How To Make Kombucha At Home 🦠 Saves money & tastes better!

[@gazoakleychef]

you've asked me to show you how I make my kombucha for so long! so here it is!! and don't miss out on the news of the release of my own CHEF'S KNIFE!! only available for 4 weeks :D katto.shop/collections/knives/products/katto-x-gaz-oakley?variant=45796580327683 good luck & thanks for the support ❤

[@donnabrooks1173]

LOVE KOMBUCHA. I have only bought it in the USA. Favorite is Peach Pineapple. Great Flavor. Really good to add beneficial bacteria to our guts. Great for our health. LOVE YOU , GAZ. THANK YOU FOR EVERYTHING YOU DO!!!!!!

[@paulafromtheblock]

I have problems getting my flavourings out of the bottle once empty. No matter how small I chop them, they swell 😢

[@rachaelthompson6305]

Thankyou so much I've wanted to make kombucha for ages and you've shown me how easy it is and how to adapt and experiment flavours 😊. I oive allbuour videos and recipes garden, lifestyle, food you're an amazing, inspiring and beautiful person Gaz x

[@DoreenBellDotan]

Are you familiar with Anastasia Eden at Kind Earth? She's a plant-based retreat chef in Wales.

[@narrowgate777]

I hope that you offer the knife again later because it's not in the budget now; I need to save for it!

[@JimJepson]

I’ve been making Kombucha for a few years. THE #1 favorite flavor of mine and others has always been Lavender & Lime zest. The flavors are fantastic! Little to no natural sugars in those so I always add a tsp of sugar to each bottle for the 2nd fermentation to get proper carbonation, and I love to sweeten the final product with stevia. Enjoy!!!

[@mamarhondasworld7104]

And you got his L L lavender and lime😂❤

[@deee.9779]

Sounds delicious

[@nataliefrohmann5715]

Could you perhaps do an episode on more edible flowers? 🌺 I think they can often be neglected but I think they offer a lot of value to our foods, gardens and our health :)

[@darcyroyce]

yes, great idea :)

[@lynnmoz0616]

I've been making kombucha forever. I've experimented with different teas (black vs. green...flavored teas really dont work so well) & they're always great. Have never had one go moldy. I also think that if it goes to vinegar, use it in salads! Anyway, remind people that they need a fairly thick bottle otherwise thinner bottles could explode during the fermentation process. My favorite flavor combo is dried elderberry & ginger root. I'm sure freshly picked/crushed elderberry would be fine since you're a grow your own kind of guy. OMG! BTW: Elderberry is so good for you and propagates so easily. Chickens love elderberry too so be certain to stick some cuttings off an established bush into the ground near/in their fencing and watch them pick their own berries. Love watching your show Gaz. Keep up the great content.

[@ethanyos4093]

Been making kombucha this year, absolutely love it! Has helped nurture a few friendships with my neighbors too offering a bottle every week or two with new flavour experiments. My favorites and ones I do often are; blueberry lemon lavender, and cherry hibiscus!

[@gazoakleychef]

That is awesome!

[@juliac6309]

I love the vegan Willy Wonka vibes with that gold coin in the knives

[@john-lenin]

I'm not eating anything with blueberries

[@sepidehshahmohammad5624]

Yeah totally 😂❤

[@ClaudiaVictoriaBurgosGomez]

😮 ​@@john-lenin

[@TechOutAdam]

This man is the epitome of the GOOD life. Happiness, health, wealth. ❤

[@emma00047]

21:35

[@emma00047]

22:48 22:51

[@karenmallinson9029]

Love making Kombucha we use green tea, it’s milder. Also canela sugar. I highly recommend watermelon for the second ferment too. We blitz it before adding.

[@MarcusChristensen-z2z]

You need to make it with white asparagus when in season.. Yes, it sounds crazy, but it tastes amazing - like white wine

[@TennisBlossom]

What? ok, now I'll be looking for white asparagus, thank you!

