📝 About This Recipe
Tracing its roots back to ancient East Asia, kombucha is a living elixir celebrated for its effervescent tang and probiotic prowess. This recipe yields a crisp, balanced brew with a sophisticated profile of stone fruit and honey, achieved through a meticulous double-fermentation process. By mastering the dance between sweet tea and the 'SCOBY' (Symbiotic Culture of Bacteria and Yeast), you’ll create a refreshing, naturally carbonated beverage that far surpasses any store-bought bottle.
🥗 Ingredients
The Base Brew
- 14 cups Filtered Water (chlorine-free is essential for culture health)
- 4 tablespoons Loose Leaf Black Tea (organic Ceylon or Assam recommended)
- 2 tablespoons Loose Leaf Green Tea (adds a floral lightness to the finish)
- 1 cup Organic Cane Sugar (the essential fuel for fermentation)
The Living Culture
- 1 piece SCOBY (healthy, firm, and cream-colored)
- 2 cups Starter Liquid (raw, unflavored kombucha from a previous batch)
Second Fermentation (Flavoring)
- 2 tablespoons Fresh Ginger (peeled and finely minced)
- 1/2 cup Fresh Raspberries (slightly crushed to release juices)
- 1 tablespoon Fresh Lemon Juice (for a bright, acidic pop)
👨🍳 Instructions
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1
Thoroughly sanitize a 1-gallon glass jar and all utensils using hot water and white vinegar. Avoid using antibacterial soap, as any residue can harm the SCOBY.
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2
Bring 4 cups of the filtered water to a near-boil (about 200°F). Remove from heat and stir in the cane sugar until completely dissolved.
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3
Add the loose-leaf black and green teas to the hot sugar water. Steep for 7-10 minutes to create a very strong tea concentrate, then strain out the leaves.
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4
Pour the remaining 10 cups of cool filtered water into your gallon jar. Add the hot tea concentrate; the mixture should now be lukewarm.
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5
Check the temperature of the liquid. It must be below 85°F before proceeding. Once cool, pour in the 2 cups of starter liquid and gently slide the SCOBY into the jar with clean hands.
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6
Cover the mouth of the jar with a breathable cotton cloth or coffee filter, securing it tightly with a rubber band to keep out fruit flies.
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7
Place the jar in a warm, dark spot (70-80°F) away from direct sunlight. Let it ferment undisturbed for 7 to 10 days.
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8
After 7 days, begin tasting the brew daily using a clean straw. It should transition from sweet to pleasantly tart. Harvest when it reaches your preferred balance.
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9
With clean hands, remove the SCOBY and 2 cups of the liquid (your new starter) and set them aside in a clean bowl for your next batch.
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10
Prepare your flip-top fermentation bottles. Divide the minced ginger, crushed raspberries, and lemon juice evenly among the bottles.
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11
Using a plastic funnel, pour the fermented kombucha into the bottles, leaving about 1-2 inches of headspace at the top.
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12
Seal the bottles tightly and let them sit at room temperature for 2-4 days. This 'second fermentation' builds carbonation and infuses the flavors.
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13
Transfer the bottles to the refrigerator. Once chilled, the CO2 will stabilize in the liquid. Open carefully over a sink, strain into a glass, and enjoy!
💡 Chef's Tips
Temperature is key; if your house is cold, use a seedling heat mat to keep the jar around 75°F for consistent results. Always use glass vessels; the acidity of kombucha can leach chemicals from plastic or metals during the long fermentation. Brown spots or stringy bits hanging from the SCOBY are just healthy yeast colonies—don't panic! If you see fuzzy green or black growth on top of the SCOBY, that is mold; discard the entire batch and start over with fresh supplies. For the best carbonation, use 'Grolsch-style' flip-top bottles that are designed to withstand internal pressure.
🍽️ Serving Suggestions
Serve over large ice cubes with a sprig of fresh mint for a refreshing afternoon pick-me-up. Pair with spicy Thai or Indian curries; the acidity cuts through the heat and rich coconut milk beautifully. Mix with a splash of gin and a squeeze of lime for a sophisticated, probiotic-rich cocktail. Garnish with a few frozen berries to keep the drink cold without diluting the complex flavors.