How To Make Kombucha Tea with Kombucha Kamp!

We’ve had a few in-person kombucha brewing classes, so we thought we’d spread the love online, too! BIG THANKS to Hannah from Komucha Kamp for putting together this online how-to guide for making your own Kombucha tea at home!

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What up Brooklyn!

Hey there, Hannah from Los Angeles sending you some sunshine and love in the form of a super easy to follow post about brewing Kombucha cheaply and safely at home. This ancient tonic provides a healthy daily dose of beneficial bacteria and nutrients in a form that’s easy for your body to digest. Plus, brewing your own Kombucha Tea is fun and easy and amazingly versatile once you get the basics down

More information about Kombucha’s health benefits here.  

What is Kombucha? Kombucha is an ancient fermented drink made from 2 basic ingredients - tea & sugar. It is consumed by half a billion people in nearly every country around the world everyday (and growing!). It has experienced many ebbs and flows based on the trend of the time and what information was available. At Kombucha Kamp, I demystify the process and share some of the science and research to deepen our collective knowledge of this powerful detoxifyer that has been drunk for over 2000 years.

Get an illustrated downloadable Kombucha DIY Guide here. Print out this handy 4-page demo or send it to your friends!

Because it is a ferment that has evolved over time, it is imperative to start with a healthy culture from a friend. The good news is that Kombucha reproduces, so one culture can literally make a lifetime supply as long as you care for it properly. Pretty darn thrifty!

Step-by-step recipe, supply guide, scoby care, and flaring tips after the jump!

KKamp’s Simple Kombucha Recipe - 1-Gallon
(Scale up or down depending on the size of your vessel)

Supplies

  • 1 cup sugar (organic tastes better, but white works - make sure it says “cane” to avoid GMO beet sugar) 
  • 4-6 bags tea - for loose leaf, 1 bag of tea = 1 tsp (organic tastes better) 
  • Starter Culture 
  • 1 cup starter liquid 
  • purified/bottled water tea kettle - to make hot water, or make sun tea brewing
  • vessel - glass/porcelain is preferred but stainless steel, oak & food grade plastic may be used 
  • cloth cover - up-cycle an old t-shirt or tea towel - make sure the weave is tight to prevent fruit flies 
  • rubber band 

Steps

  • Boil 4 cups of water. 
  • Add hot water & tea bags to pot or brewing vessel. 
  • Steep 5-7 minutes, then remove tea bags. 
  • Add sugar and stir to dissolve. 
  • Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water. 
  • Add SCOBY and starter liquid. 
  • Cover with cloth cover and secure with the rubber band. 
  • Say a prayer, send good vibes, commune with your culture (optional but recommended). 
  • Set in a warm location with good air flow out of direct sunlight (unless vessel is opaque). Atop the fridge is usually a good location. Do not disturb for 7 days. 
  • After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary. 
  • Decant & flavor (optional). See flavoring recipe video below. 
  • Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifier and you want to flush the newly released toxins out.

Kombucha Brewing Tips

  • Never store Kombucha SCOBYs in the Refrigerator! 
  • Sanitize with hot water or vinegar – NO SOAP. It kills the Kombucha culture.
  • Airflow is key – find an open area for your Kombucha Tea. Kombucha thrives at temperatures between 72-85 degrees. Below 72 degrees, it is susceptible to mold. A Kombucha heating mat may help maintain optimum temperature. 
  • If you see mold on your Kombucha Mushrooms, throw everything away. 
  • Keep a SCOBY Hotel for backups and extras. 
  • Kombucha is a LIVING organism. Many believe the energy in the room will directly influence your culture.

Kombucha SCOBYs: The Golden Rules

There is a lot of misinformation about Kombucha, and the resulting confusion leads to brewing mistakes. We have put together The Golden Rules to help remind new brewers how to select a new SCOBY for brewing. Following these rules guarantees the HEALTHIEST SCOBYs and minimizes the chances for brewing trouble such as mold. The Kombucha SCOBY Golden Rules are:

Never

…use a refrigerator stored SCOBY to make Kombucha.

…use a dehydrated SCOBY to make Kombucha.

…attempt to grow a SCOBY from a commercial bottle of Kombucha that: has been pasteurized has been flavored has been filtered or reformulated says anything less than “100% Kombucha” on the label

Always

…use a fresh, full-size Kombucha SCOBY to begin brewing.

…store your SCOBYs in a SCOBY Hotel in a dry and dark place.

…pass along healthy, fresh SCOBYs with at least 1-2 cups of mature Kombucha Tea and complete, clear instructions to ensure success. If you cannot, recommend a reputable source instead.