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Guide to Brewing Kombucha at Home 🏡

Guide to Brewing Kombucha at Home 🏡

Brewing your own kombucha at home is super easy!! Not only will you get a healthy, gut-loving drink, you'll also get to experiment with different flavours and customise your brew to your preferences ദ്ദി(˶ •̀ ᴗ -˶)

Recipe for First Fermentation:

(makes 3L of plain kombucha)

2.6L Water
22g Loose Leaf Tea
175g White Cane Sugar
450ml Starter Tea (1 entire pack)
1 SCOBY Pellicle

Kombucha brewing kit with a kettle, scissors, scoop, and scale on a beige background.


Check out our guide on how to > choose the right tea & sugar for your kombucha!

 

Step 1: Brew Your Tea Base

Steep about 22g of tea in 2.6L of hot water for 15 minutes. Remove the tea leaves and let it cool down. 

2 Images side by side: Left - Hand weighing tea leaves into a tea bag on a digital kitchen scale. Right - Glass jar with a tea bag inside being filled with water on a digital scale against

Step 2: Add Sugar

Add 175g of sugar, and stir until dissolved. (For glass safety, avoid knocking on the walls of the glass as you are stirring - glass is brittle when hot)

Don’t worry about the sugar - it’s food for the SCOBY, not for you!! Sugar is essential for the fermentation process.

2 Images side by side: Left - Adding sugar to a jar of kombucha on a digital scale. Right - Stirring the kombucha in the jar

Step 3: Let it Cool

Let the sweet tea mixture cool to room temperature (important!!) as heat can kill / weaken your SCOBY.

Glass jar with kombucha, with a temperature strip on the jar.

Step 4: Add Starter Tea and SCOBY

Once the sweet tea has fully cooled to room temperature, add one whole pack of starter tea, along with the SCOBY pellicle.

2 Images side by side: Left - Pouring starter tea from a bag labeled 'SCOBY + Starter Tea' into a glass jar. Right - Adding a piece of SCOBY to a glass jar.

Step 5: Cover

Cover the jar with a paper towel / cloth, and secure it with a rubber band / string (do not use an airtight lid - your brew needs to breathe!)

2 Images side by side: Left - Adding a cloth cover to a jar of kombucha, securing with a string. Right - Glass jar with kombucha, covered with a cloth, being labeled with a pen.

Step 6: 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.

*Do not store your jar in the fridge.

During fermentation, a new SCOBY forms on top of your jar each time! Read more about the SCOBY and what it shows you here.

Step 7: Enjoy!

Once the kombucha is ready, remove the SCOBY and reserve plain kombucha (15-20% of your brew) to brew your next batch (this becomes your starter tea)! You can now choose to either either drink the kombucha unflavoured, or proceed to flavour it in 2nd Fermentation.

Check out our 2nd Fermentation guide here!

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