KOMBUCHA HOME BREWING IS SUPER SIMPLE

The ingredients you need:

• 4 liters of water

• 4-6 bags or 2-3 tablespoons of leaf tea (preferably black or green, without any additives)

• a cup of cane/white sugar (250g)
  
  NOTE: do not use sugar substitutes such as honey, Erythritol, or xylitol, as they will not be processed by the bacteria and yeast responsible for fermentation.
  

• 250 ml of starter cultures (that is, mature, at least

  2-week-old kombucha from the first fermentation).

  You can also add in SCOBY (tea mushroom), but having the starter (the liquid with bacteria and yeast cultures), the pellicle is not necessary to start the fermentation process.

Also prepare a 4-liter jar, a cotton/linen (or other natural) cloth with tight-fitting threads (e.g., a cotton kitchen towel), and rubber band/string to secure the cloth over the jar's opening.

All set? Let's do it! 😃

FIRST FERMENTATION

1. Thoroughly wash and scald the jar.

2. Fill 3/4 of the jar with filtered water. If you don't have a filtered pitcher, bottled spring water works well too.

3. Brew the tea in a small vessel according to the directions (in my case it's a 0.5 liter jar).

   For green tea, ensure the water temperature is 60-80°C to preserve its flavour and nutrients.

4. Add a cup of sugar to the brewed tea, stir well. Let it cool to room temperature.

5. Once the sweetened tea has cooled, pour it into the jar with water, add the SCOBY (if you have) along with starter liquid (no need to stir).

   Ensure the SCOBY and starter don't come into contact with metal. Wash your hands thoroughly before handling the SCOBY.

6. Cover the jar with a breathable cloth, secure it with a rubber band or cord, and place it in a dark, warm spot (ideal temperature is 24-29°C) for 5 - 12 days.

   
   
   Remember, don't cap the vessel! Kombucha needs to "breathe" 😊

SECOND FERMENTATION - BOTTLING KOMBUCHA

To bottle kombucha, you'll need round glass bottles, preferably made of dark, thick glass. It's a good idea to stock up on such bottles before you start fermenting your own kombucha (you can use commercial kombucha bottles too).

🧡 If you don't have bottles

jars can be used instead. However, I recommend bottles for a more convenient drinking experience in the long run.

🧡 If you are making classic kombucha (without additives)

you can bottle it earlier, as it is still a bit sweet. During the second fermentation, the sugar will still be consumed by the bacteria.

🧡 If you plan to add sweet fruits (such as strawberries)

make the first fermentation 1-2 longer than in the classic kombucha, to make sure your kombucha won't get too sweet. What's more, the fructose in the fruit will not only add sweetness but also enhance the fermentation process, resulting in more carbonation.

Bottling steps:

1. Wash and rinse your hands thoroughly. Transfer the SCOBY from the jar to the SCOBY hotel, using a non-metal utensil (I use a wooden pancake spatula).
   
   If you want to make another batch right away, pour off a glass of kombucha as a starter, and move the SCOBY to a safe place (bowl/dish) for bottling.

2. After completing the first step, thoroughly stir the drink in the jar. This will evenly distribute the yeast (brown sediment), essential for carbonation. So always remember to stir the kombucha before pouring. 🌪️

   Yeast contains a lot of vitamin B. So despite the fact that they look really ugly, you can drink them along with the kombucha (you can also toss the excessive amount of yeast)

3. Pour* the mixed drink through a funnel into bottles, leaving about 2 cm of free space in the neck of the bottle.

   *Pouring straight from the jar can be quite a challenge. If your 4-litres kombucha jar is filled to the max — pour the drink using a small glass and gradually transfer the rest into a smaller vessel (such as a carafe/jug) and then into bottles.

   This will help you avoid over-spilling.

4. Tightly cap the bottles and place them in a warm, dark spot for 2-6 days.

5. Taste the kombucha 2-3 days after bottling.

   If the kombucha is still too sweet, give it a few more days to work. Once it reaches the desired taste (not too sweet or too vinegary), move the bottles to the refrigerator to slow down (or even stop) the fermentation process.

   Kombucha can be stored in the refrigerator for several months.
   
   
   Remember, each batch of kombucha may vary in taste, so trust your senses to find the perfect moment to enjoy your delicious homemade fermented tea.

   Have fun kombucha-making! 🪄
   

HOW TO GET RID OF CHLORINE FROM WATER?

If you live in a city, where tap water is heavily chlorinated — you can get rid of chlorine in two ways:

Set the jar with filtered water aside for 24 hours: during this time the chlorine will evaporate from the water. Remember to protect the opening of the jar with a breathable cloth, so that nothing gets into the water.

If you don't want to wait 24 hours, you can get rid of the chlorine by boiling the water for 15 minutes. I prefer the first option, because after boiling you have to wait for water to cool down. Also, the first option is more eco — we don't have to use either energy or gas! 🌱

HOW LONG TO FERMENT?

The time for the first fermentation in a 4-liter jar is from 5 to 12 days, depending on the temperature of the environment. In hot weather, fermentation will be faster, so it's a good idea to taste kombucha every day after the 4th day of setting.

The time for the second fermentation (in bottles) is from 2 to 6 days (it's also dependent on the environment temperature).

STORING THE BOTTLES DURING THE SECOND FERMENTATION

Store kombucha bottles in a warm and dark place, standing upright.

If you've added extra sugar or sweet fruits, consider gently opening the bottles on the third day to release excess gas. The stronger the fermentation process due to sugar and sweet additions, the more CO2 is produced.

WHEN BOTTLED KOMBUCHA IS READY?

In hot weather, kombucha can be ready as early as day 2 after bottling. In colder seasons, it may take up to 6 days.

To find the perfect moment, taste the kombucha as early as 2-3 days after bottling.

KOMBUCZARA'S FERMENTATION PROCESS

Typically, on the 3rd day of the second fermentation, I chill one bottle and taste it. If it's too sweet, I let it ferment further. But if the kombucha has reached the desired intensity in terms of acidity, I move all the bottles to the refrigerator.

HOW TO STORE KOMBUCHA?

In the refrigerator. The low temperature significantly slows down (or even stops) the fermentation process. So you can store kombucha in the refrigerator for a few months!

BE CAREFUL WHEN OPENING!

Some kombucha (especially those sealed tightly, with lots of sugar/added sweet fruits) like to...explode when opened.

To avoid any mishaps, consider gently unscrewing or even opening the bottles daily during the second fermentation in order to release excess gas.

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