Best Kombucha Recipes

KOMBUCHA

Steps:

• For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on how to make kombucha. Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
• Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar.
• Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.
• Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.
• After the first week, taste the kombucha daily - the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
• The kombucha is ready to drink immediately, or you can start a 'secondary fermentation' by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months.Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.

KOMBUCHA HOT BUTTERED TODDY

Steps:

• Melt butter in a saucepan over low heat. Add orange juice and brown sugar; stir until sugar dissolves, 2 to 3 minutes. Stir in kombucha, cinnamon sticks, and cloves. Simmer gently until flavors combine, about 5 minutes. Stir in brandy and pour into mugs.

MANGO-GINGER KOMBUCHA

Steps:

• Heat 3 cups of the filtered water to 200 degrees F in an electric kettle and place the tea leaves in a 4-cup liquid measuring cup. Pour the water over the tea leaves and let steep for 10 minutes. (If using a traditional kettle or pot, bring the water to a boil and let cool for 1 for 2 minutes before using.)
• Strain the steeped tea into a 1-gallon glass jar. Add the sugar and stir until the sugar has dissolved. Discard the tea leaves.
• Add the remaining 8 cups filtered water to lower the temperature to lukewarm. If the water is still warmer than 100 degrees F, leave on the counter for 10 minutes, then recheck. Anything hotter than 100 degrees F can damage the SCOBY.
• Add the kombucha and the SCOBY. Cover the jar with a coffee filter secured with a rubber band and place in a warm, well-ventilated area out of direct sunlight until the mixture begins to take on a pleasantly sour and tangy flavor and is lightly effervescent, 2 to 3 weeks. The ideal fermentation temperature is between 75 and 85 degrees F.
• When you're happy with the flavor, wash your hands very well. Gently remove the SCOBY and transfer to a clean bowl. Reserve 2 cups of the kombucha and add to the bowl with the SCOBY.
• Add the mango and the ginger to the jar with the remaining kombucha. Re-cover with the coffee filter and rubber band. Let sit at room temperature until the kombucha has taken on the flavor of the fruit and ginger, 2 to 4 days. Meanwhile, you can start a second batch of kombucha with the SCOBY and reserved 2 cups of plain kombucha, following the same steps above using a clean 1-gallon glass jar (see Cook's Note).
• When the flavored kombucha is ready, strain through a fine-mesh sieve into a large measuring cup or bowl. Discard the solids, then divide the kombucha evenly among six to eight 12- to 16-ounce plastic soda bottles with tight-fitting lids Be sure to leave at least 1 1/2 inches of headspace in each bottle for gas to expand. Twist the lids on tightly and park on the counter until the bottles are firm to the touch, indicating that the kombucha is carbonated, 1 to 3 days. Move to the fridge and chill before drinking. The kombucha will keep in the refrigerator for up to 1 month.

HOMEMADE KOMBUCHA, AKA FAUXBUCHA

Steps:

• Place blueberries in a cup. Add apple cider vinegar, lemon juice, and ginger. Pour in seltzer water; stir a few times. Stir in ice.

KOMBUCHA-MARINATED FRUIT SALAD-STUFFED WATERMELON

Steps:

• Trim a small slice from the long side of the watermelon to create a flat surface. Set the watermelon on this trimmed side so it is stable. Cut the watermelon in half horizontally (lengthwise). Set aside the bottom half of the watermelon. Turn the top half cut-side down and cut into 1/2-inch slices. Use a 3-inch star cutter to make 4 stars (save the watermelon scraps for another use).
• Score 2 lines lengthwise about 1 inch apart down the center of the bottom half of the watermelon. Scoop out the flesh on either side of the lines to create 2 cavities with a strip down the center. Cut the scooped flesh into large chunks.
• Cut 4 stars from the pineapple rounds. Cut the remaining pineapple pieces into 1-inch cubes, discarding the fibrous centers.
• For the fruit skewers: Thread 2 strawberries onto each of four 10-inch wooden skewers. Thread a watermelon star onto each skewer, followed by a pineapple star.
• Put the cut-up watermelon, pineapple, mango and jicama in a large bowl. Add the kombucha, chamoy, tajin and hot sauce and toss to combine. Pour the fruit mixture into the watermelon cavities and decorate with the star skewers and tamarind candies. Sprinkle more tajin over the top.

CONTINUOUS BREW KOMBUCHA TEA

Steps:

• Bring one quart of water to boil, turn heat off, then add the tea (in a bag or use tea bags, 6-8). Cover and let steep for 10 minutes, more if you like stronger tea.
• Add 1 cup sugar and stir until dissolved; let water cool for a few minutes.
• In a large glass beverage container, with a plastic spigot, put the 1 quart of tea, along with 3 more quarts of cool water and stir.
• Add 1-2 cups of starter tea. This is tea that has been fermented from a previous batch. You should have gotten this with the scoby (from a friend). Put scoby on top of tea.
• Cover with a small tea towel and rubber band (to keep secure and keep out bugs - they love this stuff). Let sit on the counter for 7-10 days, tasting after 7 days to see if you like it. You can then pour some out to drink, or you can bottle some of it and flavor it to second ferment. You can flavor it with just about any fruit or veggie etc. Put a bit of the fruit or pureed fruit (about 1/4 C) in a soda bottle and add kombucha. Do not fill to the top or it may fizz out of the bottle. Cap and let sit on counter for another day or so, burping as necessary to avoid explosions. Place in fridge after the 2nd ferment. It will continue to ferment in the fridge, but much more slowly.
• When your supply is down to 2 quarts, make another batch but be sure to remove scoby from the glass container when adding the new, cooled tea. You won't need more starter tea, as that is what is in your container already! Add scoby back in and cover.
• Notes: If you see some dark strings in the tea, that is the yeast. It is perfectly fine. For lots of help and questions, Facebook has several groups dedicated to fermenting and also to kombucha. Most of the groups are very helpful and friendly. You may also contact me and I will try to help, if I can. Each time the scoby is moved, jostled, etc, it will grow a 'baby'. You may leave it attached to the 'mother' or eventually pull them apart if the tea gets too vinegary too quickly. Save the baby (or mother) in a separate glass jar with kombucha tea to cover. It doesn't matter if your scoby is small for your jar. The baby scoby will grow to fit the container.

