallon-sized glass jar - sanitized with a cold water bleach solution (10 parts water to 1 part bleach) and hot water rinse, or an acid sanitizer like Star San.
- Cloth or paper towel + rubber band
Instructions:
Bring three quarts of water to a boil, remove from heat and add your tea and cane sugar. Steep for at least 20 minutes before removing the tea.
Allow to cool to room temperature, transfer to your sanitized jar, and add your Herbucha culture. Cover with cloth, secure with rubber band, and store your kombucha in a warm, dark environment while fermenting for 7–14 days.
When it has fermented to your liking, reserve at least 10% to help your next batch get started, then pour your remaining kombucha into bottles or mason jars, and store in the refrigerator.
Tips:
The longer you let it ferment, the tangier and more acidic your kombucha will be.
Fermentation occurs quicker at warmer temperatures. It is best between 75–85 degrees Fahrenheit.
If not starting a new batch right away, store your scoby in a sealed mason jar in the fridge, where it can survive dormant for up to 6 months.
Remember to label and date your batches for future reference.