My Favorite Kombucha Recipe!

It has been some time since I have posted.  Today, while setting up a kombucha brew for my mother, I decided it was time to resurrect the site!  After several years now of brewing kombucha, I have settled on a favorite recipe Bigelow’s Raspberry, and I thought I would share that here today.  Asking yourself right now, “What the heck is kombucha?”  Check out my post, “Kombucha Anybody?

What is needed:

  1. Gallon jar (pickle jars work great)
  2. Quart jar
  3. Skewer stick
  4. Funnels (large mouth, small mouth)
  5. Strainer or cheese cloth
  6. Rubber band
  7. Wooden spoon
  8. Coffee filter
  9. 1 – SCOBY (Symbiotic Culture of Bacteria and Yeast)
  10. Bigelow Red Raspberry Tea (6 teabags)
  11. (Any) Tagless black tea (6 tea bags)
  12. Raw sugar
  13. 1 cup (ish) of kombucha

Brewing kombucha seems complicated at first, but it really isn’t.  Before you know it, you get into a rhythm and it takes mere moments to create a new batch of kombucha.  Here is how I do it:

The night before, fill a quart jar (for each gallon of kombucha) to the 3/4 fill line with purified water.  Side note:  Chlorine will kill all the good (yes, good) bacteria and the kombucha will not make.  Place a wooden skewer stick into the quart jar and place in the microwave for 8 – 10 minutes.  (Be careful … it is very hot.)  Remove from microwave, and then remove the skewer.  Pour 1 cup of raw sugar into the hot water. Stir until dissolved.  Next add tea bags and cover with paper towel.  Let the tea steep until room temperature.  (usually overnight)

With the sweet tea now made, it is time to make kombucha.  Remember, kombucha is a brewed tea where the good bacteria converts sugar into a delectable health promoting drink.  But the process needs to be sterile so not to introduce bad bacteria into the process.  Be sure to wash your hands, towels, and all dishes which will be used.  (Having said that, I do not wash my jars after each brew.  I am just careful not to introduce any outside bacteria.)   Now that all that has been said… 😀 Time to get started.  First, remove the SCOBY and place on a plate. Pour off your previous batch through a strainer into jars.  Leave approximately 1 – 2 cups of already brewed kombucha in the bottom of the jar.  Remove the teabags from the quart jar, and pour sweetened tea into the gallon jar.  Stir using a wooden spoon.  (kombucha does not like metal) Now fill the gallon jar to the point on the jar where it begins to narrow.  (Usually approximately 2″ from the top.)  Add back the SCOBY.  (It will usually float, but does not have to.)  Cover the top of the jar with a coffee filter, and secure with a rubber band.  Simply place your jar in a quiet cupboard or cover with a towel on the counter and you are done.  (Kombucha likes dark and relatively quiet… yes it has an opinion as you will notice in time.  :D)  Kombucha will be ready in about three weeks on average, depending on room temperature and personal taste.  The longer you leave kombucha to brew, the less sugar it will have.  I prefer a slightly sour kombucha and have found a three week brew in an average temperature house (70 degrees) is just right.  Some people enjoy adding chia seeds which adds another beneficial health benefit!  Enjoy!

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