Hydration Blog

chef vishal: kombucha

by vishal patel, chief nutritionist; and arielle knutson, director of marketing

When I find myself consuming a particular snack, food, drink, etc. on a regular basis, I try and re-construct the recipe to control the quality of the ingredients. Cleaner, more pure ingredients will perform much better in your body.

With that said, like most of the country I’ve been on a kombucha kick for quite some time now, and I only recently started brewing it at home hearing one of my co-workers (Arielle) talk about how easy it is. 

For those who are not familiar with kombucha, it is essentially fermented tea and sugar that yields pro-biotics and healthy gut bacteria. It is brewed classically through fermentation, and infused with various herbs, spices and fruits. Below you’ll find a base kombucha recipe, that assumes you already have a starter scoby (Symbiotic Culture of Bacteria and Yeast). You can purchase one via Amazon or at most Natural Foods stores.

Base Ingredients / Supplies

  • 1 gallon size wide mouth brewing jar
  • Cheese cloth or coffee filter
  • 1 live scoby
  • 1 cup organic sugar
  • 9 tea bags or 2 tbsp. loose tea leaves (black tea)
  • Water (cold, filtered)
  • pH strips
  • Rubber bands
  • Rice Wine Vinegar (may be needed)

Directions

  1. Boil 2-3 cups of water, and steep tea for 5-6 minutes.
  2. Remove tea bags, add sugar and whisk to fully dissolve.
  3. Pour tea and sugar mixture into brewing jar.
  4. Fill the remaining jar with cold filtered water (be sure to leave 3-4” at the top)
  5. Using a non-metallic slotted spoon, carefully remove scoby from package, and place into jar.
  6. Test the pH of solution. you want the kombucha to brew at a pH below 4.6. if it's above, add a drop or two vinegar and re-test.
  7. Place cheese cloth or coffee filter over top, use rubber band to secure.
  8. Brew for 7-10 days. Taste the tea and test the pH. at day 7, you want the pH of finished kombucha to read 3.0.
  9. After the tea has reached its optimal brewing cycle, remove scoby and store with some of the tea for the next batch!
  10. You can screw the lid on the jar at this time, and refrigerate for 1-3 days before consuming. Or, you can try one of our infusions below (after removing the scoby)!

You can drink the base kombucha as is, or infuse further to develop specific flavors. These are a few of our favorites.

Lemon-Ginger Tea

Ingredients: Ginger, Lemon Grass, Lemon Juice

  1. Peel, and cut ginger into small sticks. Add 5-10 (based on taste preference)
  2. Add a couple handfuls of lemon grass sticks.
  3. Add 1 tbsp. of lemon juice.
  4. Brew for 3-5 additional days.
  5. Strain tea, pour contents into narrow top glass bottles.

Ginger-Mint Tea

Ingredients: Ginger, Mint Leaves, Lime Juice

  1. Peel, and cut ginger into small sticks. Add 5-10 (based on taste preference)
  2. Add a couple handfuls of mint leaves.
  3. Add 1 tbsp. of lime juice.
  4. Brew for 3-5 additional days.
  5. Strain tea, pour contents into narrow top glass bottles.

Cherry Blackberry

Ingredients: Organic Tart Cherry Juice (100% juice), Fresh Organic Blackberries

  1. Cut blackberries in halves or quarters.
  2. Add 1/4 cup blackberry pieces.
  3. Add 1/4 cup tart cherry juice.
  4. Brew for 3-5 additional days.
  5. Strain tea, pour contents into narrow top glass bottles.

Pineapple Lemon Ginger

Ingredients: Organic Pineapple Juice (100% juice), Lemon Juice, Ginger

  1. Peel, and cut ginger into small sticks. Add 5-10 (based on taste preference)
  2. Add 1/4 cup pineapple juice.
  3. Add 2-4 tbsp lemon juice.
  4. Brew for 3-5 additional days.
  5. Strain tea, pour contents into narrow top glass bottles.

POSTED IN Hydration HQ, Nutrition

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