kombucha

How to make flavored Blueberry Ginger Kombucha

Blueberry Ginger Kombucha

kombucha (see instructions above)

blueberries

Tbsp fresh ginger (grated)

Tbsp sugar

water

In a saucepan, add the blueberries, grated ginger, sugar water and bring to a boil.

Lower the heat a little, and stir the mixture with a wooden spoon for about 15 minutes, smashing the blueberries, until it has become a thin syrup.

Let it cool completely to room temperature before proceeding to the next step.

Remove the SCOBY and 1 cup of liquid from your gallon jar of kombucha.  Pour the blueberry-ginger syrup into the gallon.  Do this slowly as it may foam up a little.&nbsp;Stir slowly with a wooden spoon.

Strain and bottle.See step 5 above for easiest way to do this.

Leave about 1/2-1 inch of air at the top of the bottles and cover tightly with lid.  If you'd like extra fizz, let the bottles sit at room temperature for 1-3 days before storing in the refrigerator. Keep an eye on them to make sure they don't explode.

When ready to drink, remove form the fridge, strain out the newly formed SCOBY and enjoy!

These instructions outline how to make homemade kombucha. For more in-depth instructions and tips, see the article above this recipe card.

The Simple Guide to Kickass Kombucha

clean water (1.6 L)

white sugar (100 g)

black tea (or 1 Tbsp loose tea)

unpasteurized, unflavored store-bought kombucha (235 mL)

clean water (3.5 quarts, 3.3 L)

white sugar (200 g)

Homemade kombucha from the first fermentation

Sweetener

Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. Only when water is at room temperature (test by drawing out some water with a straw), is it ready to work with!

Add Starter: Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the store bought kombucha into each).

Ferment: Cover with a few layers of the tightly woven cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75 degrees F, 21-24 C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.

Making a SCOBY

Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. 

Add Starter: With really clean hands, gently remove your SCOBY from the tea and place on a clean plate. Rinse out jar(s). Pour the sweetened tea into your jar(s), then pour in starter kombucha.

Ferment: Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band. Set the jar(s) somewhere dark and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a straw.  The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.

And Repeat: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY(s)). The rest can move into the second fermentation.

First Fermentation

Flavor: Strain kombucha and funnel into bottles, leaving about 1 1/2 inches at the top (3.8 cm). Add your chosen sweetener and seal tightly with lid.

Ferment: Let ferment somewhere dark and room temperature for 3 to 10 days.

Serve: If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.

Second Fermentation

Met dit eenvoudige recept kunt u 3 liter authentieke kombucha maken. Voor het maken van kombucha heeft u slechts enkele benodigdheden nodig, waaronder een kombucha-zwam (SCOBY), een weckpot, een kunststof zeef, glazen drinkflessen en een kaasdoek of theedoek. Het belangrijkste ingredient in kombucha is zwarte of groene thee. Daarnaast voegt u tijdens de bereiding ook suiker en een starter aan de kombucha toe.

Authentieke Kombucha Maken (recept)

Een kombucha-zwam (ook wel SCOBY genoemd)

Kristalsuiker of biologische (riet)suiker

(Biologische) zwarte of groene thee

Kombucha starter (of appelazijn)

Water

Breng 750 ml water aan de kook in een pan en laat hier 2 of 3 groene of zwarte theezakjes ongeveer 15 minuten in trekken

Haal de theezakjes na 15 minuten uit het water en voeg ongeveer 150 tot 200 gram kristalsuiker of rietsuiker aan de thee toe. Geen zorgen: vrijwel al het suiker zal tijdens het fermenteren uit de kombucha verdwijnen.

Haal de thee van het vuur en laat het goed afkoelen. Voeg 2250 ml koud water aan de thee toe.

Als de thee, samen met het zojuist toegevoegde water, voldoende is afgekoeld (maximaal 40 graden Celcius) mag u de thee in de weckpot gieten.

Doe vervolgens de 50 ml kombucha starter of 50 ml appelazijn in de weckpot

Leg vervolgens de kombucha-zwam (SCOBY) in de weckpot. Gebruik hiervoor bij voorkeur een kunstoffen lepel (geen metaal!)

Bind de kaasdoek, theedoek of het servetje met een elastiekje om de opening van de weckpot. Wij raden u af om de weckpot met de originele deksel volledig af te sluiten, omdat er zuurstof bij de bereiding moet kunnen komen.

Zet de weckpot met de kombucha ergens op een donkere plek (bijvoorbeeld in een kastje), bij voorkeur op kamertempatuur (tussen de 22 en 26 graden Celsius).

De kombucha heeft nu tussen de 6 en 14 dagen nodig om te fermenteren. Laat de kombucha de eerste 6 dagen met rust.

