Remedy Kombucha College: Lesson #4
Brew Your Own Booch at Home
Are you a full-blown stage five kombucha addict ready to take things to the next level? Or just have the fermenting bug (pun intended)? Either way, we’re here to show you just how easy it is to make your own kombucha at home. It’s how Remedy started, after all! That’s right, our founders Sarah and Emmet started out making kombucha for themselves and their young family on their very own kitchen counter. Each batch of Remedy Kombucha is still brewed using a descendent of the live culture used in their very first batch!
2 liters filtered water
1 cup organic raw sugar
10g organic black tea (5 teabags)
10g organic green tea (5 teabags)
750ml Remedy Kombucha (any flavor!)
Bring 2 liters filtered water to the boil.
Add black tea and steep for 3 minutes.
Add green tea and steep for a further 3 minutes. “Black tea has a beautiful, rich profile but green tea is full of polyphenols,” says Remedy Founder, Emmet Condon.
Strain the tea into a 3-liter wide open-mouthed jar and add sugar. Stir to dissolve. Cool to 30 degrees celsius.
If you have a mother culture (aka SCOBY) and feeder*:
Add kombucha feeder and place mother culture/ SCOBY on top of the liquid.
If starting from scratch: add Remedy Kombucha to the tea brew.
Cover with muslin cloth and secure with an elastic band.
Leave in a warm room away from food contaminants and direct sunlight for 7-10 days.
Depending on the temperature of where you live, your kombucha will be ready in about 7-10 days.
If you used an existing mother culture, your brew will have formed a “baby” mother culture.
If you used Remedy to make the kombucha from scratch, your own mother culture will have grown along the surface of the jar.
Taste to decide if it’s ready. The kombucha should taste slightly sour with no tea flavor remaining. If you prefer a more sour taste, leave it to ferment for a few more days.
Remove mother culture (this can be used to make your next brew).
Transfer your finished kombucha into sealed bottles to keep in the fridge. Enjoy!
Note: not all kombucha is created equal, and this recipe might not work if trying to substitute the kombucha for other brands. Want to know how you can tell if a store-bought kombucha is the real deal?
- Pour some kombucha in a glass and let it sit in a warm place for a few days. If it’s real, a Symbiotic Colony of Bacteria and Yeast should form (a SCOBY).
- The beneficial bacteria and live cultures in kombucha can only be present in the drink if it is raw and unpasteurized.
- Check the label to see how the product is made, real kombucha is brewed over time.
- Strands or small pieces of our live kombucha SCOBY or ‘mother’ may appear in the bottle. While they may seem weird the first time you see them, rest assured these are signs of a natural, healthy kombucha that is unpasteurized and full of goodness. These strands are perfectly normal and safe to consume. In fact, it’s a good sign the kombucha is alive and kickin’!
If you’re wondering what the *magic hour* is to consume your brew, any time is a good time!