Ingredients you’ll need:
Equipment you’ll need:
Kettle or pot
A glass jar that can hold just over 1 L
Cheesecloth, paper towel, or a clean breathable piece of fabric
Fermentation grade glass bottles with lids
Brew the tea base: Boil the water and remove from heat. Steep the tea for 4-6 minutes making a strong batch. Add the sugar to the warm tea base and stir until dissolved.
Tip: You can steep black tea just after the water boils (~100°C) but if you’re using green tea, you’ll want to let your water cool to ~80°C.
Add the SCOBY: Let your sweet tea cool to room temperature then add the pellicle and starter liquid of the SCOBY kit.
Cover: Wipe the mouth of your jar with a clean cloth and with your clean breathable piece of fabric, cover the top of your jar and secure with an elastic band. You want to allow air flow but keep dust and debris from getting into your brew.
Ferment: Allow your kombucha to sit for 7-10 days at room temperature and away from sunlight. After the 7th day, check on your kombucha and have a taste test. If you like the way it tastes, then it’s ready to bottle. But if you like your kombucha to be slightly more acidic, allow it to continue to ferment and check after each day until you have reached your desired balance of sweetness and acidity. At this point, a new layer of SCOBY will have formed on top.
Tip: Warmer temperatures will increase the speed of fermentation and cooler temperatures will slow down fermentation time.
Make your next batch: Remove and set aside the SCOBY and a cup of your kombucha, this will be your “starter” for your next batch. Repeat the previous steps.
Bottle & flavour: Pour your remaining kombucha into glass bottles leaving some headspace. Add any flavouring components you might like such as chopped fruit, spices, and/or herbs as an infusion. Seal the bottles and let them sit at room temperature for 3-5 days to self-carbonate then place them in the fridge. After an overnight in the fridge, they should be ready to drink! Consume within 6 months.
Tip: It’s extremely important to use fermentation grade glass bottles that can withstand the carbonation pressure. Thick glass and tightly sealed caps such as the Grolsch style bottles with a swing top are our favourite choice. Using recycled kombucha bottles are also a good option!
The more sugar content your flavourings have, the faster the carbonation will occur. Remember you have active yeast, so additional sugar means more food that your yeast will convert into CO2.
Get creative! Experiment with fruit, veggies, spices, and herbs! Try ingredients like frozen fruit, juiced beets, dried turmeric, and muddling mint!
In a pinch, you can flavour your kombucha with store bought juice.
Going on vacation? If you’re not ready to brew your kombucha yet or need a break, simply keep your scoby in a sealed glass jar with some starter and a bit of sugar in the fridge. This will greatly slow down fermentation activity until you are ready to brew again!