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kombucha a reward from the SCOBY
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Kombucha

Making your own kombucha is fun, cheap, tasty and a great introduction into other fermentation projects. You will need a SCOBY to help you but starting your own little symbiotic culture of yeast and bacteria is very straightforward, see instructions in post.
Making kombucha is paired with feeding and taking care of your SCOBY so this recipe details both steps.
Course Drinks
Keyword beverage, drinks, Fermentation, kombucha
Prep Time 20 minutes
Cook Time 10 minutes
Fermentation 5 days
Servings 1.8 liters

Equipment

  • 3-4 L jar
  • 2 1-litre bottles that can take pressure (e.g. old kombucha bottles)

Ingredients

Tea for SCOBY

  • 1.8 L water
  • 2 teabags
  • 240 g sugar 300 mL
  • 200 mL old kombucha

Flavoured kombucha

  • 1.8 L ready kombucha
  • 4 tbsp sugar
  • Flavour components See notes for suggestions

Instructions

  • This recipe uses 2 L kombucha from 'last week' to feed the SCOBY and create flavoured kombucha. If you follow this recipe, in about 1 week you will be ready for a new batch with these same proportions.
    If you dn't have 2L old kombucha, you can still follow this recipe. The important part is to keep 200 mL old kombucha for the SCOBY. You can use anything left after that for your own, flavoured kombucha.

Flavoured, carbonated kombucha

  • With clean hands, gently move the SCOBY from its home to a glass bowl.
    It won't dry out during the recipe.
  • Set aside 200 mL of the old kombucha for feeding (below). The rest (~1.8 L) is for flavoured kombucha.
  • Pour the kombucha into bottles that can withstand a pressure buildup. I use old kombucha bottles.
  • Add ~2 tbsp sugar per liter kombucha to each bottle.
  • Add your favourite flavouring. I like 1 tbsp grated ginger or 1-2 tbsp mint leaves torn up.
  • Seal the bottle(s) and shake carefully, to help the sugar dissolve.
  • Store in a dark place for 4-6 days, letting the yeast turn the sugar into carbon dioxide.
  • Chill and enjoy.
    Pro tip: buy a little sieve to pour the kombucha through when you serve it. A mini SCOBY can develop in the bottle (perfectly fine to eat/drink but maybe not pleasant). And you might want to filter out that ginger/mint/your favourite flavour.

Brew the tea

  • Pour half of the water into a large pot along with 240 g sugar. Bring to a simmer. When the sugar is dissolved, turn of the heat and add the tea bags.
  • Let steep for 10 min.
  • Discard the teabags and pour into an empty 3-4 L jar
  • Pour in the rest of the water.
    This two step water process is a great tip to bring down the temperature faster.
  • Wait for the tea to reach room temperature.
  • Pour in the 200 mL kombucha from last week you set aside.
  • Place the SCOBY back in its refreshed sugar-tea bath. Cover with a breathing material (coffee filter, cheesecloth, teatowel...). Secure with a rubber band and place the SCOBY in a dark place.
  • Let sit for ~7 days and then repeat the process for more kombucha.