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Perfect Kombucha Recipe!

Kombucha Recipe

Discover how to make kombucha and the 'scoby', or 'symbiotic culture of bacteria and yeast' that forms the base of this fermented drink – then try a secondary fermentation with added flavours.
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Course: Drinks
Cuisine: Chinese
Prep Time: 20 minutes
Resting time: 10 days
Total Time: 10 days 20 minutes
Calories: 250kcal
Author: Anne Carter
Servings: 5 people

Equipment

  • Glass Jar
  • Breathable cloth or coffee filter
  • Rubber band or string
  • Brewing vessel (glass bottles or jars)
  • Funnel

Ingredients

  • 20 cups filtered water
  • 10 tea bags or 10 tablespoons loose tea black, green, or a mix
  • 5 cups sugar white cane sugar or organic cane sugar
  • SCOBY Symbiotic Culture Of Bacteria and Yeast
  • Starter liquid previously brewed kombucha

Instructions

  • Boil 4 cups of filtered water and steep 4-6 tea bags or 4-6 tablespoons of loose tea in the hot water for about 10-15 minutes. Then, remove the tea bags or strain out the loose tea. Add 1 cup of sugar to the hot tea and stir until dissolved. Let the tea cool to room temperature.
    Boil 4 cups of filtered water and steep 4-6 tea bags or 4-6 tablespoons of loose tea in the hot water for about 10-15 minutes. Then, remove the tea bags or strain out the loose tea. Add 1 cup of sugar to the hot tea and stir until dissolved. Let the tea cool to room temperature.
  • Once the sweet tea has cooled, pour it into a clean glass jar. Add the SCOBY and starter liquid to the jar.
    Once the sweet tea has cooled, pour it into a clean glass jar. Add the SCOBY and starter liquid to the jar.
  • Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band or string. This allows airflow while keeping out dust and bugs.
    Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band or string. This allows airflow while keeping out dust and bugs.
  • Place the jar in a warm, dark place, ideally between 75-85°F (24-29°C). Let it ferment for 7-14 days, depending on your taste preferences. The longer it ferments, the tangier it will become.
  • After the desired fermentation time, taste the kombucha. If it's too sweet, let it ferment longer. If it's too sour, it's ready for the next step.
  • Carefully remove the SCOBY and set it aside. Pour the fermented kombucha into glass bottles using a funnel, leaving some space at the top.
  • Seal the bottles tightly and let them carbonate for 1-3 days at room temperature. Then, transfer them to the refrigerator to slow down fermentation and chill the kombucha.
    Boil 4 cups of filtered water and steep 4-6 tea bags or 4-6 tablespoons of loose tea in the hot water for about 10-15 minutes. Then, remove the tea bags or strain out the loose tea. Add 1 cup of sugar to the hot tea and stir until dissolved. Let the tea cool to room temperature.

Notes

Maintain a consistent temperature between 75-85°F (24-29°C) during fermentation for optimal SCOBY activity. Avoid extreme temperatures, as they can harm the culture.

Nutrition

Calories: 250kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Fiber: 5g | Sugar: 0.2g
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