KOMBUCHA RECIPES

 
     
 
 
     
  You will notice variations as you read through the following recipes. Everyone eventually works out a recipe that works best for them. One thing common to all recipes is to
keep our work area and preparation materials
clean and do not allow the colony or the kombucha tea to come into contact with metals. The tea is acidic and will leach materials from metals. Momentary contact with quality stainless steel will not harm anything. I recommend removing gold, rings, because the rings may harbor unwanted bacteria not because of leaching. I wear surgical gloves anytime I handle the colony or the kombucha tea.
 
     
 
 
     
  How to Make Kombucha basic recipe  
     
  The basic Kombucha recipe that most people agree on is summarized as follows:

1. Make tea using 5 black tea bags (15 gm of tea), 1 cup of white sugar, and 3 quarts of boiled purified water.

2. Cool to room temperature.

3. Add the Kombucha colony and 1 cup of previously prepared Kombucha tea.

4. Cover the container with a paper towel or coffee filter and secure it with a rubber band, elastic, or string to keep out insects and air borne contaminants.

5. Place it where it will remain undisturbed.

6. Let it ferment for about 7 to 10 days plus or minus a few days depending on the growing temperature and how acidic (sour) you like it.

7. Remove the original Kombucha colony and the new baby colony that formed on the surface of the tea.

8. Strain the Kombucha tea and pour it into convenient bottles. Fill the bottles to the top and cap them.

9. The bottles do not need to be placed in cold storage. They can be stored in a cool area of the home.
 
     
  It is considered best to use clear glass containers for this whole process although some people, (like me), consider it acceptable to use a stainless steel pot to boil the water and food grade plastic containers to ferment and store the tea. Metal is considered toxic to Kombucha so never let metal touch the Kombucha colony or Kombucha tea. Never use aluminum containers for anything having to do with making Kombucha and avoid it every way you can, especially in food preparation.  
  There are numerous variations, hints, and tips for growing Kombucha, but not all writers agree on all the details. The following articles contain information on how to make Kombucha. You may have already seen these articles since they are also listed on the Kombucha Information, Kombucha Konnection, and Kombucha FAQ web pages. I have used links where appropriate.  
     
   
   
   
   
   
   
     
 
 
 

This page is maintained by Bob Williams
Kombucha Center Home Page
UpDt 10/07/01