Brew Your Own ‘Bucha in Mason jars

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Brew Your Own ‘Bucha in Mason jars

Curious about Kombucha? Odds are you’re drinking it already or have noticed it on the grocery store shelves. What is it exactly, and how you do make your own? Find out below!

What is Kombucha?

A popular probiotic drink with a tangy flavor, Kombucha is made by adding a bacterial culture and yeast to a mixture of tea and sugar. After fermentation, the end result is an acidic beverage packed with B vitamins and antioxidants. For an extra splash of flavor, some prefer to add fruit juice or ginger for a refreshing, low-calorie soda substitute.

Kombucha is ancient

Kombucha’s origins date back 2000 years. Since then, it has been passed around the globe from culture to culture providing healthy refreshment wherever it goes.

Kombucha is a living drink

Kombucha is filled with probiotics. These probiotics balance and supplement the levels of good bacteria in your gut and may improve digestion and immunity.

Kombucha contains SCOBY

"Scoby" is actually an acronym: Symbiotic Culture of Bacteria and Yeast. And that's exactly what it is! A scoby is the living home for the bacteria and yeast that transform sweet tea into tangy, fizzy kombucha — think of the scoby as the coral reef of the bacteria and yeast world. (from www.thekitchn.com)

Kombucha is easy to make

You can brew your own ‘Bucha easily and inexpensively at home with a Mason jar and reCAP POUR.

FERMENT TIME

7-10 Days

TOTAL TIME

14-20 Days

INGREDIENTS

  • 3 cups water
  • 2-4 tea bags or
  • 1/4 cup loose tea (avoid herbal,
  • infused, & flavored teas)

  • 1/4 cup sugar
  • SCOBY
  • TOOLS

  • 1 quart Mason jar
  • Coffee filter, paper towel,
  • or tightly woven cloth

  • Rubber band or string
  • 1 canning lid/band

  • DIRECTIONS

  • Boil water and pour into quart jar.
  • Stir sugar into water with wooden spoon until dissolved.
  • Add tea bags/loose tea and let sit for about 15 minutes or until it is cooled to room temperature.
  • Add a piece of SCOBY (Symbiotic Colony of Bacteria and Yeast).
  • The larger the piece, the faster the fermenting takes place.

  • Cover jar with coffee filter, paper towel, or tightly woven cloth. Secure with rubber band or string.
  • Let ferment 7-10 days at room temperature out of direct sunlight.
  • For flavoring, remove SCOBY, add desired flavoring (juice, fruit, etc), cover with a canning lid/band,
  • and let sit for a second fermentation period (7-10 more days). For further instructions on how to do a second ferment and add flavor, check out www.culturesforhealth.com/learn/kombucha

    Happy fermenting,

    Jade


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