I love making my own Kombucha: drinking it, sharing it with friends, teaching classes on it, and consulting others 1 on 1 on how to make it.  You might see me blogging a lot about it on Go Raw Have Fun because it’s just so much fun to talk about!  Here is a compilation of what I’ve shared with others so far.  My 90 minute classes are a lot more informative and packed with fun tips and tricks.  If you’re in Chicago and especially if you’re in need of a SCOBY, make sure to e-mail me to get on the class e-mail list :)

Here are the General Instructions on my handout:

Kombucha 411 (kom-BOO-cha):
•    Drinking kombucha promotes good health with its excellent detoxifying and immune-enhancing qualities.   There are no known negative reactions from drinking kombucha tea, except for improper brewing methods.
•    The earliest records of kombucha tea date back over two thousand years.  It was known then as ‘the elixir of long life’.
•    It is made from sweetened tea into which a kombucha culture (symbiotic bacteria and yeasts) is placed.
•    The SCOBY eats up the sugar and caffeine in the tea and creates probiotics, carbon dioxide (which creates the fizz), and a bit of alcohol.
•    It can taste similar to apple cider or a refreshing light wine, depending on the fermentation time and type of tea used.

Ingredients:
•    The kombucha SCOBY (a.k.a. culture or mushroom).  You can obtain one from a local person or order it online.
•    Approximately 4 tablespoons organic cane sugar per quart (four cups) of water (I get this from Trader Joe’s)
•    2 teaspoons (or 2 tea bags) of organic black tea per quart of water (best price at Trader Joe’s)
•    1 large glass jar (minimum 4 quart capacity).  I love the jars from The Container Store.
•    Glass jars from G.T.’s kombucha or other old glass jars.

Instructions to make 4-5 16 oz. bottles of kombucha:
•    Heat 6 cups of water to just below boiling.  (We will add this to 6 more cups of room temp water later.)
•    Turn heat off and add 6 teabags of organic black and/or green tea and let seep for 15 minutes.
•    Stir in 12 tablespoons of organic cane sugar until completely dissolved.
•    Transfer the tea to your large glass jar and add 6 cups of cold water to it.
•    When the tea is cooled down to room temp (add some ice if necessary), add the SCOBY to the jar as well as 6-8 oz of kombucha from your last batch OR of original flavored G.T’s kombucha.
•    Place a kitchen towel over the top of the pot or container and secure with a rubber band.
•    Leave undisturbed somewhere in your house for 7-14 days, depending on your tastes (mark the brewing date on your calendar so you remember).  The warmer the area, the faster it will ferment.
•    Bottle it when the kombucha has reached your desired sweetness, flavor it, leave out for 2-5 days to build up some effervescence, and then store in the fridge.

Tips!
•    Store the new baby SCOBY (formed on top) for a friend in a container with 8 oz of the kombucha.
•    Each SCOBY “mother” will grow several babies until it needs to be tossed and you have to use the baby for the new batch.
•    For flavoring options, you can always juice some ginger or fruit and add it to the kombucha when you bottle it.   Other options are raisins, goji berries, lemon juice, or cut ginger pieces.
•    I recommend getting an additional glass container or pot so you can get two batches going at the same time.  You can use the baby and the mother SCOBY from your first batch.

Past Posts on Kombucha you might enjoy:

Kombucha Celebrites and Fun Kombucha Ideas