What is Kombucha? 

The production of kombucha involves the fermentation of sugared tea in the presence of a symbiotic culture of bacteria that produces acetic acid and yeast – which is typically a tea fungus. The usual ingredients that undergo the fermentation process that makes kombucha are tea, sugar, bacteria, and yeast. The fermentation process turns carbohydrates into acids and alcohol, contributing to the product’s unique characteristic of sourness and fizzy flavor. On the other hand, spices and other fruits are often added to offer that extra nutritional value and improve the kombucha’s overall taste.

how to make kombucha
how to make kombucha 1

​​Drinks like Kombucha that include “probiotics” are apt for your body because the foods we eat can impact the microbial communities that live in our guts. Consuming probiotic foods and drinks can help increase the “good” bacteria in the stomach while also aiding in the fight against “bad” bacteria. As a result, some believe drinking kombucha might help digestion, reduce blood pressure, and enhance your immune system. According to several studies, although further research is required, kombucha may also be beneficial in treating rheumatism, gout, and hemorrhoids. It is also believed that Kombucha contains bioactive compounds that cooperate with one another, which is why it can be beneficial to one’s health.

Another one of its purported health advantages is that it has the ability to restore a healthy balance of good bacteria in the stomach and treat various gastrointestinal conditions. Kombucha is said to contain a “prominent lactobacillus colony.” Since it includes Lactobacillus, a typical kind of probiotic, it can regulate the digestive tract and help avoid infections and inflammation. It’sIt’s also possible that drinking Kombucha might help ease the symptoms of irritable bowel syndrome as well as other digestive problems.

After falling in love with kombucha, you now want to know how you can make your own version of this unique yet addicting drink. Follow the guidelines below as Quan Cafe has listed kombucha recipes, tips on how to make kombucha for beginners, and a whole lot more! So sit tight, and make sure to read up until the end! 

Kombucha Recipe

how to make kombucha
how to make kombucha 2

This article made by Quan Cafe will provide a thorough overview of how to make kombucha for beginners. There are three stages involved in the production of kombucha. Here you will find concise directions and tips on how to make kombucha. The main cooking instructions are divided into three parts: 

  • How to make kombucha SCOBY: this is considered the “vinegar mother”
  • First fermentation: unflavored kombucha
  • Second fermentation: additional step on how to make kombucha taste better

How to Make Kombucha SCOBY

The symbiotic culture of bacteria and yeast, also known as a SCOBY, is considered to be the “mother” of kombucha. This is due to the fact that SCOBY is responsible for providing the bacteria and yeast necessary for the fermentation of the sweet tea — shielding the tea from any outside contaminants — and acting as a loose seal that allows some of the carbonation to remain. However, despite its frightening and otherworldly appearance, it is the primary component of kombucha. It adds taste and charm to the table!

how to make kombucha 3 | Quancafe.life
how to make kombucha 3

SCOBY Ingredients: 

  • 1.6 liters of water
  • 4 bags of black tea (no decaf tea)
  • 100 grams or half a cup of white sugar
  • 1 cup (235 mL) unflavored and unpasteurized kombucha purchased from your local store
  • At least a 3.7-liter container made of glass or ceramic 
  • Cheesecloth
  • Elastic band

1. In a sterile saucepan, put the water to a rolling boil. Take it off the heat, and then dissolve the sugar in it.

2. Pour the water into a separate bowl and let it sit at room temperature before adding the tea after a few hours. The water is not yet available to be worked on until it has thoroughly cooled. You may verify this by pulling some water through a paper straw while keeping the straw steady using your finger. 

3. Once it has cooled down, transfer the sweetened tea into your glass jar, followed by the store-bought kombucha. Ensure to include any small parts and chunks that may have settled to the bottom. These are pretty essential for the whole process of making your kombucha!

4. Afterwards, cover it with several layers of cheesecloth to prevent unnecessary contaminants like bugs and dirt from getting in, and fasten it with an elastic band.

5. Place the container in a room temperature location that is dim and clean for about two to four weeks, or until a SCOBY of 0.5 centimeters has developed.

6. Maintain the SCOBY in its initial tea until you are ready to make the first batch of your kombucha. If this has been done correctly, the SCOBY has the potential to survive and flourish for many years. You should not consume the tea that was used to produce the SCOBY since it has a highly vinegary taste and should be thrown away. You shouldn’t make the mistake of using this tea as the starter for your first fermentation!

Additional Tips on How to Make Kombucha SCOBY

how to make kombucha 4 | Quancafe.life
how to make kombucha 4

Honey is known to harbor botulism bacteria, which may be a health risk when allowed to multiply at an exponential rate – as bacteria and yeast often do in kombucha. In secondary fermentation, when there is indeed a more considerable amount of beneficial bacteria to combat the harmful bacteria, you may use honey instead of sugar. Still, for the time being, you should continue to use sugar.

Make sure not to tamper with it in any way! You probably won’t notice anything other than a few bubbles here and there for the first few days. But then, after a couple of days, a thin transparent layer will emerge. Over time, it will finally grow into a full-fledged SCOBY. Don’t bother taking it out if it submerges or floats on its side. 

