House Made Kombucha Recipe

Boil and dissolve sugar

Bring 1 liter (approx. 4 cups) of the filtered water to a rolling boil in a pot. Remove from heat and stir in the 1 cup granulated sugar until fully dissolved.

Steep tea

Add the black tea bags and optional green tea bags to the hot sweet water. Cover and steep 10–15 minutes, then remove the tea bags (or strain loose tea).

Top up and cool

Pour the steeped tea into the clean 1-gallon glass jar. Add the remaining filtered water (cool or room temperature) to fill the jar to about 3/4 to 4/5 full, leaving headspace for fermentation. The tea must cool to room temperature (below 30°C / 86°F) before adding the SCOBY to avoid damage.

Add starter and SCOBY

Once the tea is at room temperature, pour in the 2 cups of starter kombucha. Gently place the SCOBY on the surface of the tea with clean hands. Do not stir or submerge forcibly—the SCOBY will float or may sink and rise later.

Cover and ferment (primary)

Cover the jar with the tight-weave cloth or coffee filter and secure with the rubber band. Place the jar in a warm (20–28°C / 68–82°F), dark or lightly shaded spot with good airflow. Ferment undisturbed for 7–12 days depending on taste preference: shorter for sweeter, longer for tarter, vinegar-like kombucha. Check after day 7 by tasting with a clean spoon.

Prepare for optional flavoring (second ferment)

If doing a second fermentation for natural carbonation and added flavor, prepare 1 cup fruit puree or thinly sliced fruit and/or 2 tablespoons fresh ginger grated. Sanitize bottles and funnel. When the primary fermentation reaches desired balance, remove the SCOBY and set aside with 1–2 cups of kombucha (this becomes starter for the next batch).

Bottle and add flavor

Strain the kombucha into the sanitized bottles using the funnel, leaving about 1/2 inch (1 cm) headspace. Add approximately 2–4 tablespoons fruit puree or 1–2 teaspoons grated ginger per 500 ml bottle, or 2 tablespoons fresh lemon/lime juice per bottle if desired. Seal bottles tightly.

Secondary fermentation (carbonation)

Leave the sealed bottles at room temperature out of direct sunlight for 2–5 days to build carbonation. Check pressure daily by gently opening one bottle to avoid overpressurization. When desired fizziness is achieved, transfer bottles to the refrigerator to slow fermentation and retain carbonation.

Serve and store

Chill before serving. Pour carefully to avoid disturbing sediment; strain if desired. Keep refrigerated; consume within 2–3 weeks for best quality. Reserve SCOBY and at least 1–2 cups of the finished kombucha as starter for your next batch.

Always use clean, non-metal utensils and glass containers. Inspect the SCOBY and brew for off smells (rotten, moldy) or fuzzy colored mold—if present, discard SCOBY and brew, sanitize equipment, and start over. Hands and work surfaces should be clean when handling SCOBY.