Kombucha Recipe
This kombucha recipe gives you everything you need to brew delicious, fizzy, probiotic-rich kombucha at home. With just a few ingredients and some patience, you can stop spending money on store-bought kombucha and create your own flavorful varieties in your kitchen.
Equipment
- 1-gallon glass jar
- Coffee filter or breathable cloth
- Rubber band
- Non-metal strainer
- Wooden or plastic spoon
- Glass bottles (swing-top preferred)
Ingredients
- 1 SCOBY
- 1-2 cups starter tea from a previous batch or store-bought raw kombucha
- 8 tea bags or 2 tbsp loose leaf black tea
- 3/4 cup white sugar
- 7 cups filtered water
Instructions
Brew the Tea Base
- Boil 7 cups of filtered water.
- Steep 8 tea bags (or 2 tbsp loose tea) for 10–15 minutes.
- Remove tea bags and stir in sugar until dissolved.
- Let cool to room temperature.
Add SCOBY and Starter Tea
- Pour cooled sweet tea into the 1-gallon glass jar.
- Add 1–2 cups of starter tea and your SCOBY.
- Leave about 1/4 of the jar empty for breathing space.
First Fermentation
- Cover the jar with cloth or coffee filter and secure with a rubber band.
- Let ferment in a warm, dark place for 7–14 days.
- Taste test from day 7 onwards to find your perfect balance.
Second Fermentation (Optional)
- Remove SCOBY and reserve 2 cups of kombucha for next batch.
- Strain the rest into glass bottles.
- Add fruits or spices (optional), seal tightly, and ferment at room temperature for 2–4 days.
- Refrigerate and enjoy.
Notes
Avoid metal utensils when handling SCOBY.
Store extra SCOBYs in a "SCOBY hotel" with starter tea.
Use black tea for best fermentation; avoid flavored or oily teas.
Second fermentation allows for flavoring and carbonation.
Nutrition
Calories: 30kcalCarbohydrates: 7gSodium: 5mgSugar: 6g
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