This is how easy fermentation works without an overpriced starter kit!
Online, there are several vendors that sell kombucha fermentation kits and kombucha starter kits for expensive money. However, it doesn't take much to make kombucha fermentation at home. Here's how easy you can grow a kombucha mushroom from our raw Raw Original!
These are the tools you need to grow your own scoby:
- 1 large glass jar with a wide opening - rinsed well without detergent!
- Tea - Black tea (without flavor/artificial additives)
- OrganicRaw cane sugar
- water - filtered in the best case
- unpasteurized Kombucha (e.g. Kombucha Original )
- 1 air-permeable clean cloth
- 1 rubber band
- 1 room with a temperature between 20 and 30 degrees Celsius
Here's how to grow your Scoby from a Raw Original Kombucha:
- Boil tea with cane sugar for 8 to 10 minutes (8 g tea per liter / 60 g organic cane sugar per liter).
- Pour the tea-sugar mixture into the glass jar and let it cool down for a longer period of time.
- Cover the jar with the cloth and secure it with a rubber!
- Now the sugar should be completely dissolved.
- Now the unpasteurized kombucha can be added in a ratio of 1 to 10.
- Then reattach the cloth to the jar tightly and put the jar in a safe place.
- Depending on the conditions, it can take 7 to 21 days until the kombucha fungus has formed all by itself.
At first, it will look like small bubbles of foam are forming on the surface of the liquid. These become denser over time until slowly the kombucha fungus will be visible. Patience pays off!
Below we'll explain how to properly make your first kombucha without a starter kit. Have fun fermenting!
Before you can brew your kombucha you need (per liter):
1 glass jar with a volume of at least 1.5 liters and a
large opening (well rinsed without detergent).
- 8 g black tea or green tea
- 100 g sugar
- 1 liter of water (preferably filtered)
- Starter liquid or ready made very sour raw kombucha
with neutral taste as a starter liquid.
- 1 air-permeable cloth
Of course, now you need, the kombucha mushroom you grew earlier. This doesn't have to look perfectly round and may have a few bulges. It will continue to grow and thrive during fermentation. You can find out how to care for it here.
Brew your first kombucha yourself - Let's go!
- First, bring 1 liter of water to a boil in a large pot.
Then add 8 g of black tea and steep for 12 to 15 minutes
(while the water is gently simmering).
- After that, drain the tea and then add 100 g of sugar.
The sugar must be stirred until it has completely dissolved in the tea.
- It is very important now that you let the tea mixed with sugar cool down to at least 25 degrees room temperature in a
Under no circumstances should the delicate Scoby be immersed in hot water .
The living bacteria and yeasts, as well as proteins can be destroyed in this way.
- Now add 100 ml of the preparation liquid to the tea mixture.
- Afterwards you add the carefully rinsed Scoby
into the vessel.
- Now you can cover the opening of the glass jar with the cloth
and fix it with a rubber band.
Now the Scoby has about a week to process the ingredients of the tea, to "eat up" so to speak. If it lies at the bottom of the container, the Scoby will become somewhat larger and will usually form further Scoby "offshoots". Often the Scoby will float and over time a thicker kombucha mushroom will form at the top of the jar.
- When the Kombucha mushroom has reached the right fermentation
degree (depending on your preferences and taste we recommend a ph-value between 2.9 and 3.1) you can carefully remove the Scoby from the Kombucha liquid and clean it from tar residues with lukewarm water.
- You can store the Scoby in some bottled kombucha liquid (new starter liquid) for the next fermentation.
- Before you bottle the kombucha, we recommend filtering the liquid through a very fine sieve or alternatively through a layer of kitchen roll. However, this is not a prerequisite to enjoy it.
- Afterwards, the Kombucha should be left in a closed bottle at room temperature for about 2 days for the second fermentation. This is when the natural carbonic acid can form.
Now you've done it and brewed your first own kombucha, completely without a starter kit. For more articles and recipes on secondary fermentation, check out our KOMBUCHERY blog.
Thanks for reading!