Kombucha Tea Recipe (1 Gallon Batch)

Water: The base for your tea, essential for brewing.

Tea bags: Use black or green tea to provide the flavor and nutrients for the fermentation.

Sugar: Feeds the scoby during the fermentation process.

Starter tea: Helps to acidify the brew and kickstart fermentation.

Scoby: The living culture that ferments the tea into kombucha.

When preparing kombucha, ensure that the sweet tea has completely cooled to room temperature before adding the scoby. Introducing the scoby to hot tea can damage or kill the culture, hindering the fermentation process. Additionally, using a breathable cloth to cover the jar allows for proper airflow while keeping contaminants out, which is crucial for a successful fermentation.

• 1 gallon water - Substitute with filtered water: Using filtered water ensures that there are no impurities or chemicals that could interfere with the fermentation process.

• 8 bags black or green tea - Substitute with white tea: White tea can be used for a lighter flavor profile, though it may result in a milder kombucha.

• 1 cup sugar - Substitute with honey: Honey can be used as a natural sweetener, but it may alter the fermentation process slightly and add a different flavor.

• 1 cup starter tea or vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a starter to help acidify the brew and kickstart fermentation.

• 1 scoby kombucha culture - Substitute with commercially available kombucha: If you don't have a scoby, you can use a bottle of unflavored, raw kombucha from the store to grow your own scoby.

• Allow the kombucha to complete its fermentation process, ensuring it reaches your desired level of tanginess.
• Carefully remove the scoby and set it aside in a clean container with enough starter tea to keep it moist.
• Pour the kombucha into clean, airtight bottles, leaving about an inch of headspace at the top.
• If you wish to add flavorings, such as fruit slices, herbs, or spices, do so before sealing the bottles.
• Seal the bottles tightly to ensure carbonation builds up, giving your kombucha a delightful fizz.
• Store the bottles at room temperature for 1-3 days to allow the flavors to meld and carbonation to develop.
• After this period, transfer the bottles to the refrigerator to halt fermentation and preserve the kombucha.
• For longer storage, you can freeze kombucha. Pour it into freezer-safe containers, leaving some space for expansion.
• Label the containers with the date and flavorings used, if any, to keep track of your batches.
• When ready to enjoy, thaw the kombucha in the refrigerator and consume within a few days for the best taste and quality.

• pour the kombucha into a small saucepan.
• gently heat over low flame, stirring occasionally.
• avoid boiling to preserve the probiotics.
• alternatively, pour into a microwave-safe mug.
• heat in the microwave on low power for 30-second intervals.
• stir between intervals to ensure even heating.
• for a more refreshing option, serve chilled over ice.
• add a splash of fruit juice or herbal tea for extra flavor.
• garnish with a slice of lemon or mint leaves for a refreshing twist.

• Pot: Used to boil the water for making the tea.

• Tea bags: Contain the black or green tea leaves needed for the kombucha.

• Stirring spoon: Used to stir the sugar into the hot tea until it dissolves.

• 1-gallon glass jar: The container where the kombucha will ferment.

• Breathable cloth: Covers the jar to allow airflow while keeping contaminants out.

• Rubber band: Secures the breathable cloth over the jar.

• Measuring cup: Used to measure the sugar and starter tea or vinegar.

• Thermometer: Optional, but can be used to ensure the tea cools to room temperature before adding the scoby.

• Scoby kombucha culture: The living culture that ferments the tea into kombucha.

Boil water in advance: Boil the water ahead of time and let it cool while you prepare other ingredients.

Use tea bags: Opt for tea bags instead of loose tea to save time on measuring and cleaning.

Pre-measure sugar: Measure out the sugar beforehand to streamline the process.

Cool tea faster: Speed up cooling by placing the pot of sweet tea in an ice bath.

Prepare starter tea: Have your starter tea or vinegar ready to go before you start brewing.