Kombucha -The Living Brew
From just black tea, sugar, and starter liquid comes a living, bubbling brew that becomes part of the kitchen rhythm. Kombucha is simple yet alive, tangy yet refreshing — proof that the humblest ingredients can turn into something extraordinary. Beyond taste, it’s a gift to the gut, full of natural probiotics that support digestion and overall wellbeing.
Prep Time: 15 minutes
Fermentation Time: 1–4 weeks for SCOBY, 7–14 days for brewing
Serves: Many (about 3 liters per batch)
Ingredients
10 black tea bags (classic base; green tea works too but gives a lighter brew)
1 cup white sugar (essential food for the SCOBY — don’t reduce too much)
3 liters filtered water (chlorine-free for best fermentation)
~2 cups kombucha vinegar or raw starter liquid (kickstarts fermentation)
1 SCOBY (symbiotic culture of bacteria and yeast; will form “babies” to share)
Optional flavourings for serving: fresh ginger, lemon, lime, mint, basil, or lavender (add directly to your glass or during second fermentation)
Method
Step 1: Cultivate Your SCOBY
Brew a small starter tea: steep 4 tea bags + ¼ cup sugar in 1 liter boiling water. Let cool completely.
Pour into a clean glass jar, add ~2 cups kombucha vinegar or raw, unflavoured kombucha.
Cover with a breathable cloth and secure with a rubber band.
Leave in a warm, dark spot (20–24°C) for 1–4 weeks. A jelly-like disc (SCOBY) will form on top. Once it’s ½–1 cm thick, it’s ready.
Step 2: Brew the Kombucha
Boil 3 liters water, remove from heat, and steep 10 tea bags for 10–15 minutes. Remove bags, stir in 1 cup sugar, and let cool fully.
Pour cooled tea into a clean glass jar. Add the SCOBY and at least 2 cups starter liquid.
Cover with a breathable cloth and secure with a rubber band. Leave in a warm, dark spot for 7–14 days.
Start tasting after day 7. When the flavour is balanced (less sweet, more tangy), it’s ready.
Pour off what you’ll drink, always saving 2 cups liquid with the SCOBY for the next batch.
*Keep kombucha plain until serving or bottling. Add herbs, ginger, citrus, or spices at this stage so every batch is fresh and unique.
Variations
Second Fermentation for Natural Fizz: After the first fermentation, pour kombucha into sealed bottles (swing-top works best) with flavourings like ginger, berries, or citrus. Leave at room temperature for 2–3 days to carbonate, then refrigerate before opening.
As your SCOBY grows, it will form new layers (“baby SCOBYs”). Peel these off to share with friends or start new brews — gifting a living culture is part of the tradition.