KOMBUCHA SCOBY - TO START YOUR OWN KOMBUCHA BREW

Steps:

• Pour the bottle of kombucha and sweetened tea into a large glass jar.
• Cover jar with a towel or coffee filter secured with a rubber band so the brew can breathe but still be protected from insects and other contaminants.
• Let it sit for a week. Put it in a room temperature area that is dark (like your pantry - NEVER in the refrigerator as it will kill your SCOBY.).
• With time, a new SCOBY will start to form on top of the liquid. It will appear first as a thin film, then slowly fill in and thicken up.
• Once it's about 1/4 inch thick, it's ready to go. You can let it sit longer and get even thicker, but that's really not necessary. If you see ANY mold - discard it and start over. It will look like bread mold.
• To start a batch with your SCOBY, wash your hands. Never touch your SCOBY with dirty hands as it will cause it to mold.
• Drain 75% of the liquid you have from your brew into a food grade glass container to drink.
• Place 4 C Black or Green tea that has been in food grade glass container with 25% remaining liquid.
• Top with new SCOBY and let it go through the same week long fermentation process as you did to make the SCOBY.
• A new SCOBY will form on top of the old SCOBY and you can peel it off and start a new batch from the new SCOBY or have two batches going at the same time in different jars. You can give away the new baby SCOBYs but make sure to include 1/2 c of the brew it came from and enough sugar and tea bags for somebody to start their own.
• With the remaining 75% juice, drink 4 oz. at most a day if you're not going to dilute it with tea or fruit juice.
• If diluting with juice, pour 2.5 ounces into a quart sized food grade glass jar and top with kombucha brew.
• Cover, set it back in the pantry and let "brew" for 48 hours.
• Place fruit juice Kombucha in the fridge and enjoy.

KOMBUCHA TALKIN' ABOUT?

Steps:

• In a shaker, muddle the mint leaves with the pineapple juice. Add the vodka and agave. Add 1 ice cube to the shaker, cover and shake.
• Strain into a tall glass filled with large ice cubes. Garnish with the mint sprig and lemon wheel. Top with a float of kombucha.

KOMBUCHA - NO- ALCOHOL LIME MINT BUBBLY

Steps:

• Put the limes in a shaker (or something large enough with a lid).
• Add the agave and muttle. (mash or squish).
• Add ice along with 4 or 5 mint leaves.
• Add Kombucha (any flavor) to make the shaker 3/4's full.
• Top it off with the sparkling water to the top line of the shaker cup.
• Do not strain. Just pour into your glass and Enjoy!

MANGO KOMBUCHA SLUSHIE

Steps:

• Place all the ingredients in a blender and blend on a high setting until the frozen fruit has broken down. Serve immediately.

KOMBUCHA OR TEA KVASS

Steps:

• Start by making your Sweetened Organic Tea.
• Boil filtered water and dissolve sugar.
• pour into 2 gallon GLASS or CERAMIC crock - a cut brown paper grocery bag around glass crock to keep light out - I use a 2 gallon safe ceramic water dispenser with a spigot from a thrift store 5 bucks.
• toss in 8 to 10 bags of Organic Black Tea I like Celestial Seasons best and St.Dalfour second best.
• cover with bread cloth and cool overnight on a bakers rack - you want as much of the tea tannins to exude from the leaves.
• remove tea bags - squeeze if you want to.
• stir in 2 cups Kombucha reserve from prior batch.
• let movement settle and place crock in final clean room out of way location.
• introduce the SCOBY as gently as possible (kit gloves) into the crock.
• cover with double layer of fine cheese cloth and a rubber band.
• harvest all but 2 cups reserve on the 10th day ie SCOBY introduced on the 17th - harvest on the 27th.
• refrigerate immediately.
• serve chilled.

KOMBUCHA CASHEW CHEESE RECIPE - (3.9/5)

Steps:

• In high powered blender or food processor, add all ingredients and process until a smooth, ricotta-cheese like consistency is reached. Using a spatula, scoop mixture into a strainer bag/nut milk bag and tighten bag around the cheese, forming a solid ball. Place the ball & bag into a bowl, and drizzle a little more Kombucha over top. Cover with a towel and leave on the counter overnight, and up to 3 days to "ripen". Check cheese often to test flavor and ferment. Once happy, eat it!

RAW KOMBUCHA

Steps:

• Make the Tea Base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.
• Add the Starter Tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.).
• Transfer to Jars and Add the Scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you'll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band.
• Ferment for 7 to 10 Days: Keep the jar at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.
• Remove the Scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.
• Bottle the Finished Kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another jar covered with cheesecloth, strain, and then bottle. This makes a cleaner kombucha without "stuff" in it.).
• Carbonate and Refrigerate the Finished Kombucha: Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it's helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
• Make a Fresh Batch of Kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.

KOMBUCHA COCONUT OIL FACE CREAM

Steps:

• If using coconut oil, melt and then allow to cool to the touch, so that you can blend the rest of the ingredients into it.
• Blend all ingredients in a blender or food processor, until applesauce consistency. Add enough tea to make it the right consistency.
• Cover face, avoiding eyes, and leave on for a few minutes.
• Wash off with warm water and a washcloth.
• Use once a night for drier skin, less often for oily skin.