Making Kombucha at Home
After a couple of weeks (you taste it as you go, so that you can pick just how sweet/sour you’d like it), you get to bottle it! Taking clean bottles, you place tasty flavors (anything really goes from what I can tell) in the bottom of each bottle. I tried everything from mango to pineapple to ginger to cinnamon apple to cranberries and blueberries, and they were all good. Here’s some mango, pre-‘bucha (with husband in the background).
Then you ladle your kombucha in…
Then they rest for another couple of days. I put mine in a cooler just in case they exploded. The kombucha starts to get pretty carbonated over time, so you just never know. (My husband brews beer, so all of this stuff is pretty “normal” to me—he does way crazier stuff with his homemade brews.)
After their snooze in the cooler, you stop the fermenting process by putting them in the fridge until you decide to drink them! And let me tell you, there is nothing more satisfying than drinking something you made. Especially when it’s this pretty (this would be the cranberry)…
While I’m a fan of kombucha and have continued brewing more and more of this fermented tea (for future batches you use two cups of kombucha and the scooby from the previous brewing cycle—kind of like making Amish Friendship Bread), it would be negligent of me not to mention that kombucha isn’t loved by all. Since people do make it at home, things can go wrong if you don’t have clean supplies, a quality culture or the right brewing vessel. Others even say that the acid in kombucha is bad for you. Whatever you believe, do what is best for you, and if you do decide to make your own, do your research and do so safely.
And if you are ready to brew your own, Kombucha Kamp is giving away a free Brew Now Kit ($50 value) to one lucky reader! If you’re ready to get your ‘bucha-brewing on, leave a comment with what flavors you want to make, and we’ll select one lucky U.S. commenter to win in about a week. May the luck of the ‘bucha be with you! —Jenn