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.



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.


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


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.



Flavors 1 gallon kombucha; adapted from

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.  

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



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