Kombucha is one of our favourite drinks here at SuperFastDiet. It is an awesome alternative at wine o’clock, is fruity and fresh and works wonders for your gut. And we are so lucky to have our graphic designer, Jen, be a Kombucha brewer herself, constantly supplying us with her delicious homemade brew.
So, Jen kindly let us in on her secrets for all of you to give making kombucha a try yourselves! One batch will create 4—5 wine bottles worth. Keep them for yourselves or spread the love. Let us know if you give it a try!
What do you need?
Firstly, you need to grab a scoby. This is the most important piece of equipment you will need. This is the fermenting tool that turns your mix into kombucha, adding the fizz and gut health healers. Keep your scoby in a dark spot, out of direct sunlight, at room temperature, and where it won’t get moved/bumped. We will let you know below where to buy your scoby!
- Your scoby!
- 1x Large Pot with Lid to Brew Kombucha
- 1x Large Jar with Open Top
- 2x Medium-Large Jug with Lid for Scoby
- CHUX Wipes or Muslin
- Rubber Bands
- 4—6 Bottles (Jen uses wine bottles – because strangely there’s quite a few lying around at the moment 😉)
- 8 Tea Bags (Jen breaks it up with 4 x green tea, 4 x berry flavoured (Cranberry & Pomegranate is great) – try out your own combination and see how you go)
- 2 Cups Raw Sugar
- 4 Litres Water
How do you make your kombucha?
- Make the tea base:
- Add your water to the pot along with your tea bags and sugar
- Stir to dissolve the sugar
- Let sit and cool completely with tea bags still in
- Transfer this mix into the large open jar, and add the scoby:
- Pour the mix into the glass jar, then gently slide the scoby into the jar with the mix.
- Place the CHUX wipes or muslin on top of the jar and secure with rubber bands, to protect your mix from bugs.
- Ferment for 4—5 days:
- Keep the jar in a dark spot, out of direct sunlight, at room temperature, and where it won’t get moved/bumped.
- Ferment for 4—5 days, checking the kombucha and scoby daily*.
- After 5 days give the kombucha a taste test. When it is sweet and tart enough for you, the kombucha is ready to bottle!
- Remove your scoby and place it on a plate. Remove a layer if it is getting too thick.
- Bottle up your finished kombucha and ENJOY!
- Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate.
- Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
- Clean your jar out and start again!
You can check out Jen’s videos below for some inspiration and guidance! And voila, you’ve made your own Kombucha! Why not try this out for some fun at home? Your taste buds and gut will sure thank you for it too!
Where you can buy your Scoby?
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