Kombucha Recipe

Make sweet tea

Bring 3 liters of water to a near boil. Remove from heat and add 6 tablespoons of tea (or 6 tea bags). Steep 10–15 minutes depending on desired strength. While tea is still hot, stir in 1 cup granulated sugar until fully dissolved. Allow the sweet tea to cool to room temperature (ideally under 30°C / 86°F) — this may take 1–2 hours. Do not rush with cold water; ensure it's cooled so you don't harm the SCOBY.

Combine tea with starter and SCOBY

Once the sweet tea is room temperature, pour it into a clean 1-gallon glass jar. Add 2 cups of starter kombucha (unpasteurized, unflavored) to acidify the brew and help prevent contamination. With clean hands, gently place the SCOBY on top of the liquid. Do not use metal lids on the jar; cover the jar with a breathable cloth or coffee filter and secure with a rubber band to keep out dust and insects while allowing airflow.

Ferment

Place the jar in a warm (20–28°C / 68–82°F), dark or dim location away from direct sunlight and strong odors. Leave undisturbed for 7–14 days depending on taste preference: shorter times yield sweeter, less acidic kombucha; longer times produce more vinegar-like, tart kombucha. After 7 days begin tasting by slipping a straw beneath the SCOBY to sample. Record taste and stop fermentation when it reaches your desired balance of sweet and tart.

Prepare flavoring

If you want flavored, fizzy kombucha, prepare about 1 cup fruit puree or 2 tablespoons grated ginger per quart of kombucha you plan to bottle. If using whole fruit, chop or mash to release juices. Lightly sweeten strong tart fruit with 1 tablespoon honey or sugar if desired — extra sugar helps carbonation but is optional.

Remove SCOBY and reserve starter

With clean hands, remove the SCOBY and set it on a clean plate. Reserve 1–2 cups of the brewed kombucha as starter liquid for the next batch; store it in a clean jar in the refrigerator or use immediately.

Fill bottles

Strain large fruit pieces if desired. Pour kombucha into clean, tight-sealing bottles, leaving about 1–2 inches (2.5–5 cm) of headspace. Add about 1–2 tablespoons of fruit puree or 1 tsp grated ginger per 250 ml (1 cup) kombucha, adjusting for taste. Seal bottles tightly.

Second fermentation (carbonate)

Leave bottles at room temperature (20–24°C / 68–75°F) for 2–7 days to build carbonation. Check pressure daily by gently opening a bottle: release gas slowly to avoid explosions. When carbonation is to your liking, transfer bottles to the refrigerator to slow fermentation and preserve flavor. Chill before serving.

Serve and store

Serve chilled. Open carefully to avoid foaming. Keep refrigerated; consume within 2–4 weeks for best flavor and to limit further fermentation. Use the reserved starter and SCOBY to start your next batch.

Always use clean glass containers and non-metal utensils. Wash hands thoroughly before handling SCOBY. If you see fuzzy mold (looks like dry, powdery, or cottony growth, usually green/black/white) on the surface, discard the batch, SCOBY, and starter — do not try to salvage. A new thin SCOBY pellicle forming on the surface is normal.