You’ve most likely brought store brought kombucha. That’s understandable, it’s super easy to grab a bottle while you are out and about these days. But making kombucha yourself is a much better option. Don’t believe me?
Here are some of the reasons why homebrew is just plain better for you.
The Endless Favour Combinations
When you homebrew your kombucha, you get to enjoy endless flavour combinations. Choose your favorite fruit for your kombucha. That means enjoying the taste of blueberry, strawberry, mango, pineapple, apple, orange, banana, cranberry, grape, cherry, lemon, lime, or any combination of that you enjoy.
You also get to control your spices. Some popular spice options include lavender, ginger, vanilla, chai, mint, turmeric, charcoal, and chlorophyll. Use any spice you want and control the strength.
Fruit & spice combinations to try are blueberry lavender, vanilla cherry, turmeric ginger, chlorophyll mint, mint lime, lemon ginger, apple cinnamon, the combinations truly are endless.
Made to your preference
The spices and fruit aren’t the only things you get to control. Homebrewing means you have control over every aspect of your brew. You get to:
- Use the types of tea you want—Green, black, white, oolong, herbal, or any combination that you enjoy.
- Adjust the caffeine content to your preferences
- Control how sweet your brew is and the type of sugar that you use.
- Choose whether you want your brew to be sweet or tart. The longer you age your brew, the sourer it becomes.
- Choose how strong you want the spices like ginger in your brew to be.
Inexpensive To Make
Homebrew is much cheaper to make. It takes six tea bags and 1 cup sugar to make 3L of plain kombucha. The final cost is about $1 vs. up to $6 per 500 mL bottle from the store.
The health benefits of homebrew are higher. To make kombucha in bulk, commercial brands have done a variety of things to suppress the culture to ensure that it is shelf stable and conforms to alcohol content regulations.
- Manipulate the bacteria/yeast to ensure the alcohol content is low, potentially changing the organic acids and probiotics created versus a heritage culture.
- Pasteurization (either low or high temperature) to stop the fermentation process once bottled, this kills off the healthy probiotics.
- Add manufactured probiotics afterward.
- Use acidifiers to artificially create the kombucha sourness.
- Filter out the good bacteria and yeasts.
- Dilute the kombucha with water to lower alcohol content or create a milder taste.
- Fake fermentation by adding probiotics and acidifier to unfermented tea.
- Forced carbonation instead of natural carbonation.
Unlike commercial kombucha your brew will create detoxifying organic acids, probiotic bacteria, and vitamins.
I recommend using organic tea and sugar at all times, but I personally don’t always use organic fruit and spices. I find I get better carbonation using fruit juice from the grocery store. This is the great part of home brewed kombucha, everyone gets to decide for themselves. Organic, fresh, frozen whatever suits your lifestyle and choices.
Not only does the amount of live bacteria / yeast go down but the longer kombucha sits, the more its flavor changes. When you make your kombucha, you get to enjoy it super fresh because you can guarantee that it hasn’t been sitting on a shelf for months.