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Vertical Pinterest pin for BeyondtheHobby.ca featuring a close-up photo of a large glass kombucha fermentation jar. A healthy, pale SCOBY floats on top of the amber liquid, with active fermentation bubbles. The jar is covered with breathable cloth and surrounded

Classic Homemade Kombucha Recipe

Making your own kombucha is a rewarding process that combines a bit of science with culinary creativity. Here is a clear, step-by-step guide to making a standard Classic Homemade Kombucha.
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Course: Drinks
Cuisine: Japanese
Ingredients Method

Ingredients
  

Ingredients & Equipment
The SCOBY:
  • 1 healthy SCOBY (Symbiotic Culture of Bacteria and Yeast).
Liquid Base:
  • 1 cup (250ml) of unflavored starter tea (from a previous batch or store-bought unpasteurized kombucha).
  • 4 to 6 tea bags (or 1 tablespoon of loose-leaf tea). Black tea is traditional and best for SCOBY health.
  • 1/2 to 3/4 cup granulated white sugar.
  • 1 L (about 4 cups) of filtered water.
Vessel:
  • A clean 1.5 to 2-liter glass jar.
Cover:
  • A breathable cloth (cheesecloth or a clean tea towel) and a rubber band.

Method
 

1. Prepare the Sweet Tea
  1. Boil half of your water.
    Steep the tea bags for about 7 to 10 minutes.
    Dissolve the sugar into the hot tea while it's still warm.
    Cool down: Add the remaining cold filtered water to bring the temperature down quickly.
    Note: Ensure the tea is at room temperature (below 30°C) before adding the SCOBY, as heat can kill the live cultures.
2. The First Fermentation (F1)
  1. Combine: Pour the cooled sweet tea into your glass jar. Add the starter tea and gently slide the SCOBY on top.
    Cover: Place the cloth over the mouth of the jar and secure it with the rubber band to keep fruit flies out while letting the brew breathe.
    Ferment: Place the jar in a warm spot (ideally 21-27°C) away from direct sunlight.
    Wait: Let it sit for 7 to 12 days. After day 7, start tasting it with a clean straw. It should be a balance of sweet and tart.
3. Bottling & Carbonation (F2)
  1. Remove the SCOBY: With clean hands, remove the SCOBY and put it in a clean bowl with about 1 cup of the current liquid (this is your starter for the next batch).
    Flavor (Optional): Pour the remaining kombucha into airtight bottles. You can add fruit juice, ginger, or herbs at this stage.
    Second Ferment: Keep the sealed bottles at room temperature for 2 to 4 days to build up carbonation.
    Refrigerate: Once it's as bubbly as you like, put the bottles in the fridge to stop the fermentation process.

    2. Quick Safety Tips

    Sanitation: Always wash your hands and equipment thoroughly. Avoid using antibacterial soap on your jars, as it can harm the SCOBY.
    Mold Check: A SCOBY can look "ugly" (brown strings or holes are normal), but if you see fuzzy green, black, or white spots, it is mold. If that happens, discard the entire batch and start over.