How to Make Kombucha Tea - a Healthy Fermented Brew

by Claudia aka happynutritionist
New on Wizzley - September 2011 - Updated 5/14/18

Intro Image Credit - Wikipedia Creative Commons, see below also

9. Heavy Rubber Band and Coffee Filter or other material that will keep out fruit flies during fermentation, and at the same time allow for "breathing" during the fermentation process.

10. Smaller glass bottles for storage after the tea has fermented....remember, no metal should be in contact with fermented tea...you can use plastic lids or metal lids for storage if they are not in contact with the tea.

1. Fill your stainless steel pot with the amount of water needed to fill the jars you are using to the top of the widest point in the jar, this recipe is for a 1 gallon jar.
2. Bring the water to a full boil to sterilize, then allow it to cool to a bit under the boiling point.
3. Add 1 and a half cups of sugar, stir with your wooden or plastic spoon until all sugar is dissolved.
4. Steep 5-6 tea bags of choice in the liquid for about 10 minutes, until it is nice and dark
5. Remove the tea bags, put a lid on the pot, and allow to cool to room temperature -or- when cool enough so that it will not break the glass, put it in the jar up to the top of the widest point in the jar.  Cover the jar with your coffee filter or other material of choice (to keep out fruit flies and dust) and secure well with the rubber band...allow the brew to cool to room temperature.
6. When the liquid is room temperature, put a Tablespoon of Apple Cider Vinegar on top of the liquid to help adjust pH.
7. With clean hands, add your Scoby gently to the top of the liquid.  It may float, it may not, but as it ferments, it will form a NEW Scoby on the surface of the liquid, attached to the old if it floats, or above it if it sinks.  RE-COVER with coffee filter and rubber band.
8. Allow to sit undisturbed on a high shelf if it is a cool time of year, if warm, any shelf will do, or cabinet, any place it can sit for over a week undisturbed.
9. The fermentation can take a week to 10 days...maybe a few more days...depending upon conditions. 
10. When it has finished the fermentation process, you will see the a nice healthy new scoby on top, and will want to keep the Scoby's for future brews.  Store them in a jar or zip lock bag not completely sealed with a couple of cups of the fermented tea in the refrigerator until you are ready to start a new brew...some get their next brew started right away.  You will use both the Scoby and tea to start your next brew. Now that you have some starter tea, you will not need the Apple Cider Vinegar for the next brew.
11. Put your newly fermented brew into very clean bottles for storage in the refrigerator until you use it.  Keep it refrigerated so that it does not continue to ferment.

CAUTION #1:  On very rare occasions, mold may form on top of the brew...if you see any "fuzzy" looking moldy spots, green or otherwise, you will have to discard the brew.  I have never had this happen.  Make sure your jars and all things that come in contact with the liquid after it is room temperature are VERY clean.  MAKE SURE you make under CLEAN conditions.

CAUTION #2: When you first start drinking Kombucha Tea, take small amounts, a few ounces a day to start, and see how your body responds.  The good bacteria in the tea will want to overtake the bad, and some go through a cleansing detox. from the tea...you want to do this slowly. You will want to be familiar with the symptoms of detoxification. 

Some use Kombucha in this Focaccia Bread Recipe