Introduction

Kombucha is a fermented tea beverage appreciated for its tangy taste and probiotic properties. Although it is increasingly popular in specialty stores, it can also be made at home quite simply. The good news is that you don’t need to invest in sophisticated or expensive equipment to get started. In this article, we will guide you step by step to make your own homemade kombucha, providing practical advice, tips, and all the information you need. You will learn how to develop your own kombucha culture, known as SCOBY, how to ferment it to achieve a tasty drink, and how to customize it with unique flavors. You’ll see that making kombucha only requires tea, sugar, a glass jar, a bit of patience, and a lot of passion.

What is Kombucha

Kombucha is a traditional drink that likely originated in Asia, particularly in China or Russia according to some sources. It is a sweet tea that undergoes a double fermentation thanks to a symbiotic culture of bacteria and yeast called SCOBY (Symbiotic Culture Of Bacteria and Yeast). This culture appears as a whitish gelatinous disk floating on the surface of the liquid.

A Natural Fermentation Process

When you leave a mixture of sweet tea in contact with a SCOBY, a fermentation process begins. The bacteria and yeasts in the culture consume the sugar and release various compounds like acetic acid, lactic acid, or carbon dioxide. This mix of compounds gives kombucha its slightly fizzy acidic taste and makes it particularly interesting from a health perspective.

An Ally for Responsible Consumption

Beyond its nutritional interest, kombucha fits perfectly into a vegetarian or vegan lifestyle, and more generally into any approach aimed at reducing one’s ecological footprint. Instead of buying ready-made bottles with multiple packaging, you can produce your own fermented drink at home, which limits waste. It’s also an opportunity to reuse and make use of your leftover black or green tea if you bought too much during your shopping.

The Supposed Benefits of Kombucha

Kombucha is often praised for its multiple benefits. However, it should be consumed as part of a balanced diet and should not be considered a miracle cure. Here are some of its supposed benefits:

• Probiotics: Thanks to fermentation, kombucha contains beneficial bacteria that can help enrich the intestinal flora. Having a healthy microbiota is essential for good digestion and a strong immune system.
• Antioxidants: The tea used in the preparation contains antioxidants, which help protect cells from oxidative stress.
• Natural Energy: The presence of active compounds like theine can provide a slight energy boost, useful for starting the day or recovering from fatigue.
• Alternative to Sodas: Kombucha can advantageously replace industrial sodas that are too rich in added sugars and additives. Its tangy and slightly fizzy taste makes it an interesting drink for those looking to moderate their sugar consumption.

Keep in mind that the quality of the benefits also depends on your lifestyle habits and overall consumption. One drink does not do it all.

Basics of Fermentation

Before you start making your kombucha, it is useful to understand some basic concepts about fermentation:

1. The Role of Yeasts and Bacteria: When you place a SCOBY in sweet tea, the yeasts will transform the sugar into alcohol and carbon dioxide, while the bacteria will transform the alcohol into organic acids. This chain reaction characterizes kombucha fermentation.
2. Temperature: Kombucha fermentation is facilitated by a mild ambient temperature ranging from 20 to 27 °C. A temperature too low will slow down fermentation, while a temperature too high could kill the bacteria.
3. Aeration: Unlike other types of fermentation (e.g., vegetable lacto-fermentation), kombucha needs oxygen. This is why you should cover the jar with a breathable cloth rather than sealing it tightly.
4. Clean Equipment: It is essential to work with clean utensils to avoid any undesirable contamination. You don’t need expensive equipment, but make sure to clean your jar and utensils thoroughly with hot water.

Preparing the SCOBY

The SCOBY is the heart of kombucha production. Without it, fermentation cannot occur. If you don’t have a SCOBY given by a friend, you can create one yourself from certain unpasteurized kombuchas sold in stores, provided they are truly raw and unflavored.

Steps to Develop Your Own SCOBY

1. Choose a Raw Kombucha: Get a bottle of plain kombucha, preferably unpasteurized and without flavors.
2. Sterilize a Jar: Wash a glass jar thoroughly, rinse it with hot water, and let it air dry.
3. Prepare Sweet Tea: Brew about 2 cups (500 ml) of water with 1 to 2 teaspoons of black or green tea. Let it cool and then add 2 tablespoons of sugar.
4. Mix with Raw Kombucha: Pour the cooled sweet tea into your jar, then add ½ cup (about 120 ml) of raw kombucha.
5. Protect with a Cloth: Cover the jar with a clean cloth, secure it with a rubber band. Place the jar in a temperate place, away from direct light.
6. Wait for the SCOBY to Form: This can take between 1 and 4 weeks depending on the ambient temperature. You will gradually see a gelatinous disk form on the surface. This is your new SCOBY.

