Kombucha Craze: Making, Flavoring, and Cooking with Fermented Tea

by Monica Crosson

kombucha

If you ask any of my friends or family members, they will say receiving a gift from me is always . . . interesting. You never know what might be peeking from beneath the tissue paper and ribbon—it might be homemade soap made with oil that had been steeped for months with bark or buds of locally foraged medicinal plants; it might be a hand-sculpted kitchen witch whose crocheted shawl matches the trim on one’s good china; or it might be a collection of herbal teas from plants that I had cultivated in my very own garden. I have been known to plop a giant home-smoked ham or a brick of homemade cheese in someone’s lap, and there was one time, when I had forgotten a friend’s birthday, that I quickly gathered eggs and placed them in a basket with a vintage piece of fabric I had been hoarding for just such an occasion.

The bonus to receiving a “Monica gift” is that it comes with a tale of how I screwed up on the first batch or how I had to start over three times or why I will never try this project again. Most explanations begin before the recipient has a chance to tear the paper, leaving them dumbfounded, to say the least. If you’re very lucky, I will tear the gift from your hands and point out the tiniest of flaws. “See, right here? I swear I did not sculpt those tiny fingers to look like sausages, but they do!”

So, one April afternoon when the sun streamed through thick gray clouds that dared to rain on a gathering celebrating my sister’s fifty years on this earth, I arrived with a sloshing gallon jar of amber liquid with a thick pancake-like substance floating on top.

“Happy birthday!” I said and plopped it on a table laden with brightly colored gift bags and cards.

My sister smiled nervously. “What is that?”

“You said you wanted to learn to make kombucha.” I pointed to the jar. “Well, that’s the starter and a healthy SCOBY for your kombucha. I ordered you some bottles with stoppers too. They’ll be here in a couple of days.” I was feeling pretty satisfied with my gift.

“Oh.”

“What?! You don’t like it?”

“No, I love it! I buy it all the time. I just didn’t know that it would include a giant fungus-looking thing.” She pointed to the leathery SCOBY with gelatinous fringe floating above the tea and sugar mixture. “I love it, really.”

“You’re welcome.” I gave her a punch on the arm.

If you’re a fan of the fizzy, fruity fermented tea called kombucha, you know how expensive it is to purchase: typically, a twelve-ounce bottle sells for between three and five dollars. So, here is an easy-to-follow guide with everything you need to know about making kombucha at home. It’s easier than you think, and it will save you money.

In Case You Didn’t Know

Rich in probiotics, fermented teas were thought to have originated in China over two thousand years ago. The first recorded use of fermented tea comes from the Tsin Dynasty in 221 BCE, when it was called the “Tea of Immortality.” And though there are many types of fermented teas that can be divided into categories by their fermentation processes, by far the most popular is kombucha.

Kombucha was popular in Eastern Europe, Russia, and Japan for centuries and has been known by many names. Why we call the popularly consumed fermented tea kombucha is actually unclear, but the name may have originated in Japan. The term actually refers to kelp tea in Japan, which is a completely different beverage made from sea kelp, but it was from this Japanese name that the name for our fermented brew may have been adopted. Though the etymology may be uncertain, there is no uncertainty about the recent craze for this fermented beverage. Made from tea and sugar, it is slightly effervescent, lightly fruity, and praised for the alleged benefits of promoting weight loss, aiding joint repair, lowering cholesterol, protecting your liver, and boosting heart health (among other benefits). But have you ever wondered how this magical concoction is formed?

The Secret’s in the SCOBY

If you’ve peeked inside the pantry of a friend or family member who makes kombucha, you may be familiar with the gelatinous pancake that is seen floating on top of a jar of the fermenting beverage. That is the mother culture, mushroom, or SCOBY, which stands for symbiotic culture of bacteria and yeast, a virtual housing unit for specific bacteria and yeast strains that live together in a mutually supportive community. Though not all kombucha cultures will contain the exact same strains, generally, you may expect: Acetobacter, Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, Gluconacetobacter kombuchae, Zygosaccharomyces, or a combination of these. While each SCOBY’s exact makeup may vary, what is common to all kombuchas is gluconic acid, acetic acid, and fructose.

