Know-How
How to Make Homemade Kombucha
Beginner45 minutes active time, 7-10 days fermentationCooking

How to Make Homemade Kombucha

Contents

1Prepare the sweet tea base2Dilute and cool the mixture3Add the SCOBY and starter liquid4Cover and secure the jar5Ferment in a warm spot

Tools & Materials

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Glass Jar

A 1-gallon glass vessel for fermentation.

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Pot

Large stainless steel pot for boiling water.

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Cloth Cover

A tightly woven cloth or coffee filter to cover the jar.

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Rubber Band

To secure the cloth cover tightly.

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Wooden Spoon

For stirring the tea mixture.

Safety Warnings

  • Always ensure your equipment is thoroughly sanitized to prevent mold growth.
  • Do not use metal containers for fermentation as the acid can leach metals; use glass only.
  • If you see fuzzy, colorful mold on the SCOBY, discard the entire batch immediately.
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FermentationProbioticsTeaDIYHealthy Drinks
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Brew your own refreshing, probiotic-rich kombucha at home using a SCOBY and simple ingredients. This guide walks you through the primary fermentation process to create a delicious, tangy tea.

Prepare the sweet tea base
1

Prepare the sweet tea base

15 minutes

Boil 4 cups of water and dissolve 1 cup of sugar, then add 8 tea bags to steep.

The sugar acts as fuel for the fermentation process. Use plain black or green tea without oils or artificial flavors to keep the SCOBY healthy.

Remove the tea bags after 10 minutes to prevent the brew from becoming overly bitter.

Dilute and cool the mixture
2

Dilute and cool the mixture

5 minutes

Add 8-10 cups of cold, filtered water to the pot to reach a total of one gallon.

It is critical to cool the tea to room temperature before adding the SCOBY, as high heat will kill the beneficial bacteria.

Never add the SCOBY to hot liquid as it will destroy the culture.

Use a thermometer to ensure the liquid is below 85°F (29°C).

Add the SCOBY and starter liquid
3

Add the SCOBY and starter liquid

5 minutes

Pour the cooled tea into the glass jar and gently add the SCOBY and starter liquid.

The starter liquid, which is previously fermented kombucha, lowers the pH of the mixture to protect the brew from harmful bacteria.

Handle the SCOBY with clean, washed hands or a sterilized utensil.

Cover and secure the jar
4

Cover and secure the jar

2 minutes

Place the cloth cover over the opening of the jar and secure it tightly with a rubber band.

The cloth allows the kombucha to breathe while preventing fruit flies and dust from entering the jar.

Use a coffee filter if you do not have a tightly woven cloth.

Ferment in a warm spot
5

Ferment in a warm spot

7-10 days

Store the jar in a warm, dark place away from direct sunlight for 7 to 10 days.

Fermentation speed depends on ambient temperature; warmer spots speed up the process, while cooler spots slow it down.

Keep the jar away from other fermenting foods or trash to avoid cross-contamination.

Taste your kombucha starting at day 7 using a clean straw to check if it has reached your preferred balance of sweetness and acidity.

Pro Tips

  • ●Always wash your hands thoroughly with vinegar or soap before touching your SCOBY.
  • ●Keep a 'SCOBY Hotel' by storing extra SCOBYs in a jar of finished kombucha.
  • ●Avoid using flavored teas containing essential oils, as they can damage the SCOBY culture.
  • ●If your kombucha is too sweet, let it ferment for another 2-3 days.