Kombucha Recipe

Prepare sweet tea

Bring 3 liters of filtered water to a near boil in a large pot. Remove from heat, add 1 cup granulated sugar and stir until dissolved. Add 6 black tea bags (or equivalent loose tea). Steep 10–15 minutes for a strong brew, then remove tea bags or strain out leaves.

Cool to room temperature

Allow the sweet tea to cool completely to room temperature (ideally 20–25°C / 68–77°F). Cooling fully is important so you do not damage the SCOBY with hot liquid — this may take 2–4 hours. You can speed cooling by moving the pot to a cool area or transferring to a heat-safe container.

Combine starter and transfer

Once the tea is at room temperature, pour it into a clean 3 L glass jar. Add 250 ml of starter kombucha (unpasteurized) or distilled vinegar to acidify the brew and help prevent mold in early fermentation.

Add SCOBY and cover

Gently place the SCOBY on top of the sweet tea surface (it may sink initially and often floats up over a few days). Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band to keep out dust and insects while allowing airflow.

Primary fermentation

Place the jar in a warm, dark spot away from direct sunlight with a stable temperature around 21–27°C (70–80°F). Let ferment for 7–14 days depending on taste preference — shorter for sweeter, longer for tarter vinegar-like kombucha. Check occasionally for any signs of mold (fuzzy, colored spots). A new thin SCOBY layer will form on the surface during fermentation.

Taste test and separate

After 7 days, begin tasting by inserting a straw beneath the SCOBY and taking a small sample. When the balance of sweetness and tang is to your liking, remove the SCOBY and 250 ml of the finished kombucha to use as starter for your next batch (store in fridge in a sealed jar).

Prepare bottles and flavors

If you want flavored or fizzy kombucha, bottle the remaining kombucha for a 2nd fermentation. For about 2–3 L of kombucha, divide into 6 swing-top bottles. Add roughly 30–50 ml fruit puree or juice per 250–350 ml bottle (or a few slices of ginger, 1 tsp honey, or other flavoring). Adjust to taste but do not overfill the bottles — leave 2–4 cm headspace.

Seal and ferment

Seal the bottles tightly and leave them at room temperature (18–24°C / 64–75°F) for 2–5 days to build natural carbonation. Check pressure daily by slightly opening a bottle (do this over a sink to avoid spills).

Refrigerate and chill

Once bottles have reached desired fizziness and flavor, refrigerate to slow fermentation. Chill for at least 24 hours before serving; refrigeration also helps reduce the risk of over-pressurization.

Serve

Serve cold. Open bottles carefully to release pressure slowly. Pour into glasses and enjoy. Store refrigerated and consume within 2–3 weeks for best flavor and safety.

Cleaning: Rinse jars and bottles with hot water between batches. Avoid using antibacterial soaps or detergents with strong residues on equipment that will contact the SCOBY. Sanitize hands and equipment as needed.

SCOBY care: Keep a portion of starter kombucha and the SCOBY between batches. If not brewing immediately, store the SCOBY in a small jar with enough kombucha to cover it in the refrigerator (this will slow activity).