Best, basic and easy VIDEO 1 gallon Kombucha Recipe or how to make kombucha tea at home including growing your own kombucha SCOBY, make it fizzy and add kombucha flavors. 30 times cheaper than store bought!
Got “a kombucha problem” and don’t like how much it costs? I don’t blame you. Store bought kombucha costs as much as wine.
MY LATEST RECIPES1 gallon kombucha = $28 Store bought vs. $0.80 Homemade = 30 times cheaper
Shocked? I was too. This reason alone should be enough to get over any aversion towards kombucha SCOBY, the jellyfish like slimy kombucha “mushroom”, and learn how to make your own kombucha.
I have been making my own kombucha for 2 years now, shared this recipe last year and now we have updated it with a video kombucha recipe! Making kombucha at home is super-super simple once you understand how kombucha tea brewing process works!
What Is Kombucha Tea
Kombucha tea is a fermented tea made with water, tea, sugar, bacteria and yeast. After kombucha SCOBY sits in a sweetened tea for 7-10 days, the result is barely sweet fermented fizzy drink. Most sugar in store bought kombucha comes from added sugar.
Kombucha Health Benefits
One word – PROBIOTICS. Kombucha is a fermented product containing the “good” bacteria.
- Stronger immune system.
- Improved digestion.
- Healthy gut.
- Detoxification.
If you are looking for another way to boost your immune system, detoxify and improve gut health, check out how to make lemon water.
How to Make Kombucha Tea
- Make kombucha SCOBY.
- In a large pot, bring water to boil and turn off heat. Add tea and sugar, stir and let cool completely: place in a sink filled with cold water to speed things up, or let cool overnight.
- In a gallon glass beverage dispenser, add kombucha SCOBY and 2 cups of previously made kombucha (the one from making a SCOBY works). Pour cooled tea on top using a mesh strainer.
- Cover with paper towel secured with a rubber band and put in a place with temperatures above 21C or 70F (I leave mine on a kitchen counter) to ferment for 7-10 days. It is OK if SCOBY isn’t floating at the top (it will later).
- After 7 days (less in summer) start tasting kombucha. If it isn’t sweet, has a tangy taste, fizzes as you pour and SCOBY is floating at the top, then your kombucha is ready.
- Pour using a funnel into airtight cap bottles and enjoy!
My summer kombucha brewing station – 2 x 1 gallon glass dispensers. We love it that much including kids!
How to Make Kombucha Fizzy
Freshly poured kombucha tea from a dispenser with a SCOBY is fizzy. It loses its carbonation once bottled, especially in a fridge. Would you like your kombucha more fizzy? Then you need to do a second fermentation aka how to make kombucha fizzy.
Kombucha Flavors
Would you like your kids to drink and love kombucha? Would you like to make your own “healthy pop”? Then click and learn everything about flavoring kombucha.
Kombucha Recipe
Best, basic and easy VIDEO 1 gallon Kombucha Recipe or how to make kombucha tea at home including growing your own kombucha SCOBY, make it fizzy and add kombucha flavors. 30 times cheaper than store bought!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 gallon
Ingredients
- 14 cups water
- 1 cup organic cane sugar (not honey or coconut sugar)
- 2 tbsp loose leaf black or green tea (preferably organic)
- Kombucha SCOBY
- 2 cups previously brewed kombucha (from a jar with SCOBY)
Instructions
- Make kombucha SCOBY.
- In a large pot, bring water to boil and turn off heat. Add tea and sugar, stir and let cool completely: place in a sink filled with cold water to speed things up, or let sit overnight.
- In a glass beverage dispenser, add kombucha SCOBY and 2 cups of previously made kombucha. Pour cooled tea on top using a mesh strainer.
- Cover with paper towel secured with a rubber band and put in a place with temperatures above 21C or 70F (I leave mine on a kitchen counter) to ferment for 7-10 days. It is OK if SCOBY isn’t floating at the top (it will later).
