Kombucha (Probiotic) 101 and How to Make Homemade Kombucha (Blueberry, Ginger lemon and Cucumber)
 
Prep time
Total time
 
Delicious fizzy kombucha with 3 different flavors - blueberry, lemon ginger and cucumber
Author:
Recipe type: Kombucha
RecipeIngredients
  • 4 cups boiling water (use filtered water)
  • 3 tbsps tea leaves (I use a mix of black and green tea)
  • 1 cup sugar (I like to use unrefined cane sugar)
  • 8 cups room temperature filtered water
  • SCOBY (I got my first SCOBY from The Kombucha Shop)
For Blueberry kombucha:
  • 2 tbsp frozen blueberries (thawed)
For lemon ginger kombucha:
  • 1 tbsp finely chopped or grated ginger
  • 2 tbsp lemon juice
For cucumber:
  • 2 tbsp finely chopped english cucumber
RecipeInstructions
  1. Boil the water in a sauce pan. Turn heat off. In a small muslin pouch, add the tea leaves and drop it inside the hot water. Steep the tea leaves in the hot water for about 3-4 minutes then remove the pouch. Alternately, you can just add the tea leaves to the water and strain the tea.
  2. Wile the mixture is still hot, add the sugar and stir to mix.
  3. Pour the above sweetened tea mixture into a gallon size glass jar. Pour the additional 8 cups of filtered water and check the temperature of the mixture using a thermometer (the kombucha shop kit comes with a temperature gauge. The temperature should be between 68-85 F. If it's too high, wait for a few minutes until it cools down or add a couple ice cubes to the mix to hasten the cooling process.
  4. Once the temperature is in the optimal range, drop the SCOBY gently into the jar. Cover with a cloth and secure it with a rubber band/ tie. leave this jar at room temperature for about 10 days to 3 weeks.
  5. Beginning 10 days you can check for taste (you can use a pipette or a small spoon draw some liquid from below the SCOBY to do a taste test. Once the ferment is to your liking, remove the SCOBY from the jar and transfer it into another container. Pour some of the fermented kombucha into the container as well to keep the SCOBY submerged in it and alive. Store this container at room temperature and use it for your next kombucha.
  6. Next filter the kombucha using a large strainer or muslin cloth.
For the Blueberry kombucha:
  1. Transfer the blueberries along with any juice into one of the glass containers (for storing your final kombucha). Pour the kombucha into the bottle leaving about an inch gap on the top to allow for bubbles (carbonation). Close the lid. Let this ferment for 3-7 more days checking for taste after 3 days.
For the ginger lemon kombucha:
  1. Transfer the ginger and lemon juice into a glass container and fill the rest of the bottle with the first ferment kombucha eaving about an inch gap on the top to allow for bubbles (carbonation). Close the lid. Let this ferment for 3-7 more days checking for taste after 3 days.
For the cucumber kombucha:
  1. Transfer the cucumber into a glass container and fill the rest of the bottle with the first ferment kombucha leaving about an inch gap on the top to allow for bubbles (carbonation). Close the lid. Let this ferment for 3-7 more days checking for taste after 3 days.
  2. Once you like the taste of the final kombucha, transfer the bottles to the refrigerator. You can optionally filter them again to remove the flavoring substances and / any fibrous growth that appears before transferring to the refrigerator.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/05/kombucha-probiotic-101-and-how-to-make-homemade-kombucha-blueberry-ginger-lemon-and-cucumber.html