Wild Coyotea

Herbal Alchemy Inspired by California

Califa's Kombucha recipe!

RecipesWild Coyotea3 Comments

First of all, YAYYYYYYY!!!!! Thank you everyone for your positive feedback and generosity and willingness to support me in this endeavor. It is so much fun for me to have a product I am actually sending to people in the mail! So tangible and lovely. And I love that I get to share myself, recipes, inspiring elements, etc. through the interwebs.  What a community I have! 

Here's a kombucha recipe that I have been using for years.  It has changed a little bit, and I encourage you to be intuitive and play with your recipe. Let me know what works for you! 

*Boil one gallon of filtered water

*Turn off stove

*Add 1 - 1  1/2 cups of organic cane sugar and about 7-10 tea bags (or loose leaf equivalent) to hot water. You can also add herbs to steep for flavor/medicinal purpose.

*Stir to dissolve sugar

*Let the hot sweet tea steep for about 15 minutes

*Strain the tea bags/loose leaf tea

*Let the sweet tea sit until room temp

*If you have kombucha culture in the fridge now is a good time to remove from fridge and let it warm up to room temp.

*When the sweet tea and the kombucha starter are at the same temp, pour the sweet tea into a gallon jug (or bigger) with a wide rim. With clean hands, and NO METAL (jewelry etc) place the kombucha culture into the sweet tea and pour the kombucha "starter fluid" in there as well

*Cover the brew with a breathable material, towel, paper towel, etc, and secure with a rubber band or string so bugs can't go swimming!

*Start tasting your brew after five days. You will know it's ready when it has the right sweet/sour flavor (it's up to you! Brewing longer will result in a more sour flavor. You can also let it ferment to kombucha vinegar).

*When it's ready, remove a cup of the liquid and the kombucha culture (or cultures, it's possible a new baby has grown in the past week!) Set this liquid and culture/s aside for a new batch.

*Bottle the kombucha in sealable bottles ie mason jar or swing-top bottles (you can get them at IKEA for cheap!)

*Let these bottles ferment a day or two longer at room temp, they will get fizzy! You can also add some simple syrup or fruit for extra fermentation/fizziness here (this is a second fermentation).

*Refrigerate to stop the fermentation! 

*You have made your own kombucha! Congrats!