Making kombucha at home is a fun and rewarding way to boost your health, save money, and help the environment. The probiotics in kombucha support gut health and digestion, while antioxidants from the tea help protect your body from inflammation and oxidative stress.
Brewing your own kombucha also allows you to customise flavours, control the sugar content, and avoid the additives found in store-bought versions. Plus, it’s a much cheaper and more eco-friendly option, as you can reuse bottles and reduce packaging waste. With the added satisfaction of creating your own healthy drink, it’s a great alternative to sugary sodas and a rewarding DIY project that can become a regular part of your routine.
Ingredients
- 3 liters of water (filtered if possible)
- 6 black or green tea bags (or equivalent loose-leaf tea)
- 3/4 cup of white or raw sugar plus 3 x 1.5 teaspoons
- 1 kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of kombucha liquid from a previous batch
Equipment
- Large saucepan
- Large jar to hold over 3 L
- Bottles
- Funnel
- Muslin cloth or tea towel
Method
- Clean and then sterilise your large jar and bottles by rinsing them with boiling water.
- Bring water to a rolling boil in a saucepan. Add the sugar and stir until it dissolves, then add your tea and let it steep for about 3-5 minutes.
- Let the tea cool in the saucepan until it reaches room temperature. Patience is key here!
- If you’re using loose tea, strain it before pouring the cooled tea into your large jar (or add it into a tea ball). Add your SCOBY and starter liquid on top.
- Cover the jar with a clean cloth (like a tea towel or muslin) and secure it with a rubber band or string to keep it in place and clean.
- Place the jar in a warm, dry spot (ideally between 24°C-30°C), away from direct sunlight. Let it sit undisturbed for 7-10 days. The longer you leave it, the tangier it gets, so taste along the way. If your jar doesn’t have a tap, use a sterile spoon to check the flavour.
- Once you’re happy with the taste, add about 1.5 teaspoons of sugar to each 1L bottle.
- Use a funnel to pour your kombucha into the bottles, or if your jar has a tap, just decant it straight in. For a clearer brew, you can line the funnel with muslin cloth to catch any bits.
- Leave the bottles at room temperature for another 2-3 days to build up some nice carbonation, then pop them in the fridge to chill!
Why Do A Second Ferment?
The second fermentation is where the magic happens (see steps 7-9)! It’s when the flavours really start to infuse, and the natural carbonation is created. If you skip this step, your kombucha will still be just as healthy, but it won’t have that fizzy kick.
A simple way to add flavour is by using juice. Not only does it bring a burst of flavour, but it also provides the necessary sugar for your kombucha to ferment. Just pour your favorite juice into a sterilised bottle, filling about 20% of the bottle, then top it up with kombucha (you don’t add any extra sugar). Do this in step 7 and 8 in the recipe above.
Some other ideas include:
- Fruit (fresh, frozen or dried) - adding up to 30% fruit and 70% kombucha
- Ginger - add a slice or two of fresh to each bottle to give it a ginger zing.
- Chai seeds - add 2 teaspoons for added benefits and texture.
- Flavour extracts (eg vanilla) - start with 1 teaspoon of extract per litre.