Homemade kombucha in a glass jar

How to Make Kombucha at Home

Have you ever heard of kombucha, or the long list of benefits people credit it with? Is it a wine or a tea? It's simple: kombucha is a type of tea that has been fermented, which makes it a good source of probiotics. This post shows you how to make kombucha at home, starting with some of the benefits commonly associated with kombucha:

  • It is a potential source of probiotics
  • May help boost metabolism
  • Contains antioxidants
  • May reduce inflammation
  • May help strengthen the immune system
  • May boost cardiovascular health
  • May promote liver health
  • May help maintain a healthy weight
  • May play a role in lowering blood sugar

There's limited research confirming the health benefits of kombucha, but the drink has grown in popularity. Although it is popular, kombucha isn't for everyone. If you're pregnant, take medication or have an existing medical condition, talk to your doctor to make sure kombucha is safe for you.

What's in our homemade kombucha?

What you'll need is as simple as this:

  • 5-6 tea bags
  • 4 litres of pure water (purified, rain or spring)
  • 150g white sugar (if you want to soften the flavour, use dextrose instead)
  • 250 ml / 1 cup of kombucha tea (mother tea)

How to make kombucha

Don't rush. Just take a break!

  1. Boil the water in a stainless-steel pressure cooker, add the sugar and stir until completely dissolved. Don't forget to turn off the heat. Soak all the tea bags in the hot water for about 10-15 minutes.
  2. Let it cool, then add the cup of "mother tea". Cover it and leave it for one week in a cool place.
  3. We like to ferment it in glass because glass gives us the purest tea flavour and makes it easier to control. It's important to check it after 4 days: if the temperature is high, it will ferment quicker, and if it's left too long it will go vinegary.

If you make this recipe, don't forget to tag us on our socials @artisans.bottega and let us know what you think of it. We love getting in touch with our family of artisans!

IMPORTANT: NO METAL TO MAKE CONTACT WITH THE TEA. Because of its acidic composition and long fermentation, kombucha will leach toxins from its container (metal or plastic). You avoid this with glass and lead-free ceramic fermenters.

Sources

  • https://www.healthline.com/nutrition/8-benefits-of-kombucha-tea
  • https://mypureluck.com/kombucha-and-metal/#:~:text=Because%20of%20the%20acidic%20composition,and%20lead%20free%2C%20ceramic%20fermentors
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