The Best, Simplest Recipe on How to Make Homemade Kombucha, From Lewis the Lifehacker’s Tips and Courses for The Low-Cost Lifestyle
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Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii is a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Sparling water, club soda, juice, spices, fruit, or other flavorings are often added.
Kombucha is thought to have originated in China where the drink is traditional. By the early 20th century it had spread to Russia, then Germany, and other parts of Eastern Europe. Kombucha is now homebrewed globally, and also bottled and sold commercially. The global kombucha market was worth approximately US$ 2 billion as of 2019.
Kombucha is produced by fermenting sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a “mother” or “mushroom”. The microbial populations in a SCOBY vary. The yeast component generally includes Saccharomyces cerevisiae, along with other species; the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid (and other acids). Although the SCOBY is commonly called “tea fungus” or “mushroom”, it is actually “a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a zoogleal mat [biofilm]”. The living bacteria are probiotic, which is valuable for producing healthy gut bacteria one of the reasons for the popularity of the drink.
Numerous health benefits have been claimed to correlate with drinking kombucha (some plausible and others implausible. It is rare to ever have serious adverse effects from the beverage even when homemade. When this does occur it is usually, possibly arising from contamination during home preparation. Though I do not recommend self-treating serious health problems with it or using it specifically for therapeutic purposes, in the rare case that I, for some unknown reason, have gotten diarrhea, a few ounces of Kombucha has usually worked to stop the problem
The simplest and easiest way to make Kombucha
- Buy a commercial bottle of Kombucha or borrow 4-5 ounces from a friend.
- Add the equivalent of 8 heaping tablespoons of loose Black Tea to 2 quarts of water.
- Bring it all to a boil and turn it off.
- Add a cup of honey or sugar.
- When it is just warm add the kombucha liquid (This will be your “starter”) to thhe sugar/tea water.
- Pour this liquid into a large jug.
- Cover lightly but not with a tight seal.
- Let this liquid sit at room temperature and in a dark place.
- To make the “mother” First Fermentation (6 to 10 days) –this will make the actual kombucha.
- If you want to naturally carbonate the Kombucha (Second Fermentation takes 3 to 10 days).
- Add some fresh ginger, pear, or pomegranate juice for flavor.
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