Recipe: Kombucha

“Kombucha’ is a song about leaving someone who was awful for me and wanting no residual contact. Reclaiming my life and the things that make me happy.” ― Matthew Koma

What IS Kombucha?

Kombucha is a beverage made by fermenting black or green tea with sugar, bacteria, and yeast. It isn’t too different from vinegar, which develops from fermented juice with a bacterial culture. However, unlike vinegar, it’s a whole lot tastier. I like to describe it as a “beery tea.”

The fermentation process is conducted by sweetening the tea and allowing it to ferment for 7 to 14 days using a SCOBY―a Symbiotic Culture Of Bacteria and Yeast. The SCOBY may be accompanied by a pellicle, a cellulose structure that results from the fermentation process. As more batches of kombucha are created, additional layers of the pellicle are formed at the top of the brewing jar. It looks like gelatinous skin, but it is completely harmless. In fact, it’s edible!

Inspiration for Kombucha

I was introduced to kombucha while working in the culinary industry in the early 2010s. The first one I ever tried was GT’s Original Kombucha, and I disliked it for one minute as my tongue was trying to process the taste. A few sips later, and I was hooked beyond reason. Along with coffee, my colleagues and I consumed kombucha as though the beverages were elixirs of life. It got me through those stressful bakery mornings, and through evenings when I felt like crying because I had to be at work at four o’clock in the morning!

During that time, the flavors were limited, but eventually I would get hooked on all sorts of flavors from mango to watermelon to peach. Some of my colleagues even learned to brew kombucha at home, but at the time I thought that was a risky endeavor due to all of the outside talk about how “dangerous” home brewing could be (news flash: it actually isn’t dangerous).

Roughly a decade later, my parents gifted me a kombucha brewing kit―which ended up being one of my most used and cherished Christmas presents of all time. I would brew bi-weekly on my limited counter space while Hubby shook his head wondering if what I was doing was safe. Homebrewing kombucha is an addicting adventure that offers us endless opportunities to explore flavors, be creative, and connect us to the living organisms that we can’t always see.

Today, I still purchase some kombucha because I can’t make every flavor under the sun, but I mostly brew it at home because I have more creative freedom and it’s a heck of a lot cheaper to produce!

Why You’ll Love This Kombucha Recipe

• Easy to make with black or green tea
• Naturally fizzy
• Tart and lightly sweetened
• Versatile when flavors are added

The Origins of Kombucha

While much of kombucha’s origins remain lost to time and incorrect translations, most evidence points to kombucha having humble beginnings in China. It is believed to have originated during the Qin Dynasty after 220 B.C.E. The earliest known story is that Emperor Qin Shi Huang, the first emperor of China, consumed it for it was thought to be an “elixir of immortality”. According to the Big Book of Kombucha by Hannah Crum and Alex LaGory, the exact word used for this “elixir of immortality” was lingzhi, which refers to the reishi mushroom. The Chinese name for kombucha is actually haibao, so it is unlikely that this “elixer of life” was referring to kombucha.

Kombucha as we know it today was not consumed regularly until the Tang Dynasty, which existed from 618 to 907 C.E. Afterwards, knowledge of this unique tea would spread to neighboring countries, including Russia during the 17th century, and the West during the late 19th and 20th centuries. The name “Kombucha” came from Japan, after a physician named Kombu, who introduced it to Emperor Inkyo to aid with his digestion.

Today, kombucha is a global sensation within the beverage market, tapping into wellness culture and alternative health movements.

Are the Health Benefits Real?

Although I am open to alternative medicine, it is still important to review any studies, experiments, and research regarding any beverage, herb, etcetera connected to wild health claims. There is some evidence that consuming kombucha may improve cholesterol levels, control blood sugar, and reduce risk of prostate, breast, and colon cancer. Kombucha also contains anti-oxidants that may aid to reduce oxidative stress―an imbalance of free radicals in the body that cause cellular damage. Cellular damage may cause heart disease, cancer, Alzheimer’s, and other health conditions. Anti-oxidants reduce these imbalances.

