How To Make Kombucha From Scratch

Posted on in Healthy Lifestyle, Nutrition by Dr. Scott Brayall

kombucha

This blog is going to be all about something I’ve recently become passionate about again… Kombucha!

I first tried Kombucha about 4-5 years ago after a friend insisted I give his home brew a try. I was extremely skeptical, because it looked and smelled super weird and vinegary. But, after giving it a try, I noticed that it was actually quite good. At that time, I didn’t know how good Kombucha could be for you. It wasn’t until a of couple years after first trying it that I decided to make it myself, instead of spending $3.00-$4.00 a bottle on the stuff.

The best thing about making your own Kombucha is that it will save you a TON OF MONEY! It’s pretty hard to mess up, and trust me, coming from me that means A LOT! The only real way you could ruin a batch of Kombucha is if you have a contaminated jar, or if you put flavoured tea in your first brew (this one is still up for debate by some).

So let’s get down to the detail of how you can start and make your own, home brewed Kombucha. The requirements to start are pretty simple.

What You Need To Make Kombucha:

  • a glass container (my first container was a 2L pickle jar I had laying around)
  • some method of boiling water (kettle or a pot)
  • some sugar
  • green or black tea
  • cheesecloth,
  • a SCOBY (I got mine on Amazon!)

Starting the Process of Making Kombucha:

I’m going to make this point form because there are many guides out there and they can be broken down into these simple steps. These steps are assuming you just got a new SCOBY and will incrementally increase the size of your brew as you go.

  1. Wash the glass container, first with soap, rinse well, then re-wash with water and vinegar.
  2. Bring 2L of water to a boil, in a kettle or a pot.
  3. Add 4 bags of green or black tea.
  4. Let this cool for 10-15mins
  5. Add 50g of sugar per 1L of water
  6. Let cool fully to room temperature
  7. Add SCOBY (your SCOBY will be white with dark spots, these are colony of yeast)
  8. Cover with cheesecloth and store in dark place between 17-25˚C
  9. Check in 7-10 days. Your kombucha should have a slight acidic taste, or no longer taste like sweet tea.

How To Do a 2nd Fermentation:

If you’re like me you may not like the taste of plain kombucha. I find that it is very bland and has a slight vinegary flavour to it. So I choose to do a second fermentation. This is where I take out my Kombucha and put it in another container with a sturdy lid on it (see picture).

kombucha bottle

My secondary containers are about 1L in size so I put about 800mL of kombucha in it along with about 150-200mL of crushed up fruit/fruit juice in to add flavour. I’ve recently experimented with raspberry, strawberry, peach, and blueberry. I’d have to say my favourite by FAR, has to be peach kombucha.

You leave that to ferment for 1-3 days and then store it in the fridge to stop the fermentation process. It’s important to release the gas from the container with a lid, otherwise it will build up pressure and you will get a fizzy mess all over the place.

Why Should You Drink Kombucha?

To make a very long story short, it’s healthy for you.

There are a variety of organic acids in it, which consist mainly of acetic acid, gluconic acid and glucuronic acid. You will find a couple of water soluble vitamins such as vitamin B2, B6, B12 and Vitamin C in it. Depending on the ingredients you use, there is also a presence of minerals such as manganese, iron, nickel, copper and zinc. Again, the presence and quantity of these vitamins, organic acids and minerals are variable and really do depend on the microorganisms found in the symbiotic culture that a person chooses to use in their kombucha. It also depends on the amount of time and the temperature someone chooses as well.

Lastly, it’s amazing for gut health! Kombucha, especially home brew kombucha is full of probiotics. In a study from 2011, 2013, 2014, it was shown that there can be up to 20 different strands of healthy bacteria and yeast all working symbiotically in kombucha. The major strands, if you care to know are Gluconacetobacter, Lactobacillus, and Zygosaccharomyces.

If you know anything about us at East Coast Chiropractic, we are strong supporters of multiple different strains of healthy probiotics in the diet. What better way to diversify than making your own kombucha!

Do yourself a favour, if you’re an avid kombucha drinker, or just beginning and are looking for the health benefits, try it yourself! It’s super safe, hard to mess up, very little maintenance to do to it, and there are tons of recipes on Pinterest and YouTube.

If you have any questions, email me at drscott@eastcoastchiropractic.ca

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    Dr. Scott Brayall
    Hi I'm Dr. Scott. My passion is helping people move, feel and function better. The best way I know how to deliver this is through comprehensive Chiropractic care. I love learning, being outside, cycling, cross country skiing, working with my dog, and trying great local food/restaurants.

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