[@jessamalala6203]

any kind?

[@abigailm9]

As someone who makes kombucha, this video is a great overview of how to start without making it complicated. I hope people feel confident trying it out at home. One thing about living in the uk, I’ve found that my kitchen in Scotland gets so cold in winter so expect ferment times to basically double during the winter!

[@pastryshack551]

Boiling the hibiscus wit the tea is even better, along with orange peel, woww

[@tischanseltzer9993]

Mango and ginger is the favorite flavor combination in this house!

[@loribreese-darling8636]

I've been making homemade kombucha for over 8 years! There's nothing in the stores like it!❤thank you for showing others how easy it is to make their own!✌️🌞

[@RachelTeeKae]

What do you do if it starts to get too much like vinegar in your hotel? I’ve tried to add extra tea after I leave only a cup of kombucha, but it still gets so much vinegar so fast and then my second ferment also gets too much vinegar taste.

[@11orana]

My favorite is Hibiscus. I've been doing it sin the 1970's.

[@katharina1788]

What a great idea to bring your own brewed Kombucha to gatherings where everyone drinks alcohol!!! Never drank Kombucha from a Champagne flute. Great idea! 🤩 On my last birthday I got myself for the first time the non-alcoholic prosecco (as I stopped drinking alcohol) and it was awful! Next time I bring my Kombucha along. Much better idea!! ❤

[@birkster8192]

Take a moment to appreciate the reflection of the tea in the pot in the bottom of the left most sauce pan hanging on the wall at 4:47. Immaculate cinematography!

[@hadassnaude6966]

Pink peppercorns & persimmon!

[@katharina1788]

For me brewing Kombucha kinda feels like having a pet. You look after it and feed it, plan your holidays around it. 😅😂 It doesn't reward you with cuddles, but with delicious Kombucha to drink. 😁😊

[@lynnmoz0616]

@@katharina1788 Just like my pet sourdough starter!

[@katharina1788]

​@@lynnmoz0616😁☺️

[@wesleyvanniekerk6911]

Congratulations on your chef knife. What a beautiful design piece with simple and natural detail yet so personal. A chef knife that will fit any decor in the kitchen. This is truely a signature piece that is on brand and hope it will come to my home town shores soon. WELL DONE.🔪❤ IM OBSESSED

[@chelseajones4141]

My personal favs are chamomile-lavender & blueberry-ginger 😉 Bonus points for homegrown 🌿 Happy brewing!

[@donnabrooks1173]

@@chelseajones4141 They sound really delicious!!!!

[@tammymcdaniel7442]

I love lavender or peach or a cayenne flavored komucha. The subtle spicy flavor in the cayenne one is just spot on amazing.

[@lynnmoz0616]

How much cayenne are you adding per bottle? I love a little kick in my fizz.

[@tammymcdaniel7442]

@@lynnmoz0616 I unfortunately have never made my own. I purchase it from the store. but its not so much that it burns or anything just a pleasant taste and kick. there are also chili pepper kombuchas that are also good. but you have to like a bit of those flavors to enjoy them.

[@ThrivingwithNature]

This is very inspiring and explained so well. I've always loved Rosella Kombucha (which I think it's similar to the Hibiscus) but never been brave enough to give it ago until now.. Your videos are so enjoyable, your home and garden inspire me here on my homestead here in Bali. Thank you for shining the light on a more modern natural way of thriving with nature 🌱

[@PattonScr]

one thing I love about you Gaz (well, apart from all the other things :)) is how constantly excited about cooking you are ❤

[@kitten_nip]

Strictly speaking, what Gaz calls the "kombucha starter", the liquid culture, is the SCOBY. Many people believe that the pellicle, which the jellyfish-looking thing, is the SCOBY. But that's a mistaken idea! In fact, you can brew a batch of kombucha without a pellicle - it's the liquid culture that's important. Granted, the kombucha will brew better and faster with the pellicle in there. Also, @gazoakleychef, the pellicle is edible, super healthy for you, and can be prepared in so many creative ways!

