DIY: Kombucha Lovers

KOMBUCHA KOMBUCHA KOMBUCHA

One of my ALL TIME FAVORITE beverages is definitely KOMBUCHA! I must have spent hundreds of dollars on store bought kombuchas thus far, no lie. I was spending around $4 and up per bottle for 'bucha and it just started to add up. If you're anything like me, you like to save [and spend on what you really love, like shoes or adventures!], so I created this DIY Kombucha recipe that will save you hundreds of dollars and give you some much needed probiotics! #ALLofthisWINNING

#THANKMELATER

Follow  @CODIECABRAL  on Instagram for more holistic inspiration!

Follow @CODIECABRAL on Instagram for more holistic inspiration!

Keep in mind, this Kombucha DIY is not a one day deal. Creating your very own kombucha will take about a 7-10 day span, but trust me, it's worth it!

Ingredients:

  • 3 1/2 quarts water
  • 1 cup white sugar
  • 4 bags black tea
  • 2 cups pre-made unflavored kombucha [or store bought]
  • 1 scoby [symbiotic culture of bacteria and yeast] per fermentation jar
  • 2 - 3 inch piece of fresh ginger

DIY:

1. Place water in bowl. Bring water to a boil.

2. Remove from the heat and add in that sugar, stir really well to make sure every granule is dissolved.

3. Drop in the 4 bags of black  tea and let steep until water has completely cooled! Depending how big your pot is, this can take a couple hours.

4. Once the tea is cool, remove the tea bags and stir in the already made kombucha. You can buy a store bought one if you do not have an already homemade version.

5. Pour tea mixture into a 1 gallon glass jar and gently slide the scoby on top with CLEAN hands! Cover the mouth of your jar with a few layers of cheesecloth or paper towels. Wrap a rubber band around cheesecloth or towel to secure from any spillage.

6. Keep this jar out of direct sunlight. I like to place it in a dark cupboard where it can't be messed with and let the fermentation process begin! Check back in 7 to 10 days to make sure everything is coming along! Take a little sip. Taste periodically through out the month. When it reaches a balance of tartness and sweetness that is pleasant to you, the kombucha is READY!!!

7. With your hands still clean, lift the scoby out and set on a clean plate. You can use this scoby to make another batch. 

8. Take your ginger and scrub it clean, do not bother to peel it. Grate the ginger very finely and drop it in a blender, be sure to collect all the juices as well. You should have about 2 tablespoons of ginger puree and ginger juice. Divide these ginger pieces between your bottles.

9. Use a funnel to pour into your bottles. Make sure to have bottles that have a rubber swing cap! Leave baout an in of head room at the very top. Store the bottled kombucha at room temperature and out of the sunlight and allow to sit for 3 days to really let the ginger marinate and kombucha will start to carbonate.

10. When you see the kombucha start to carbonate, put it in fridge and let it sit for a few days. VOILA, you are ready to serve! Feel free to strain the kombucha if you dot want any ginger pulp in it!

As promised, a much more affordable way to get those probiotics! Have patience with this DIY, your body will appreciate it. Any other DIYs you're interested in learning? Let me know in the comments below.

Peace + Love, Codie