Delicious Homemade Kombucha

Making your own kombucha at home is simpler than it looks and incredibly rewarding. Starting with a quality store-bought kombucha, you can grow your own scoby and begin brewing right in your kitchen. I followed a recipe from my Bernardin Home Preserving book, and I was pleasantly surprised that it worked! After you have scoby, it just keeps getting bigger and eventually you can split it to share with others. Now I have 2 big batches going, just to avoid ever running out of kombucha.

One of the biggest benefits of homemade kombucha is control. You can brew it to your taste: less sweet, more tart, or anywhere in between, without the additives often found in store versions. It’s also a cost-effective way to enjoy a naturally fermented, probiotic-rich drink.

Our favorite twist is adding fresh ginger and dried rosehips during a second ferment, then mixing it with Soda Stream carbonated water for a light, fizzy, and refreshing drink. It’s a simple, nourishing option that tastes even better knowing you made it yourself.

If you want to skip growing your own scoby and are interested in trying homemade kombucha, we are happy to split our scoby and share it with you, along with our personal recipe and tips (ingredients, supplies and more) — all for $10.

Please email Connolly Farm if you’re interested.

The below pictures are snap shots of the process of growing your own scoby, as well as my canning book I referred to.