3 Simple Recipes for the Kombucha Homebrewing Beginner

Store-bought kombucha can be hard on the wallet. Have you caught the booch bug? Try making it yourself.


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Tada! Morgan Phillips with her home-brewed batch of kombucha.

City Editor Morgan Phillips recently took Tulsa Talks podcast listeners on her kitchen adventure: making kombucha. This fermented tea is loved by many for its health benefits. But while good for the gut, store-bought kombucha can be hard on the wallet. Have you caught the booch bug? Try making it yourself.

 

Kombucha

Makes 1 gallon, minus 1 cup; recipe courtesy Kimberly Feiock

1 gallon distilled water, divided into 2 half-gallons

24 grams black tea

1 ½ cups sugar

1 SCOBY (Symbiotic Culture of Bacteria and Yeast) and its starter liquid — We used this one, which comes with starter liquid.

 

In saucepan or electric tea kettle, boil a half-gallon of the distilled water to 212 degrees. Steep tea for 15 minutes. Pour into a large glass jar. Add sugar and stir, using metal whisk, to dissolve completely. Pour the remaining half-gallon of water into jar, leaving room for the SCOBY and starter liquid. Cool to room temperature. Add SCOBY, then pour in starter liquid; do not stir. Cover with cheesecloth. Leave in a warm spot away from direct light. Kombucha brews best between 68-78 degrees.

In 10 days, uncover jar and remove SCOBY. (If you plan to reuse SCOBY, move to sterilized container and add 1 cup tea from jar. This is your starter liquid for the next batch.) Stir with metal whisk. If you wish, add flavoring (see below), leaving 2 inches at the top of each bottle. close lids tightly. Store in a warm, dark place, like a box for 5 more days. Refrigerate until ready to drink.

Dissolve sugar completely. This takes a while.

 

But this next part is where you can really start to have fun. Here are two flavors you can add to your kombucha.

Strawberry-Basil

Flavors 1 gallon kombucha

2 cups ripe strawberries, chopped

½ cup water

½ cup sugar

1 ounces fresh basil, chopped

 

In a saucepan, combine ingredients and bring to a boil. Simmer for 2-3 minutes. (If you wish, you can strain the mixture at this point using cheesecloth or a fine sieve.) Pour equally among 8 sterilized glass bottles. Fill with kombucha. VERY IMPORTANT: Leave 2 inches at the top of each jar.

 

Grapefruit-Rosemary

Flavors 1 gallon kombucha; adapted from thewildgut.com

3 springs fresh rosemary

Juice from 2 grapefruits

Zest of 2 lemons

 

In a bowl, combine ingredients and let sit 2-3 hours. Strain. Pour equally among 8 sterilized glass bottles. Fill with kombucha. VERY IMPORTANT: Leave 2 inches at the top of each jar.  

Bottling the booch. City Editor Morgan Phillips recently took Tulsa Talks podcast listeners on her kitchen adventure: making kombucha. This fermented tea is loved by many for its health benefits. But while good for the gut, store-bought kombucha can be hard on the wallet. Have you caught the booch bug? Try making it yourself.

Skip ahead to 29:58 to hear all about this process.

Tulsa Talks: A TulsaPeople Podcast

Episode 5: Shagah Zakerion is Addicted to Tulsa

 
 
 
 
 

October 03, 2018

Langdon Publishing

 

This handy-dandy electric kettle tells you the temp, which is super helpful when boiling water to make kombucha. In saucepan or electric tea kettle, boil a half-gallon of the distilled water to 212 degrees. Steep tea for 15 minutes.

Wear gloves when adding SCOBY to reduce ick factor. Dealing with the SCOBY is by far the weirdest part of brewing your own kombucha.

The SCOBY, 10 days later. Stay with me … Sure, it looks gross now, but it's just imparted a whole lot of wholesome probiotic goodness (and tons of flavor) to my homemade kombucha.

 

Grapefruit-Rosemary flavoring in the works. Flavors 1 gallon kombucha; adapted from thewildgut.com  3 springs fresh rosemary  Juice from 2 grapefruits  Zest of 2 lemons     In a bowl, combine ingredients and let sit 2-3 hours. Strain. Pour equally among 8 sterilized glass bottles. Fill with kombucha. VERY IMPORTANT: Leave 2 inches at the top of each jar.

City Editor Morgan Phillips recently took Tulsa Talks podcast listeners on her kitchen adventure: making kombucha. This fermented tea is loved by many for its health benefits. But while good for the gut, store-bought kombucha can be hard on the wallet. Have you caught the booch bug? Try making it yourself with these 3 simply recipes.

Kombucha: Makes 1 gallon, minus 1 cup; recipe courtesy Kimberly Feiock 1 gallon distilled water, divided into 2 half-gallons 24 grams black tea 1 ½ cups sugar 1 SCOBY (Symbiotic Culture of Bacteria and Yeast) and its starter liquid — We used this one, which comes with starter liquid.

City Editor Morgan Phillips recently took Tulsa Talks podcast listeners on her kitchen adventure: making kombucha. This fermented tea is loved by many for its health benefits. But while good for the gut, store-bought kombucha can be hard on the wallet. Have you caught the booch bug? Try making it yourself.

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