This kombucha recipe seriously is the best. It really is the only kombucha recipe you’ll ever need from here on in for the rest of your life to have fresh and tasty homemade booch in the house every single week.
As soon as I put one brew into the fridge I’m putting the next brew on and I have a continuous and constant supply of kombucha in the house. Ah-mazing!
What You’ll Need
6 cups of boiling water
4 tea bags (I prefer all black tea but you can mix it up with half black and half green)
1/2 a cup of sugar (any sugar will do, raw, white, brown, castor)
1 SCOBY (those slimy little symbiotic cultures of bacteria and yeast goodies)
1/2 cup kombucha vinegar
How To Make It
- Add 1/2 cup of sugar to 6 cups of boiling water and stir to dissolve.
- Add the 4 tea bags and steep in the sugary water mix for 5 minutes.
- Take the tea bags out and all the brew to cool.
- Once at room temperature, add the SCOBY and 1/2 cup of kombucha or vinegar to get it started.
- Cover with a cloth or I like to use paper towel with a rubber band over it. Anything that will allow the brew to breathe but keep out the bugs will work.
- Let it sit at room temperature until ready, which is usually 3-4 days in warmer weather, a week in colder temperatures.
- Drink or store in the refrigerator for up to 2 weeks.
- SCOBY’s don’t like metal too much, try to use paper, glass or plastic when handling your SCOBY (or just use clean hands like I do). Use a wooden spoon for stirring.
- If you’re using a metal lid, ensure there is no contact with the brew or the SCOBY. You can always put a little glad wrap (cling wrap in the US?) over the jar before putting on the lid to avoid this.
- Use filtered fluoride-free water for best results.
- When I make this, I make it in a large jug and you can actually wrap the tea bag strings around the wooden spoon used for stirring to dangle the tea bags into the brew while they’re steeping – Cool trick!
- To avoid shock to the SCOBY, it’s a good idea to allow the SCOBY AND the sweet tea mix to come to room temperature before combining.
- After I’ve made my brew, I add a little of the sweet tea mix to my SCOBY hotel (that’s a whole other blog post!) to give them a good feed. They love it!