How to Make Kombucha - Organic Mechanic

Jan 06, 2016

How To Brew Kombucha at Home

At the OMC, we’ve been into Kombucha from our very first sip. It’s a beverage that is both is a tasty and refreshing on a hot summers day, but also packed full of living bacteria to help feed and develop healthy gut bacteria – helping to ease bloating symptoms and improve digestion, immunity, and even boost our serotonin levels (over 80% is stored in the gut.)

It’s a really rewarding process to make at home, and you can do so with a few common ingredients.

For 3L Brew:
1 3-4L glass container
1 x Wooden spoon
Paper towels & Rubber bands
Muslin cloth (Or cotton tea towel)
3L Pure Water
1 cup Organic Sugar
4 bags Black tea
250ml of starter Kombucha
1 x Scoby per ferment jar

Instructions

1. Brew a pot of tea:
Bring 500ml of pure, filtered/spring water to boil, then turn off heat and stir in sugar to dissolve. Drop in chosen tea bags and allow to seep until water has cooled.

2. Add Kombucha starter

When water cools, use wooden spoon to fish out tea bags, and transfer cold brew into glass fermentation jar. Next, pour in the starter tea. This liquid (full of living enzymes & bacteria) helps to create the optimal environment for the SCOBY to thrive. Finally, top up with the remaining 2.5L water.

3. Bathe mother SCOBY
With clean hands full of love, pick up SCOBY mother and slide into cold tea brew. The smooth side should be facing up. Cover the jar with a paper towel, and secure with rubber band.

4. Ferment for 7-10 days
Place jar at room temperature, and out of direct sunlight – don’t let her get jostled/disturbed. In a loving, warm/ish cupboard in the kitchen away from chemicals and electromagnetic disturbances is ideal.

You may find that your SCOBY forms a younger layer on top, which can be shared with a friend, or used to start another brew. Healthy fermentation signs include; brown stringy floaties, sediment collecting at bottom, and bubbles forming around SCOBY.

5. Test your brew
After 5-6 days, sample your batch by pouring a small cup - remember not to use metal. We are looking for a balance between sweetness and tartiness, meaning the more days you ferment, the more vinegary it will become.

6. Remove your SCOBY

Once you are getting a tart yet sourish taste, your Kombucha is ready to bottle. Before proceeding, measure another cup of starter liquid to place your SCOBY in during transfer process.

7. Bottle the goods
Through a small funnel, pour fermented kombucha (straining with muslin cloth if desired) into sealable glass bottles. Leave about a thumb-width of head room in each. During
this stage, you may wish to add additional flavours to your brew; you might try ginger, fruit, herbs, spices or teas.

  1. Secondary Ferment
    Store your bottled kombucha at room temperature, and out of sunlight for 1-3 days to naturally carbonate. Afterwards, refrigerate to stop fermentation and carbonation process. Consume within 6 weeks.

    9. Do it all again
    You can now use your SCOBY (Symbiotic Culture of Bacteria & Yeast) to repeat step one and brew another batch. Over time, your SCOBY supplies will double, so make sure to share the love.

Graedon Parker
Graedon Parker

Author



#OMshack › at home › gut health › how to make › kombucha › OM kombucha › organic mechanic › probiotics › tea ›

 

4 Comments

So have just been reading how to make kombucha here and am wondering if herbal teas can be used? Also how do I find a SCOBY?

Janine · November 16, 2016

How do we get your amazing ginger flavour? Just by adding slices of ginger to the bottles whilst naturally carbonating?

Karen Flowerday · October 18, 2016

Kia Ora Jas, thanks for the message.

To get a SCOBY from the kombucha, you will need to pour some straight out of a bottle into a jar (about 200-300ml). Then cover the jar with a paper towel, and secure it closed around the top with a rubber band.

Next you can place the jar in a warm and loving part of your home – hot water cupboard, and kitchen pantry works well.

Depending on the fermenting conditions, you should have a SCOBY starting to form within two weeks. Once it gets to a decent thickness, then you can use the SCOBY and it’s mother juices to follow the recipe above.

Hopefully that helps!

OM

OM Kombucha Brewmaster · September 21, 2016

Hi. Just bought bottle of ginger Kombucha. How do i get my scoby from the Kombucha?
Also can I use coconut sugar or brown sugar – does it matter whether I use white or brown.

Jas · September 01, 2016

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