Kombucha, or simply ‘Booch, is one of our favorite beverages here on the farm. It’s light, flavorful, fizzy, and best of all, homemade! There’s no fancy equipment needed, unless you count the Scoby (I’ll get to that in a minute). I’d put brewing kombucha in the same realm as making sourdough since most people are super intimidated by it. Much like sourdough, Kombucha brewing is as simple or complex as you make it. Whipping up your own batch of Kombucha is pretty darn simple. Below is a basic recipe to start your first batch of ‘Booch.

1st Ferment

1 cup starter tea and Scoby (order HERE)
1 cup of sugar
Tea of choice (we often use Red Rooibos but most people use regular ol’ Black tea)
1 cup filtered water
More filtered water to fill your jar

If you’ve checked out our other recipes you’ll know that they’re only moderately specific. Above, where I list “tea of choice”, I don’t list an amount. The strength you brew your tea for the first round of fermentation (let’s call this the 1st Ferment) is based on preference. I usually use at least 1 TBSP. You can use more, or less, depending on how strong you want your ‘Booch. I find that for the large amount I’m making, 1 TBSP is strong enough, but still mild.

***Final step of Kombucha 1st Ferment. Filled jars ready to go!***

So, to brew your 1st ferment you’re going to bring 1 cup of filtered water to a boil. Once boiled add the 1 cup of sugar and your tea (in a tea bag, cheesecloth, tea strainer). Stir to dissolve the sugar and let the tea sit for 5-10 minutes. Once the tea is sufficiently brewed remove the tea and let the tea / sugar / water mixture cool. While this is cooling get a large jar (I use a gallon sized jar, link HERE) and place your 1 cup starter tea and Scoby into that jar. The Scoby is what causes the magic to happen. Google it for more info. When the tea /sugar /water mixture is cooled to room temperature (anything lower than 80 degrees), add it to your jar with the Scoby and starter tea. YOU NEVER WANT TO ADD HOT LIQUIDS TO YOUR SCOBY or you will kill it. Once you’ve added the tea / sugar / water mixture to the jar you’re almost done!

All I do from here is fill the jar with more filtered water, leaving a small amount of headspace, and then I cover it with two coffee filters and I secure those using a rubber band. Set the jar in a dark place, out of direct sunlight, that is WARM. The kombucha needs warmth to ferment properly. The warmer the temperature the faster the fermentation. When we lived in FL we brewed our ‘Booch in our enclosed Florida room (patio). Again, you want to keep the temp below 80-85 degrees though. You’ll let this sit for at least two weeks, no burping required since the coffee filters are breathable. After two weeks has passed, taste it. Do you like it? Is it fermented enough? If so, move on to the 2nd Ferment below. If you’d like it to be stronger, more vinegary, let it sit longer until it’s to your liking, and then move on to the 2nd Ferment below.

2nd Ferment

Alright farm friends, this is where the magic happens! The 2nd Ferment is where we get to have fun, add flavor, and carbonate the ‘Booch! This step is highly variable and I have no measurements for you. You’ll need:

***We flavored this batch with fresh peaches from the farmers market.***

1st Ferment ‘Booch (reserve 1 cup of the 1st ferment and Scoby for your next batch)
Clean jars that can seal tightly (see picture)
Chopped fresh fruit of choice (you can also use fruit juice but I always use fresh fruit)
Chopped fresh herbs of choice (if using)

Step 1, chop your fruit and herbs. The type and amount are up to you!

Step 2, add chopped fruit and herbs to jars.

Step 3, pour 1st Ferment ‘Booch into jars. DO NOT FORGET TO SAVE 1 CUP AND YOUR SCOBY FOR YOUR NEXT BATCH.

Step 4, wipe the rim of your jar and close tightly.

Step 5, set jars of 2nd Ferment in a dark, warm place that is out of direct sunlight. We actually have been placing ours in a box in the garage. You want to put it somewhere you can easily check it daily to “burp” it. Burping it just means you take the lid off and let off any built up gas from the jar. After 3-5 days your ‘Booch should be at least slightly fizzy (carbonated). If you want it more carbonated, let it sit longer. Sometimes it won’t build up as much carbonation if your jars leak a little. The type of fruit you use could also cause it to be less carbonated. The carbonation is going to depend on sugar content of the fruit and the temperature in which the jars are exposed. A hotter spot for ‘Booch brewing will cause faster fermentation, as will a higher sugar content fruit.

Favorite ‘Booch Blends

Apple & plum
Strawberry & basil
Peach
Peach & apple
Apple
Peach & Basil
Ginger & Apple

The options for flavoring are only as limited as your imagination. Don’t be scared to add herbs to your brew, especially basil! We’ve tried blueberry but the flavor was really mild so we didn’t enjoy that as much. We’ve also using frozen fruit before and didn’t get a great fizz on those batches, which is why we stick to fresh fruit now. If you brew your own Kombucha, what are your tips, favorite flavors, or must have tools? If you’re new to ‘Booch brewing and you try it out, let us know what you think!

We appreciate y’all stopping by the blog. If you have any ideas or suggestions for a topic you’d like us to cover, leave a comment below.

Until next time.

Home-Brewed Kombucha

1st Ferment

2nd Ferment

Favorite ‘Booch Blends

Roasted Radishes w/ Brown Butter, Chile & Honey

Homemade Mayonnaise