Once your SCOBY is well-formed (at least a few millimeters thick), you are ready to start producing kombucha properly.

Homemade Kombucha Recipe

Now that you have a SCOBY, or have obtained one from a friend, you can move on to practice and prepare your kombucha. Here is a basic recipe that does not require expensive equipment.

Ingredients and Equipment

• 2 liters of filtered water or pre-boiled tap water
• 4 tablespoons of black or green tea (ideally organic)
• 140 to 200 g of white sugar (about 7 tablespoons)
• 1 SCOBY
• 200 ml of already fermented kombucha (to acidify the mixture)
• 1 glass jar of 3 liters (or a similar container)
• A clean cloth and a rubber band
• A saucepan
• A wooden spoon or a plastic spatula (avoid stainless steel which could react with the acidity of the kombucha)

Manufacturing Steps

1. Boil the Water: Bring 2 liters of water to a boil in a clean saucepan.
2. Brew the Tea: Remove the saucepan from the heat and add the 4 tablespoons of tea. Let it steep for 5 to 10 minutes depending on the desired intensity.
3. Add the Sugar: Remove the tea leaves using a strainer. Add the sugar to the still hot liquid and stir well until completely dissolved.
4. Cool: Let the sweet tea cool to room temperature. Never put a living SCOBY in too hot a liquid, at the risk of killing it.
5. Combine Everything: Pour the cooled sweet tea into your clean glass jar. Add 200 ml of fermented kombucha (if you don’t have any, you can use unpasteurized apple cider vinegar, but the flavor will be a bit different).
6. Place the SCOBY: Gently place the SCOBY on the surface. If it sinks, don’t worry, it should gradually rise during fermentation.
7. Cover the Jar: Place a clean cloth over the top of the jar and secure it with a rubber band.
8. Rest and Fermentation: Place the jar in a quiet place, away from direct light and at a temperature of 20 to 27 °C. Let it ferment between 7 and 14 days, according to your taste preferences. The longer you let it ferment, the more acidic and less sugary the kombucha will be.

Bottling

After the initial fermentation, you can enjoy the kombucha as is. However, to obtain a more sparkling or slightly flavored kombucha, a second fermentation in the bottle can be carried out.

1. Prepare Clean Bottles: Choose glass bottles with airtight closures and rinse them thoroughly.
2. Filter and Bottle: Carefully pour the kombucha into the bottles, taking care to remove the SCOBY and save a little for your next batch.
3. Flavoring Option: If you want specific flavors (ginger, fruits, spices, etc.), add them directly to the bottles at this stage.
4. Seal and Let Ferment Again: Close the bottles tightly and let them rest for 2 to 5 days at room temperature. The residual sugar and any added fruits or juice will promote gas formation.
5. Refrigerate: Check the pressure from time to time by gently opening the bottles to avoid excess gas. Once the desired fizziness is reached, place the bottles in the refrigerator to stop fermentation.

How to Flavor Your Kombucha

The flavoring step is one of the most fun. This is when you can add your personal touch. Here are some ideas to vary your kombucha:

• Fresh Fruits: Strawberries, raspberries, mangoes, pineapples, apples, or grapes. Cut them into small pieces and place them directly in your bottles during the second fermentation.
• Herbs and Spices: Fresh grated ginger, basil, mint, thyme, or even a cinnamon stick. The combinations are endless and allow your creativity to flow.
• Fruit Juices: Instead of putting whole fruits, you can pour a little fruit juice directly into the bottle. Start with small amounts (10 to 20%), then adjust to your taste.
• Special Synergies: Green tea + lime + ginger, black tea + cinnamon + orange, hibiscus + red fruits, etc. Test and find your favorite combination.

Remember that the more sugar you add at this stage, the more the drink will release gas during the second fermentation. Be sure to release the pressure regularly and do not overfill your bottles.

Tips for Successful Kombucha

Although making kombucha is relatively simple, a few tips can help you succeed more easily:

1. Use Good Quality Water: Ideally filtered or rested to reduce chlorine that could harm the culture.
2. Favor Classic Tea: Black and green tea are the most used. Avoid flavored teas containing essential oils that can disrupt fermentation.
3. Monitor the Temperature: Too low, fermentation stagnates; too high, the SCOBY can suffer.
4. Taste Regularly: After a week, you can start tasting the kombucha to assess its flavor. The longer you wait, the more acidic it will be.
5. Clean Your Utensils Carefully: Any contamination could affect the taste or hygiene of your kombucha.
6. Preserve the SCOBY Between Preparations: If you take a break, put the SCOBY in a jar with a little kombucha and keep it cool. Even at rest, it will need food from time to time.

