Okay, so I am finally putting together a Kombucha tutorial. I know half of you will love this and half of you will find it repulsive. Either way, its still entertaining and useful information. Let’s agree on that.
So what is Kombucha and what is a scoby anyway?!?!
Kombucha is “a mysterious, ancient elixer fermented with a thick rubbery “mushroom” (the mother), which is actually a symbiotic colony of bacteria and yeast (also called a SCOBY)”. Kombucha came into existence in China around 250 B.C. It is a delicious, non-soda, (mostly) non-alcoholic, tart, fizzy, refreshing beverage. You can read about my experience with Kombucha and its benefits HERE.
Now onto the tutorial! Part one will focus on growing your own scoby, from SCRATCH. Meaning, you did not buy it online or on craigslist, etc. Although, that is the easier way to go. (If you are interested in buying one, just email me.)
First, purchase a bottle of original or gingered kombucha. I like to use GT Kombucha. You want to look for one that has LOTS of yeasty filaments floating around in it, and is raw (this is a necessity). feel free to drink the kombucha but make sure to leave all the sediments and cultures (stringy bits) at the bottom and about ½ cup of the tea (liquid).
Second, prepare your “kombucha food”
You’ll need the following:
- 1 cup water
- 2 tablespoons sugar ( use white sugar or turbinado)
- 1 bag black tea (like earl grey) or 1 tablespoon loose-leaf black tea.
In a small saucepan, heat your water until it comes to a boil. then add in your sugar and return to a boil. Stir until sugar is completely dissolved. Quickly, turn off the heat and add in your tea. Let the pot sit until it is at room temperature. It should not feel warm at all. Then remove your tea bag and pour in a ½ cup to 1 cup of your bottled kombucha and sediments (this liquid should also be at room temp.) Put in a glass quart or pint jar, cover with cloth and rubber band and store in a warm dark spot (like in pantry). This is what’s going to turn into a mother scoby. Note: the kombucha liquid is needed to help keep the brew acidic.We want the acidity in order to prevent mold from growing.
Now, here comes the hard part. You have to WAIT! Keep an eye on the kombucha, in a few days you will see a thin film growing over the surface. The film will thicken later and become a mother. But for now, it must first get to a baby scoby.
This bring me to step three! When the film is about ⅛th of an inch thick, you will need to FEED a little more in order for it to keep growing.It’s still not strong enough to make a whole scoby. I’d say to do this after about a week of growing.
Mine After waiting a week….
Feeding time again
This time, make a quart of tea. Bring three to four cups of water to a boil, add ⅓ cup sugar, then add in another 2 tea bags or 2 tablespoons black tea. Remove from heat and let the liquid cool again. When the liquid is at room temp, remove the tea. Then add the cooled tea liquid along with your baby scoby (and liquid w/ sediment) into a larger glass jar or bowl. Cover it tightly with cloth and rubber band, place back in pantry and watch it grow into a mama scoby!
The kombucha mother should thicken significantly over the space of 10-14 days. I would also use pH strips to test the scoby and liquid.
And finally, when the mother is between ¼ and ½″ thick, you can use it to make yourself a batch of kombucha.
That will be my next tutorial. How to brew endless batches of kombucha once you get a scoby. Yahoo!
Any Questions?
Ha, I’m sure you do!! Feel free to leave a comment.
But one thing is for sure, don’t be afraid to do this. It’s worth the wait!
Cheers,
LC
p.s.
This was my experience with making a scoby. Everyone’s experience is different. It really depends on the environment in which grow it in as well. Hannah from KombuchaKamp.com has a great website full of useful information in relation to brewing, scobies, etc.
You should check out this great book called Wild Fermentation by Sandor Katz. I’m really glad I found your post because I am just starting to play with fermented foods and certainly plan on brewing this lovely elixir. Mr. Katz speaks of it in his book and a wealth of other information and recipes for toms of yummies. Check it out!
Melinda, thank you! I will have to chekck this out. And keep me posted on your brew!
i usually keep feeding my scoby hotel but you can store it in the fridge. I’m not sure you warm it back up though. I’ll have to look into that. I think maybe you just leave it at room temp again.
I’m still not a fan of the word “scoby”, but maybe because I also don’t like mushrooms or jellyfish, and that’s what the mother looks like?
So, am I correct to assume that handling the culture/mother/scoby of kombucha is less of an ordeal (or less sensitive) than kefir grains? I’ve made my own kefir for a while, and keeping the culture alive and healthy, but not overgrown, is such a difficult process!
Also, if you go out of town, can you do like kefir grains and put the mother in the fridge with a little food for the week? Then take it out, allow to rewarm to room temp, and begin the process where you left off?