How to Make Kombucha: First Fermentation Kombucha Recipe

Making the first fermentation process of kombucha is relatively easy since, for sure, you are now quite familiar with some of the strategies you have to follow. It is pretty similar to the method in making the SCOBY, except for the latter parts. Let’s jump right in with the first fermentation process without further ado! 

what is kombucha tea 6 | Quancafe.life
how to make kombucha 5

First Fermentation Ingredients:

  • 3.3 liters of water
  • 8 bags of black, green, or oolong tea (depending on your choice or could be a mixture of various teas)
  • 200 grams of white sugar 
  • 490 ml unflavored and unpasteurized kombucha purchased from your local store
  • 1 SCOBY (previously made) 
  • At least a 3.7-liter container made of glass or ceramic 
  • Cheesecloth
  • Elastic band

1. Repeat the steps from one to three on how to make kombucha SCOBY. Make sure to do the following steps carefully. 

2. Using your clean hands, carefully scoop out your SCOBY from the tea and set it on a just as spotless plate. 

3. Carefully insert the SCOBY into the glass, cover it with several layers of tightly cheesecloth, and fasten it with an elastic band.

4. Place the glass in a cool, dark place that is relatively undisturbed and at a temperature between 21 and 24 degrees Celsius for anywhere from six to ten days. When the tea has been fermented for around six days, you may start tasting it by gently pulling out part of the tea using a paper straw. Don’tDon’t use your tongue to keep the tea in the straw. Instead, use your finger. It should have a delicate sweetness and a tang from the vinegar. The fermentation of the kombucha will proceed at a quicker rate if the air temperature is higher. The longer the tea is allowed to ferment, the more compounds will be consumed, resulting in a beverage that is less sweet.

You can stop at the first fermentation process if you prefer some pure and unflavored kombucha. However, suppose you want to ramp up your whole kombucha experience. In that case, Quan Cafe suggests following the procedure and continuing to read the rest of the article! 

How to Make Kombucha Taste Better: Second Fermentation Kombucha Recipe

The last stage, albeit optional, is unquestionably the most enjoyable aspect of the procedure! The real fun comes during the second fermentation. It’s the part of the kombucha recipe where you can experiment with savory and citrusy flavors, depending on your preference. This will not only allow your DIY kombucha to possibly taste so much better than something you can buy in a shop, but they’ll also give those beneficial microbes the power to carry this into increased carbonation, which will produce a fizzy experience while consuming. 

what is kombucha tea 4 | Quancafe.life
how to make kombucha 6

Second Fermentation Ingredients:

  • Kombucha produced from the first fermentation
  • 1 cup of sweetener of your choice (honey or fruit)
  • Glass bottles with an airtight seal 
  • Strainer 

1. Pour the kombucha produced from the first fermentation through a strainer into bottles, leaving approximately 4 cm of headspace at the top of each glass bottle. 

2. Mix the sweetener of your choice. The fermentation process of kombucha will speed up and become more carbonated in relation to the amount of sweetener that has been added. Then, put the lid on the glass bottle and make sure it is airtightly closed. 

3. Leave the mixture to ferment at room temperature and in a dark place for three to ten days.

4. Before serving, you may strain the fruit if you like. Put the bottle in the refrigerator to slow down the carbonation process.

5. Carefully relieve some built-in pressure using clean hands every now and then. Put them back again in the refrigerator to further reduce the fermentation process. 

Additional Tips on How to Make Kombucha Taste Better

There’s a wide array of fruits and sweeteners you can choose from to boost the taste and make your kombucha the “ultimate bomb” by increasing its fizziness and carbonation. Here’s a list you can use as a reference for that flavored Kombucha recipe that even kids will fall in love with! 

what is kombucha tea 3 | Quancafe.life
how to make kombucha 7
  • Raspberry Lime: A mixture of sweetness from the raspberries with a tinge of zestiness from the lime? A perfect combination! This mixture balances out both flavors yet compliments at the same time. You may opt to strain the fruits before pouring them into the kombucha to remove the seeds. 
  • Lemon Thyme: Herbs such as thyme are better if you infuse them with something citrusy like lemon. Ready for summer? 
  • Apple Cinnamon: Good ol’ mixture of our go-to flavor! Mix some fresh apples with cinnamon powder for that new and nostalgic taste. 
  • Party Berries: You can mix different types of berries such as strawberries, blueberries, blackberries, and raspberries for that ultimate tropical experience! 
  • Mangoes: You can never get wrong with mangoes! Tell me, who doesn’t love this sweet and absolutely to-die-for fruit? Just grab some ripe mangoes and add them to your homemade kombucha during the second fermentation process.

Don’t like to make your own kombucha? 

We know not everyone’s got the time to gather the ingredients and tools for the two-fermentation process of kombucha. But fret not! You can try grabbing your kombucha fix at NeoCafe. It is a local coffee shop in Hanoi that offers a diverse range of food as well as drinks. In addition to the kombucha they provide, you can also get a taste of some of their most popular beverages, like the Vietnamese Specialty Coffee and the Lemongrass Orange Cold Brew Coffee, all of which are perfect for a hot day. One of the things that pleased us most about NeoCafe’s take on kombucha is how it is not intimidating that even first-timers can drink this with ease. In contrast to other brands on the market, it does not have an overwhelming degree of sourness that surprises people a lot. In addition to this, it is not overbearing in any way, which suggests that it will not likely leave you with any wrong impressions.

how to make kombucha 2 | Quancafe.life
how to make kombucha 8

NeoCafe only uses ingredients of the best possible quality, which are brewed and fermented at the most exact time possible, to produce kombucha that has a delicate and refreshing taste. To add up to this, it also has a low sugar level, which makes it a great alternative to other carbonated beverages. They are available seven days a week, beginning at 7:00 AM and ending at 11:00 PM. They can be found in the Hoan Kiem area of Hanoi, Vietnam, at the address 35B Nguyen Huu Huan.

So what are you waiting for? You can now make your own so-called elixir of life using this kombucha recipe that Quan Cafe has prepared for you! Even beginners can definitely follow these easy steps. Cheers! 

4/5 - (2 votes)

Similar Posts