Kombucha

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 3

Cook Time: 7

Servings: people

Calories: 48kcal

Trying to kick the soda habit? Good for you! Here is a great way to transition your way off of soda without feeling deprived. Kombucha is a fizzy fermented tea drink. As well as being refreshing it also has the added benefit of being good for you. It has beneficial probiotics that help improve your digestion and can even improve your immune system! Soda can’t do that. It does take a bit of patience to make but once you make it a couple of times you will realize the value and the money you will save by not purchasing store bought kombucha.

It is also super fun to have a science experiment like kombucha brewing sitting on your kitchen counter. It is a great conversation starter!

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Equipment

Sauce Pan
gallon glass water container
cheesecloth

Ingredients

One SCOBY symbiotic culture of bacteria and yeast
1 gallon water
1 cup sugar
8 tea bags black or green tea, or combination of both
optional : juice concentrate

Instructions

Put one gallon of water into a saucepan and bring to a boil.
Turn off heat and steep tea bags for 5-7 minutes.
Remove tea bags and pour in the sugar to dissolve.
Allow tea to cool to room temperature.
Pour tea into gallon container and place SCOBY on top.
Cover jar with cloth and secure with a rubber band.
Leave on counter away from direct sunlight for 7-10 days.
Remove SCOBY and place it on a plate temporarily.
If you are going to flavor your kombucha, pour a little juice into the bottom of each jar.
Ladle kombucha into jars and seal.
If you added juice, then kombucha needs to be left to ferment for another 2-4 days.
If it is plain flavored then you can store jars in the refrigerator. Enjoy!
Each time you brew you will grow an additional SCOBY so you can share with a friend!

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Nutrition