How to Make Kombucha from a SCOBY

How to Make Kombucha from a SCOBY: A Step-by-Step Guide

Kombucha is a fermented tea that has become increasingly popular in recent years due to its many potential health benefits. One of the key ingredients in kombucha is a SCOBY, which stands for Symbiotic Culture of Bacteria and Yeast. The SCOBY is a jelly-like substance that is used to ferment the tea, and it’s what gives kombucha its characteristic taste and health benefits. If you’re interested in making your own kombucha at home, read on to learn how to make kombucha from a SCOBY.

What You’ll Need

  • 1 quart of water
  • 1 cup of white sugar
  • 4 tea bags or 2 tablespoons of loose leaf tea
  • 1 SCOBY
  • 1 cup of kombucha from a previous batch (optional)

Step 1: Make the Tea

The first step in making kombucha from a SCOBY is to brew a batch of sweet tea. Start by bringing the water to a boil in a pot. Once it reaches a rolling boil, turn off the heat and add the sugar, stirring until it dissolves completely. Then, add the tea bags or loose leaf tea to the pot and let them steep for about 10 minutes. Once the tea has finished steeping, remove the tea bags or strain out the loose leaf tea.

Step 2: Add the SCOBY

Once the tea has cooled to room temperature, it’s time to add the SCOBY. If you’re using a SCOBY from a previous batch of kombucha, you’ll also need to add about a cup of kombucha to the mixture. This will help the SCOBY grow and ferment the tea properly. If you’re using a new SCOBY, you can skip this step.

Step 3: Cover the Mixture and Let it Ferment

Next, cover the mixture with a clean cloth and secure it with a rubber band. This will allow the mixture to breathe while keeping out any unwanted contaminants. Place the mixture in a warm, dark place and let it ferment for 7-10 days. The exact fermentation time will depend on the temperature of your home and the desired level of tartness. You can start tasting the kombucha after about a week to see if it’s reached your desired level of tartness.

Step 4: Bottle and Flavor the Kombucha

Once the kombucha has fermented to your desired level of tartness, it’s time to bottle it. First, sterilize a few glass bottles with hot water. Then, carefully pour the kombucha into the bottles, leaving about an inch of headspace at the top. You can also add fruit juice or other flavorings to the kombucha at this point if you’d like. Just be sure to leave enough headspace for the kombucha to continue fermenting and to prevent the bottles from exploding.

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Step 5: Store the Kombucha and Grow a New SCOBY

Finally, store the bottled kombucha in a cool, dark place for an additional 1-2 weeks to allow it to continue fermenting and to develop a more complex flavor. During this time, a new SCOBY should form on the surface of the kombucha. Once the kombucha is fully fermented, you can refrigerate it to slow down the fermentation process. The SCOBY can then be used to make another batch of kombucha, or you can store it in a jar of kombucha in the refrigerator until you’re ready to use it.

Congratulations, you now know how to make kombucha from a SCOBY! Making your own kombucha at home can be a fun and rewarding experience, and it’s a great way to save money and control the ingredients that go into your kombucha. If you’re interested in learning more about gut health and probiotics, be sure to download our free gut health guide and try a free 3-day supply of our probiotic green juice called Life Greens.

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