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Kombucha Recipe

Name: Black Radish Bar and Restaurants Kombucha Recipe
Cook time: 24 h
Total time: 24 h
Yield: 14 servings
Ingredients: 3.5 l water; 1 cups white granulated sugar; 8 to taste black tea bags (or 10 g loose-leaf black tea); 2 to taste green tea bags (optional, for lighter flavor); 500 ml unflavored raw kombucha (store-bought) or starter tea; 1 to taste SCOBY (Symbiotic Culture of Bacteria and Yeast); 1 cups fresh fruit or juice (e.g., 1 cup berries, 1/2 cup mango puree, or 1/4 cup ginger juice); 2 tbs herbs/spices (e.g., 1–2 tablespoons grated ginger or 2 sprigs fresh mint)

Inspired by Black Radish Bar and Restaurant

Time24h

Serves14

Make Kombucha Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sweet Tea Base

14.8 cup (3.5 l) water1 cups white granulated sugar8 to taste black tea bags (or 10 g loose-leaf black tea)2 to taste green tea bags (optional, for lighter flavor)

Fermentation Starter

2 1/8 cup (500 ml) unflavored raw kombucha (store-bought) or starter tea1 to taste SCOBY (Symbiotic Culture of Bacteria and Yeast)

Optional Flavoring for Second Fermentation (per 2 L batch)

1 cups fresh fruit or juice (e.g., 1 cup berries, 1/2 cup mango puree, or 1/4 cup ginger juice)2 tbs herbs/spices (e.g., 1–2 tablespoons grated ginger or 2 sprigs fresh mint)

Method

Sterilize and Prepare Equipment

Thoroughly wash a 3–4 L glass jar, a nonmetal stirring utensil, a clean cloth or coffee filter and a rubber band, and bottles for later bottling. Avoid metal lids during fermentation; use plastic/screw caps or flip-top glass bottles for second fermentation.

Make the Sweet Tea

Boil and dissolve sugar

Bring 1 liter of the water to a boil in a kettle or pot. Remove from heat and stir in the 1 cup white sugar until fully dissolved.

Steep the tea

Add the 8 black tea bags (and optional 2 green tea bags) to the hot sweet water. Let steep 10–15 minutes for full extraction. Avoid over-steeping longer than 20 minutes to prevent excessive bitterness.

Combine with remaining water and cool

Pour the concentrated sweet tea into the clean 3–4 L glass jar. Add the remaining 2.5 liters of cool, filtered water to the jar to bring the total to ~3.5 L. Stir gently with a nonmetal spoon to combine. Let the sweet tea cool to room temperature (ideally below 25°C / 77°F). This can take 1–2 hours; speed up cooling by placing the jar in a cool water bath.

Add Starter and SCOBY

Once the tea is cool, pour in 500 ml of unflavored raw kombucha or reserved starter tea. With clean hands, gently place the SCOBY on top of the tea. Do not submerge forcefully; it may float or partially sink — either is fine.

Cover the jar with the clean cloth or coffee filter and secure with a rubber band. This keeps out dust and insects while allowing air to pass.

Primary Fermentation

Place the jar in a warm, dark spot out of direct sunlight with stable temperature between 20–26°C (68–79°F). Ferment undisturbed for 7–14 days depending on desired tartness: taste after 7 days, then every 1–2 days until it reaches balance of sweetness and acidity you like.

During fermentation, a new thin SCOBY may form on the surface. This is normal. If any strong mold (fuzzy, green/black) appears, discard the batch and start again.

Bottling and Optional Second Fermentation (for fizz and flavor)

When primary fermentation is complete, remove the top SCOBY with clean hands and place it in a clean bowl with some of the kombucha to use as starter for the next batch. Reserve 500 ml as starter for future batches if you plan to continue brewing.

For lightly carbonated kombucha, pour the fermented kombucha into clean flip-top bottles, leaving 2–4 cm headspace. If you want flavored, fizzy kombucha, add 1/4 to 1/2 cup of fruit puree, 2–3 tablespoons of ginger juice, or other flavorings per 1 liter of kombucha, then cap bottles tightly.

Leave bottles at room temperature for 2–4 days for second fermentation to develop carbonation. Check pressure daily by slightly opening a bottle to release gas (burping) to avoid overpressurization.

Once carbonation is to your liking, move bottles to the refrigerator to slow fermentation. Chill at least 24 hours before drinking.

Storage and Safety

Keep refrigerated kombucha for up to 1 month for best flavor and safety. Always use clean utensils and bottles. If kombucha develops an off smell (putrid) or mold, discard.