Kombucha from Kombucha

Kombucha is known for its beneficial properties. It is a natural probiotic that aids in digestion and promotes gut health. It boosts your immune system and acts as a detox. Kombucha is even said to treat and prevent arthritis. As amazing as kombucha is, the problem with it is having to carry around the SCOBY, or mushroom-looking “mother”. When traveling, in case between school and home, this can be very inconvenient and potentially messy.

Instead of using the same SCOBY, why not make a new one from another bottle of kombucha. I learned how to do just that and I’ll teach you how!

Ingredients (makes one gallon):

  • 1 bottle of kombucha
  • 4 bags of black tea
  • 1 gallon boiling water
  • 1 cup of sugar (not pictured)
  1. Bring water to a boil, then turn off heat and add tea bags. Let tea bags sit until the tea is a dark brown color, about five minutes.
  2. Add sugar and stir well. Let sit until room temperature.
  3. Add bottle of kombucha (should also be room temperature). Leave for about 1 week. You will notice a SCOBY starting to form during this time. At the end of the week, serve. Leave a cup of kombucha with SCOBY always.

Note: SCOBYs continue to form, practically forever. The more SCOBYs in your kombucha, the faster it will brew. I once made kombucha in about 3 or so days because I don’t usually remove the SCOBY after drinking the kombucha.

There is another drink that is very similar to kombucha, but has a lighter flavor. Jun Tea is made with basically the same proportions, but you use green tea and honey instead. It uses a separate SCOBY than kombucha. My mom compared this drink to apple juice because of its color and softer flavor. Nourished Kitchen has an article, “How to Make Jun Tea“. I recommend trying both and seeing which works for you!

Also check out my past article on making kombucha from scratch.

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