Kombucha Recipe

Boil water and steep tea

Bring 3.8 liters (approximately 1 gallon) of filtered water to a rolling boil in a large pot. Remove from heat, add 8 teaspoons of loose black tea (or 8 black tea bags). Cover and steep for 10–15 minutes until strong and deeply colored.

Dissolve sugar

While the tea is still hot, add 1 cup white granulated sugar and stir until fully dissolved. The sugar is the food source for the SCOBY; do not reduce it for first ferment.

Allow the sweetened tea to cool to room temperature (ideally 20–25°C / 68–77°F). Cooling may take several hours; do not proceed while tea is warm or hot, as heat will damage the SCOBY and kill the starter bacteria/yeast.

Prepare jar and add starter

Once the sweet tea is completely cooled, pour it into a clean, wide-mouth glass jar (approx. 4 L capacity). Add 240 ml (1 cup) of unpasteurized plain kombucha or reserved starter liquid from a previous batch. This acidifies the brew and prevents mold during early fermentation.

Add SCOBY

With clean hands, gently place one SCOBY on top of the tea surface. It's normal if it floats or sinks. If it sinks initially, it will often rise during fermentation.

Cover the jar mouth with a tight-weave cloth or paper coffee filter and secure with a rubber band. This allows airflow while keeping dust and insects out.

Ferment at room temperature

Place the covered jar in a warm (21–27°C / 70–80°F), dark or dim location away from direct sunlight and strong odors. Let it ferment undisturbed for 7–10 days. Start tasting from day 7 by tilting a clean spoon underneath the SCOBY and sampling a small amount. When the flavor is pleasantly tangy but still slightly sweet (your preferred balance), it's ready for the next step.

During fermentation you may notice a new thin SCOBY forming on the surface; this is normal. Bubbles and slight effervescence are expected.

Remove SCOBY and reserve starter

With clean hands or sanitized utensils, gently remove the SCOBY and set it on a clean plate. Reserve 240 ml (1 cup) of the fermented kombucha as starter for your next batch; store it in a covered container in the refrigerator or use immediately.

Strain and bottle

Pour the remaining kombucha through a fine mesh strainer into individual bottles. If you plan a second fermentation for carbonation, add optional flavorings now: about 2 tablespoons grated fresh ginger per liter or 240 ml fruit puree/juice per 1 L of kombucha will work (adjust to taste). Leave 2–4 cm (1 inch) headspace in each bottle, then cap tightly.

Second fermentation (optional)

Leave bottles at room temperature for 1–3 days to build carbonation. Check pressure daily by gently opening a bottle to release excess gas (beware of spurting). When carbonation is to your liking, refrigerate bottles to slow fermentation and preserve flavor.

Serve and store

Serve chilled. Keep bottled kombucha refrigerated and consume within 2–4 weeks for best flavor. Save the reserved starter and SCOBY for your next batch.

Always use clean, non-metal utensils and glass containers. Do not use chlorinated water unless it is boiled and cooled first, and ensure tea has fully cooled before adding starter or SCOBY. If you see fuzzy mold (blue, green, black) on the surface, discard the batch and SCOBY and start over; jelly-like films and brown stringy yeast are normal.