Despite these claims, kombucha still contains sugar and alcohol, so it is best to drink it in moderation and consult your doctor if you have any health concerns and are avoiding certain beverages.

Personally, I have my own “crunchy” tendencies, but I drink kombucha primarily for the taste, and it is a remarkable substitute for soda. Any healthier replacement to soda is a plus.

Brewing Method

Kombucha at its core has 6 components:

1. Tea: black or green from the camellia sinensis plant
2. Sugar: granulated sugar or honey
3. SCOBY: symbiotic culture of bacteria and yeast
4. Fermentation Time: 7 to 14 day fermentation time
5. Temperature: must brew within a temperature of 75°F (24°C) and 85°F (29°C)
6. pH: must brew within a pH of 2.5 and 3.5

This classic kombucha recipe is made the conventional way with black tea and granulated sugar. This is the cheaper of the brewing options, mainly because sugar is less expensive than honey. Kombucha made using green tea and honey is called Jun. Personally, I have been brewing Jun longer than traditional kombucha, but I make it less often these days to save money on honey (hehe! I rhymed!)

Kombucha typically has two fermentation processes: a first fermentation in which the brew ferments for 7 to 14 days in a jar, then a second fermentation in which the brew ferments for an additional 3 to 4 days in swing-top bottles. The second fermentation period helps the kombucha develop more flavor and carbonation. This is also the time when additional flavors are added, such as fruits, sugars, and herbs.

Materials Required

Unlike beer and cheese that requires some intense equipment, kombucha can be brewed easily with seven tools:

• 1 gallon glass jar: for fermenting the kombucha
• cotton or linen jar cover: keeps dust and bugs out and allows your brew to breathe
• rubber band or twine: keeps the jar cover in place
• pH testing strips: ensures proper acidity levels to keep your brew safe
• thermometer or temperature strip: ensures proper temperature levels to keep your brew safe
• 6 to 8 16oz swing top glass bottles: for bottling and fermenting
• optional: heating mat; helpful for regulating the temperature of your kombucha.

Any 1 gallon glass jar will do. Mine is from Fermentaholics, which has a printed option complete with a temperature strip, muslin jar cover, and rubber band. You can also make your own jar covers to protect your brew. I made mine out of fabric scraps and sewed the hems to prevent fraying. I used to be a stickler for dye-free fabrics, but in recent days I’ve added a lot of color to my jar covers. This makes them more fun and customizable.

It might be tempting to skip the pH strips and temperature strips, but these are vital in making sure that your brew is safe to ferment. You want a pH between 2.5 and 3.5 and a temperature between 75°F (24°C) and 85°F (29°C). Anything outside of these goldilocks zones could turn your brew into a breeding ground for nasty microbes. Err on the side of caution and always use pH strips anrd temperature strips or thermometers.

Lastly, although you can certainly drink kombucha out of the gallon jar it fermented in, most brews are bottled during the second fermentation process. This carbonates the kombucha. Since bottled kombucha builds carbonation over time, you may have to “burp” your bottles by opening the bottle to release build up pressure. This is dependent on the brewer, however. I honestly don’t burp my bottles. After day four of fermenting, I put my kombucha in the refrigerator. Do what works best for you and the environmental conditions surrounding your brew.

How to Flavor your Kombucha

Flavoring kombucha is the fun part, and honestly, results will vary from person to person. Since I conduct my second fermentation using 16oz swing-top bottles, I created some general guidelines to make experimenting easier. You can always experiment with your own measurements.

If flavoring with juices, purees, and/or nectars…

• Pour 1/2 cup (4oz/120ml) of juice or puree into an empty 16oz bottle.
• Add 1 to 2 tbsp of granulated sugar.
• Fill the remaining bottle with kombucha, leaving a 1″ space at the top. Close the bottle.