[@bluetinsel7099]

So far from your video the method you use for your tea brew is the concentrated tea method and it work great. You really are the mushroom man as kombucha is also known as mushroom tea. When I’ve made kombucha I grew the SCOBY just from starter tea from other kombucha and it took about two weeks, but it worked well. When I would make a batch of kombucha after, it would ferment a little quicker. If you let it go a bit longer then it taste like ACV. Thanks for this content Gaz.

[@estelle3089]

Love your videos, they’re not only informative but also very calming! 🤗

[@nancyplants757]

You can use extra SCOBY as fertilizer for your garden. Put it in the blender and add some to a watering can.

[@Benjaminimize]

The santoku looks like such a versatile shape. Congrats on getting your own signature piece!

[@jaylynnthompson6836]

Your kitchen is exactly what I've been wanting. The simplicity is crossed between rustic Italian and Spainish feel. It's homey and warm. It's yummy. ❤

[@bluetinsel7099]

The colors of the kombucha also look beautiful by the way.

[@laurar9748]

I made mine for a while, but those little scobys multiplied like rabbits and took over my kitchen! Loved lemon/ginger!

[@katharina1788]

😂 I so hear you about the Scoby's multiplying like crazy! 😅 There are actually many ways of using them. Google it. Chicken love them and it's super healthy for them. Some dogs like them too. Even awesome as fertilizer for your plants and flowers. Or simply put it on your compost. Never just throw away.

[@terechop3843]

Your knife looks amazing! How exciting! I’ve never tried making Kombucha, but you make it seem easy. I may have to try it. One of my favorite kombucha flavor combinations is butterfly pea flower tea and lime. It’s so good (and pretty)! Thanks, Gaz ❤

[@sophieannaviolet]

I have never made Kombucha but this flavour combo is making me want to!! 🤤 I love butterfly pea tea!

[@katharina1788]

Oh I looove Kombucha!!! ❤ As one can hardly get it here in Austria (and if so very few flavor choices) I'm brewing my own since a couple of years. Using flip-top bottles. Can highly recommend. My favorite is fresh Ginger (tastes like Ginger Ale! but healthy, without all the sugar 😊), followed by mango, passion fruit, mango & passion fruit, pomegranate, pomegranate & mint, watermelon and what's also nice but very sweet is strawberries (also nice with mint). All with fresh fruit and fresh herbs. Or very simple with a sprig of fresh rosemary or thyme or mint. Also nice: lime juice and zest & sugar & mint. Also: strawberries & lemon juice & thyme. Need to try the blackberries & mint. So far Kombucha with fruit like blueberries or pear tastes too much like juice for me. So I never tried blackberries. And never tried hibiscus flowers. Will try soon. Thanks for this idea! I'm brewing my first one with lavender right now. Curious about that! By the way, you don't need to sterilize your bottles. Washing them with some dish soap and rinsing them very well with hot water is sufficient. Brewing beer requires sterilized bottles, not necessary for brewing Kombucha. And making strong tea and diluting it with cold water is exactly how one does it. So much easier! Your way of brewing Kombucha looks sooo easy and neat!!! I'm using two one gallon jars (brewing 2x 3,5 liters), no spigot. I need to pour into jugs before pouring into bottles. My kitchen always looks like a big mess with all the jugs, jars and the mess from fruit preparation. 😅😂 Your knife looks great Gaz. It unfortunately gets too expensive ordering from Austria as the UK left the EU. Import fees are crazy!

[@mishaunsearch8143]

Lime and mint, Strawberry basil, grapefruit are some of my favorites and the obvious lemon ginger.

[@SharonDayLifeArchivist]

Oh, I am so happy you covered this. Finally mastered sourdough starter, but kombucha is a fear - you made it so much easier.

[@nicothenatural]

Everything home made is better 😌 thank you for showing me how simple this process actually is!

