Making My Own Kombucha

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Kombucha is all the rage lately, but it can be an expensive habit. So instead I started Making My Own Kombucha. This is my step be step guide, including all the mistakes I made along the way.

Kombucha is probably the main reason I was able to give up soda. After watching the movie Fed Up I realized I couldn’t drink soda anymore, but often found myself craving the sweet carbonation of it. Luckily for me kombucha solved that craving and did it without all the negative side affects of soda. But the down side of kombucha? Cost! When I was living in Martha’s Vineyard it was often $5 for a small bottle of kombucha, yikes! But, thanks to my kombucha kit from Mother Kombucha based in St. Pete, Florida I’m saving lots of money while still enjoying my new favorite beverage.


Now if you follow my blog regularly, which you should probably do, I’m sure you’re a bit confused. Isn’t today supposed to by my first day of my whole30? Well it is! However, I’ve decided to write retroactively about it because I wont know what I ate all day or how I felt all day until the next. So tomorrow prepare to hear all about my first day of my whole30 challenge! Since part of the whole30 challenge is no juice I thought now would be a good time to talk about making kombucha since it is a whole30 approved beverage, especially if you make it yourself and don’t add any sugars after fermentation. 


Fermenting things always scares me a little bit, because they always smell sour how do you know if they’re okay or not? But this kit is so helpful because it provides on the tools as well as a guide to how your kombucha should progress. They also provide you with the SCOBY necessary for fermenting the tea. SCOBY stands for symbiotic ‘colony’ of bacteria and yeast, what a mouthful. However I called it Scooby, like Scooby Doo because I think it sounds better. I’m trying to make a batch of kombucha every week, here is how my weekly routine progresses.


On Saturday I boil 7 cups of water and add my teas bags to it. Once the water comes to a boil add 1/2 cup sugar, this is needed for Scooby to eat while he ferments. Now I remove the tea bags, I usually use two or three bags, it depends on what type of tea I use. Now the important part is to let your tea cool to 90F other wise Scooby will die, and he is my friend so I don’t want to kill him. Cooling to 90F takes a lot longer than you would think about 2-3 hours usually. Once cool pour Scooby and all the liquid in his bag into your jar. Now you want to put a breathable cloth on top and secure it with a rubber band. You don’t want to seal it because Scooby likes to breath. If you live in the Tampa area I definitely recommend buying one of things kits it very helpful. Once my kombucha is covered I transfer it to my pantry because its dark and fairly cool.


Its recommended to taste your kombucha after four days of fermentation but I’ve found its never quite ready. I wait a week so the following Saturday I move on to the second fermentation process. At this point I remove Scooby with a ladle and put him into a new container. Be sure to add enough kombucha in this container to cover him and them top with the mesh liner so he can continue to breath until you’re ready to use him again. Now strain the remaining kombucha to get any chunks out. 


It’s now time for the second fermentation, also know as the fun part, because you get to flavor your drink! I have had some flavor combination that are great other that are not. I love using fresh herbs as well as fruit in mine some of my favorites include a pineapple, ginger, and basil kombucha and a raspberry mint one. I learned the hard way if you use an orange be sure to cut off the skin and the white rind or it will be very bitter, yuck!

Making My Own Kombucha

The Big Opps!

Once you’ve got your fruit cut and combined with your kombucha place in a jar with a tight seal lid. I also learned the hard way not to use a plastic container. Luckily, I posted a picture of mine in a plastic container on instagram and the lovely people at Mother Kombucha told me to transfer it immediately to something stronger or the carbination would make it explode! Thank goodness for social media for saving me from a very messy kitchen. So don’t use the type of container in the following picture.


Once the lid is tightly secured I place the jar back into my pantry for three days. On Wednesday I open the Kombucha, strain out the fruit, and place in my fridge to enjoy! Try not to let ferment too long on the second fermentation. I once forget about mine for a week and it processed pop like a shaken soda upon opening and I lost about half of it down my drain, but luckily I opened in in the sink!

Much like anything making kombucha is a trail of errors but its so much fun to constantly be creating new flavors and sharing them with friends! If you haven’t already tried the wonders of kombucha, what are you waiting for?

2 thoughts on “Making My Own Kombucha

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