Step-by-step guide to make Kombucha

The SCOBY (mother) is a symbiotic culture of bacteria and yeast that we use to make the magic.

The cheapest method to get one is to ask a friends that makes kombucha, as they’re likely to have new scobys that they can donate to you.

what do you need for the First Fermentation

• 3 litres of  water
• 200g white sugar
• 2 Tbsp (green or black) loose leaf (or 8 individual bags)
• 1 SCOBY
• 450 ml unflavoured kombucha (from previous batch or store-bought kombucha)
• A large glass/ceramic container
• 1 Piece of clean muslin (or coffee filters, paper towels, napkin,..)
• 1 Rubber band or string

First Fermentation Instructions:

1. Bring 1/4 of the water to a boil in a clean saucepan. Remove from heat, dissolve the sugar into it and add the tea.
2. Add the remaining water and let it cool down to room temperature (above 35°C will harm the scoby)
3. Pour the tea into your large jar, gently place the SCOBY and the starter kombucha liquid inside.
4. Cover with a cloth and secure with a rubber band or a string.
5. Put the jar in a dark place at room temperature, for 6 to 10 days. The warmer the air temperature, the faster the kombucha will ferment.

note: Reserve 2 cups from this batch to use as starter kombucha for your next batch.

Second Fermentation

At this stage the kombucha will end the fermentation in a bottle and you can add different flavours, but it’s ready for drinking from this point.

Herbs and spices, fruits and vegetables can be added either fresh, in pieces, from frozen, dried or in juice form.

The kombucha will get more fizzy the longer it is stored. To slow down the process you can put the bottle in the fridge.