The preparation of kombucha is quite simple. Store bought kombucha can be a bit pricey so you can try and prepare it at home. The following recipe serves eight cups but you can increase the dosage proportionally.
Take one large glass jar with a wide opening. Avoid plastic containers because they contain chemicals that can leak into the kombucha while it’s fermenting. It is also not advisable to use ceramic containers because it might cause lead to leach into the kombucha once the acid comes into contact with the ceramic glaze.
Then you will need a piece of gauze or a very thin cotton cloth to cover the opening that should be secured with a rubber band.
SCOBY disk are cheap and can be purchased in health stores. Eight cups of water filtered preferably or distilled, ½ cup organic cane sugar or honey, 4 filter bags of black tea, or you can also use green tea, and 1 cup of pre-made kombucha, which you can either buy or use from a previous kombucha batch that you or a friend made.
Boil the water and remove from heat before placing the tea bags. Let it steep for 15 minutes, and then remove the bags. After it cools down to room temperature pour it into the jar. Then add the SCOBY disk and the pre-made kombucha and cover the opening with the cloth. Let the kombucha sit for 7-10 days. The kombucha gets sourer and has sharper taste as it sits in more days. Some people even let it ferment for a month and claim to give better results. The warmer your home is, the less time the kombucha needs to ferment. When the kombucha reaches the preferable taste, put it into a glass bottle and refrigerate it for 24 hours to allow it to cool and finish carbonating. Once it’s cooled, you are ready to drink your homemade kombucha.
When the fermentation process happens, a new SCOBY disk will form. You can use the newly developed disk to prepare a new batch of kombucha, so don’t throw it away.
You can also prepare a flavored kombucha by adding freshly squeezed lemon or lime juice, ginger root juice, bended berries, fresh-squeezed orange, pomegranate or cranberry juices; or many other natural and low-sugar flavors. Do this after the fermentation process, when the kombucha is ready for consumption. Keep in mind that berries and other perishable fruits will not last as long as the kombucha itself, so those will limit the time you have to store it.