Local Kombucha Recipe

Kombucha Brewing Instructions

1. 1

   Prepare the Tea Base

   In a saucepan, bring 4 cups of water to a boil. Once boiling, remove from heat and add 1 cup of granulated sugar, stirring until dissolved. Add 4 tea bags and steep for 5-10 minutes, depending on your desired strength. Remove the tea bags and allow the mixture to cool to room temperature.

2. 2

   Combine Ingredients

   Once the tea base has cooled, pour it into a clean glass jar or fermentation vessel. Add 1 cup of starter tea and gently place the SCOBY on top. Ensure the jar is large enough to allow for expansion during fermentation.

3. 3

   Cover and Ferment

   Cover the jar with a clean cloth and secure it with a rubber band. This allows airflow while preventing contaminants. Place the jar in a warm, dark place (around 70-85°F or 21-29°C) for about 7-14 days, depending on your taste preference.

4. 4

   Taste Test

   After 7 days, taste your kombucha daily by inserting a straw beneath the SCOBY. If it’s too sweet, let it ferment longer; if it’s too sour, it’s ready to bottle.

5. 5

   Bottling

   Once fermented to your liking, remove the SCOBY and reserve it for your next batch. Pour the kombucha into bottles, leaving about an inch of headspace. If desired, add your flavoring ingredients such as fresh fruit, herbs, or honey.

6. 6

   Second Fermentation

   Seal the bottles tightly and let them sit at room temperature for 3-7 days to carbonate. After this, refrigerate to stop fermentation.

7. 7

   Serve

   Chill the kombucha before serving. Open carefully to avoid overflow due to carbonation. Enjoy your homemade local kombucha!