Na 6 dagen is het tijd om voor de eerste keer te proeven. Als het goed is heeft zich een nieuwe kombucha-zwam gevormd boven de oorspronkelijk SCOBY. Steek hier voorzichtig een rietje onder en neem een klein slokje van de drank. Als u de kombucha nog te zoet vindt, dan kunt u de weckpot weer afdekken en het een aantal dagen langer laten fermenteren. Wanneer de kombucha klaar is, is afhankelijk van uw eigen smaak. Hoe langer u de kombucha laat fermenteren, hoe zuurder het wordt. U kunt een fermentatietijd tussen de 6 en 14 dagen aanhouden. Proef vanaf dag 6 elke 2 dagen en ga door met de volgende stap als u de smaak lekker vindt.

Het is tijd om de kombucha te oogsten! Haal zowel de oorspronkelijke kombucha-zwam als de nieuw gevormde SCOBY voorzichtig uit de weckpot en leg ze in een diep bord. Doe hier vervolgens wat van de kombuchadrank bij.

Zet het zeefje op de trechter en zet de trechter vervolgens op de opening van de glazen drinkfles. Giet vervolgens de kombucha door het zeefje en de trechter in de glazen drinkflessen. Zorg ervoor dat je ongeveer 250 ml van de kombucha bewaart als starter voor de nieuwe bereiding.

Bewaar de glazen drinkflessen met kombucha bij voorkeur in de koelkast. Het langdurig buiten de koelkast bewaren van kombucha in afgesloten drinkflessen zou ervoor kunnen zorgen dat de flessen ontploffen. De fermentatie gaat tenslotte nog steeds door!

Herhaal de bereiding door dezelfde stappen te volgen. Gebruiker als starter ongeveer 250 ml van de geoogste kombucha. Gebruik daarnaast maar één van de kombucha-zwammen. De nieuw gevormde SCOBY kunt u in de koelkast in een glazen pot met een klein laagje kombucha bewaren. Ook kunt u het weggeven of gebruiken voor het maken van kombucha in een seperate weckpot.

En nu is het tijd om te genieten van heerlijk, gezonde kombucha. Smakelijk!

I bring you a tall glass of fizzy berry-lemonade kombucha.  Rejuvenating, gut-pleasing, and a delight to the taste buds.

Homemade Berry Lemonade Kombucha

kombucha (I use 4 green tea

strawberries (or 4-5 blackberries,

lemon

Add the berries and lemon chunks to each bottle, squeezing a bit of juice from the lemons as you add them. For one batch of kombucha, I'm able to make two liters of berry-lemonade kombucha. I usually make one bottle with lemon and strawberry chunks and the second bottle with whole blackberries and lemon chunks.

Pour the kombucha (which has just gone through a first ferment, see step-by-step details here) into each bottle. The lemon and berries will float to the top.

Close the top of the bottle, store on the counter for two days. This is called the "second ferment". This ferment infuses the berry-lemonade flavor and gives the kombucha soda-like fizz.

After two days, store bottles in fridge and enjoy, daily.

This homemade Strawberry Basil Kombucha recipe is the epitome of summer. It&#x27;s bursting with berry flavor and a hint of basil!

Strawberry Basil Kombucha

strawberries

basil leaves

Puree: Use a handheld immersion blender or countertop blender to puree strawberries...

Puree: Use a handheld immersion blender or countertop blender to puree strawberries and basil until smooth (if needed, add a splash of kombucha to get things moving).

Bottle: Evenly distribute strawberry mixture into each into fermentation...

Bottle: Evenly distribute strawberry mixture into each into fermentation bottles. Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.

Ferment: Place in a dark, room temperature area...

Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.

Enjoy: Strain the kombucha to remove fibers (optional),...

Enjoy: Strain the kombucha to remove fibers (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.

Jun Kombucha is similar to regular kombucha, but uses green tea and honey instead of black tea and sugar. It has a lighter and fresher taste, and might even be healthier than regular kombucha. It's an easy to make fermented drink that's great for your gut health.&nbsp;

How to Brew Jun Kombucha

water (divided)

green tea

Jun SCOBY

raw honey

Boil a little more than a half gallon of water, take it off the heat, then add a few spoonfuls of green tea and let steep.

Once the tea has cooled down quite a bit, strain it into the gallon jar.

Pour in the honey and stir it well to dissolve.

Add cool water to fill your jar to about 3/4 full (or maybe slightly more). Have your Jun SCOBY and about 2 cups of starter liquid ready. If you don’t have that much starter liquid I would do this whole process on a smaller scale in a quart jar for your first round, then use that to start a gallon batch.

Make sure the tea and honey mixture is totally cooled to room temperature, then add the starter liquid to the gallon jar. Then carefully float the Jun SCOBY on top.

Cover the jar with a clean towel secured with a rubber band and put it in an out of the way spot in your kitchen. Try not to disturb it.

