Homemade Kevita Kombucha Recipe

Making a homemade version inspired by Kevita kombucha brings a refreshing beverage right into your kitchen. This recipe uses simple ingredients to deliver a vibrant taste and a satisfying, naturally bubbly texture.

What Is Kevita Kombucha Recipe?

KeVita Kombucha is a brand of probiotic, fermented tea beverage.

Ingredients For Homemade Kevita Kombucha:

• 1 gallon of filtered water
• 1 cup organic cane sugar
• 8 organic black tea bags (or green, depending on your preference)
• 2 cups starter kombucha (original, unflavored store-bought or from a previous batch)
• 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
• Fruit juice or fresh fruit, herbs, or spices for flavoring (lemon, ginger, berries, mint, etc.)

Instructions:

1. Prepare the Sweet Tea Base: Heat half of your water (about 8 cups) in a large pot until hot, not boiling. Stir in the sugar until fully dissolved. Add the tea bags and let them steep for about 15 minutes. After removing the tea bags, mix in the remaining water to bring the tea to room temperature.
2. Combine Tea and Starter: Pour the cooled sweet tea into a clean glass jar (1-gallon size works well). Add the 2 cups of starter kombucha to the jar.
3. Add the SCOBY: With clean hands, gently place your SCOBY into the jar.
4. Cover and Ferment: Cover the jar with a coffee filter or clean cloth, securing it with a rubber band. Place it in a warm spot out of direct sunlight (around 70–80°F). Let it ferment for 7–10 days. The tea will grow increasingly tangy the longer it ferments.
5. Taste and Bottle: When the kombucha reaches a flavor you enjoy, remove the SCOBY and 2 cups of tea for your next batch. Pour the rest of the kombucha into bottles, leaving about an inch of space at the top.
6. Secondary Fermentation and Flavoring: Add your favorite flavors such as fresh ginger slices, fruit puree, or juice (about 1–2 tablespoons per bottle). Seal the bottles tightly and allow them to ferment at room temperature for 2–4 days. This step adds carbonation.
7. Chill and Serve: Transfer bottles to the refrigerator to stop fermenting. Chill, then open carefully. Kombucha is naturally fizzy! Pour and enjoy.

Tips For The Perfect Kevita Kombucha:

• Use filtered water to avoid chlorine, which can inhibit fermentation.
• Sanitize all equipment to keep your kombucha healthy and free from unwanted bacteria.
• Monitor the temperature; fermentation moves faster in warmer temperatures.
• Experiment with flavors; classic Kevita profiles like lemon ginger or raspberry lemon can easily be made at home.
• Avoid metal containers once fermentation starts, as metal can react with the tea and harm the SCOBY.
• Burp bottles daily during secondary fermentation to prevent too much pressure from building up.

What To Serve Kevita Kombucha With

• Light Breakfasts and Brunches: Pair kombucha with fresh fruit salad, granola and yogurt, avocado toast, or smoothie bowls. Its tartness balances creamy and sweet dishes, making it ideal for a refreshing morning beverage.
• Picnics and Light Lunches: Serve alongside veggie wraps, grain bowls, or crisp salads. The acidity of Kevita Kombucha complements vinaigrettes and adds a playful note when paired with roasted vegetables, hummus, and crackers.
• Asian-Inspired Meals: Kombucha’s tang fits beautifully with sushi, spring rolls, rice paper wraps, and noodle salads. The natural effervescence cleanses the palate while matching the flavors of soy, ginger, sesame, and chili.
• Cheese Boards and Snacks: Offer Kevita Kombucha with assorted cheeses, nuts, dried fruit, and whole-grain bread. The drink’s bubbles and acidity cut through rich, creamy cheeses and highlight sharp or tangy varieties. Add fresh berries or figs for an elegant touch.
• Vegetarian and Vegan Entrees: Enjoy Kevita Kombucha with stir-fried tofu, lentil patties, veggie burgers, or roasted root vegetables. The drink brings lift to plant-based meals, providing a satisfying contrast to earthier flavors.
• Grilled Meats and Barbecue: Pour chilled kombucha beside grilled chicken, fish, or vegetable skewers. Fruity kombucha variants pair nicely with smoky flavors, enhancing marinades made with citrus, herbs, or ginger.
• Sweet Treats and Desserts: Sip kombucha with citrus tarts, light cakes, lemon bars, and berry parfaits. Its tang holds up against moderate sweetness, and its fizz gives dessert a celebratory feel. Serve over ice for a dessert mocktail.
• Party and Gathering Ideas: Offer kombucha in punch bowls or pitchers garnished with slices of citrus, rosemary sprigs, or edible flowers. For mocktails, blend with sparkling water, muddled fruit, or herbal infusions. Kombucha cocktails (for adults) can include a splash of vodka, gin, or fruit liqueur.

