People often ask me how to make kombucha. This kombucha recipe is one of the easiest fermentations you can make. The ingredients cost very little (tea, sugar and water) and the preparation is remarkably simple. The only minor complicating factor is getting your hands on a starting culture. The culture is often called a “mother” or a “mushroom” but don’t be fooled, it is not an actual mushroom, but simply a colony of bacteria and yeast. It is often referred to by the acronym SCOBY which stands for Symbiotic Culture of Bacteria and Yeast.
The SCOBY floats on the surface of the Kombucha and every time you make a new batch of Kombucha, the SCOBY continues to grow and thus creates layer upon layer which can then be shared with someone else. If you don’t have access to a SCOBY from a friend, you can find one here. I can also show you how to make your own kombucha SCOBY.
Getting it to be nice and fizzy is something that can be inconsistent. A carbonated kombucha drink is mostly a product of a healthy happy SCOBY with a stronger yeast component. If you want a fairly foolproof method for making your kombucha fizzy, check out Making Your Kombucha Fizzy with Ginger. Have some patience and trust during the fermentation and after a week, dip in a spoon in and give it a taste. Leave it longer if it’s not quite right. If for some reason you let your kombucha go too long and it gets too tart, there is no need to toss it. It is simply turning to vinegar. Split your SCOBY in half and leave one SCOBY with the old batch. After another month or so, you’ll have a nice vinegar with which you can make a health promoting Kombucha Vinegar Flu Tonic! Use the other SCOBY and start a new batch and simply be careful not to let it go so long next time!
I target a pH range of about 2.9 to 3.15 for kombucha. You can measure with this pH Tester|http://amzn.to/2m6WsLL] which I use or get these [disposable pH Test Strips|http://amzn.to/2s2ga1I]. If you’d like to learn more about pH and Kombucha, refer to my more in depth article: pH level for Kombucha – What is the correct level?
Thanks and good luck!