Kombucha

selfmade kombucha – quick and easy instruction

selfmade kombucha - quick and easy instruction - kombucha scoby

Dear kombucha friends,

For all fermentation fans, passionate kombucha brewers and of course kombucha newbies, we created an informative and very interesting article about: how do I make kombucha and what is kombucha?

you can easily order your organic kombucha here*

As well as kefir cultures, kombucha is something very special for us. The nice colour, the intensive sweet and sour taste and its awesome characteristics make this drink just awesome.

What is kombucha?

As well as kefir, kombucha is a symbiosis of bacteria and yeasts which love to live in tea. That’s why kombucha is also called tea fungus or tea mushroom. Maybe you know the name: kombucha scoby. This is the short version of “symbiosis of bacteria and yeast”. Those together build the kombucha mushroom.

Is kombucha a mushroom?

We say kombucha mushroom but this is a wrong name for the scoby. As we already learned, kombucha is a symbiosis of bacteria and yeast. The glibbery swimming kombucha looks like a mushroom and this where he got its wrong name from. But even if it is not a real fungus, through the ingredients the kombucha is a very precious biological creature.

Is making kombucha at home dangerous or unhealthy?

If you brew your own kombucha at home it is not in an sterile environment as it is in our production. But don’t worry, the kombucha drink is very acidic which makes it nearly impossible for foreign germs and bacteria to grow. Mould is very rare, and we never had any of it in our production. If you want to know what to do if your kombucha is mouldy, you learn more here.

Does kombucha have alcohol?

Yes, during the fermentation process yeast is using the sugar and builds carbon acid and alcohol. The lactic acid bacteria need the alcohol and other nutrition to build lactic acid. This is what gives the kombuacha a slightly sour taste.

All in all, you can say: the longer you let you kombucha ferment, the more alcohol the drink gets. It varies between 0,1% and if you let it ferment for a very long time up to 2,5% of alcohol. But don’t panic: if you compare those numbers with other products in our everyday life, you will find out that kombucha does not contain as much alcohol as you thought it would have. For example, apple juice has an alcohol content up to 0,38%, grape juice up to 1% and vinegar up to 1,5%.

How much kombucha can I drink?

Every person reacts differently to kombucha. You should carefully watch your body reaction to drinking kombucha. For scoby beginners we recommend starting with 1 glass (ca.200ml) per day. If you don’t get any problems with it, you can slowly increase the amount of drinking your selfmade kombucha drink. A lot of kombucha lovers drink up to 1 litre per day.

How do I get my kombucha fizzy and tasty with nice flavours?

All you need to know about it, you learn in our second fermentation article you can read here.  There you learn what to do to get a fizzy and tasty kombucha drink with those flavours you like the most. This works with fresh fruits, spices and delicious teas of all kind. There is a nice flavour for everyone.our new kombucha recipes e-book with tasty kombucha inspirations  you can easily get here in German*

Where do I get all I need to start my own kombucha drink?

All products you need* to make your own selfmade kombucha as well as nice starter kites* you can easily order in our shop. Just have a quick look at our web page*

How do I make kombucha?

Let’s start! In the beginning it might seems to be very difficult, but with a little bit of routine, making your own selfmade kombucha drink is going to be very easy. What needs a lot of time at the start and looks very complicated will be getting easier. You will see!

For this easy kombucha drink recipe for 1 liter you need those ingredients

Our kombucha starter kit you can easily order here*

  • One 50g live organic Natural-Kefir-Drinks kombucha Scoby with 100ml starter fluid for 1 litre kombucha tea – my delicious kombucha waits here* for you
  • 90g sugar* (this is our recommendation. You can use less if you want)
  • 8g tea* – without any aroma addings or essential oils
  • 1 litre water
  • One fermentation tank made of plastic, glass or ceramic*
  • One cotton cloth or some kitchen roll
  • One rubber band
  • One sieve made of plastic
  • One spoon made of plastic
  • One funnel made of om plastic
  • One glass or a bottle*

Do you have everything? This is how to make your own selfmade kombucha drink!

  1. Boil the desired volume of water, add 8g of tea and leave it to infuse for about 15 – 20 minutes. After that remove the tea leaves and allow the tea to cool down to room temperature.
  2. Add about 90g sugar per litre tea and stir it until the sugar is completely dissolved.
  3. Put your kombucha fungus including the starter liquid (at least 100ml per litre) in the fermentation vessel. 
  4. Now fill the vessel with the sugared tea. 
  5. Cover the opening of the fermentation tank with the sheet and put it to a place at room temperature.
  6. After 5 – 14 days the fermentation process has completed and you can fill it up into bottles and store it in cool location.
  7. Do you want to make Kombucha tea again? Then keep a part of the Kombucha drink as starter liquid. However please remember: For every litre kombucha tea you want to make you will need at least 100ml starter fluid.
  8. Now enjoy!

