Homebrewed Kombucha and the Benefits of Fermentation

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Kombucha is a tea which is fermented by using a mother, also known as a SCOBY (Symbiotic Colony of Bacteria and Yeast), or sometimes called a mushroom. The fermentation process makes kombucha a probiotic beverage, meaning it stimulates the growth of microorganisms, especially those beneficial to the digestive system, or intestinal flora.

They say two-thirds of your immune system resides in or is affected by your digestive system. Probiotics provide good bacteria and enzymes that recolonize your system to fight against disease, viruses, and overgrowth of yeast. They help with breaking down food, absorption of nutrients, and building immunity.

Incorporating probiotic foods and beverages into your diet offers many health benefits:
- Improves digestion, which also helps with weight loss
- Improves hair and skin health for glowing beauty
- Increases energy
- Boosts mood and reduces anxiety
- Improves overall immune system and speeds healing time
- Lowers cholesterol and blood pressure
- Increases blood circulation
- Improves brain function
- Improves menopausal symptoms
- Activates glandular system

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HOMEBREWED KOMBUCHA

This is the recipe/ratio I was given by the friend who gave us our first SCOBY. You can find other recipes online, in books (see below), and most likely if you order a kit (like one of these) it will come with its own recipe and instructions. Don’t be too alarmed by the sugar content—the SCOBY feeds on the sugar in order to ferment, so the sugar will actually be broken down by that process.

As for supplies, at home we use a 2-gallon beverage dispensing jug (similar to this one) with a spout which I find easier for bottling. We’ve never had any bacterial issues, but some may advise against the spout, as it may not be cleaned properly enough, so if you have any concerns, stick to a jar or crock without it. Also, regarding cleaning, we never use soaps or detergents to clean the brewing vessel between batches, just hot water. We do, however, sanitize the bottles in the dishwasher before filling them.

**NOTE: When handling your SCOBY, it’s very important to have CLEAN HANDS!

Top view of SCOBY in the brewing jar (without cloth cover) and bottled kombucha.

Top view of SCOBY in the brewing jar (without cloth cover) and bottled kombucha.

INGREDIENTS/SUPPLIES: (Half the recipe for a one-gallon jug)

  • 2 gallon glass jar (fills 3-4 half-gallon jugs, which I found at Whole Foods)
  • silicone or wooden stirring utensil (avoid using metal)
  • a fine-weave kitchen towel or cheesecloth folded in quarters
  • rubberband
  • SCOBY (order online or obtain from a kombucha-brewing friend)
  • 5-6 teabags (at least 3 of them caffeinated: black, green, mate) or equivalent in loose leaf tea
  • 1.5 cups organic raw sugar
  • 1 cup starter liquid (brewed kombucha from previous batch)
  • room temperature drinking water

INSTRUCTIONS:

  1. Bring 1 quart (4 cups) of water to a boil.
  2. Steep tea in hot water, then remove teabags or strain loose tea.
  3. Dissolve sugar in the water while it’s still hot. Stir well until the granules are fully dissolved.
  4. Pour 4-5 quarts of room temperature water into the brewing jar/crock (about 2/3 full), then pour in the tea and sugar mixture.
  5. Add the starter liquid and stir gently. (The liquid that you put the starter into should not be too hot, as this could harm the good bacteria.)
  6. Finally, place the SCOBY into the liquid, then fill with room temp water about 4-6 inches from the top.
  7. Secure the kitchen towel or cheesecloth over the opening of the jar using the rubber band. This will prevent fruit flies from getting in, while still allowing the kombucha to “breathe”.
  8. Allow the SCOBY to ferment the tea for about 2 weeks. You can taste it every few days to monitor the progress.
  9. When ready, bottle your ‘buch’ and enjoy!

At this point, the kombucha will not typically have the “fizziness” that you may be accustomed to from store-bought kombucha. Refrigerating just after the initial brew will slow the fermentation, so it will taste similar to when you first bottled it or develop a very slight effervescence. Or you can do a second fermentation by adding a bit of fruit juice to your bottled 'buch' and storing at room temperature in a dark area like a pantry or cabinet. I've had mixed results from second fermentation, so I need to study up more, but check out some of the other resources they have out there and do some experimenting on your own. If you come up with a good system, email me your results!

Regarding your SCOBY, the "mother" will have produced an offspring, which may be attached to the mother or be floating at the top. This will be the SCOBY you use for your next batch, and will become the new mother. The old SCOBY can be given to a friend to start their own home brew, or composted or discarded. I've even heard of people eating it... I'm still a little too squeamish to try it.

Here's a list of books that touch on or place their entire emphasis on either komucha and/or the benefits of fermented foods and beverages: