Give the homemade version of the popular fermented drink a try. Even if you’re not an experienced brewer, kombucha is simple to make and can be customized with any combination of flavors you like.

Create A Symbiotic Culture

In the fermentation process, a sugar source is converted to acids, alcohol, and carbon dioxide. The key ingredient that is responsible for this action is symbiotic culturescoby

Find A Sugar Source

Brewing a kombucha requires a source of sugar. The base ingredient is black or green tea, which must be combined with water to create a sweet liquid called “the mother.” You can use honey or cane sugar, maple syrup, or fruit juice as additional sources of sugar.

Brewing Tea

In a large container, combine black or green tea with sugar. Then, heat the water to 175 degrees F and steep for 10 minutes. Remove the tea leaves and let the tea cool to room temperature.

Add Flavor

Once the tea has cooled, you can add any flavorings you like. Most brewers like to add fruits, spices, and herbs, though things like hops and kombucha vinegar have also been used.

Add Mother

Now it’s time to add your scoby to the tea. First, remove it from the original vessel and stretch it out. Add it to the tea, cover it with a lid, and store it in a warm place for 7 to 10 days. Check it regularly to make sure there is enough liquid in the container. Do not allow any air to enter the container, as this will harm your scoby.

Refrigerate After Fermentation

After the fermentation period is over, store the scoby in a fresh batch of tea. Leave this batch out for 24 hours to carbonate. Then, refrigerate your kombucha to stop the fermentation process. Your kombucha is now ready to enjoy!