How to Make Kombucha Step by Step

What is kombucha | How to make kombucha | Step-by-step preparation | Contraindications of kombucha

Kombucha has arrived in Spain like a storm. It's associated with numerous health benefits and you can find it in trendy restaurants and gourmet shops. But you can also make kombucha step by step at home following this complete guide.

What is kombucha?

Kombucha is a fizzy tea drink made through a fermentation process . It's known for its beneficial properties thanks to its high concentration of probiotics and antioxidants .

Kombucha is made with five basic ingredients: water, tea, sugar, bacteria, and yeast . The water and tea combine to produce flavor, while the bacteria, yeast, and sugar create a fermentation process that results in a carbonated beverage. The bacteria and yeast used in kombucha making are known as SCOBYs , which stands for "Symbiotic Culture of Bacteria and Yeast."

Kombucha flavor

The fermentation process of kombucha tea makes it slightly fizzy. This probiotic tea has a slightly vinegary and acidic taste . This flavor may be overpowering for palates accustomed to sweeter flavors. For this reason, many kombucha teas undergo a second fermentation process in which they are sweetened with fruit, fruit juice, or herbs.

You can find brands that sell their own kombucha tea blends, but making this healthy elixir at home increases the health benefits and can be a fun culinary experience. Follow the guidelines and instructions below, and you'll have a tasty kombucha tea within a month.

How to make kombucha?

Kombucha tea is made through a fermentation process. This means you'll need to be patient, as making kombucha from scratch can take a few weeks. First, you'll need to create the kombucha SCOBY, also known as the symbiotic culture of bacteria and yeast . This step is the most time-consuming, taking between one and four weeks, depending on the conditions.

Next, you'll complete the first fermentation, which will last between six and ten days. This is the step that truly begins to develop the kombucha. Finally, the fermentation process will be repeated a second time to add carbonation and other flavors to the kombucha liquid.

Tips before preparing kombucha

There are some standard rules and guidelines when it comes to brewing kombucha. From using the right containers to regulating temperature and preventing bacterial growth , follow these tips to get a perfect kombucha tea brew every time.

1. Choose the right tea

Tea (made from the leaves of the Camellia sinensis tea plant) is a key ingredient for SCOBY growth and health. The nutrients found in tea leaves (such as nitrogen, theine, and theanine) combined with sugar feed the kombucha colony so it can continue to thrive. If you want your SCOBY to be healthy and your kombucha to taste great, it's important to choose the right tea.

For the best results, we recommend using pure teas : white tea, green tea, black tea, or oolong tea. Avoid using scented or flavored teas with other ingredients, as the chemical compounds used in these flavorings could negatively affect the growth of your kombucha culture. Choosing organic teas will also prevent chemicals from pesticides and fertilizers from inhibiting the fermentation process and harming your SCOBY.

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2. Use the correct container

Before brewing your kombucha, you must make sure you use the appropriate container to avoid reactions that could alter the flavor and consistency of the kombucha. Avoid plastic containers, which can promote the growth of bacteria that lead to mold, and avoid metal containers, which can react with the kombucha's acid and damage the SCOBY. Use a glass jar or container for the best results.

3. Control the room temperature

The length of the fermentation process varies greatly depending on temperature. Kombucha brewed in warm climates ferments much faster than kombucha brewed in cold climates. If you live in a cold region , you can brew kombucha more quickly by increasing the room temperature and ensuring the kombucha infusion doesn't get too cold.

4. Keep everything clean

Brewing kombucha involves encouraging the growth of healthy bacteria, so keeping things clean is essential. Without proper cleaning, bad bacteria can enter your kombucha and grow just as quickly as the good ones. These bad bacteria can alter the flavor and health benefits of kombucha and can even cause serious illness.

Make sure to keep your hands and utensils clean at all times to ensure a healthy kombucha tea . If for any reason you discover mold growing in your kombucha, discard all the liquid and start over.

5. Use the correct proportions

The kombucha recipe below is designed to make at least two different SCOBYs and is for large batches of kombucha tea. If you want to make more or less kombucha, remember to maintain the proper proportions. The standard amounts, which you can double or halve for different-sized kombucha batches, are: 7 cups of water, 1 cup of starter liquid, 4 tea bags or one tablespoon of loose tea (approximately 8 grams), and 1/2 cup of sugar.

