Ingredients

The ingredients you need to make your Kombucha is :

• 1 Cup of Black Tea –  you could also use green tea, I prefer black, I just because I think that it tastes a bit better. Make sure you pre-brew it and it must be at room temperature. Nothing really hot or cold can go on to our next ingredient which is the SCOBY.
• SCOBY – this is actually the main ingredient that you need to make the Kombucha. It stands for Symbiotic Culture of  Bacteria and Yeast and this is what’s going to be doing the fermenting process.
• 1 Cup of Sugar – Sugar is what feeds our SCOBY. I use cane sugar but you could use white sugar, brown sugar, molasses, honey, and if you’re vegan you could use agave. So there are lots of options, but you just need some form of sugar because that is what’s gonna feed your SCOBY and begin the fermentation process.
• Wooden Spoon
• Cheese Cloth – Cheesecloth will protect the Kombucha from fruit flies during the fermentation process.  It will smell a bit like vinegar while it’s fermenting and brewing and that’s what attract the fruit flies.
• Distilled Water
• Large Glass Container

Where Do I Get A SCOBY?

So where would you actually a SCOBY from? You could ask your friends if they have any and take a little piece off their SCOBY. As it ferments, the SCOBY will grow and get bigger making it easy to share with friends. That’s definitely something I recommend if you can get some from your friend. Or click the link below to buy a starter kit.

How To Make Kombucha

It’s really simple. Remember –  all ingredients should be at room temperature.

1. Pour your tea into the container.
2. Pour the sugar in and stir until it dissolves in the tea.
3. Pour the water in.
4. Put the actual SCOBY in  – I do recommend when you make continuous batches to keep some leftover liquid and add it as well because it will help the fermentation process.
5. Close the container with a cheesecloth – I like to do a bit of criss-cross to keep it the holes a little bit tighter and then put a rubber band around it.
6. Store this somewhere on your counter.

For the fermentation process to be optimal, it should be in a room that’s about 75 to 78 degrees (24 C) and let it ferment for about 7 to 10 days.

After It Ferments…

Once it’s fermented, I have a little trick that I like to use and it involves essential oils. So rather than going through a second step of fermenting to add flavor using fresh ginger and berries, you can skip that process with this simple trick!

Add 1 drop of Ginger essential oil to an empty glass and pour 1 cup of finished Komboucha in the glass.

You’ll have a very delicious, fizzy and tart drink and your gut is gonna thank you for it!

I recommend drinking 1 cup per day as an overall health tonic to make sure you are getting enough probiotics every day.*

*I recently learned from Dr. Axe that he DOES NOT recommend anyone with the following conditions to drink Kombucha:

• Candida
• Dental Concerns
• Digestive Disease – like Chrons Disease
• HIV / AIDS
• Those avoiding alcohol – now there are minuscule amounts of alcohol in Kombucha because of the fermentation process so if you are worried about this, then just don’t drink it. (PS – I have never felt any alcoholic effects from drinking Kombucha)
• Severe Dental Problems

If you have any questions during your fermentation process, drop me a comment below and I can help!

Don’t Feel Like Making It At Home?

Don’t worry – I know we’re all busy. Luckily, you can easily grab Kombucha on-the-go at many grocery stores. And if you’re an Amazon Prime Member, you can now get it delivered straight to your doorstep!

I recommend the Synergy Kombucha Brand and love their Gingerade one!