A Simple Guide to Brewing Kombucha at Home 🏡

Brewing your own kombucha at home is super easy!! Not only do you get a refreshing, gut-friendly drink, you'll also get to experiment with different flavours and customise your brew to your preferences.

What you'll need:

2L Water
16g Loose Leaf Tea
130g White Cane Sugar
320ml Starter Tea
1 SCOBY Pellicle

Step 1: Brew Your Tea Base

Steep about 16g of tea in 2L of hot water for 15 minutes. Add 130g of sugar, and stir until dissolved. Let the sweet tea mixture cool to room temperature (important!!) as heat can kill / weaken your SCOBY.

Step 2: Add Starter Tea and SCOBY

Once the sweet tea has fully cooled to room temperature, add 320ml of starter tea + 1 SCOBY pellicle. Cover the jar with a paper towel / cloth, and secure it with a rubber band (do not use an airtight lid - your brew needs to breathe!)

Step 3: Ferment

Place the jar at room temperature out of direct sunlight, for 7–12 days. Avoid touching or moving the jar while it's fermenting! Do a taste test on day 7 to determine if the kombucha is ready - if it's too sweet for your liking, let it ferment for a few more days and taste as you go along.

Step 4: Taste and Bottle

Once the kombucha is ready, remove the SCOBY and reserve starter tea (320ml) to brew your next batch! You can now choose to either either drink the kombucha unflavoured, or proceed to flavour it in 2nd Fermentation.

Step 5: Second Fermentation (Optional)

You can reuse our empty glass bottles for 2nd Fermentation! They're good quality + pressure rated bottles designed to handle fermentation safely (and prevent bottle explosions).

You can add fruit, herbs, or spices of your liking to each bottle before capping it! Let them sit at room temperature for another 3-4 days to develop flavour and fizz, then refrigerate. Open and drink when fully chilled!