How To Make Kombucha Tea For Optimal Immune System Function, Digestive Balance and Increased Energy
 
 
Author:
Recipe type: Ferments
Ingredients
  • 1 gallon sized jar (be sure it is really clean)
  • 1 gallon of brewed black tea or green tea. On the first ferment, don't get fancy with flavored teas, the oils can throw off the pH. (I use decaf)
  • 1 cup of organic sugar (per 1 gallon of brewed tea. 1:1 ratio)
  • 1 SCOBY along with ½ cup of the tea that the SCOBY fermented in or last batch
  • Coffee filter or paper towel
  • Rubber band
  • Filtered water
Instructions
  1. Boil water.
  2. Add tea bags to the water and let steep, I usually steep about 15 minutes.
  3. Add your sugar to the pan and stir well.
  4. Let the sweetened tea cool to room temperature. This is important because if the tea is warm, it can kill your SCOBY and it's fermenting abilities. You can also use less water initially to make your tea and then add more cool water to cool down your tea quicker.
  5. Once your tea has cooled, pour sweetened tea into glass jar, leave about 3 inches of room from the top of headspace because you still need to add your starter tea.
  6. Pour your starter teas of kombucha in.
  7. At this point your jar should be filled up with about 1 inch of head space at top.
  8. With clean hands, gently place your SCOBY at the top of the tea. It may sink, that is ok.
  9. Cover the top with your coffee filter or paper towel, so flys don't get in and gases can escape.
  10. Place the jar in a quiet corner of your kitchen where it won't be disturbed, with a temperature of 70-75 F.
  11. Let your tea sit and ferment for 5-15days and up to 30 days, checking your SCOBY and tea often. The length of time will depend on temperature (and season).
  12. Check the taste of your kombucha by slipping a plastic straw into the tea carefully bypassing the SCOBY. It should have a tart, tangy taste. The sweetness will diminish if you let ferment longer, so let that taste test determine if it's done to your preference or if you want to let it ferment a little longer, it will taste more tart and less sweet.
  13. Your first ferment is done at this point. This means, you will have original kombucha. You can bottle or place in mason jars with tight lids, but keep unrefrigerated. You may drink room temperature or pour over ice enjoy!
Recipe by Melissa Malinowski, ND at https://www.integrativenutritionaltherapies.com/how-to-make-kombucha-tea/