selfmade kombucha recipe

Print Recipe
Serves: 2 Cooking Time: 20 min

Ingredients

  • One live organic Natural-Kefir-Drinks kombucha Scoby with starter fluid for 1 litre kombucha tea.
  • 90g sugar (this is our recommendation. You can use less if you want)
  • 8g tea – without any aroma addings or essential oils
  • 1 litre water
  • One fermentation tank made of plastic, glass or ceramic
  • One cotton cloth or some kitchen roll
  • One rubber band
  • One sieve made of plastic
  • One spoon made of plastic
  • One funnel made of plastic
  • One glass or a bottle

Instructions

1

Boil the desired volume of water, add 8g of tea and leave it to infuse for about 15 - 20 minutes. After that remove the tea leaves and allow the tea to cool down to room temperature.

2

Add about 90g sugar per litre tea and stir it until the sugar is completely dissolved.

3

Put your kombucha fungus including the starter liquid (at least 100ml per litre) in the fermentation vessel.

4

Now fill the vessel with the sugared tea.

5

Cover the opening of the fermentation tank with the sheet and put it to a place at room temperature.

6

After 5 - 14 days the fermentation process has completed and you can fill it up into bottles and store it in cool location.

7

Do you want to make Kombucha tea again? Then keep a part of the Kombucha drink as starter liquid. However please remember: For every litre kombucha tea you want to make you will need at least 100ml starter fluid.

On a warm day the drink tastes especially nice with some crushed ice.

I wish you a lot of fun by making this kombucha smoothie recipe and I am very excited to hear your opinions about this delicious scoby recipe.

I would love to see some comments about your favourite recipes with kombucha tea and how you liked mine.

I am looking forward to see you again for my next recipes.

Petra

Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…

* This is an Affiliate-Link – Affiliate-Links are sponsored Links

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Simply click here for all the tasty stuff

4 Comments

  • Reply
    Manni
    Friday September 6th, 2019 at 11:19 AM

    Hallo .
    Erst einmal vielen lieben Dank für diesen tollen teepilz . Ich habe meinen ersten kombucha gebraut und bin restlos begeistert . Jetzt hätte ich aber eine Frage.
    Ich hab alles wie erklärt gemacht und den fertigen kombucha vor dem Befüllen in die Flasche durchgesiebt . Mein kombucha reifte 8 Tage. Nun steht er den 4. Tag in der Flasche im Kühlschrank und heute ebnerkw ich aufeinmal braune Schlieren bzw Fäden im kombucha quasi diese die auch bei der fermantation im Gargefäss entstehen. Ist das normal oder hab ich da jetzt was falsch gemacht?
    Viele liebe grüsse und danke schonmal

    • Reply
      Petra
      Monday September 9th, 2019 at 11:34 AM

      Lieber Manni,

      vielen Dank für Ihre Bestellung und Ihre freundliche Nachricht.

      Wir freuen uns sehr, dass das Fermentieren bei Ihnen so gut klappt. Bei der Reifung oder zweiten Fermentation arbeiten die Mikroorganismen weiter und es können sich wieder Hefeschlieren bilden. Das zeigt Ihnen eigentlich nur, dass der Kombucha lebendig und aktiv ist. Sie haben alles richtig gemacht. Die Schlieren sind nicht schlimm. Sie können diese erneut rausfiltern oder mit genießen. In diesem Artikel sehen Sie noch einmal wie die Hefeschlieren aussehen können: https://www.natural-kefir-drinks.de/blog/alkoholfreier-kombucha-selbermachen/

      Noch mehr zum Thema Zweite Fermentation finden Sie in diesem Artikel: https://www.natural-kefir-drinks.de/blog/zweit-fermentation-bei-kombucha-anleitung-rezept/

      Wir wünschen Ihnen weiterhin viel Freude beim Fermentieren:-)

      LG

      Petra & Stephan

  • Reply
    mirjam
    Friday September 13th, 2019 at 06:06 PM

    eine frage-wenn der kombucha absinkt entsteht ja ein zweiter an der oberfläche.

    was tue ich denn mit diesen?

    • Reply
      Petra
      Friday September 13th, 2019 at 06:20 PM

      Liebe Mirjam,

      vielen Dank für Ihren Kommentar!

      Mit dem neuen Teepilz können Sie auch Kombucha herstellen. Es bilden sich immer wieder neue Teepilze. Dadurch können Sie immer mehr Kombuchatee selber machen:-)

      Dieser Artikel ist auch noch hilfreich: https://www.natural-kefir-drinks.de/info/Kombucha-FAQ.html#kombufaq9

      Wir hoffen, dass wir Ihnen weiterhelfen konnten.

      Liebe Grüße

      Petra & Stephan

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