Your tutorial is AWESOME!!! I have heard of people making them, and have thought about it myself, but I don’t know if I would have the patience 🙂 I really like the idea that you added ‘don’t buy them off of Craigslist’- Eek! That would gross me out, but I know that people have done that.
you could so do this HOlly! it’d be fun!
love this, and i’m totally doing it after i move!!! so excited 🙂
Hm, this is all new to me. You’ve mentioned it before, but I never really gave Kombucha much thought until this post. I figured I might want to try the actual stuff before I tried to make my own (what do you think?). I went to the GT website, and they don’t sell it in my area. Any suggestions on another brand or a retailer that usually sells it?
what health stores are around you? I know several brands! we’ll make it happen Katherine.
🙂
While I am very sliiiightly repulsed by this, I am way beyond impressed that you grew one yourself! Way to take that Kombucha love into your own hands!! 😉
haha, I thought you might be. But it is a fun project and saves some $! Pretty thrifty, eh?
Hmmm I have never heard of this stuff before. I may have to try it. P.s. I am going to start using the Sun Chrollera products tomorrow. I havent been feeling the greatest and stuff, so I wanted to wait a little bit to make sure I was fine. O and ps I cant subscribe to your new blog 🙁 Wahh I guess its a good thing I know your website’s name by heart 😉
you can’t subscribe? oh bummer. Did you try to cick the subscribe button up top??
Good luck with the sun chlorella and keep me posted!
I did try to subscribe but when I click the little link it says that it is broken or something and then it gives me a huge page of just weird language things. IDK maybe I just cant figure it out? Yes I def. will keep you updated 🙂
are you in google reader? All you have to do is copy paste the website in there if you are. I’ll work on it for ya. 🙂
I need to get my but in GEAR and do this already!
Hey, I heard that brewing your own can be dangerous if you don’t know what’s what.
True or false says you?
its not dangerous if you make sure you brew it with a good scoby. You have to be careful there is no mold on it. One really good resourse is KombuchaKamp.com she’s awesome and will answer all your questions.
that is so crazy! you are so brave to do this….it would save me a lot of money!
a ton of money. But I still buy my beloved GT. Can’t ever give that up. haha.
I’ve been wanting (or really needing) to make my own, since I’m drinking it daily! This is SO helpful – thank you so much!
And, I think I am interested in purchasing a SCOBY – email me some pricing pls!
i knew you’d love this Laura! I can’t wait for you try it out. save some $$!
Yey! I can’t wait to start making some at home! 😀 Thanks so much L! 🙂
oh let the science project begin! woohoo!
Thanks for posting this, Lindsay. I’m excited to try making my own scoby! A lovely cultured adventure awaits! :-p
How long does homemade kombucha last once it’s been bottled?
Sarah, it should last a few weeks refrigerated. You never want to put the scoby in the fridge though. Unless you want to stop the fermentation. I also use a “scoby” hotel to store mine after I brew. DOn’t worry, I’ll post on that soon too. Can’t wait for you to try it!!! email me with any questions.
I realized I’ve been just looking at your posts through my blog feed and saw just now how lovely your updated blog looks — so bright and clean! I’m not sure how far behind I am on saying this, though.
Three cheers for making your own kombucha — you’ll save so much that way! I didn’t know you could make your own scoby — now I have an excuse to treat myself to a ginger kombucha (my favorite variety) and make loads more!
Do you have a low-ish sugar recipe? I notice that GT’s has the lowest sugar content out of most kombuchas (save for maybe high country) and never know from the recipes of home made kombuchas how much of the sugars gets eaten by the lovelies in the booch or how many hang around for me!
Yes, GT does have the lowest. Most of the sugar is eaten by the cultures in the homebrew, so it is lower in sugar than most kombuchas. I like using turbinado too. It seems to work better and you can use a little less if need be. LEt me know if you try it Lauren.
p.s.’Glad you found the new site!
I just got my kombucha post up today. I started with a scoby that I got from someone locally, but I’m glad you’ve posted this in case mine ever gets contaminated. Or maybe I’d just drive to Austin and get one from you. 🙂
I look forward to reading your flavor combinations. I haven’t branched out beyond ginger or cranberry. One crazy day I did combine the two though….
I’m buying a kombucha today to start one. I will blog about the progress… thanks for the tutorial!!
yes, go for it! and keep me updated. K katie?
ahh this is sO COOL! i have never thought about making my own!
i bet you could make some in your dorm too!
I’m hoping that once I move to a bigger apartment I’ll have room to get some kombucha brewing going!
you can have two brews going, one for kombucha and one for beer! haha.
how interesting, i myself am a symbiotic colony of bacteria and yeast. i will now demand that everyone refers to me as “scoby.”
seriously, though, i love kombucha and the tingly goodness it leaves in my belly. i might try to make this because i def can’t afford the bottles at the store!
haha, you are a scoby TEA!! should I start calling you that? But I think you are a scoby because you bring me such joy. hehe.
