Homemade Kombucha Fermented Tea
- 168 hr 15 min
- Serves 4
- 5 ingredients
15 minutes to prep, 168 hours to cook. Learn how to brew your own kombucha, a probiotic‑rich fermented tea, using simple ingredients like black tea, sugar, and a SCOBY. This guide walks you through the primary fermentation and an optional second ferment for flavor and carbonation, resulting in a refreshing, health‑boosting beverage at home.
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Method
Obtain a healthy SCOBY, preferably from a trusted source or a friend.
Brew black tea (any type, decaffeinated or regular) and let it cool to room temperature.
Dissolve sugar in the cooled tea to create a sweet tea base.
Add the SCOBY and about a cup of starter kombucha to the sweet tea, then cover with a clean tea towel secured with an elastic band.
Let the mixture ferment at room temperature for five to ten days, or about a week, until it no longer tastes sweet and has a slightly fermented flavor.
Taste the kombucha; when it reaches the desired flavor, begin a second fermentation by transferring it to sealed bottles.
During the second ferment, add flavorings such as berries or fruit if desired, and let the bottles sit for three to four days at room temperature (or longer in the refrigerator) to develop carbonation.
After carbonation is achieved, refrigerate the kombucha to stop further fermentation and enjoy.
Tips while you cook
- Cool tea before adding SCOBY
- Allow the brewed tea to reach room temperature before mixing in sugar and the SCOBY.
- Secure cover with towel and elastic
- Cover the fermenting mixture with a clean tea towel and fasten it with an elastic band.
- Taste before second fermentation
- Sample the kombucha after primary fermentation.
- Refrigerate to stop fermentation
- Place the carbonated bottles in the refrigerator once desired fizz is reached to halt further fermentation.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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