How to prepare kombucha step by step

Step 1: Prepare the ingredients for the SCOBY

The SCOBY, also known as the mother, is essential in kombucha fermentation and contains a mixture of healthy yeast and bacteria . These compounds ferment in the tea and provide the fizzy carbonation. For the SCOBY, it's best to use black tea, as it reacts best to fermentation. If you prefer the flavor of another tea, you can use it in the second fermentation to add flavor.

For the SCOBY you will need the following ingredients and utensils:

• Elastic bands
• 1 glass jar (with a minimum capacity of 2 liters)
• 1/2 cup of sugar
• 1 cup unpasteurized, unflavored kombucha
• 4 black tea bags or a large spoonful of loose black tea (approx. 8 g)
• 7 cups of water
• 1 cloth of fabric

Step 2: Make the SCOBY

1. Add the 7 cups of water to a clean pot and bring it to a boil. Once boiling, remove the pot from the heat and add 1/2 cup of sugar, allowing it to dissolve.
2. Add the black tea and let it steep until the water reaches room temperature.
3. Next, mix the store-bought kombucha with the brewed tea in the glass jar. Be sure to add the grounds from the kombucha jar, as these are the healthy bacteria we need for fermentation. Then, cover with the cloth and secure it with the rubber bands.
4. Place the jar in a dark cabinet at room temperature (between 20 and 24°C). Place it away from direct light and movement for one to four weeks. You'll know the SCOBY is ready when the substance is a little less than a centimeter thick.
5. Once the SCOBY is ready, discard the tea mixture, as it will be too vinegary.

Step 3: Prepare the ingredients for the first fermentation

For the first fermentation process you will need the following ingredients and utensils:

• Elastic bands
• 1 cup of sugar
• 1 SCOBY per container
• 2 cups unpasteurized, unflavored kombucha
• 8 black or green tea bags or 2 large spoonfuls of loose tea (approx. 16 g)
• 14 cups of water
• 1 large jar or jug ​​(minimum 4 liters)
• 1 cloth of fabric

Step 4: First fermentation

1. Boil 14 cups of water in a pot. Remove from heat and add 1 cup of sugar.
2. Add the tea and let it steep until it reaches room temperature.
3. Wash your hands thoroughly and remove the SCOBY. Place it on a clean plate.
4. In the glass jar, mix the tea prepared in the pot with the kombucha you purchased. Add the SCOBY, cover with the cloth, and secure it with the elastic bands.
5. Place the glass jar in a dark cabinet at room temperature for 6 to 10 days. After 6 days, taste the kombucha tea through a straw to assess the fermentation. The flavor should be sweet to vinegary. The longer the tea ferments, the less sweet it will be. Temperature will affect fermentation times, so check the flavor regularly after 6 days.

Step 5: Prepare the ingredients for the second fermentation

The second fermentation allows you to play with flavors and create unique kombucha combinations.

For this second phase of fermentation you will need:

• The kombucha you made in the previous steps
• Ingredients to sweeten (try fruit juice or a few tablespoons of honey)
• Fermentation bottles or jars (you can use mason jars or similar airtight containers)

Step 6: Second fermentation

1. Start by straining the kombucha into your fermentation bottles or jars. Leave about 3-4 cm of headspace unfilled.
2. Add the sweetening ingredients you have chosen and close the lid.
3. Let the mixture ferment in a dark cabinet at room temperature for 3 to 10 days. During this time, keep an eye on the jars, as the gases produced during fermentation could cause them to explode if the pressure increases too much. If you notice the jars are too pressurized, you can open them and release the air if necessary.
4. You can now enjoy your homemade kombucha.

Contraindications of kombucha

Drinking kombucha is safe when consumed in small amounts and when brewed correctly . If you buy pre-made kombucha from a specialty food store, you don't have to worry too much. If you make kombucha at home, you should use the appropriate containers and avoid contaminating the mixture.

Lead poisoning

Kombucha should never be brewed in ceramic containers or those that use lead coatings or paint. The acidic nature of kombucha can leach these chemicals into the tea mixture and cause lead poisoning. Use clear glass jars to ensure safety.

Acidosis

Drinking too much kombucha can cause high acid concentrations in the body , known as acidosis. This can lead to serious health problems, including irregular heartbeats. To avoid this side effect, consume kombucha in moderation and avoid drinking it daily.

People with alcoholism

Although kombucha is a naturally brewed tea, it contains a small amount of alcohol, typically 0.5%. People suffering from alcoholism should not drink kombucha.

People with weakened immune systems

Kombucha is made by growing bacteria and fungi that can make people with weakened immune systems more likely to get sick. If you have an immune system condition, avoid consuming kombucha. Pregnant women should also consult a doctor before consuming it.