Kombucha recipe using filtered water

In the world of beverages, kombucha tea is clearly having its moment. The sweet tangy flavoured drink is everywhere – in cafes, pubs and supermarkets.

And when paired with flavours like ginger, lemon and peach it certainly packs a punch. Being naturally high in probiotics and low in sugar – you’ll love knowing it’s doing your body some good, too.

Making kombucha at home is easy and – best of all – cheap. And when you use filtered water you can be confident that you’re not adding in any of the nasties that may be found in tap water. It won’t take you long to see what all the fuss is about.

Health benefits of kombucha

If you are ready to kick your soft drink habit and switch to kombucha – you won’t regret it. In fact, your gut will thank you for it!

Kombucha is naturally packed with probiotics and antioxidants. This helps keep harmful bacteria in the gut at bay.

It also has much-needed vitamins that your body needs. Vitamins C and B1, B6 and B12 – all play an important part in supporting the healthy functioning of the nervous system and immune system.

And the best part… kombucha is low in sugar. While sugar is used as a key starter ingredient, during the brewing process the sugar is converted into healthy organic acids.

Why you should use filtered water in kombucha

Using filtered water to make kombucha means you will get the most flavour from your recipe. And you’ll be keeping away some of those nasties that can be found in tap water.

Best of all using, filtered water improves the taste – no chlorine in your kombucha! It’s simply a healthier choice.

What you’ll need to make kombucha at home

The good thing about making kombucha at home is that it only takes a handful of ingredients.

3 litres cold filtered water
5 black or green tea bags or the equivalent in loose-leaf tea
1 cup white or raw sugar (or non-sugar alternative)
1 kombucha scoby (see below)

Five steps to making kombucha with filtered water

Add the filtered water and sugar to a large saucepan and simmer until the sugar is dissolved. Remove from the heat, add the tea and allow it to rest for 30-60 minutes.
Remove the tea bags, and allow the solution to cool to room temperature. Pour into a large, sterilised glass vessel and add the scoby and kombucha liquid. Cover with a tea towel and secure with string or a rubber band.
Keep in a warm, dry place (the preferred temperature for kombucha brewing is 24C-32C) away from direct sunlight. Leave undisturbed for a minimum of seven to 10 days.
During this time, it will grow a baby scoby on the top of the liquid. It will also develop a sour, tart flavour as the scoby consumes the sugar.
When the sour flavour is well developed, strain the kombucha liquid from the scoby using a coffee filter or plastic sieve (do not use metal). Keep the scoby, along with one cup of the liquid, for a subsequent batch, and either drink the remaining liquid or ferment into a ‘flavoured booch’.

What’s a scoby?

The very essence of kombucha that brings the flavour and magic is the scoby. It’s a symbiotic culture of bacteria and yeast – aka the mother. It provides bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants and gives a loose seal to keep in a bit of the fizz.

If you have a friend who makes their own kombucha, you can ask them to give you a part of their scoby to start your own culture. You can use the scoby over and over again… and as it grows, soon enough you’ll be the one your friends are coming to for a piece of scoby.