My Spring Project: Homemade Kombucha
Ah yes, the love-hate relationship most everyone I know has with kombucha tea: while I love the taste of it and how it makes me feel, it’s more of an indulgence at the grocery store than something I have on a regular basis due to its price. But I want that to change!
I’m making kombucha at home for my spring project. Have you tried making it before?
The Project: Make My Own Kombucha
While the idea of making kombucha at home has always intrigued me, it wasn’t until I started brewing beer a couple months ago that I realized how much fun it is to experiment with fermenting drinks. After doing a little research I also realized, compared to beer, that making kombucha doesn’t require a lot of special equipment, and it’s not a huge time commitment –– count me in!
I’m going to be using the recipe we have on The Kitchn to make kombucha tea. I’m going to start the process this weekend and hopefully have my first batch ready in 7 to 10 days! Not bad.
→ See our kombucha tutorial: How To Make Kombucha Tea at Home
Week 1: Research & Gather Supplies
All the supplies were easy to find at my local homebrew shop, except the SCOBY because they were out of stock. I needed to order that online from Kombucha Brooklyn.
- KBBK SCOBY, $25 at Kombucha Brooklyn
At $25 it was definitely a little more expensive than I would have liked, but I understand that it is an investment and will give me many batches. Longterm it will actually be much cheaper than buying bottle after bottler of kombucha at the grocery store.
The only thing I still need to decide on is how to flavor the kombucha –– should I do something with seasonal fruit, or try it plain first? Decisions.
Do you have any advice for me?
Have you made kombucha tea at home before? Whether you’ve been doing it forever or are relatively new to the process–– I’d love to hear your ideas or advice! What recipes do you use, and do you have a preferred flavor of kombucha that I need to try?