Kombucha Recipe
Make Kombucha Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea Base
Fermentation
Flavoring (Optional)
Method
Preparation of Tea Base
- 1
Boil Water
In a large pot, bring 4 cups of water to a boil.
- 2
Steep Tea
Once the water is boiling, remove it from heat and add 4 black tea bags. Steep for about 15 minutes.
- 3
Dissolve Sugar
Remove the tea bags and stir in 1 cup of sugar until completely dissolved.
- 4
Cool the Tea
Allow the sweetened tea to cool to room temperature. This can take about 30 minutes.
Fermentation Process
- 5
- 6
Add Starter Tea
Add 1 cup of starter tea to the jar to help kickstart the fermentation process.
- 7
Introduce the SCOBY
Carefully place the SCOBY in the jar. It may float or sink; both are fine.
- 8
Cover and Ferment
Cover the jar with a cloth or coffee filter secured with a rubber band. Place the jar in a warm, dark place (around 70-85°F) for 7-14 days.
Flavoring and Bottling
- 9
Taste Testing
After about 7 days, start tasting the kombucha daily. When it reaches your desired balance of sweetness and tanginess, it’s ready to bottle.
- 10
Prepare Bottles
Clean and sterilize bottles for bottling the kombucha.
- 11
Add Flavoring (Optional)
If desired, add 2 tablespoons of grated ginger and 1 cup of chopped fruit to each bottle.
- 12
Bottle the Kombucha
Using a funnel, pour the kombucha into the bottles, leaving about an inch of headspace at the top.
- 13
Seal and Second Fermentation
Seal the bottles tightly and let them sit at room temperature for 3-7 days to carbonate.
Serving
- 14
Refrigerate
After carbonation, refrigerate the bottles to slow down fermentation.
- 15
Serve
Serve chilled. Enjoy your homemade kombucha!