Kombucha Recipe

Bring 1 liter of the filtered water to a boil in a large pot.

Remove from heat. Add the granulated sugar and stir until fully dissolved.

Add the tea bags (or loose-leaf tea in an infuser). Steep for 10–15 minutes, depending on how strong you want the tea base.

Remove tea bags or strain out leaves. Add the remaining 2.5 liters of cold filtered water to the pot to cool the tea more quickly and adjust temperature.

Cool the sweet tea to room temperature (20–25°C / 68–77°F). This can take 1–2 hours; do not proceed while tea is warm, as heat can damage the SCOBY.

When the tea is fully cooled, pour it into a clean, wide-mouthed glass vessel (3–4 L capacity minimum).

Add the 2 cups of active kombucha starter to the cooled sweet tea to acidify the mixture and help prevent contamination.

With clean hands, gently place the SCOBY on top of the tea surface. It may sink initially and often rises within a few days as fermentation proceeds.

Cover the jar with a tightly woven cloth or coffee filter and secure with a rubber band to keep out dust and insects while allowing airflow.

Place the jar in a warm, dark place with a stable temperature of about 22–27°C (72–80°F). Avoid direct sunlight and strong odors.

Ferment for 7–14 days. Start tasting at day 7 by slipping a straw beneath the SCOBY and taking a small sample. The kombucha is ready when it tastes balanced — mildly sweet, tangy, and slightly vinegary. Longer fermentation yields a more sour drink.

Wash and sanitize bottles and any utensils you'll use. Keep bottles dry before bottling.

Remove the SCOBY with clean hands and place it on a clean plate. Reserve 1–2 cups of the fermented kombucha as starter liquid for your next batch and store with the SCOBY.

If you want flavored, fizzy kombucha, add about 2–3 tablespoons (30–45 ml) of fruit juice or 2–3 tablespoons of purée per 250 ml bottle (adjust proportionally). Alternatively, add a few slices of fresh ginger, berries, or herbs to each bottle.

Fill bottles, leaving about 2–3 cm (1 inch) headspace, then seal tightly.

Leave bottles at room temperature (20–24°C / 68–75°F) for 2–5 days to carbonate. Check pressure daily by opening one bottle briefly to release excess gas (burping) and to test carbonation. Warmer room temps speed carbonation.

Once carbonated to your liking, refrigerate bottles to slow fermentation and preserve effervescence. Chill for at least 24 hours before serving. Keep refrigerated and consume within 1–2 weeks for best flavor.

Sanitation: Cleanliness is important but do not use antibacterial soaps on the jar—hot water and clean utensils are sufficient. Always use non-metal utensils for SCOBY contact.

Temperature: Too cold slows fermentation; too hot can damage the SCOBY. Aim for 22–27°C (72–80°F).

Mold: If you see fuzzy blue/green/black mold on the surface, discard the SCOBY and batch. Brown stringy yeast is normal.

Starter Amount: If using less than 2 cups starter, acidification is weaker and contamination risk increases; adjust fermentation time accordingly.