Even the kombucha in the store is based on tea. Oh my gosh oh my gosh! Required fields are marked *. Add 64 oz more water to the jar and place the SCOBY along with any kombucha tea (KT) it came with into the jar. You’ll need to somehow remove the tea and separate it from the SCOBY or else it’ll keep fermenting and get very sour. Save two cups of kombucha in your gallon jar with your SCOBY. Then just put your cloth secured on top and let it grow 1 week or 2 until you see the SCOBY on top of the tea. How long will it take before I see a baby? Everything but a little bit of juice just stuck to the strainer. Get one from a friend or even better, grow your own at home. Both provide a nice firm seal. I've been brewing for some time with a scoby bought online (I didn't know it could be done from scratch). Just had to tell you… I grew a SCOBY! I’m big in to home brew beer so this sparked my interest for the days that beer won’t do. Rinse your clean jar with some white vinegar. Do I keep it in the jar with some unflavored KT? I also read that mason jar lids are not great to use because they don’t hold a tight enough seal and carbonation leaks through resulting in a flat kombucha. This whole process is super simple and easy to follow. I grew mine from ginger flavored from Costco , worked great. I’m so psyched you were able to make a SCOBY and get your kombucha started! That’s a very common recommendation, though I have to say, of all the times I’ve tasted my kombucha with a metal spoon, nothing bad has happened Guess I’m just a rebel! When it’s done, add your chia seeds and stir well so they don’t clump together. At the end of the brewing, you can either throw one of the SCOBYs out or keep them both in the same jar (or give one away or make another separate jar). Just started a 2nd ferment with these recipes . If you don’t have a starter liquid you can use GT’s plain (or original) kombucha… make sure it is room temp, not cold. Like could you make one from a store-bought bottle? In a small saucepan, heat the berries over medium heat until they have released their juices. Lightly pureed them in the Vitamix or blender. Wow so green tea is milder! So can I just leave a cup of kombucha in my gallon jar with the scoby and do another batch of tea? Wanda, FYI not the same! When GT had to take their kombucha off the market & reintroduce it after the Lindsey Lohan thing they tweaked the recipe & there’s not as much pressure since what they’re marketing now is as near as kombucha vinegar as you can get. I came up with ginger-mango and blueberry-raspberry. So I read this the day after I went and bought my plain kombucha to get started, so I was bummed I didn’t get a chance to look for it. I am never impressed with the flavor, it always tastes to vinegary for me. So I'd like to add one small suggestion to your instructions. I’m in SoCal as well, and I will be following your directions exactly this next go around. Hope that helps! Is there a particular reason you like green tea better? (i haven’t tried coffee yet but some pinterest page said they used coffee, and even mountain dew!). How you’re storing it might make a difference as well. Steph Gaudreau receives a small commission when certain items are purchased, but the price is the same for you. What is what? Allow the tea to come to room temperature and pour into a clean one-gallon mason jar or crock. and I really think you are right about fizz. I’m creating a Kombucha factory over here! Once the first fermentation is one, drain it through the spigot into smaller bottles (you can drink it plain or add fruit for another couple days). Btw the hair/facial one I add herbs like sage, rosemary to get more out of it. Mine took 2 days until I thought it was perfect. It interesting…ginger-lemon (with fresh, strained ginger juice) also seems to get quite fizzy. I was very interested in this recipe, but I am so put off by all that sugar! I just ended up putting all of it in the KT. Let me know how it turns out! Can you do a tutorial for making SCOBY? I also noticed the SCOBY is still in the middle and hasn’t floated to the top… is this okay? Don’t add fruit to the jar with the scoby in it. The basic outline of this process is to (1) turn the bottle of GT's into some active starter tea and then (2) use that starter tea to make a "full size" batch of kombucha. Fresh must be better for that. It sure seems like an easier way to consume fermented foods. Have you experienced this? Boil 64 oz of water (8 cups) in a large pot. Now I have 2, makes me a little more nervous, what so you suggest? if you want the mother from unpasteurized ACV to grow you need two things: provide air and food, the vinegar is kinda a finished product with little food for the culture left, also the culture is normally aerobic and needs air to grow and make acetic acid. Let me know if I need to change things up a bit! But sometimes I like to step it up a notch (“sometimes” usually being after a weekend full of pizza and Kombucha Radlers). We were not sure at first and pulled the scoby, scrubbed it with water only, cleaned the jar out, and started from scratch with the apple cider vinegar (it can work as a starter, which we call “mother juice”, but at the price of it taking a couple batches to not taste like the vinegar). Awwwww I’m so GLAD to hear that you saw the video and how simple it is. Especially since I’ve become pregnant. Cabbage releases sulfur compounds when cooked, hence that rotten egg smell that comes with! You’ll have to update me when you make your first batch! It worked That’s so exciting!! I do not want to throw it out, Very interesting! It’s inspired by GT’s Multi-Green™ Kombucha flavor, which is packed with Blue-Green Algae, Spirulina, and Chlorella. Works like a charm! Share. I make a large batch of puree ahead of time, and I freeze it so that it keeps or else it would go bad before I could use it all. Good to know! 4) Cover with cheese cloth and ferment. The process goes something like this: P.S. We started having them smell like really strong sulfur when we got back to brewing! or do I need to start from scratch again? I am so excited! I watched your tutorial almost 2 weeks ago, got a bottle of GTs, dumped it in a jar, and today I peeked, and yay! I use Mason jars jars for bottling and put a square of freezer or wax paper, wax side down, and don’t loose the carbonation under the plastic lids! Anyway, caffeine shouldn’t be a problem. When I woke up I could tell it was time to transfer my tea to smaller jars! To do this, we are going to follow the above recipe, just halving the recipe for everything except the starter tea (add in the whole bottle). I keep the jar away from the kitchen table and there is no smell, and he’s not complaining. The process will start all over again . Packed with moringa oleifera, spinach, and kiwi, this Green Goddess Kombucha is packed with nutrients and probiotics to fuel your day! Hi Jojo! Most people stick to that amount or less. I like a REALLY fizzy kombucha too! – do you know if this would work using an herbal tea instead? If you learn something here, please donate so we can keep offering these posts. Before making your starter tea, open the bottle of GTs, put a cloth on top of it, rubber band it down, and let it sit for 7-10 days before using it to make your starter tea. I teach 5th grade and my kids are so inquisitive about ‘what I’m drinking’ (I’m laughing, but so are the other teachers)… so I’m going to bring my first ‘baby’ to school so they can all watch the process!