I have made fermented food products for many years, especially yogurt. I raised my children on homemade yogurt and the whole family ate it on a regular basis. So, I’m familiar with culturing foods.
I recently got introduced to kombucha and have realized the value in it for its probiotic qualities. I purchased a scoby and my kombucha has been thriving for a good while now and I’ve been drinking it everyday! Yum!
I’ve seen many posts online with the question about making kombucha with less sugar. Those questions are usually answered with scaled down recipes, but still calling for the same ratio of water to sugar to tea bags. To me, that’s not answering the question. Well…here’s your answer!
Since I drink it daily (maybe about a cup to 1-1/2 cups a day), I thought I’d try less sugar. It always seemed to me that 1 cup of sugar per gallon of water (the standard recipe) was more sugar than would be truly needed. NOTE that the standard recipe may be right IF your gallon batch of kombucha lasts a month or more, without fresh tea being added, as in a continual brew.
So…to my continual brew of kombucha (this is plain kombucha, not the soda pop type with fruit juice added) I started using HALF the amount of sugar that the original recipe calls for. I’ve been doing this now for a couple weeks and my scobies (note that’s plural) are multiplying and thriving in my jar. Even the original scoby is still alive and thriving. They seem to be extremely happy, even though the sugar content of the brew has been reduced. My kombucha tastes perfectly fine to me and I feel good that it has less sugar in it.
I am adding freshly made tea/sugar mixture to the jar as needed, maybe 4 cups every few days with the reduced sugar and I have noticed nothing negative happening in the jar. The taste is the same, the scobies are multiplying and thriving, and all is well.
SO…For those of you who want to subject yourself to less sugar in your kombucha, it appears that HALF the recommended amount of sugar is fine as long as you continue to add to the batch as you drink it. Note that this recommendation is for plain kombucha. It is not the brewed drink made with fruit juice and double fermented, yielding a soda pop-like beverage. I suspect it may work well with that recipe too since fruit juice has naturally occurring sugar in it, but I have not tried it, so I cannot guarantee it will work.
Here is the ratio of ingredients that I now use:
1 gallon (16 cups ) filtered water : 8 black tea bags : 1/2 cup sugar
8 cups filtered water : 4 black tea bags : 1/4 cup sugar
4 cups filtered water : 2 black tea bags : 2 tablespoons sugar
2 cups filtered water : 1 black tea bag : 1 tablespoon sugar
I am not including the complete directions here on how to make kombucha. I’m assuming the reader already knows how to brew it. If not, please just do an internet search for how to make kombucha and you’ll find countless sites with complete directions online. Simply cut the recommended amount of sugar in half and your brew should be just fine and you’ll consume less sugar along the way. YES, the sugar is needed for the culture, but the ratio of 1 cup per gallon is more than is needed for the culture to thrive.
Happy kombucha making!