😉
Lovely, friend! Thanks for posting! 🙂
LINDS!! Guess what? I’m coming to Austin in a couple weeks!!!! I would love to meet up if we can make it work! xoxoxo
ahhhh yes!!! come come! can’t wait. email me the dates please!
brewing is so easy I love your flavors.. I need to get more creative!
I love the plain brew but my hubs loves pineapple. I did purees strawberry once too. It was fizzy. Ever tried it with pure apple juice?
Oh my gosh, it sounds SO EASY!! Patience is not exactly my forte, but I really thought there would be more to it to make your own scoby (fyi: I just typed “scooby”! Haha!). I am definitely trying this!
Ok, maybe a stupid question but would any sort of towel/cloth work or do you need something really breathable like cheesecloth?
Oh and HELLO blog transformation!! I was waiting and waiting for it and then I go on vacation and if finally happens! Yay! You and Jenny make a great team! It looks fantastic!
i like to use a more breathable cloth. Even a napkin would work! oh heather, i can’t wait for you to do this!! youre gonna love it. But it is hard to wait. hardest part!!!
Wow, thank you for this! So far, I don’t have questions, but this may chance when I actually start to turn this into practice! This looks like something I *have* to try out! Now cross your fingers that I can find raw kombucha here! The bottle one I’ve seen before didn’t have any floating particles …
i think a kombucha without the particles will still work, it will just take longer to grow. Kath, I’m so excited for you to try this. Science nerds here!
I somehow missed the memo about your new blog and I wasn’t getting updates!! Just subscribed, so all is right with the world.
I’ve never brewed my own kombucha, but I’m not a big fan of the stuff. I like your flavor ideas though!
phew, all is right in the world. I thought I’d lost you Katie. And what?? You don’t like kombucha? Thats the one thing we don’t have in common food wise. Bummer.
I want to try Kombucha. I really do.
But, I just get a little skeeved out about the whole thing. Thanks for breaking it down, though. Makes it a little less scary….
i totally understand, but trust me Natalie, You can do this! Give it a whirl.
😛
You are my hero….how do you do it all? Can I buy some from you:) PS I let my bro-in-law borrow one of the visors you gave me yesterday and he loved it. He asked to have it but I said NO WAY JOSE…..I wear those babies all the time! So, thank you from the both of us:)!!! LOVE YOU!
you can totallly by some from me. Cotter Brew, hehe. And is this the brother in law who competed in the half IM? I should have sent him a Kswiss hat anyway!! So cool.
Just added the new site to my RSS feed! So so excited to try making Kombucha, but also a bit scared. Props for leading the way LC!
it was totally scary at first, but now its a breeze and I am so glad I did it! Go for it caroline and report back.
😉
I cheated and got a scoby from Averie — but I love seeing how this is done from scratch!
sometimes cheating is better, hehe. Or rather when you are just impatient. totally agree!
Yay, I’m so happy you posted this tutorial! I bookmarked it for when I’m feeling like a little science experiment! I’m definitely part of the half that loved this tutorial!
good! cause I have a feeling you’ll really like this little experiment Sarah.
I’ve never been particularly interested in kombucha, but my inner nerd is totally loving this tutorial!
well the inner nerds must stick together, right meg?!
😉
I am DEFINITELY going to try this sometime this fall/winter. I’ve wanted to try (esp. at about $4.50/bottle around here) but it seemed like such a mysterious process. I’m anxious to read the next steps. Thanks for all the pictures, that’s a big help and gives me confidence to try!
Cort, really its a huge $$ saver but just takes time! I thought it would be so hard but now I have multiple scobies and can brew for a long time!! Make your socby first and let me know how it goes. K?
I’ve still never tried it…
okay, what do I need to do to get you to try it? a bribe perhaps? haha.
I’ve never tried kombucha…I’m not gonna lie, the stuff at the bottom kind of freaks me out haha. I am very big on food textures- there are some foods I can’t eat because the textures freak me out. But everyone raves about this so it makes me want to try it….what to do, what to do
i think you should try it!! Go try the GT kombucha. The strawberry, guava, or passionberry are good for your first time. hehe.
I was going to comment pretty much the same thing. I am a texture person too so this makes me nervous but I WANT to try!
oh amanda you must give it a try! it is weird but soo soo worth it! DOO IT! haha.
Thanks for posting this! I’ve wanted to try to make my own kombucha but have been pretty hesitant about the process (and not giving myself lysteria). Could I use green tea bags or do they have to be black?
you can use green tea but I think black tea works best. Sometimes I use both and that works well too!