What Is Kombucha?
Kombucha is a lightly fizzy, fermented tea drink made using a SCOBY — a Symbiotic Culture Of Bacteria and Yeast. The SCOBY ferments sweet tea over one to two weeks, converting sugar into organic acids, B vitamins, and a small amount of natural alcohol. The result is a tangy, effervescent drink that supports gut health and makes a refreshing alternative to sugary sodas.
Brewing kombucha at home is surprisingly straightforward once you understand the basic process. It's also considerably more economical than buying bottled kombucha regularly.
What You'll Need
Equipment
- 1 large glass jar (1–2 litre capacity)
- Breathable cloth or coffee filter and rubber band (to cover the jar)
- Glass bottles with tight-sealing lids (for second fermentation)
- Long-handled spoon (non-metal)
- Measuring cups
Ingredients (for 1 litre)
- 1 litre filtered or boiled-then-cooled water
- 2–3 teaspoons loose-leaf black or green tea (or 2–3 teabags)
- 60–80g white sugar
- 1 active SCOBY
- 100ml starter liquid (from a previous batch or plain unflavoured raw kombucha)
The Brewing Process
First Fermentation (7–14 Days)
- Brew the tea: Steep your tea in about 250ml of boiling water for 5–7 minutes. Remove the tea leaves or bags.
- Dissolve the sugar: Add sugar to the hot tea and stir until fully dissolved.
- Cool the liquid: Add the remaining cooled water to bring the temperature down to room temperature (below 30°C is essential — heat can damage the SCOBY).
- Add starter liquid: Pour in your starter kombucha. This acidifies the brew immediately and protects it from unwanted bacteria.
- Add the SCOBY: Gently place the SCOBY into the jar. It may float, sink, or sit sideways — all are normal.
- Cover and rest: Cover the jar with cloth and secure with a rubber band. Store at room temperature (ideally 21–27°C) away from direct sunlight.
- Taste-test from day 7: Use a clean straw or spoon to taste. It should be pleasantly tart. Ferment longer for a more acidic result, shorter for something milder.
Second Fermentation (for Fizz)
Once your kombucha has reached your preferred level of tartness, you can bottle it for a second fermentation to build natural carbonation:
- Remove the SCOBY and set aside with about 100ml of the brew as your next starter liquid.
- Pour the kombucha into sealable glass bottles, leaving about 2–3cm of headspace.
- Add flavourings if desired (see below).
- Seal tightly and leave at room temperature for 2–4 days.
- Refrigerate once carbonated to your liking. Burp bottles daily to release excess pressure and prevent over-carbonation.
Flavouring Ideas
The second fermentation is where you can get creative. Common additions include:
- Fresh ginger + lemon: A classic, warming combination
- Blueberry + lavender: Fruity and floral
- Raspberry + mint: Refreshing and vibrant
- Turmeric + black pepper: Anti-inflammatory and earthy
- Apple + cinnamon: Warming and autumnal
Add 2–3 tablespoons of fruit juice or a small handful of fresh fruit per 500ml bottle before sealing.
Troubleshooting Common Issues
| Problem | Likely Cause | Solution |
|---|---|---|
| Too vinegary | Over-fermented | Shorten ferment time; bottle earlier |
| Too sweet | Under-fermented | Leave for a few more days |
| No fizz | Cold temperature or short 2F | Warm room, longer second ferment |
| Mould (fuzzy, coloured) | Contamination | Discard entire batch and SCOBY; start fresh |
Getting Your SCOBY
You can obtain a SCOBY from a fellow home brewer, buy one online, or grow your own from a bottle of raw, unflavoured commercial kombucha. Growing from a bottle takes 2–4 weeks but is the most economical option.
Once you're set up, kombucha brewing becomes a simple, satisfying weekly or fortnightly ritual — and your SCOBY will keep producing indefinitely with proper care.