There are three ways you can obtain a SCOBY if you want to make your own kombucha:

1. Layers from a Friend or Family Member

If you know someone who makes their own kombucha, odds are they will have an extra SCOBY, as each batch creates a new one, adding layers to the original that can be peeled and passed on. Be sure to put your new SCOBY in a glass jar with approximately one cup of kombucha tea. Avoid using a metal lid to seal your jar in transport. If the metal comes in contact with your SCOBY, it can kill it, so use a plastic lid or a piece of plastic and a rubber band.

2. Purchased from a Reputable Company

You can buy a SCOBY online or from your local health food store or co-op. Look for a source that uses organic products.

3. Growing Your Own

You can grow your own through a relatively simple process that utilizes raw kombucha (that can be sourced through your local health food store), tea, and sugar. The process can take up to one month, so if you’re in a hurry to start making bottles of kombucha, you might go ahead and skip this.

Making Kombucha

Before you get started, you will need a few supplies: primarily, a brewing vessel and a cover for the container. The container you use to brew your kombucha in is the most crucial component, and though you have several options, I find a glass jar works the best. I use one-gallon glass jars that can be purchased inexpensively at any big-box store. Avoid metal (though stainless steel is okay) and crystal containers, which contain lead.

During the fermentation process, you will need to employ a non-airtight cover system that allows the brew to breathe as well as keeps harmful insects or debris from entering your container. The easiest method is a coffee filter and a large rubber band; you can also use a paper towel, tea towel, or layered cheesecloth in the same manner.

The following are other tools that are useful but not necessary:

Tea for Kombucha Making

Black Tea: Traditionally used for brewing kombucha and provides the most nutrition for the SCOBY. Provides a bold apple-like flavor and a dark amber color.

Green Tea: Commonly mixed with black tea but can be used alone. Green tea lends a softer color and taste to your kombucha.

White Tea: Creates a flowery and delicate kombucha. Best used in combination with black or green tea.

Red Rooibos: Lends an earthy flavor but is recommended in combination with black tea.

Oolong Tea: Provides an amber-colored tea with a somewhat fruity flavor.

Herbal Teas: Because herbal teas do not contain the nutrients necessary to feed the SCOBY, they should be used in combination with black tea.

Teas Containing Essential Oils (Earl Grey, Flavored Ceylon, or Chai): Volatile oils often added to tea are generally harmful to the SCOBY and may become rancid during the brewing process.

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For the healthiest SCOBY, brew black, green, or white tea (or a combination). Herbal teas, such as rosehip, licorice root, and hibiscus, can be used in combination with black tea for added flavor and healthful benefits.

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Basic Kombucha Recipe (Makes 1 Gallon)

1 gallon filtered water

12 tea bags

1 cup organic sugar or pasteurized honey (Don’t skimp on the sugar; this is what the yeast feeds on.)

1 cup kombucha (Use the kombucha that came with your SCOBY or purchase a bottle of unflavored kombucha.)

SCOBY

Gallon-size jar, wide mouthed

Coffee filter, tea towel, paper towel, or cheesecloth

Large rubber band

Heat the water and add tea bags and let steep for approximately 10 minutes. Remove from heat.

Add the sugar and allow to cool to below 90°F to avoid damaging the SCOBY. Pour your tea in the jar and add the kombucha and the SCOBY. Place the coffee filter over the mouth of the jar and secure with a rubber band. Let sit in a warm, dark place (in a cupboard or on a shelf of your pantry) for 7–10 days. You will know it’s done when the tea is slightly effervescent with a sweet, tangy flavor.

Once it has finished fermenting, set aside the SCOBY and 1 cup of the kombucha to use with your next batch. Bottle and refrigerate the remaining brew.

Giving Your Kombucha Flair

One of the great benefits of making your own kombucha is that you have the ability to influence the flavor of your brew. You can do this by combining different teas or experimenting with fermentation time. But if you really want to amp up the flavor of your brew, you can incorporate fresh or dried fruit, juices, extracts, or herbs and spices just prior to drinking or in a second fermentation.

