Gosh I love this stuff! Kombucha is just so dang tasty. I brew 2 gallons every 2 weeks because we drink so much of it. It helps me stay regular (sorry tmi?), boosts my immune system, and it just tastes so good!
For those that live under a rock...
Kombucha has been around for centuries. It is a tangy, slightly sweet, effervescent, fermented tea beverage that is full of probiotics, antioxidants, and enzymes that can help boost digestion and immunity. It is made using sweetened (traditionally) black tea and a scoby: symbiotic colony of bacteria and yeast.
- No, it’s not made with mushrooms
- No, it’s not rotten
- Yes, it does smell and taste like vinegar if you’re not used to eating fermented foods
The first time I tried Kombucha I HATED it. It smelled awful and tasted even worse! But… I was addicted to sugar and disliked anything fermented; I thought it smelled rotten.
Once I changed my diet and started eating more whole foods and less processed sugar and simple carbs, my tastes changed dramatically. I now LOVE Kombucha and many other fermented foods.
So if you try it for the first time and hate it; don’t worry, it’ll grow on you.
It costs pennies to make and they charge upwards of $3 at the store! I’m all about being frugal while still eating healthy, so if I can make it myself, I will!
If you would like to make your own… Stay tuned!
To make your own Kombucha
What you will need:
- 8 cups filtered water
- 4 tea bags (traditionally black but anything will work)
- 1/2 cup sugar (plain ol sugar; don’t worry, the yeast eats the sugar)
- Scoby with 1/2 cup starter culture
- 1/2 gallon jar (or any glass container big enough)
- coffee filter/tea towel and something to secure it with; a rubber band will do
- 4 or 5 16oz bottles or jars
- *optional* unsweetened juice, fruit chunks, spices, or herbs
- Boil half the water, add the sugar, steep the tea, let sit for an hour or so, and then cool it off with the other half of the water
- When cool, pour the tea into your container
- With clean hands; place the scoby and the starter culture in the jar
- Cover and secure
- Leave out of direct sunlight in a decently warm place for a week or two
- This step is basically to your preferences; I leave mine for up to two weeks because I like the zing
- Starting at a week you can stick a clean straw in and taste it
When it is fermented to your liking...
- Prepare your tea as before
- With clean hands, pull the scoby out and place in a bowl
- It will have grown a new layer on the top
- When it gets too big you can pull layers off; you can throw the extra away, feed them to your dog, or give them to a friend so they can start their own homebrew!
- Save 1/2 cup of Kombucha for starter culture for next batch
- Pour the Kombucha into bottles/jars
- I pour through a mesh strainer to catch any floaty bits
- Prepare next batch as before
As for the bottles of booch
- You can top with a splash of juice
- You can leave plain
- You can fill to the top and put in the fridge
- You can leave 1/2 inch of head space and leave on the counter for several days, up to a week, for a second ferment to create a more soda like fizz
- Just put the bottles in a pan or something in case of any leaking.
- Also make sure its not too warm; the warmer it is the faster it ferments and then you risk the bottles exploding
- You could put fruit chunks, spices, or herbs in and second ferment
- I juiced a mango and added that to second ferment and had the most amazing, bubbly almost champagne like drink!
- Keep out of direct sunlight
- Don’t use metal utensils (apparently it can damage the scoby)
- You may want to get a second 1/2 gallon jar at some point because that stuff is damn refreshing on a hot day and you’ll drink the all your stash before your next batch is done
Let's do some math
A box of plain ol black tea can cost anywhere from 2 to 8 dollars depending on what kind you get. I usually get a big box of some type of organic tea like this.
So there’s 100 bags in the box and for round numbers we’ll say it costs $6. It takes 4 tea bags to make 1/2 gallon of Kombucha.
100 / 4 = 25 batches from 1 box
6 / 25 = .24 cents of tea per half gallon
Now a bag of sugar (depending what size; in this case 10 pounds) like this costs $7 and contains roughly 23 cups of sugar. It takes 1/2 cup of sugar to make 1/2 gallon of Kombucha.
23 x 2 = 46 batches from one bag
7 / 46 = .15 cents of sugar per half gallon
.24 + .15 = .39 cents per half gallon
A bottle of Kombucha at the store is 16 ounces at $3.
3 / 16 = .18 cents per ounce
1/2 gallon minus the 4 ounces you pull out for the next batch is 60 ounces.
.39 / 60 = .0065 cents an ounce
But… If you were to buy 60 ounces of Kombucha from the store
.18 x 60 = $10.80
That math is all the convincing I need!
So tell me, are you interested in making your own Kombucha now?
Have you tried Kombucha before?
Did you like it?
Let me know in the comments!
Also let me know if you have any questions!