Brew your own
How to make your own kombucha
Keen to give brewing your own kombucha a go? Here’s a guide on how to make your own kombucha, using Remedy Kombucha as a starter to grow you own SCOBY or mother culture.
- 2 x small bottles Remedy Kombucha Original
- 1 wide mouth glass bowl
- Muslin cloth (large enough to cover the bowl)
- 1 large elastic band
- 75g raw organic sugar
- 35g organic tea (loose leaf is best; choose black or a combo of green/black)
- Large saucepan
- 4 litre jar
- Filtered water
- Bring 12 cups of filtered water to the boil in saucepan on the stove.
- Add sugar and stir until dissolved. Remove from heat and add the tea. Brew for 5 to 6 minutes.
- Let it cool to room temperature. If you do the next stop while it is still hot it will kill the good bacteria and yeast.
- Strain tea then transfer your tea brew into 4 litre jar and pour in two bottles of Remedy Kombucha Original.
- Cover with muslin and elastic. Leave it to brew in a cool, shaded place.
- Come back in 6 days to do a taste test!
- It’s time to taste your kombucha to determine if it’s almost ready. It will be rather sour and perhaps slightly fizzy, but still have a slight tea taste.
- Leave to brew and come back in another two days. How is yours tasting?
- Your kombucha should now be ready.
- Gently remove the SCOBY or mother culture that should have grown on top.
- Pour the remaining liquid into glass bottles and pop it in your fridge to enjoy.
- Keep ½ cup of your kombucha and the mother to start a new brew.
- To flavour your kombucha add any fruit or spices (after you have removed the mother), secure tightly with a lid and leave it on the bench to ferment for a few more days. This second fermentation will also produce more bubbles. Don’t leave the kombucha out for more than a few days as the build-up of carbonation may cause the bottle to pop.
- Don’t forget: always keep ½ cup for your mother to live and grow in. Extra “mothers” are great to share with friends.