If flavoring with herbs, roots, or spices…

• Use 1 tbsp crushed roots or spices for every 16oz bottle if using.
• Use 1 sprig of an herb for every 16oz bottle if using.
• Add 1 to 2 tbsp of granulated sugar.
• Fill the remaining bottle with kombucha, leaving a 1″ space at the top. Close the bottle.

I prefer to add 1 to 2 tbsp of sugar to each bottle since the yeast sometimes eats so much of the sugar that the kombucha does not always retain its sweetness. You can adjust the sugars to your taste, or leave the brew as is if your preference is a tangy, more sour kombucha. I prefer mine to be on the sweeter side.

Quality and Type of Ingredients Determines the Taste

As tempting as it can be to try creating all of the flavors in the world, try first determining what your favorite base flavor will be. This means finding your favorite reliable tea and sugar. My preferences for brewing kombucha are gunpowder green tea, sencha green tea, Darjeeling black tea, and assam black tea.

I enjoy the peppery, smoky flavor of gunpowder green tea, and the grassy, sweet flavor of sencha. Meanwhile, Darjeeling is my favorite black tea; it has tropical honey notes and a less astringent flavor than the more common and bolder English Breakfast variety. Assam is earthy and sweet with slight citrus and honey notes. Use a tea that comes from the camellia sinensis plant; black or green tea. Although not impossible to achieve, herbal teas may not have the sufficient nutrients required to keep the SCOBY healthy. They are better suited as flavoring agents during second fermentation.

Quality loose teas will give your kombucha a fulfilling and more complex flavor. You can achieve perfectly tasty kombucha using standard tea bags; just know that tea bags tend to consist of what are called dust and fannings. Dust is literally tea dust collected from the curl manufacturing process. Fannings consist of leftover leaves and pieces from the same process. Dust and fannings are weaker in flavor and quality, hence their cheaper price.

Where to find a SCOBY

The million dollar question is: Where the heck can you find a SCOBY?

Like sourdough starters, SCOBYs can be purchased online. A friend or local fermenter may also have one, and some people get a bottle of organic kombucha from their local market and use that as a starter.

I’m not sponsored by any fermentation companies, but the best thing you can do is source one from a reputable brewer or company. For the best results, your SCOBY should be:

• Fresh room temperature SCOBY that is relatively young (6 weeks or younger)
• Include a pellicle that is a minimum of 5 inches (13 centimeters) in diameter

Some reputable companies that sell fresh SCOBYs include:

• Kombucha Kamp offers large, hardy SCOBYs (about 6 inches across) packed in strong starter liquid, plus recipe guides and DIY brewing tips. They wrote one of my favorite books on kombucha: The Big Book of Kombucha.
• Cultures for Health offers live SCOBYs and different flavor starter kits.
• Seattle Kombucha sells a 32 oz (1 quart) live SCOBY and starter liquid kit (enough for ~2 gallons), shipped with free delivery within the US. Written instructions are provided via email.
• The Kombucha Shop offers organic SCOBY cultures with starter liquid. The site highlights that these are designed for home brewers and include all-organic ingredients.
• Oregon Kombucha sells a range of starter kits featuring live SCOBYs with various tea blends—black, jasmine green, fruit-flavored options, and more.
• Brooklyn Brew Shop offers a fully hydrated SCOBY ready to brew, packaged with enough starter liquid for half- or one-gallon batches.
• Fermentaholics sells fresh SCOBYs as well as kombucha kits with sturdy supplies. This is where my original SCOBY is from.

Kombucha Pairs Well With…

A delicious entree….

A delicious dessert….

A delicious read….

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Special Tools and Equipment

• 1 gallon glass jar
• cotton or linen jar cover
• rubber band or twine
• pH testing strips
• 6 to 8 16oz swing top glass bottles
• optional: heating mat

Did you give this Kombucha recipe a try? If so, please rate it and tell us how it went in the comments below!