- After 7 days (less in summer) start tasting kombucha. If it isn’t sweet, has a tangy taste, fizzes as you pour and SCOBY is floating at the top, then your kombucha is ready.
- Pour using a funnel into airtight cap bottles and enjoy.
- To make next batch of kombucha, start with step 2.
Store: Keep at room temperature for up to a few weeks. Longer in the fridge (kombucha is less fizzy when refrigerated).
Did you make this recipe? Please give it a star rating in the comments.
FAQ About Kombucha Recipe
Q: Can I use plastic or metal container for making kombucha?
A: No, it has to be glass.
Q: What is best tea for making kombucha?
A: Any caffeinated tea works: white, black or green tea. Flavoured or not.
Q: Can I use decaf tea for brewing kombucha?
A: No.
Q: What is ideal room temperature for brewing kombucha?
A: About 68 – 70 F or 20-21 C for bacteria to grow and kombucha ferment. Warmer temperature means faster fermentation.
Q: What is that thin white film on top of my SCOBY?
A: That is a new SCOBY growing – “a baby”.
Q: What do I do with SCOBY babies? They keep reproducing.
A: Always leave the top (newer) SCOBY to keep brewing kombucha. Peel off the older one and you have 2 options. Option #1: Give it to friends or start another kombucha batch. Option #2: Compost it. It sucks, it’s a waste but at least it gets composted.
Q: Can I cut the SCOBY?
A: Yes, SCOBY is easy to cut with a pair of clean kitchen scissors. In fact, you always should keep only one SCOBY in your kombucha brewing batch because too many and your kombucha will be sour. Think of it as a bigger hungry “baby” that will eat sugar faster. However, you should also keep in mind that for best carbonation results the shape of a SCOBY should be the shape of the jar creating a tight seal.
Q: Can I eat the SCOBY?
A: Yes, technically. I have seen “candy” recipes and have heard some folks feeding SCOBY to their dog.
Q: What should be the shape and size of my SCOBY?
A: SCOBY will take the shape of the mouth of the jar and then grow in thickness, and produce “babies” on top.
Q: Should I wash SCOBY and the jug?
A: No and yes. I don’t rinse SCOBY but if you want to – go for it. Every few batches I wash the jug with biodegradable dish soap (check out the non-toxic cleaners I use). I have read that you should wash jar with vinegar but because I don’t use conventional harsh dish soap, I am not too scared of the chemicals making my SCOBY “sick”.
Q: Once I poured freshly brewed tea, my SCOBY sunk to the bottom or is hanging side ways. Is that OK?
A: Yes, it will float to the top after a few days of fermentation.
Q: Is there caffeine in kombucha?
A: Yes, a bit. It contains approximately 1/3 the amount of caffeine as the tea it is made with.
Q: Does kombucha contain alcohol?
A: Definitely won’t make you drunk. Maybe a tiny bit amount?! So little, I could care less to Google. It is safe enough for kids.
Q: Should I brew kombucha in a dark place?
A: I keep mine on a counter, away from direct sunlight.
Q: How can I increase carbonation without second fermentation?
A: To maintain a bit of a fizz, store kombucha at room temperature (not refrigerated) in an airtight bottle. Carbonation won’t be as strong but still some is better than none.
Q: How long does kombucha last?
A: A few weeks for sure, refrigerated or not. Frankly, it never lasts in our household longer. It’s that good!
Q: My kombucha taste like vinegar.
A: You let it ferment too long.
Q: What to do if I see mold in my batch of kombucha?
A: Throw it out and start over again.
Q: Can I take a break from brewing kombucha?
A: Yes. When we went on vacation to Mexico for a month, I placed the jug with SCOBY and about few cups of kombucha in the fridge for 4 weeks. This way the fermentation process slows down. If I want to take a break for a shorter period of time while at home, let’s say 7-10 days, I just let the jar sit on a counter in the same way.
