Kombucha

This is Kombucha Kamp’s short-cut method for brewing up delicious kombucha quickly and safely. Since the yeast and bacteria are temperature-sensitive, the water should be body temperature (about 100 °F/38 °C) or lower before adding the SCOBY. To shorten the wait time, brew a tea concentrate that is then diluted with cool water to bring the temperature down quickly so you can immediately add the SCOBY and starter liquid. This ensures the sweet tea is not left out and potentially exposed to contaminants.

Kombucha

(1 gallon/4 L)

Scale up or down depending on the size of your fermentation vessel.

Equipment
Tea kettle
Fermenting vessel
Cloth cover
Rubber band

Ingredients
1 cup (200 g) sugar
4–6 loose leaf bags of tea (1 bag of tea = 1 tsp
SCOBY
1 cup starter liquid
1 gallon (4 L) purified/bottled water

Step by step
Boil 4 cups of purified water. Add hot water and tea bags to pot or fermenting vessel. Steep 7–15 minutes, then remove tea bags. Add sugar and stir to dissolve. Fill vessel most of the way with purified water, leaving just 1–2 inches (2.5–5 cm) from the top for breathing room with purified cold water. Add SCOBY and starter liquid. Place the cloth over the vessel to cover it and secure the cloth with the rubber band. Place the container in a warm (75–85 °F/24–29 °C is the best range, 80 °F/27 °C is ideal), ventilated area out of direct sunlight and do not disturb for seven days.

After 7 days, or when you are ready to taste your kombucha, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your fermentation cycle next time. If too sweet, allow to ferment for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Usual fermentation is between 7 and 21 days, depending on desired flavor. An optional next step is to decant and flavor if you would like.

Drink as desired! Start off with 4–8 oz. (120–240 mL) on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water to flush out any toxins released by the organic acids in kombucha.

Tips for Success:

Small variations in tea or sugar used are not a concern. Increase or decrease the amounts to find the flavor you prefer, but never use less than ¾ cup (150 g) sugar or 3 bags/tsp. of tea per gallon (4 L).

To dechlorinate tap water, if you prefer to use that vs. bottled or purified water, allow to sit out overnight uncovered or boil for
10 minutes and then cool to needed temperature.

Your SCOBY is a living organism — treat it with care and it will be your “booch buddy” for life!