Depending on the temperature in your house, and how fermented you like it, the Jun should be finished anywhere from 5 to 14 days. I usually check it after about a week and often let it go for about 8-10 days, but I like mine rather strong. You will probably see bubbles rising to the surface.

Use this recipe to execute your Jun Kombucha Primary Fermentation to perfection!

How To Brew Jun Kombucha Tea

Filtered Water

Honey

Funnel

Thermometer Or Adhesive Temperature Strip

1-3 pH Strips

Kombucha

Bring two cups of water to a boil, then remove the pot from heat.

Steep the tea for 5-10 minutes.

Allow tea to cool slightly (If you add the honey in while its too hot, it can scorch the microbes that you want to preserve, too cool and it will be hard to fully dissolve).

Pour sweetened tea into the glass brew jar and fill with filtered water, leaving enough room to add the culture, and some head space (about 4").

The addition of the water should bring the tea mixture to about room temperature. Just make sure it's cool to the touch before moving on.

Add your Jun starter culture (SCOBY)  (pellicle with 12 fluid ounces of mature jun starter tea).

Cover the jar and leave it to ferment ideally between 75-78°F. Start tasting after day 5 to asses the progress. If it is still too sweet, allow it to continue fermenting as the full fermentation can take up to 21 days.

This 1950's inspired recipe can be made with vegan-friendly pectin or gelatin. It can also be made with all sorts of fun different flavours. See the section above for some flavour suggestions and options for making probiotic jello.

Fun Fruit Juice Jello

Pectin or gelatin (see notes)

juice

cream whipping cream or coconut cream)

fresh fruit

Stir in enough pectin or gelatin to set 4 cups of liquid. Follow the proportions on the package because it changes depending on exactly what brand your are using. Stir until the crystals are dissolved.

Remove the boiling juice from the heat. Pour 1 cup of jellied juice into a 6 cup jello mold. Mix in 1 cup of cold juice. 

Add in the prepared fruit. It will float on top of the liquid creating a single layer.

Place the jello mold in the fridge and leave it to cool until it is starting to set (about 30 to 60 minutes).

Leave the second cup of jellied juice out on the counter so that it will only cool slightly. 

After 30 minutes, whip the cream until it thickens and forms nice peaks.

Gently mix whipping cream into the second cup of jello, then spread it over the set jello layer in the fridge.

Refridgerate for at least 4 hours before serving so that everything can set up nicely.

A refreshing way to start your day! Kombucha Smoothie Bowls are healthy, filled with wholesome ingredients and keep you full and satisfied.

Kombucha Smoothie Bowls

banana

½ cup frozen fruit of

tbsp chia seeds

Sliced fresh fruit

Maple syrup or honey

almonds

Almond butter butter

Hemp seeds

Flax seeds

Toss all ingredients into a high powdered blender.

Blend on high for 20 seconds until smooth. Smoothie will be thick.

Pour into a bowl and garnish with your favorite toppings!

I highly recommend a good drizzle of almond/peanut butter, maple syrup/honey, and some sort of nuts for an added crunch! Enjoy!

To make this effervescent fermented tea, you will need a symbiotic culture of bacteria and yeast that is known by its acronym, Scoby. Also some already-brewed kombucha that you will most likely receive from the same source as the Scoby — a friend or the Internet. You'll need very clean glass jars in which to brew your sweetened tea and ferment it with your Scoby, and very clean clamp-top bottles into which to funnel it when you’re done. You’ll need flavoring agents for that second fermentation. Start with apple juice, perhaps, and ginger. With later batches you can try turmeric, pomegranate, cayenne, orange, whatever you like. Welcome to the kombucha lifestyle.

sugar

black tea

unpasteurized, unflavored store-bought kombucha

Scoby

orange or apple juice

Bring the water to a boil in a pot, then remove from heat, and whisk in the sugar until dissolved.

Add the tea, and allow it to steep on the countertop until the sweetened tea is almost room temperature, at least an hour. Discard the tea bags.

Strain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars).

Using very, very clean hands, gently place the Scoby into the jar (if you’re using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string.

Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste.

Using very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the “child” from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation.

Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps.

Add 1 piece of peeled ginger to each bottle, and seal tight.

Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation.

This Zingy Raspberry Kombucha is inspired by the widely popular Trilogy™ Kombucha, with refreshing flavors of raspberry, lemon, and ginger!

Zingy Raspberry Kombucha

thumb ginger, grated

Tbsp lemon juice (30 mL)

tsp honey (5 g)

Mash the raspberries: Mash the berries into a...

Mash the raspberries: Mash the berries into a chunky paste. This will expose more surface area for the bacteria and yeast to eat away at the sugars.

Bottle: Evenly distribute mashed berries, grated ginger, lemon...

