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Simple Guide to Brew Your Own Zero-Sugar Kombucha at Home

Can you create sugar-free kombucha at home? We've got the solution! Initially, understand that homemade kombucha is relatively low in sugar to begin with...

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Can One Produce Sugar-Free Kombucha at Home? Find Out Here! Essentially, homemade kombucha is an...
Can One Produce Sugar-Free Kombucha at Home? Find Out Here! Essentially, homemade kombucha is an inherently low-sugar drink to begin with...

Simple Guide to Brew Your Own Zero-Sugar Kombucha at Home

Kickstart Your Sugar-Free Kombucha Journey!

Ever wondered if it's possible to make sugar-free kombucha? Let's dive into it!

To begin with, homebrewed kombucha is naturally a low-sugar beverage, containing roughly 12g of sugar per 250ml (compared to 27g for a regular soft drink) [1]. Want a sugar-free version? Prolong your fermentation time! The longer you let it brew, the fewer sugars remain!

Our low-sugar kombucha recipe will be a hit for those seeking a healthier alternative [1]. And if you're curious about the sugar content, a refractometer is your best friend!

Sugar: The Kombucha's Fuel

Is sugar essential for making kombucha? Here's the scoop:

While you can experiment with honey (jun) or maple syrup, as these sugars are yeast-friendly [2], avoid swapping the sugar in a kombucha recipe with stevia, xylitol, or erythritol. It simply won't work! Remember, yeast needs sugar to thrive, and cutting it out likely means mould instead of kombucha [2].

Our article on the best sugars for kombucha provides further insights [3].

The Low-Sugar Kombucha Recipe

To create a less sweet kombucha, we advocate for a significant fermentation time extension: 50 days versus 12 days for a regular kombucha recipe [1]. Later, you can flavor it using sweeteners or herbal infusions to create a sweet and less acidic taste (sans sugar!).

In this recipe, we first generate a kombucha concentrate (similar to vinegar) and dilute it post-fermentation [1]. This method might take a tad longer than the classic method, but the health benefits are worth it!

For more suggestions on reducing sugar in your kombucha, check out our 6 tips for nearly sugar-free kombucha [4].

Let's Get This Brew Going!

Equipment- 1 Large fermentation jar- 1 Cloth and rubber band- 4 Pressure-resistant bottles- 1 Kitchen scale- 1 Kettle

Ingredients

Kombucha Concentrate- 1 Scoby and its liquid culture- 12g Plain tea (6 tbsp)- 500ml Hot water (85°C or higher)- 150g Cane sugar- 2.5L Chlorine-free or filtered water

Flavoring- 12g Tea, or herbal tea (6 to 10 tbsp)- 500ml Hot water (85°C or more)- 8 to 12 Stevia or other sweetener sachets- 2.5L Cold filtered water- 500 to 750ml Sugar-free kombucha concentrate- 30g Finely chopped ginger

Preparation of the kombucha concentrate

  1. Pour 500ml of boiling water into the jar and add the tea.
  2. Infuse for about 15 minutes, then remove the tea.
  3. Add sugar and stir until dissolved.
  4. Add water to make 3 litres.
  5. Add the scoby with its liquid culture.
  6. Cover and ferment for 50 to 60 days at room temperature and in a ventilated space.
  7. Hold aside 500ml of kombucha and the scoby for your next brew. This sugar-free kombucha can be kept for several years in a tightly sealed jar at room temperature.

Flavoring

  1. Pour 500ml of boiling water into a jar and add the tea.
  2. Infuse for 15 to 45 minutes, then remove the tea.
  3. Add stevia and stir to dissolve.
  4. Add cold filtered water.
  5. Incorporate 250ml (1 cup) of the kombucha concentrate prepared earlier.
  6. Taste and add kombucha concentrate until you achieve the perfect acidity. Generally, 500 to 750ml is enough.
  7. Add the ginger.
  8. Cover and let sit for 24 hours at room temperature. The sediments from the infusion will sink to the bottom of the jar, enhancing the taste.
  9. Filter if desired.
  10. Bottle. No need to refrigerate; sugar-free kombucha stays stable at room temperature.

Bonus Tip: Carbonation

With minimal sugar, your kombucha might struggle to produce bubble action [1]. If you prefer fizz, follow these steps:

  1. Add 1⁄4 sachet of champagne or bread yeast and 20g of cane sugar per 3.5L (dissolve well) just before bottling.
  2. Let it ferment for 2 weeks and store at room temperature [2].

Gear Up for the Brew!

We recommend these tools for the perfect low-sugar kombucha recipe [5]:

  1. "The Big Book of Kombucha"
  2. Kombucha kit
  3. Enlightening articles on kombucha

Happy brewing, and cheers to a healthier, sugar-free kombucha experience!

Resources:[1] https://www.healthline.com/nutrition/how-to-make-kombucha[2] https://www.thespruceeats.com/how-to-make-kombucha-at-home-882526[3] https://blog.makingthemost.co/best-sugars-for-kombucha/[4] https://www.healthline.com/nutrition/kombucha-low-sugar[5] https://www.thespruceeats.com/best-kombucha-kit-reviews-4547624

  • Embracing sustainable living, this low-sugar kombucha recipe is not only a shift in your food-and-drink preferences but also a contribution to healthy-cooking and a holistic lifestyle.
  • Home-and-garden enthusiasts can expand their horizons by venturing into the art of brewing their own sugar-free kombucha at home, adding a new dimension to their lifestyle.
  • By following this recipe, one can enjoy the benefits of a sugar-free beverage while also supporting the concept of sustainable living and experimenting with their cooking abilities, making it an exciting addition to their food-and-drink lifestyle.

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