While kombucha is great on its own after the initial fermentation time, a second fermentation can be done after the SCOBY is removed. For a second fermentation, you will need to bottle your kombucha in combination with flavorings in air-tight bottles and allow them to sit at room temperature between two and four days. To prevent your bottles from building up with too much CO2, monitor and burp them (open them to release carbonation) during the second fermentation. When the second fermentation is complete, strain the fruit (if desired) and rebottle and store in the refrigerator or cupboard. This second fermentation allows the flavors to meld and lends a more complex flavor profile.

Don’t be afraid to experiment with flavor combinations, because this allows you to come up with a brew that suits your taste preference. Here are a few guidelines to get you started:

Great Flavor Combinations

Strawberries and basil

Strawberries, almond extract, and honey

Blueberries, ginger, and lemon

Raspberries, lime, and chili pepper

Cherries and almond extract

Peaches and vanilla bean

Pears and cinnamon

Pineapple, coconut water, and mango

Cranberries, ginger, and cinnamon

Maple syrup, ginger, and cinnamon

Orange zest, chamomile, and honey

Blackberries and thyme

Plums, candied ginger, and cinnamon

Watermelon, basil, and coconut water

Lemon zest, rum extract, and ginger

Lavender, rose water, and honey

Kombucha in the Kitchen

Kombucha is more than just a flavorful drink containing gut-loving probiotics—it can also be used as a marinade, salad dressing, or replacement for apple cider vinegar in many of your favorite recipes. Here are a few of my favorite ways to use kombucha in the kitchen:

Kombucha Tahini Dressing

½ cup tahini

⅓ cup kombucha (well fermented)

¼ cup water

¼ cup tamari

3 tablespoons nutritional yeast

2 cloves garlic

½ teaspoon sea salt

¼ cup olive oil

In a food processor, add all ingredients except the olive oil and blend until smooth. Slowly drizzle in olive oil and serve.

Kombucha Fennel Slaw

5 tablespoons kombucha (well fermented)

3 tablespoons extra-virgin olive oil

1 teaspoon lemon juice

Pinch of sugar

2 fennel bulbs (plus 2 tablespoons chopped fennel fronds)

1 firm apple (Granny Smith or Gala)

3 stalks celery (plus ⅓ cup loosely packed leaves)

Salt and pepper to taste

Whisk together the first four ingredients. Set aside. Thinly slice fennel, apple, and celery. Add all ingredients to a bowl and toss with dressing. Add salt and pepper to taste. Serves 2.

Kombucha Marinade

2½ cups kombucha (well fermented)

3 tablespoons tamari or soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons Tabasco sauce

½ teaspoon garlic powder

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

⅓ cup olive oil

Combine all ingredients in a food processor except olive oil. While processing, slowly add olive oil. Makes approximately 3½ cups.

Kombucha Fruit Pops

2 cups of your favorite fruits or fruit combination

12 ounces flavored or plain kombucha

Blend ingredients in high-speed blender until smooth. Use a popsicle mold to fill and freeze until frozen (approximately 6 hours). Makes 6 frozen fruit pops.

What to Do with That Extra SCOBY

Because a new SCOBY is created with each batch of kombucha you make, you can easily become overrun with it. If you have friends or family who are interested in making kombucha, make sure to share the love. Here are a few other ideas for how to use your extra SCOBY around the home:

Face Mask: A SCOBY face mask is alleged to improve skin tone and combat the appearance of wrinkles.

Pet/Livestock Food: With probiotics and high percentages of protein, fiber, calcium, and phosphorus, SCOBYs are a nice addition to your animal’s diet or make a healthy treat.

SCOBY Jerky: Try marinating and drying your extra SCOBY in a food dehydrator to make healthful vegan jerky for your family.

Compost: SCOBYs are a good source of nitrogen for your compost.

Sushi: Because the SCOBY has a consistency that is similar to squid, it makes a great ingredient in vegan sushi recipes.

Recommended Resource

Crum, Hannah, and Alex LaGory. The Big Book of Kombucha: Brewing, Flavoring and Enjoying the Health Benefits of Fermented Teas. North Adams, MA: Storey Publishing, 2016.

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