Before we jump into this post, keep in mind that this is not about kombucha recipes. This is also not a comprehensive guide about homemade kombucha. That post will come later…maybe.
I won’t call myself the kombucha queen (yet), but I’ve learned a few things from making my own kombucha that I’m going to share with you. But first, a backstory!
If you’ve read my wellness journey story (*sparkles*), you’ll know that I’ve been experimenting in the kitchen since I was a kid. I’ve been buying (and of course, drinking) kombucha for a few years, but did not think to make my own until recently. I assumed, like many people, that making kombucha was complicated and that I would need to turn my tiny kitchen into a laboratory…but not so!
I took a class with Oly Cultures, and have made three batches of kombucha since then. I enjoy saving money (instead of paying $4 – 5 USD per bottle) and having the ability to try different flavor combinations (since most companies sell basic kombucha flavors to appease picky and less than adventurous consumers).
What is kombucha?
It’s fermented tea. Basically, you add the Symbiotic Culture of Bacteria and Yeast (SCOBY), also known as the “mother”, to a container of cooled sweetened tea. The yeast and bacteria culture interacts with the sugar in the tea, and over the course of at least a few days, the result is tangy and carbonated kombucha.
Note: Kombucha has a small amount of naturally occurring alcohol.
Kombucha health benefits
There are still debates about the health benefits of kombucha, but kombucha is known to contain probiotics (among other things) that are great for your gut health. Depending on the type of tea used, the kombucha may have caffeine, which means that it might give you an energy boost.
Learnings so far
I’ve only been making kombucha for a few months, so I’m no expert. Despite this, here’s what I’ve learned, in case you are interested in homemade kombucha:
I do not use cheesecloth to cover my fermentation container. Instead, I use a piece of a cotton t-shirt (that has been washed).
Above, [hopefully] you can see how large the holes are in the cheesecloth. These holes are large enough for fruit flies to get into your kombucha….and you do not want a fruit fly infestation! Some people use several layers of cheesecloth or use coffee filters to cover their kombucha, but I’ll continue using the cotton t-shirt.
2. Use wide mouth containers to store kombucha during its second fermentation (where ingredients are added to flavor the kombucha).
In preparation for making my own kombucha, I saved and cleaned bottles that originally held store-bought kombucha. These bottles have a pretty small opening, which means that I have to chop the ingredients (e.g. berries, herbs, vegetables) pretty small to make sure that they can be put inside the bottle and taken out of the bottle easily. I would use wide mouth jars, but I do not have any tops for these jars yet.
3. When the second fermentation (flavoring the kombucha) is done, I promptly remove the ingredients.
Before, I would leave the ingredients inside the bottle and move the kombucha to the fridge. If I didn’t drink the kombucha within a few days, then the ingredients (especially lemon) would cause the kombucha to become bitter.
4. If there’s extra brewed tea, don’t waste it, because it’s delicious sweet tea.
I use a half gallon glass jar for my kombucha, and I always end up making extra tea. I don’t know what I was thinking (apparently, not much), but the first time I made kombucha, I poured out the excess tea. The second time, I tasted it, and realized that I had made sweet tea from scratch (*face palm*).
That’s it for now, but since I plan to make kombucha for the rest of my life (I guess), I’ll learn plenty of things as time goes on. And of course, I’ll share those learnings with you!
Do you make your own kombucha? If so, what tips do you have for the homemade kombucha beginners?