[@metricsplease]

bro is living in my dream house with my dream kitchen with my dream greenhouse with my dream raised garden beds, just making kombucha. hell yes

[@gford7561]

Thank you for sharing this recipe. I will try the recipe for black berry and mint!

[@graefx]

Kombucha has been one of those things I've loved for nearly half my life now and I've always wanted to make it. I even got the big book of kombucha years ago. Just haven't had space to set up a fermentation corner to do all my pickling, jun, and buch. I'm envious of your kitchen.

[@beckiingawanup8130]

I've always wanted to make my own. My 1st video of learning how. I've always gone to Costco & stocked up on my kombutcha.

[@GrandmomZoo]

Hibiscus kombucha!!!! Thank you. Great to get more vit c in my kombucha for bladder support during allergy histamine storms. 😊

[@alexanderbertallo1995]

Sweet kitchen knife you've designed there! Love the whole concept, handmade in your home country with a local wood that's sustainably sourced. Nice!

[@stephaniehanuman-dale6279]

Tepache is nice too I flavor mine with cinnamon, clove and ginger 🍍🫚

[@viivi4196]

blackberry and mint sounds amazing, I wish I could taste it! my favorite is ginger and lemon :)

[@donnabrooks1173]

@viivi4196 I love ginger and lemon too. So good!!

[@beverlyperry663]

Absolutely beautiful kitchen!

[@marcus12334]

I've been making kombucha for years now. I make fresh camomille kombucha and my wife adores it. My favorite one is fresh mint and black currant kombucha. I will try it with rose petal, it look good. Keep up the good work, i love your channel. Thanks

[@pipopicsinternational6732]

I watched many videos of kombucha but this is the best. Thanks so much I will copy the way you make it and drink it. I have many fruits in my allotment and I did not know about Kombucha.

[@Floralandgreens9528]

I just order a scoby and was debating what flavors i wanted to try so now your video is a great inspiration to give a try!! Definitely looming forward to it, thank you much for sharing your creative recipes! ❤

[@lavondad5598]

still obsessed with the kitchen! This video was wonderful! Thanks as always Gaz and crew!

[@christinagiudice2900]

That's it, off to buy a kombucha starter kit! Amazing video!

[@TheLeyaKa]

Beautiful kitchen, beautiful presentation and lots of inspiration as always!❤ I am continiously brewing my kombucha in Kefirko vessel on wooden stand and with charcoal filter on the top which is perfect for that! No bad smell, no flies, but still can breath! Love your flavor combos, mine so far is orange/ginger and lavander/vanilla. Definitely gonna try these once too! Best regards from Bosnia!

[@francesdacosta3228]

Looks amazing . I really want to try this . What a lovely kitchen too 😊

[@moniquebiesaart7801]

Lovely, I have also had a Jun scoby ( champagne in kombucha world) made with organic green tea and honey. Lighter in color and more refined in flavor.

[@alexwhiteside]

Thank you so much Gaz! This is incredible, you’ve made it seem so much easier than I thought.

[@lilascharmante2712]

I think that I will try a black berry and basil and a grapefruit and sage kombucha. Your drinks look delicious

[@marjoriefarrell4712]

This was awesome! I am so excited about what kind of combinations I can create! Thank you

[@racher94]

Your videos have such an amazing vibe and quality!

[@amberlynnzuniga1452]

I'm so excited & grateful to see your growth. You have definitely come a long way neighbor from across the world. 🌞 Keep going with the positivity & their will be even more fruits showing for all your amazing -hard working labor. You growing food is a satisfying labor of love 💕 that has so many benefits. Wishing you the best on your journey! Thank you for the contest, knives, gold coins, etc and it would be a great trip to make for anyone who appreciates real food, home cooked food, nature, plus more. 😇Blessings #Galatians 5:22-23#

[@neboise1377]

your camera man and the people who edit colour and stuff do such a great job

[@michellebruton6287]

