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How to make home brew Kombucha

WHAT YOU NEED TO MAKE KOMBUCHA~

  • A SCOBY (Symbiotic Culture of Bacteria and Yeast)

  • Black tea bags

  • Sugar

  • Filtered water

  • A large glass jar

  • A breathable cover, such as a cloth or coffee filter

  • A rubber band

  • A pH test strip


Here are the steps to make kombucha:

  1. Brew a pot of strong black tea using 4-6 tea bags and 4 cups of water. Add 1 cup of sugar and stir to dissolve. Let the tea cool to room temperature.

  2. Pour the tea into a large glass jar, leaving some room at the top. Add 2 cups of filtered water.

  3. Add the SCOBY to the jar, along with 1-2 cups of starter liquid (previously brewed kombucha).

  4. Cover the jar with a breathable cover and secure it with a rubber band.

  5. Place the jar in a warm, dark place and let it ferment for 7-14 days. Check the pH using a test strip to ensure it is between 2.5 and 4.2.

  6. Once the kombucha has reached the desired level of acidity, remove the SCOBY and starter liquid and transfer the remaining liquid to a glass bottle with an airtight lid. You can also add flavorings, such as fruit or herbs, at this stage.

  7. Let the bottled kombucha sit at room temperature for 1-3 days to carbonate. Then, refrigerate and enjoy!


BENEFITS OF KOMBUCHA~

Kombucha is a fermented drink that has been associated with a variety of health benefits, including:


Improved digestion: Kombucha contains probiotics, which are beneficial bacteria that can help improve gut health and aid digestion.


Immune system support: The antioxidants and polyphenols found in kombucha may help boost the immune system and protect against infections.


Potential weight loss aid: Some studies have suggested that the acetic acid and polyphenols in kombucha may help with weight loss by reducing appetite and increasing metabolism.


Increased energy: Kombucha contains small amounts of caffeine and B vitamins, which can help increase energy levels.


Reduced inflammation: The antioxidants in kombucha may help reduce inflammation in the body, which is a common factor in many chronic diseases.


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