Kombucha is a naturally fermented tea that has been enjoyed for centuries for its refreshing taste and unique probiotic culture. Making it at home is surprisingly simple and allows you to customise the flavour using a variety of herbs, flowers, fruits, and other plant ingredients.  

With proper hygiene and a healthy SCOBY (Symbiotic Culture of Bacteria and Yeast), you can brew delicious kombucha right in your own kitchen. 

This comprehensive guide will show you everything you need to know, step-by-step, from ingredients, gear, and preparation to fermentation and bottling, so you can confidently craft your own delicious kombucha. 

Essential ingredients 

  • A big glass jar 
  • A breathable cloth or filter 
  • A rubber band 
  • A wooden or plastic spoon 
  • Glass bottles with airtight lids for bottling 
  • A healthy SCOBY 
  • 1–2 cups of starter kombucha from a previous batch or an unflavoured commercial kombucha 

Which plants can you use? 

The best base for kombucha is made from Camellia sinensis, which is a tea plant. The microorganisms in the SCOBY thrive on the nutrients found in true tea. 

Best base teas 
  • Black tea 
  • Green tea 
  • Oolong tea 
  • White tea 

Black tea is often recommended for beginners as it consistently produces a healthy SCOBY and balanced flavour. 

Step-by-step: Brewing your kombucha batch 

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Step 1: Brew your tea 
  • Boil your water in a clean pot. 
  • Remove from heat and add about 6-8 tea bags of black tea or green tea, whichever you prefer. 
  • Steep for 20 minutes and stir occasionally for a stronger flavour. 
  • Remove your tea bags, then stir in 1 cup of sugar until fully dissolved. 
  • Add a few cups of cold water to cool the mixture to room temperature. 
Step 2: Begin fermentation 
  • Pour the cooled, sweetened tea into your glass jar. 
  • Then add 1 cup of starter tea, which can be from your previous kombucha or store-bought raw kombucha. This helps acidify and protect from unwanted bacteria. 
  • Gently place your SCOBY on top.  
  • Cover the jar with a breathable cloth and secure it with a rubber band. 
  • Then wait for the second fermentation. 
Step 3: Second fermentation 
  • Remove the SCOBY and reserve 1–2 cups of kombucha for your next batch. 
  • Pour the remaining kombucha into bottles. 
  • Add your favourite flavour combinations, such as ginger + lemon or mint + lime. 
  • You need to taste after exactly 7 days, to check if it’s still sweet or mild. 
  • Then let it ferment for longer as most batches are ready after 7–12 days, depending on temperature and taste preference. 

You need to keep monitoring the kombucha bottles closely as carbonation pressure builds quickly and can cause a ‘volcano’ fizz upon opening. Then store your finished kombucha in the fridge to slow ferment again and enjoy chilling. 

Image Credit: Pexels

 With a little patience and creativity, you can create a refreshing, personalised kombucha that suits your taste and brewing style. 

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