Health Benefits

• Probiotics for Digestive Health: The fermentation process produces beneficial bacteria known as probiotics. These live cultures support gut health by encouraging a balanced microbiome, which may assist in digestion, nutrient absorption, and reducing stomach discomfort.
• Immune System Support: Probiotic-rich beverages can strengthen the body’s immune response. A healthy gut is closely linked to overall immune function, and regularly consuming kombucha may help fortify your natural defenses.
• Antioxidant Properties: Tea, a primary ingredient in kombucha, is loaded with antioxidants like polyphenols. These compounds help combat oxidative stress and protect cells from damage, contributing to healthy aging and reduced risk of chronic illness.
• Detoxification: The organic acids generated during kombucha fermentation, including glucuronic acid, can bind to toxins and help remove them from the body. This potential detoxifying effect supports liver health and overall metabolic processes.
• Support for Energy Levels: Kombucha retains a small amount of caffeine from tea and may contain B vitamins created during fermentation. These nutrients contribute to increased energy, enhanced alertness, and reduced fatigue.
• Joint Health: Kombucha contains compounds like glucosamine, which may promote joint health and flexibility. Glucosamine helps with the production of hyaluronic acid, supporting joint lubrication.
• Weight Management: The acetic acid and polyphenols in kombucha may aid in appetite control and fat metabolism. Swapping sugary sodas for kombucha can also reduce caloric intake while satisfying cravings for fizzy drinks.
• Mood and Mental Health: A balanced gut microbiome is increasingly recognized as important for mental well-being. The probiotics and B vitamins found in kombucha may have a positive impact on mood, stress management, and mental clarity.
• Hydration and Recovery: Kombucha’s water content and electrolyte profile make it a hydrating drink, suitable post-workout or during hot days. It can help replenish fluids and provide a refreshing option that supports recovery.

Final Thoughts

Bringing Kevita-style kombucha into your home offers a satisfying way to enjoy a lively, healthful beverage. The process of brewing and flavoring kombucha invites creativity and connects you with a nourishing tradition that supports gut health, immune function, and moments of refreshment.

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Kevita Kombucha

Rating: 5.0/5

( 1 voted )

Serves: 7 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 40 calories 0 gram fat

Ingredients

• 1 gallon of filtered water
• 1 cup organic cane sugar
• 8 organic black tea bags (or green, depending on your preference)
• 2 cups starter kombucha (original, unflavored store-bought or from a previous batch)
• 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
• Fruit juice or fresh fruit, herbs, or spices for flavoring (lemon, ginger, berries, mint, etc.)

Instructions

1. Prepare the Sweet Tea Base: Heat half of your water (about 8 cups) in a large pot until hot, not boiling. Stir in the sugar until fully dissolved. Add the tea bags and let them steep for about 15 minutes. After removing the tea bags, mix in the remaining water to bring the tea to room temperature.
2. Combine Tea and Starter: Pour the cooled sweet tea into a clean glass jar (1-gallon size works well). Add the 2 cups of starter kombucha to the jar.
3. Add the SCOBY: With clean hands, gently place your SCOBY into the jar.
4. Cover and Ferment: Cover the jar with a coffee filter or clean cloth, securing it with a rubber band. Place it in a warm spot out of direct sunlight (around 70–80°F). Let it ferment for 7–10 days. The tea will grow increasingly tangy the longer it ferments.
5. Taste and Bottle: When the kombucha reaches a flavor you enjoy, remove the SCOBY and 2 cups of tea for your next batch. Pour the rest of the kombucha into bottles, leaving about an inch of space at the top.
6. Secondary Fermentation and Flavoring: Add your favorite flavors such as fresh ginger slices, fruit puree, or juice (about 1–2 tablespoons per bottle). Seal the bottles tightly and allow them to ferment at room temperature for 2–4 days. This step adds carbonation.
7. Chill and Serve: Transfer bottles to the refrigerator to stop fermenting. Chill, then open carefully. Kombucha is naturally fizzy! Pour and enjoy.