Hello Gaz. First time watching one of your videos and 2nd time I am making Kombucha. My first brew was with Rooibos tea - I am South African and was gifted a scoby from a Rooibos kombucha - was fairly tasty, with somewhat of a sour kick. My second attempt is now a black tea - busy with its 2nd brew with apple and ginger and orange - fingers crossed. Thank you for your lovely informative video - your kitchen is GORJUSSSS !!! and outside is breathtakingly beautiful

[@Loveapothecarist]

I have been making Kombucha for 10 years and I make it out of Rooibos tea that is decaffeinated. My favourite flavour is Elderflower and Lime ❤❤

[@RachelTeeKae]

It’s rare that I subscribe to someone halfway through the first video that I’ve ever seen of them.

[@LHJTMF]

Masterpiece Masterclass. Beautiful cinematography

[@martanunes4506]

Raspberry and thyme is one of my fav 😍 also peach and ginger (ginger goes with anything really, specially in kombucha).

[@estherenriquez2593]

Mmm looks delicious 😋 I love kombucha ❤but I can’t make it, I’m going to try this process thanks for sharing 😊

[@susanneaggerholm2171]

I have been looking for a video on how to make kombucha and then what do I get in my newsfeed, your video. Thank you Gaz😊

[@carolynmeighan7738]

Blueberry and ginger is such a delicious kombucha combo

[@ekl9573]

Hey Gaz have you ever made water kifer? Similar process but I think the flavour is better.

[@Lunasgarden2021]

I love water keffir, make it all the time

[@bethaustin1884]

Can you share how or a website?

[@Lunasgarden2021]

@@bethaustin1884 of course. You need to source yourself some water keffir grains. I’m in Australia so I bought some online. Just google it and it should come up.. If you search KZbin for water keffir lots of videos will come up, I like Farmhouse on Boone, Lisa does lots of gut healthy cooking and drinks also another lady is good, I think she is clean, healthy living. Where are you?

[@desireedoan9267]

Super cool every time I experience one of your videos. It's a joy for all senses, so mid video, I ordered a scoby wish me luck 😅

[@renevelasquez608]

We've been waiting a long time for the Gazbucha!! As always, amazing video!

[@gazoakleychef]

Hope you enjoyed it!

[@renevelasquez608]

​@@gazoakleychef btw, a couple of flavour combinations I like in my kobuchas are ginger, apple and cinamon, and lemon verbena (cedrón in Spanish). Cedrón it's an aromatic plant pretty common in Chile, it's similar to mint (but not the same)

[@bourjoism3917]

Wow ❤I love the whole country side atmosphere 👍

[@alixporritt3056]

I was taught that the second ferment goes in the fridge for around 3 days to carbonate and is burped daily to prevent the 'explosive' element. So, I'm surprised to see you capping and storing at room temperature without issue. Otherwise, the flavour combos look great - will definitely try.

[@lisathiedeman4487]

Could it be that his kitchen is quite cool in temperature? I'm too scared to do the second ferment because it's heard it can explode in the fridge too.

[@respect78able]

Blackcurrent and mint. Bestest ever!!!

[@MarshaABranch]

Yayyyyyyyy, I've wanted this video for a while. And I thoroughly enjoyed it. Thanks, Gaz.

[@gazoakleychef]

Glad you enjoyed it

[@AS-ro6wi]

Thank you! This is exactly the video I've been waiting for and didn't even know it! ❤

[@elizabethweaver4604]

I also make kombucha and my favorite flavor is my own cranberry sauce kombucha (inspired by cranberries that are always available around the holidays in the US for holiday cranberry sauce). It is delightfully tart and bright pink just like your hibiscus kombucha! I recommend a try if you can find cranberries in Wales.

[@JohannaZee]

Thanks for this, Gaz. I've just started brewing kombucha again. I just made a quick cherry (juice) and vanilla (extract and a smidge of paste). It was amazing. I might use only one form of vanilla next time. It made me think of using different kinds of extracts in the future.

