Kombucha recipe

How to make Kombucha at home

Modogs sustainable recipe of the month:
Kombucha!! (And its good for you!) And we will tell you how to make it.  
This is a part of Modogs new series called '' Modogs sustainable recipe of the month'' Follow us on instagram, facebook and newsletter to get updated for more recipes.

You may ask yourself - WHAT IS KOMBUCHA?!

Well, basically its fermented tea! MMMM yummy!

Not only has it a very low environmental impact even when done in factories. But you can also make it yourself to make it even less! I know right? Insane!

I looks a bit scary though, not gonna lie. First time I was presented with homemade Kombucha I was extremely sceptic. But it tasted good and I learned so much about its benefits. Both as a sustainable drink, but also about its health benefits!

Very short - what is Kombucha good for, in terms of health?

Well! Apparently, these are a few benefits:

1. Weight loss - yes it can help you with weight loss. But don’t take this as a miracle product and think you loose weight by only start drinking kombucha, that won’t work.

2. Gut health. Kombucha is super rich in probiotics, which is a similar bacterial that you can find in your gut. And it can help with diarrhea, and ease IBS I know AMAZING!

3. Mental Health. You read that right! Apparently probiotics have a link to depression and can help you to get a more positive outlook on life!

And many more - we really encourage you to look it up for yourselves!

Kombucha have many health benefits, like weight loss, gut health and mental health

OKEJ HOW DO YOU MAKE IT THEN?!

I can’t stress this enough… but if you make it at home - you HAVE to make sure its done correctly. You have to have a sterile environment and you cannot let the tea ferment for too long.


OKEY WITH THE WARNING OUT OF THE WAY - HOW YOU DO IT?

Lets start with the SCOBY


which is the Acronym for Symbiotic Culture Of Bacteria and Yeast. A living home for bacteria and yeast.  You can’t make kombucha without the SCOBY. You can buy your own SCOBY in stores. But if you want to make it yourself, this is what you do.


Once you have a SCOBY you don't need another one


The good thing about the SCOBY is that, its a natural part of making kombucha, and it will always grow when making it. When you have one SCOBY, another one will grow on top when you make a new batch of Kombocha. AMAZING RIGHT?!


Pass it down!


You grow a new scoby from scratch by combining tea, sugar, and some pre-made kombucha. Either you ask a friend who makes kombucha if you can have some, or you buy some kombucha in the store, but the kombucha have to be raw and unflavoured.


Dont let it get moldy


Kombucha without the SCOBY is no good kombucha. So when you start doing this you have to make sure that the Jar and utensils you use are SUPER DUPER CLEAN, and rinsed down to the bone. And you have to keep the sunlight away, and always wash your hands before touching the SCOBY.

You want your SCOBY to have bubbles, Jelly-like masses and have gritty brown-colored residue, that means its healthy and good. If your SCOBY is fuzzy with black or green spots then it means its moldy and thats bad bad bad!


Let the smells show you da way


The kombucha should smell slightly vinegary, tart and fresh. If it smells cheesy or off-putting its wrong so THROW IT OUT!

Its new, its weird I know. So throwing it out can be hard to do. But use your best judgement here okej?

And remember everyone - it will look gross, thats just normal!


Okej now we got all that out of the way. When you put your tea, sugar, and some pre-made kombucha together in a CLEAN jar in a temperature around 21 degrees Celsius. You will see the SCOBY form within 2-4 weeks And when you have your SCOBY you can make your first KOMBUCHA BATCH WOHO!


Don’t be scared of the process, it may look complicated long and hard. But actually, you will be able to create a new batch in 20 minutes every 10 days once you get the hang of it! :D


Lets make that kombucha!

Okej to make it easy for you here are the ingredients:


* 3 1/2 quarts water
* 1 cup sugar (regular granulated sugar works best)
* 8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
* 2 cups starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
* 1 scoby per fermentation jar, homemade or purchased online

And if you want to flavour it here are some options:

* 1 to 2 cups chopped fruit
* 2 to 3 cups fruit juice
* 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey)
* 1/4 cup honey
* 2 to 4 tablespoons fresh herbs or spices

EQUIPMENT

* Stock pot
* 3-4-gallon glass jar or two 1 liter glass jars
* Tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar.
* Bottles: Six 16-oz glass bottles with plastic lids, swing-top bottles, or clean soda bottles
* Small funnel


STEP ONE!
MAKE THE BASE! MAKE THAT TEA BASE!

Pour that water in there and make it boil, but only for a second, cause then you take it away from the heat and stir in the sugar. Drop in the tea and let it sit there and hang out until the water has cooled. This can take a while :D


STEP TWO!

ADD the starter tea, you know that pre-made kombucha. This is the thing that´ll make it acidic and will prevent unfriendly bacteria.


STEP THREE!

Pour it into the jars! ( 3-4 liter jars ) orrrrr pour it into the two smaller jars. And then, ever so gently, slide the SCOBY into the jar with CLEAN hands! And then Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters or paper towels, secure with a rubber band.


STEP FOUR!

Let it sit and ferment for 7-10 days.

NOTE:
The SCOBY will float either up, down or sideways - this is super normal, and it will also start for form another SCOOBY attached to the old one - this is totally fine to separate later.

When it has been fermenting for about 7 days - start to taste it by pouring just a small small shot glass for yourself, when its a good mix with sweetness and tartness - then its done!

And then you just take out the SCOOBY and remove the bottom layer of it, if its getting too thick, set aside a batch of starter tea from your now finished kombucha (if you want to make more) and then bottle your finished tea!
 

STORING YOUR KOMBUCHA:

So, when you’re done, keep the kombucha in bottles in room temperature out of sunlight for 1-3 days and let it carbonate. After that you keep it in the fridge and consume it within a month.


It may seem scary much, but it truly isn’t!


This was Modogs first sustainable recipe tip - we will post one recipe a month so keep your eyes and ears open!

Written by Maria Modig

A part of Modogs sustainable recipe series, posting once a month!


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1 comment

  • It’s usually a good idea to cover the water/sugar/tea solution as it cools as a measure to ensure sanitary conditions.

    • Dan