Kombucha [The Gut Feeling Remix]

Effervescent probiotic powerhouse that transforms simple tea into a fizzy, tangy elixir bursting with beneficial bacteria and complex flavors. This is ancient wellness meets modern taste buds, creating a naturally fermented beverage that supports digestive health while delivering refreshing satisfaction in every bubbly sip.

Makes

1 gallon (3.8L)

Total Time

20 min active + 7-14 days fermenting

Ingredients

For First Fermentation (Sweet Tea):
8 cups (1920ml) filtered water, divided
4 organic black tea bags or 2 tbsp (12g) loose leaf black tea
1/2 cup (96g) organic coconut sugar or cane sugar
1 healthy SCOBY (symbiotic culture of bacteria and yeast)
1 cup (240ml) starter tea from previous batch or store-bought kombucha

For Second Fermentation (Flavoring Options):
2 tbsp (20g) fresh ginger, grated
1/4 cup (40g) fresh fruit (berries, mango, pineapple)
2 tbsp (6g) fresh herbs (mint, basil, lemon balm)
1 tbsp (15ml) fresh fruit juice
1 tsp (2g) dried herbs or spices

Make it Good For The Gut (Optional)

This recipe is inherently gut-healthy, containing billions of beneficial probiotics including Lactobacillus and Bifidobacterium that support digestive health and immune function. Add 1 tablespoon fresh turmeric during second fermentation for anti-inflammatory compounds and enhanced gut healing properties. Include prebiotic-rich ingredients like sliced apples, Jerusalem artichoke, or dandelion greens to feed beneficial bacteria. Incorporate 1 teaspoon raw honey with propolis for additional antimicrobial benefits and enzyme support. Consider adding adaptogenic herbs like ashwagandha or reishi mushroom powder for stress reduction and enhanced gut-brain axis support.

Remix Options

Tea Variations: Use green tea for lighter flavor and higher antioxidants, white tea for delicate taste, or herbal blends for caffeine-free options with unique flavor profiles. Sugar Alternatives: Try raw honey, maple syrup, or date syrup for different fermentation characteristics and complex flavor development over time. Fruit Combinations: Create strawberry-basil, pineapple-jalapeño, or blueberry-lavender for gourmet flavor experiences that rival commercial brands. Spice Blends: Add cinnamon and cardamom for chai-inspired kombucha, or ginger and lemon for digestive-supporting combinations. Vegetable Options: Incorporate beet juice for earthy sweetness, carrot-ginger for beta-carotene, or cucumber-mint for refreshing summer flavors. Seasonal Varieties: Use cranberries and orange in winter, fresh herbs in spring, or stone fruits in summer for year-round variety. Alcohol Variations: Extend second fermentation for higher alcohol content, or add wine grapes for naturally effervescent low-alcohol beverage.

Good To Know

SCOBY Care: Healthy SCOBYs are cream-colored, thick, and rubbery with possible brown stringy bits – avoid if black, fuzzy, or foul-smelling. Temperature Control: Ferment at 68-78°F (20-26°C) for optimal activity; cooler temperatures slow fermentation while warmer speeds it up. Water Quality: Use filtered water as chlorine and fluoride can harm beneficial bacteria and prevent proper fermentation development. Container Safety: Always use glass containers as metal can react with acidic kombucha and plastic may harbor harmful bacteria or leach chemicals. Tasting Protocol: Begin tasting after day 5 of first fermentation – kombucha is ready when pleasantly tart with slight sweetness remaining. pH Monitoring: Finished kombucha should have pH between 2.5-3.5 for safety and optimal flavor – use pH strips to test if unsure. Storage Guidelines: Refrigerate finished kombucha up to 3 months; carbonation continues slowly even when chilled, so burp bottles occasionally. Second Fermentation Safety: Leave 1-inch headspace in bottles to prevent over-carbonation and potential bottle explosion from pressure buildup. SCOBY Growth: New SCOBY layer forms on surface during fermentation – this is normal and can be separated for sharing or backup cultures.

steps

Brew:

Bring 4 cups (960ml) filtered water to boil and steep tea bags or loose tea for 10-15 minutes for strong, concentrated tea base that supports healthy fermentation.

Sweeten:

Remove tea bags or strain out loose tea. Stir in coconut sugar until completely dissolved, creating sweet tea that feeds SCOBY during fermentation process.

Cool:

Add remaining 4 cups (960ml) cold filtered water and let mixture cool completely to room temperature – hot tea will kill beneficial SCOBY cultures.

Transfer:

Pour cooled sweet tea into clean 1-gallon glass jar. Add SCOBY and starter tea, ensuring SCOBY is fully submerged or floating on surface.

Cover:

Cover jar with coffee filter, paper towel, or breathable cloth secured with rubber band. This allows airflow while preventing dust and insects from entering.

Ferment:

Place in warm, dark location (68-78°F/20-26°C) for 7-10 days. Begin tasting daily after day 5 until desired balance of sweet and tart is achieved.

Reserve:

Remove SCOBY and reserve 2 cups (480ml) finished kombucha for next batch. Store SCOBY in reserved liquid in clean glass container until ready to brew again.

Flavor:

For second fermentation, add desired flavorings to swing-top bottles, fill with kombucha leaving 1-inch headspace, and ferment 2-4 days until fizzy. Refrigerate to stop fermentation.