[@Alex_564]

Can you do one for making miso paste, please?

[@wesleyvanniekerk6911]

@@Alex_564 second to that.

[@metricsplease]

I have been making kombucha for about a year now and it seems like my best established flavour so far is: sicilian lemon juice + pieces of strawberry + ginger slices (green tea for the 1st fermentation). In general, I think adding some freshly squeezed citric juice is working really well. I'm on a lemons and mandarins streak right now. Also adding pieces of fruits that don't dissolve easily, like berries and apples. Sometimes I'll still add, like, pieces of mango, but stuff like that does tend to swell and dissolve. So it's not as appetizing texture-wise. And because the pieces swell, they're harder to remove from a bottle that you want to reuse.

[@thatoneveganhippie]

I wonder if a strawberry lemonade flavor would be good. I look forward to making this!! Thank you!!

[@BrookPlumpton]

Ahh finally!!! I've been waiting months for this video to come out 🎉 love the content as always ❤

[@zhernandoz43]

Not totally certain - but I believe the amount of surface area the mint leaves added allowed the carbonation to disperse easier upon opening. The hibiscus was unable to fill that same role since the petals absorbed more liquid and sank. Excellent video!

[@USColdplayFan]

Thank you for this video . This helps me to see that Kombucha doesn't have to be as scary as I have always thought it is

[@BibleOSINT]

This is so interesting kombucha all the way! I'd really love this video and I need to make it now 😂

[@Linseytjee94]

Missed you Gaz! In my kombucha journey I struggled a lot with difference in fizz.. somehow one batch was fizzy others werent. Wondering if there are any kombucha experts here that can share some thoughts on that? Much Love

[@rambukah76]

I have also used sarsaparilla bush leaf and made my own sarsaparilla Kombucha. It was so nice.

[@gazoakleychef]

Magical herb sarsaparilla

[@keefsmiff]

Iv made loads over the years , I definitely get a kombucha "buzz" every single drink

[@annacich5927]

Beautiful colors. Your drinks look wonderful. Maybe one day you’ll sell them in the supermarket? I like your flavor combinations.

[@AmandaFiorani]

this was so good! I love the way you flavoured them

[@AmandaFiorani]

I LOVE kombucha!!

[@michellekerns1191]

Lovely! Jun is also fantastic, green tea and honey fermented, tad bit less fizzy, but overall may be better health wise. Same process. Cheers from across the pond! Jesus loves you!

[@mybabybookpage]

I would love to see a mushroom base kombucha! I absolutely love your videos. I would travel the world to come to a restaurant of yours. I've enjoyed 11th Madison Park and I truly believe your cusine could be of that caliber.

[@JC-jo4kh]

I gave up alcohol a while ago and kombucha is such a good substitute. I wish more pubs sold it.

[@ldevine3292]

What a beautiful kitchen! Those copper pots!

[@paulafromtheblock]

Yay Gaz… just ordered your knife! Was going to have this engraved ‘Dear Paula, be my wife, love Gaz’ but I could only have 18 characters! 😂 so I flagged it.

[@tristin5723]

Beautiful video, I made my first batch of kombucha last month.

[@joel.jakob33]

the new table looks wonderful!! thanks for the video, so interesting!

[@isaa3203]

I don't drink alcohol, I would love to do a kombucha tasting like this.

[@carmenb7220]

LOVE your new kitchen 😍

[@cadileigh9948]

Just like a neighbour giving you a ginger beer plant so you have a fizzy drink based on sugar and ginger and the fun of the explosions in the coal cellar when we were kids in the '50s. Then wondering who to give the plant to when we divide it because everyone has it. Screw tops work well because they can be eased when getting critical. I make elderflower champagne every year but the last 3 years have made Meadowsweet champagne and other flowers that are native. Herb teas with fizz

[@2gooddrifters]

Watch8ng to see if you do anything differently to me. Glad to see you make extra strong then cool down. I do that too.