Homemade Kombucha: the easy recipe

AuthorDifficultyIntermediate

Here is a recipe for fresh and natural kombucha, perfect for a refreshing drink. This recipe using scoby, organic apple juice, green tea, and water is packed with benefits.

Yields4 Servings
Prep Time30 mins
Ingredients
 6 Organic apple juice, ideally unfiltered and unpasteurized.
 15 Green tea
 6 Water
Directions
1

Make a green tea infusion. If using tap water, let it stand in the open air for 24 hours to eliminate chlorine. Bring 1.5L of water to a boil, then add the tea. Let it steep for about 15 to 20 minutes to extract the tannins from the tea.

2

Strain the tea to keep only the liquid. Pour the tea into a previously cleaned jar of at least 4L, rinsed with clean water and dried.

3

Add the apple juice. The final sugar volume per liter of apple juice should be 50g/L. If the apple juice used contains 100g of sugar/L, dilute it with the equivalent amount of water.

4

Allow the liquid to cool below 30°C, using a thermometer if possible, to preserve the yeast from the scoby.

5

Add the SCOBY with its liquid.

6

Cover the jar with a cloth and a rubber band to let the kombucha breathe. Place the jar with its cloth in a warm room (ideally around 20°C) and avoid direct sunlight.

7

After a week of resting, taste the kombucha. If the flavor is to your liking, transfer it to a bottle with a mechanical cap; otherwise, let the fermentation continue. The longer the fermentation goes on, the more acidic the drink will become.

8

To finish, store your kombucha. For a sparkling kombucha, place it in a temperate room (ideally +20°C) for 24 to 48 hours, then refrigerate. For a non-sparkling kombucha, place it directly in the refrigerator. Enjoy! Once chilled, consume quickly within 7 days.

Ingredients

Ingredients
 6 Organic apple juice, ideally unfiltered and unpasteurized.
 15 Green tea
 6 Water

Directions

Directions
1

Make a green tea infusion. If using tap water, let it stand in the open air for 24 hours to eliminate chlorine. Bring 1.5L of water to a boil, then add the tea. Let it steep for about 15 to 20 minutes to extract the tannins from the tea.

2

Strain the tea to keep only the liquid. Pour the tea into a previously cleaned jar of at least 4L, rinsed with clean water and dried.

3

Add the apple juice. The final sugar volume per liter of apple juice should be 50g/L. If the apple juice used contains 100g of sugar/L, dilute it with the equivalent amount of water.

4

Allow the liquid to cool below 30°C, using a thermometer if possible, to preserve the yeast from the scoby.

5

Add the SCOBY with its liquid.

6

Cover the jar with a cloth and a rubber band to let the kombucha breathe. Place the jar with its cloth in a warm room (ideally around 20°C) and avoid direct sunlight.

7

After a week of resting, taste the kombucha. If the flavor is to your liking, transfer it to a bottle with a mechanical cap; otherwise, let the fermentation continue. The longer the fermentation goes on, the more acidic the drink will become.

8

To finish, store your kombucha. For a sparkling kombucha, place it in a temperate room (ideally +20°C) for 24 to 48 hours, then refrigerate. For a non-sparkling kombucha, place it directly in the refrigerator. Enjoy! Once chilled, consume quickly within 7 days.

Notes

Homemade Kombucha: the easy recipe

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Nutrition Facts

4 servings

Serving size

4

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