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Prepare homemade kombucha? It’s super easy!

You just need to get some kombucha strain.

You can easily find it in any organic store.

The rest is a snap. A big jar, tea, sugar and finally the famous strain of kombucha ....

And 7-10 days later, your delicious elixir is already ready. Magical ! look the easy homemade kombucha recipe :

Click here to easily print this guide in PDF.

What you need

To make 2 liters of kombucha

- 2 liters of water

- 250 g of whole cane sugar

- 4 tea bags

- 250 ml of liquid base (delivered with the scoby)

- 1 large jar

- 1 fine fabric (cheesecloth)

- 1 elastic

- 1 colander

- 1 strain of kombucha ("scoby")

How to make homemade kombucha

Step 1

Bring the water to a boil and remove from the heat. Add the tea and sugar (stir well to dissolve the sugar). Let steep for 15 minutes, then remove the tea bags. Let cool for 1 hour to room temperature. Pour the cooled tea into the large jar.

2nd step

Gently lay the stump on the liquid, shiny white side up. Stir in the liquid kombucha base. Cover the jar with the fine cloth and a rubber band to start the fermentation. Note: do not close the jar tightly.

Step 3

Store the jar at room temperature in a place with little sunlight. Start tasting it after 7 days: the kombucha is slightly effervescent and takes on a tangy flavor. For a stronger taste, let stand for up to 10 days depending on your preference.

Stage 4

Remove the stump. Store it with some liquid for future use. Filter the drink.

Results

And there you go, your homemade kombucha is already ready :-)

Easy, convenient and economical, isn't it?

Tangy and slightly sparkling, kombucha should be drunk chilled.

So, put it in the fridge, where you can keep it for a week.

The little extra? You can now create a new kombucha by reusing the stump (the scoby).

All you have to do is transfer the scoby to a new tea and sugar mix. Awesome, don't you think?

Good kombucha!

By the way, what is kombucha?

Kombucha is a fermented drink, made with a mother, on the same principle as vinegar.

Originating from the steppes of Asia, its name literally means "tea mushroom" because it is a product of the fermentation of sweet tea with bacteria and yeast.

To start the fermentation process, you must first obtain a strain of kombucha, also called the "mother" of kombucha.

This strain comes in a funny form: a shapeless, gelatinous and translucent pancake, called "SCOBY" (the acronym for symbiotic colony of bacteria and yeast).

You can buy the strain of kombucha in health food stores or here on the Internet.

Left for a few days in a large quantity of sweet tea, the strain gives life to a liquid rich in probiotics, with a tangy and slightly sparkling taste.

Additional advice

- No cane sugar? You can replace it with honey.

- The strain of kombucha (the scoby) keeps in a little liquid for about 2 weeks. But no more, otherwise the liquid will get really too fermented.

- To make more kombucha, simply double the amounts of the ingredients - but always using a single strain (the scoby).

Your turn…

Have you tried this homemade kombucha recipe? Tell us in the comments if you liked it. We can't wait to hear from you!

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Also to discover:

11 Benefits of Green Tea You Didn't Know About.

The Homemade Kombucha Recipe: The Refreshing Drink with a Thousand Virtues.