Brew Your Own Kombucha in Mason Jars

Kombucha is everywhere right now and for good reason. It is tangy, a little fizzy, full of probiotics, and genuinely good for your gut. The only downside is that buying it by the bottle adds up fast. A four-pack can run you $12 to $15 at the grocery store, and if you drink it regularly, that is a lot of money.

Here is the good news: You can brew your own at home in a Mason jar for a fraction of the cost. It takes about 30 minutes of active time and then you just wait. Once you have the hang of it, you will always have kombucha ready in your fridge.

What Is a SCOBY and Where Do You Get One?

SCOBY stands for Symbiotic Colony of Bacteria and Yeast. It is the living culture that ferments your sweet tea into kombucha. It looks a little strange (think thick, rubbery disc) but it is completely harmless and actually fascinating once you get into it.

You can get a SCOBY from a friend who already brews, buy one online, or grow your own from a store-bought bottle of raw, unflavored kombucha. Ask around. A lot of home brewers have extra SCOBYs they are happy to share.

What You Need:

Ingredients:

• 3 cups water
• 2 to 4 tea bags (black tea works best for beginners; avoid herbal, flavored, or infused teas)
• 1/4 cup plain white sugar
• 1 SCOBY
• 1/2 cup starter liquid (kombucha from your last batch, or store-bought raw kombucha)

Equipment:

• 1 quart wide mouth Mason jar
• A coffee filter, paper towel, or tightly woven cloth
• A rubber band
• reCAP POUR Lid (for storing and pouring after fermentation)

First Fermentation: Making the Kombucha

1. Boil your water and pour it into your Mason jar. Stir in the sugar with a wooden spoon until fully dissolved.
2. Add your tea bags and let them steep for about 15 minutes. Remove the bags and let the tea cool completely to room temperature. This step is important. A hot jar will kill your SCOBY.
3. Add your SCOBY and starter liquid to the cooled sweet tea. The larger your SCOBY piece, the faster fermentation will happen.
4. Cover the jar with your coffee filter or cloth and secure it with a rubber band. You want air to circulate but nothing to get in.
5. Place the jar somewhere at room temperature, out of direct sunlight, and leave it alone for 7 to 10 days. Taste it on day 7. If it is pleasantly tart with a little sweetness still, it is ready. If you want it more sour, let it go a few more days.

Second Fermentation: Adding Flavor and Fizz

This is where it gets really fun. Once your first fermentation is done, you can add fruit, juice, or ginger to create flavored kombucha and build up the natural carbonation.

1. Remove the SCOBY and set it aside in a small jar with some of the kombucha liquid to keep it alive for your next batch.
2. Add your flavoring to the Mason jar. About a tablespoon or two of juice, a few pieces of fresh fruit, or a thin slice of ginger all work great.
3. Seal the jar with a tight lid (a regular canning lid and band works here) and let it sit at room temperature for another 7 to 10 days to build carbonation.
4. Move it to the fridge. Once it is cold, switch to the reCAP POUR Lid for easy pouring. Enjoy within a few weeks.

Tips for Success:

• Always use clean hands and clean equipment. Soap residue can interfere with fermentation so rinse everything very well.
• If you see a new thin layer growing on top of your SCOBY, that is a baby SCOBY forming. It is completely normal and a sign of a healthy brew.
• If you see anything fuzzy, green, or black, that is mold and you should start over. A healthy SCOBY prevents this in most cases.
• Room temperature makes a big difference. Warmer rooms ferment faster. Cooler rooms ferment slower and often develop more complex flavor.
• Once you have a system going, you will always have a batch fermenting and a batch in the fridge ready to drink.

Shop the reCAP POUR Lid here.