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Kombucha

Kombucha is easy to make yourself and much less expensive than store bought.  It's a great fermented food that kids love.  It's made with black tea, but the caffeine does not seem to cause most people (including kids) any problem.  Also, by making it yourself you can use green tea or to a quick "pre-steep" of the leaves to reduce caffeine content. 

You'll need a kombucha culture to make this recipe - ask a friend.

1 gallon water
1 cup sugar (plain white is always recommended in recipes but I use evaporated cane juice)
4 Tablespoons black or green tea (herbal will not work)
1/2 cup kombucha drink from already made batch or what's used to store culture
Kombucha culture

  1. Mix water and sugar and bring to a boil in a pot.
  2. Turn off heat and add tea.  Cover and steep 15 minutes
  3. Strain tea into glass or ceramic (crock) container.  Someone wide, Preferably as wide or wider than it is tall.
  4. Allow to cool to body temperature. 
  5. Add the 1/2 cup mature kombucha liquid and place the komcuha culture in the liquid with the firm opaque (whiter) side up. 
  6. Cover with cloth and store in a warm place (ideally 70-85 degrees).  If it's cooler it will work but will take longer.
  7. After a few days to a 1 week you will notice a skin forming on the surface.  It can take anywhere from 7-28 days depending on the temperature and size of your batch.  Taste the liquid by inserting a straw.  It's done right when it's between sweet and sour/vinegar taste and is fizzy.  If you let it go too long it will taste too vinegary.
  8. Once it reaches the acidity you like, start a new batch and store your mature kombucha in the refigerator.  You now a two mothers, the original one you started with and the new one (the skin that formed on your first batch).  Use either the new or the old mother in your new batch and pass the other to a friend or compost it. 

Dietary Compliance

  • BED (Body Ecology Diet)
  • Corn-free
  • Egg-free
  • GFCF (Gluten-free/casein-free)
  • Low/Lower-sugar
  • or cane sugar-free
  • Rice-free
  • SCD (Specific Carbohydrate Diet)
  • Soy-free
  • Traditional Diets/Weston A. Price
  • Vegetarian

Meal Category

  • Beverages
  • Fermented Foods

Contributed By Julie Matthews

Wild Fermentation by Sandor Katz


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