Homemade Kombucha Recipe

Homemade Kombucha Recipe
Ingredients:
  • 3.5 litres of filtered water
  • 1 cup white sugar (organic cane sugar works well)
  • 8 bags of black or green tea (or 2 tablespoons loose leaf)
  • 2 cups unflavoured starter kombucha (from a previous batch or store-bought, unpasteurized)
  • 1 healthy SCOBY (Symbiotic Culture of Bacteria and Yeast)
Equipment:
  • 4-litre glass jar
  • A clean cloth or paper towel and rubber band
  • Non-metal stirring utensil
  • Medium pot (for boiling water)
  • Measuring cups and spoons
  • Bottles with airtight lids (for second fermentation if desired)
Method:
  1. Brew the Tea Base
  • Boil about 1 litre of the water.
  • Add the tea bags or loose leaf tea and steep for 10–15 minutes.
  • Remove tea and stir in the sugar until fully dissolved.
  • Add the remaining water to cool the tea to room temperature.
  1. Add Starter Tea & SCOBY
  • Once the sweet tea is completely cooled (important—hot tea can kill the SCOBY), pour it into your clean glass jar.
  • Add the 2 cups of starter kombucha.
  • Gently place the SCOBY into the jar.
  1. Ferment
  • Cover the jar with a cloth or paper towel secured with a rubber band (to allow airflow but keep out bugs).
  • Place in a warm (21–27°C / 70–80°F), dark place out of direct sunlight.
  • Let ferment for 7 to 14 days, depending on taste preference. Less time = sweeter; more time = more tangy and vinegary.
  1. Taste Test
  • After 7 days, use a clean straw or spoon to taste your kombucha.
  • When it reaches your desired balance of sweet and tart, it’s ready for the next step.
  1. Bottle (Optional Second Fermentation)
  • Remove the SCOBY and 2 cups of kombucha to use as a starter for your next batch.
  • Pour the remaining kombucha into bottles, leaving about 1–2 cm of headspace.
  • You can add flavours like:
    • Fresh fruit (berries, mango, pineapple)
    • Ginger slices
    • Herbs (mint, basil, lavender)
  • Seal bottles tightly and leave at room temperature for 2–5 days to carbonate. Then refrigerate.
  1. Enjoy!
  • Chill your kombucha before opening—fermented kombucha can be fizzy!
  • Consume within 1 month for best taste.
Tips for Success:
  • Always use clean, non-metal utensils and containers.
  • Your SCOBY might float, sink, or tilt—totally normal!
  • If you see mold (fuzzy, green/black spots), discard the batch and start over with a clean jar and fresh SCOBY.

Second Fermentation

Equipment:
  • Flip-top bottles or tightly sealing glass bottles
  • Funnel and strainer (if needed)
  • Fresh fruit, juice, herbs, or spices for flavoring
  • Your brewed kombucha (from the first fermentation, SCOBY removed)
Method:
  1. Choose Your Flavours: Add your chosen fruit, juice, or herbs to clean bottles. Use about:
  • 1 qrtr cup chopped fruit or 2–4 tablespoons juice per 500ml bottle
  • Optional: Add herbs (e.g., a few mint or basil leaves, a slice of ginger)
  1. Add Kombucha: Use a funnel to pour kombucha into the bottles, leaving about 2–3 cm of headspace at the top.
  2. Seal & Ferment: Close the bottles tightly and leave at room temperature (out of direct sunlight) for 2–5 days to build carbonation. Check daily for fizz and to “burp” the bottles slightly to avoid overpressure.
  3. Refrigerate & Enjoy: Once it’s fizzy to your liking, refrigerate. Serve chilled.
Tips for Success:
  • Strain out solids before drinking if you prefer a smooth kombucha.
  • The sweeter your flavour additions, the more carbonation you’ll get—just don’t leave it too long unrefrigerated.
  • Want it extra bubbly? Let ferment longer and bottle in sturdy flip-tops.
Flavour Combos to Try:
  1. Ginger-Lemon Fizz
  • 3–4 thin slices of fresh ginger
  • Juice of half lemon (or 1 tablespoon lemon juice)
  • Optional: a small pinch of turmeric or cayenne for a kick
  • This one’s tangy, zesty, and great for digestion!
  1. Berry-Basil Bliss
  • 1 qrtr cup mixed berries (fresh or frozen)
  • 2–3 fresh basil leaves, lightly crushed
  • Fruity with a herbal twist—this combo is both refreshing and aromatic.
  1. Mango-Lime Sparkle
  • 1 qrtr cup fresh or frozen mango chunks
  • Juice of half a lime
  • Optional: a few mint leaves
  • Tastes like sunshine in a bottle—tropical and vibrant!