Nutrition. Education. Transformation.

How to Make Kombucha

May 31, 2013

Making your own Kombucha is cheap and is well worth the effort. The health benefits come from the probiotics, b-vitamins  and a compound called glucuronic acid. Glucuronic acid taken in the form of kombucha is a powerful detoxifying agent and as a prophylactic against cancer and other degenerative diseases.

Ingredients: 

  • 1 Kombucha “mushroom” (you can purchase one here)
  • 4 quarts water
  • 1 ¼ cup of white sugar
  • 2 bags organic green tea
  • 4 bags organic black tea
  • 3/4 cup GT’s Kombucha original or your own original
  • 2 oz (1/4 cup) juice per 32 oz liquid or 1 ounce juice per 16oz

 

You can purchase Kombucha mushroom’s online at www.culturesforhealth.com . Once you have one, it will make a new one with each batch. You can use the same mushroom quite a few times before needing to use a new one.

  1. Bring water to a boil. Add the sugar and stir until dissolved. Turn off heat, add tea bags and cover for 15 minutes.
  2. Remove tea bags and let cool to body temperature. Pour into a large glass bowl with 3/4 cup Kombucha original. Place Kombucha mushroom on top. Cover the top with a towel but don’t seal the top if using a hermetic jar.
  3. Place in a warm place like above an oven on a shelf. It needs to be warm for fermentation to take place. Summer and fall is the easiest time to make Kombucha. It can take anywhere from 7-10 days depending on temperature. Start tasting it on the7th day. It should taste very slightly carbonated and sour like the original flavor when ready. Save 3/4 cup of the liquid and save your original and new Kombucha mushroom in a jar.
  4. Add to a 32 oz quart jar or bottle along with 2 ounces of juice or a 16 ounce glass bottle along with 1 ounce of juice and seal. Let it sit at room temperature for another 3-4 days to build carbonation if you want it really carbonated. Place in a refrigerator for 14 days to finish it..
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