Go Back
–+ servings
a two gallon drink dispenser on a marble countertop filled with kombucha in a cottage kitchen
Print Recipe
5 from 1 vote

Kombucha Probiotic Tea (how to make + video)

Make your own kombucha probiotic tea with simple ingredients. This easy recipe guides you step by step for the perfect brew!
Prep Time10 minutes
Cook Time5 minutes
Additional Time14 days
Total Time14 days 15 minutes
Course: Drinks
Cuisine: American
Servings: 1 Gallon
Calories: 28kcal
Author: Emily Rider

Ingredients

  • 1 gallon of black tea or green tea
  • 1 cup of sugar
  • 2 cups of unflavored kombucha
  • 1 Scoby

Instructions

  • Brew 1 gallon of black or green tea in a pot using 8 cups of water. Bring the water to a boil, then remove from heat and steep the tea bags for 5-10 minutes. Remove the tea bags.
  • Add 1 cup of sugar to the hot tea and stir until fully dissolved. The sugar content is crucial for feeding the kombucha culture and ensuring the fermentation process occurs.
  • Let the sweetened tea cool to room temperature before proceeding to the next step. Room temperature ingredients prevent the SCOBY from getting damaged.
  • Pour the cooled tea into a large glass jar. Add 1-2 cups of unflavored kombucha (starter tea) to the jar to help kickstart the fermentation process.
  • Fill the jar with filtered water, leaving enough headspace for the SCOBY. Stir the mixture gently to combine.
  • Carefully place the SCOBY on top of the tea mixture. Cover the jar with cheesecloth or a coffee filter, secured with a rubber band, to allow air circulation while keeping contaminants out.
  • Store the jar in a warm, dark place for 7-10 days. Taste the kombucha starting on day 7 to check for your desired level of fermentation and ensure the ph level is just right.
  • Once the kombucha has reached the desired taste, remove the SCOBY and 2 cups of the finished kombucha for future batches.
  • Use a funnel to transfer the remaining kombucha into glass bottles. Store the bottles in the refrigerator or proceed with a second ferment for additional carbonation.

Video

Notes

  • Use Room-Temperature Ingredients: For the best fermentation process, ensure all your ingredients, especially the tea and starter tea, are at room temperature before starting.
  • Start with Clean Equipment: Always use clean jars, utensils, and bottles to prevent contamination and ensure a healthy fermentation. Bad bacteria can cause health problems and affect the taste of your kombucha.
  • Choose the Right Tea: Black tea and green tea are the best choices for making kombucha. They provide the necessary nutrients for the kombucha SCOBY and promote the production of beneficial organic acids, like acetic acid.
  • Monitor the Temperature: Store your fermenting kombucha in a warm, dark place with a stable temperature between 75°F and 85°F. This environment supports the growth of lactic acid bacteria, saccharomyces cerevisiae (a type of yeast), and other good bacteria, which contribute to the fermentation process and the fizzy drink's carbonation.
  • Taste Frequently: Begin tasting your kombucha around day 7. The fermentation process can vary based on the environment, so tasting helps you achieve the desired flavor and ensure the ph level is just right.

    • Disclaimer: The information provided in this blog post is for educational purposes only and is not intended to diagnose, treat, or cure any disease. The statements made regarding the potential health benefits of kombucha have not been evaluated by the Food and Drug Administration. Kombucha should not be used as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read in this blog post.

    Nutrition

    Serving: 1g | Calories: 28kcal | Carbohydrates: 7g | Sodium: 1mg | Sugar: 6g