Frequently Asked Questions

My kombucha tastes too acidic, what should I do?

If your kombucha is too acidic for your taste, it may be that you let it ferment too long. You can reduce the fermentation time on the next batch or add a little sugar or fruit juice when tasting (but be careful with secondary fermentation if you bottle it again).

Can I use other types of sugar?

White sugar is generally recommended because it is perfectly assimilated by yeasts and bacteria. Some enthusiasts use whole cane sugar or honey, but this can yield variable results. Honey, for example, contains enzymes and bacteria that can disrupt the balance of the SCOBY.

How much caffeine remains in kombucha?

The caffeine present in the tea is partially consumed during fermentation, but there is always a proportion left. If you are very sensitive to caffeine, you can choose a low-caffeine tea or a decaffeinated blend. However, the taste will be different and the culture may be less vigorous.

Can mold develop?

If you follow hygiene rules and the correct procedure, mold is rare. Real mold forms a fuzzy green or black layer, different from the gelatinous formation of the SCOBY. If you have doubts and think you have mold, discard the entire batch and start again with a new clean SCOBY.

Is it necessary to measure the pH?

For simple domestic use, it is not essential to measure the pH. The pH of kombucha generally ranges between 2.5 and 3.5, which is acidic. If you want to be very precise and avoid any risk, you can buy inexpensive pH test strips.

Can you make kombucha without tea containing theine?

Technically, it is possible to use herbal infusions (hibiscus, rooibos, etc.), but the SCOBY develops better with theine. To start, it is better to follow the standard recipe based on black or green tea.

Kombucha and Vegetarian Diet

Kombucha, by its 100% plant-based nature, fits perfectly into a vegetarian or vegan lifestyle. It requires no animal products. Moreover, if you are sensitive to environmental issues, making your homemade kombucha by reusing the same SCOBY and jar reduces your waste. You can also favor tea from organic farming and fair trade, for an even more eco-friendly approach.

Using Tea Residues

Another tip to avoid waste is to use tea that you have already brewed once to drink. Certainly, the aroma will be less strong, but you can compensate by extending the infusion a bit or adding a pinch of extra tea. This allows you to combine economy and waste reduction.

A Complement to a Healthy Diet

Kombucha is not a substitute for a balanced lifestyle but can be part of a diet rich in vegetables, fruits, whole grains, and legumes. If you are used to consuming too many industrial juices or sodas, kombucha can be an excellent alternative to vary the pleasures and limit your consumption of sugary products. However, be careful not to overdo it, as it is still a slightly acidic and fermented drink.

Some Ideas to Go Further

Once you feel comfortable with kombucha fermentation, you can explore other drinks or even other types of fermentation. The possibilities are numerous: fruit kefir, kimchi, sauerkraut, vegetable pickles, or even multiplying and preserving sourdough for homemade bread.

Recycling the SCOBY

Over time, your SCOBY will grow and form layers. You can thicken it or separate it into several pieces to start different batches in parallel. Some even create sweet treats from dried SCOBY. This may seem surprising, but if you like experimenting, you might find original recipes online.

Organize a “Kombucha Swap”

Just as you can exchange plants or kefir grains, it is possible to exchange SCOBY cultures among enthusiasts. Why not organize a “Kombucha Swap” in your circle of friends or among members of your local association? Everyone could share a part of their SCOBY and introduce their favorite methods and recipes.

Conclusion

DIY kombucha is neither complicated nor expensive. With a simple jar, a clean cloth, tea, sugar, and a SCOBY, you can start producing this tangy and fizzy drink. Not only does this approach allow you to reduce your waste, but it also gives you the opportunity to customize your drink to your taste. It’s a fun and educational activity that you can do with your family, while promoting good hygiene.

Whether you are vegetarian, vegan, flexitarian, or simply curious, kombucha fits harmoniously into a healthier and more environmentally friendly daily life. Feel free to be creative during the second fermentation, by offering original flavors: fruits, herbs, spices, the field of possibilities is vast.

Finally, keep in mind that each batch of kombucha is unique. The flavor, texture, and fermentation speed can vary depending on the ambient temperature, the quality of the tea, and the nature of your SCOBY. This is precisely the interest of homemade kombucha: a living product, far from industrial standardization, that allows you to reconnect with ancient fermentation practices in all simplicity.

We hope this article has made you want to take the plunge and prepare your own kombucha. Armed with some knowledge and a little patience, you will obtain a delicious drink, promoting good intestinal health and perfect for enhancing your moments of relaxation or light meals. So, ready to try the kombucha adventure? Go for it!