Bottle: Evenly distribute mashed berries, grated ginger, lemon juice, and honey into fermentation bottles*. Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.

Enjoy: Chill in the fridge before serving, optionally...

Enjoy: Chill in the fridge before serving, optionally straining out the fruit and ginger fibers. Can be stored in the fridge, tightly sealed, for several weeks.

The key to a tasty brew is getting that kombucha ratio just right! My recipe has been perfected and duplicated in many households. Yum!

The BEST Kombucha Ratio for a Tasty Brew

Tbsp Oolong Tea ((or 9 tea bags); See tea suggestion below)

Cup Organic Cane Juice Crystals (See sugar suggestion below)

Cup Kombucha Starter Tea (See kombucha kit suggestion below)

SCOBY (See kombucha kit suggestion below)

¼ Cup Fruit juice

Boil 4 cups of water

Add 3 Tbsp of loose leaf tea to a reusable tea bag (or use 9 tea bags). 

Once boiling, turn off the heat and add the tea bag(s). Let steep for 6 minutes.

After 6 minutes, remove the tea bag(s) and stir in 1 cup of cane juice crystals. Set aside to cool.

Next, fill your clean, empty 1 gallon brewing jar with the sugar-tea mixture

Then, add 7 cups of ice water to dilute the sugar-tea mixture (ice water is necessary if the sugar-tea mixture is still hot. You don’t want to fry the active cultures that we&#39;re adding next!)

Once the ice has melted and the solution is no longer hot, add 1 cup of kombucha starter tea and gently place the SCOBY on top (it&#39;s ok if it floats, sinks or flops sideways! Just let it do its thing).

Cover kombucha jar with a piece of tightly woven cloth and secure with a rubber band

Place your 1 gallon jar of kombucha in a dark, warm location where it will be undisturbed.

At 1 week, do a taste test and see what you think. Still too sweet? Let it go for another week and test again. Most people brew in the timeframe of 1-3 weeks. It all depends on how active your SCOBY is, environmental factors and your taste preferences. The thicker your SCOBY becomes, the more active it will be. I&#39;ve found that a thickness of about 1&quot; is perfect for my brew, so I pull off extra layers when it gets too thick.

Once you&#39;re satisfied with the taste of your kombucha brew, bring it back to the kitchen and complete steps 1-4 again to make the sugar-tea mixture.

Now that you have a full gallon jar of finished kombucha, there are a few more steps to add on!

With clean hands, remove SCOBY from the brewing jar and place on a clean plate

Reserve 1 cup of kombucha. Set aside. Set out clean bottles to begin filling.

Fill clean bottles with add-ins of your choice (see above for ideas!)

Fill bottles with finished kombucha using a funnel and close the swing-top lid. Set bottles aside.

Pick back up with steps 5-9 to make the next batch of new kombucha.

Now, place the bottles of finished kombucha and the 1 gallon jar of new kombucha back to the warm, dark location where it will not be disturbed. 

After 2-3 days, move the bottles of finished kombucha to the fridge and now you can drink them!

After 1-3 weeks, your 1 gallon of kombucha brew will be ready to start the process all over again! 

Have too many SCOBYs? Make them into fruit leather!

SCOBY Fruit Leather

SCOBY

fruit (fresh

maple syrup

Dehydrator: Line 2 dehydrator trays with parchment paper.Oven: Preheat oven to 170ºF/77ºC. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.

In a high-speed blender, add the SCOBYs and ½ cup of kombucha. Blend until smooth. Add more kombucha as needed.

Add fruit and maple syrup. Blend again until smooth.

Pour half the mixture onto the parchment-paper-lined dehydrator tray or baking sheet. Using a spatula, spread around as evenly as possible until ⅛ to ¼ inch thick. Do the same for the rest of the mixture on the 2nd tray or sheet.

Dehydrator: Place the trays in the dehydrator and let dry at 125ºF/52ºC for at least 8 hours. If not yet fully dry, dry for another hour until fully set.Oven: Place the sheets in the oven and bake for 4-7 hours. Check at 4 hours if the middle part is dry and set, otherwise, bake for another hour until everything is dry.

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Top Tags

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Top 18 kombucha recipes from across the web

The most viewed kombucha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Ginger Kombucha

The Simple Guide to Kickass Kombuch...

Authentieke Kombucha Maken (recept)

Homemade Berry Lemonade Kombucha

Strawberry Basil Kombucha

How to Brew Jun Kombucha

How To Brew Jun Kombucha Tea

Fun Fruit Juice Jello

Kombucha Smoothie Bowls

Kombucha

Zingy Raspberry Kombucha

The BEST Kombucha Ratio for a Tasty...

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How-to: DIY Homemade Kombucha

How To Grow A Scoby

Orange Kombucha Recipe

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Homemade Kombucha Recipe (How to Ma...

The most viewed kombucha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine