How To Make Your Own Kombucha At Home

Although it is fashionable now, the kombucha tea mushroom is not a product of modern times. The first traces of this unique yeast and bacterial culture that takes the form of a gelatinous mass are found in ancient China. The Han dynasty, which prevailed at that time, is said to have used the kombucha mushroom as a medicine.

Kombucha is made into sweetened tea. The fermentation converts the sugar to alcohol and acetic acid, lactic acid and gluconic acid. This makes kombucha taste tart and 0.7 to 1.3 percent alcohol content. To prepare it at home you have to follow the steps correctly and be very scrupulous with hygiene.

Preparation of the kombucha step by step

To prepare the kombucha you will need a little drink already prepared, the mushroom or scoby, water, sugar, tea, a wide, clean glass jar for fermentation and smaller bottles with a flange closure.

1. Bring a liter of water to a boil in a saucepan.
2. Add approximately 3-10 g of tea to the boiling water. It can be green tea, black tea, fruit tea, herbal tea, or a tea blend. It is advisable to add a serving of green tea as kombucha is especially fond of it. Leave it to infuse for about 20 minutes so that all the substances that will participate in the fermentation process are released. Do not use tea with artificial flavors or a high proportion of essential oils (mint, sage) as they hinder the growth of the fungus.
3. Now add 80-120g of sugar to the hot, filtered tea. More sugar can taste unpleasant. Let the tea cool down to 20 ° C. The fungus can die at higher temperatures!
4. Pour the cooled tea into the glass jar and add 100 ml of ready-made kombucha (preculture). Place the mushroom smooth side up over the liquid. The fungus will grow over the top in layers. The older mushroom can remain in the fermentor jar, but must be discarded when it darkens.
5. Cover the fermentation container with a cloth or a sheet of kitchen paper and secure it with a rubber band. This step is very important to prevent insect and mold infestation.
6. Place the fermentor jar in a warm place (if possible, at a temperature no lower than 15 ° C and no higher than 30 ° C, ideally 23 ° C). Avoid exposing it to fumes or direct sunlight.
7. Let it sit for about 5-14 days. Don’t move the jar unnecessarily. The movement makes it difficult for a new layer of fungus to grow evenly. The more the kombucha matures, the more acidic it will taste. After 5 days it has a mild and pleasant flavor.
8. Wash your hands very well, remove the fungus with your fingers and rinse it in warm or cold water. Put it on a glass or ceramic plate (it should not come in contact with metal).
9. Pour the kombucha drink through a muslin or fine-mesh plastic filter into zip-lock glass bottles.
10. Store the bottles in the refrigerator. The kombucha can be kept for 1-2 weeks, during which time the fermentation continues (therefore, its flavor will be more acidic every day).
11. Clean the fermentation jar well, prepare the tea and start the process again.

If you taste it and it doesn’t taste good, it might be bad. It should be a bit fizzy, with an acid touch but sweet at the same time.

If you notice a change in the taste or smell of your kombucha and you find it unpleasant, do not drink it. Better to throw it away and start over. Do not forget to discard the old part of the fungus and monitor its appearance.