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kombucha recipe

Kombucha Recipe

Pinklady
The origins of kombucha are believed to date back over 2,000 years to ancient China, during the Tsin Dynasty. Known as the "Tea of Immortality," kombucha was prized for its health benefits. From China, it made its way to Russia and Eastern Europe, where it continued to grow in popularity.
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Prep Time 20 minutes
Course Drinks
Cuisine China
Servings 8

Equipment

  • A large pot
  • 1-gallon glass jar or other non-reactive container
  • Tight-weave cloth or coffee filter and rubber band
  • Bottles with airtight lids (for storing and second fermentation)

Ingredients
  

  • 8 cups (2 liters) of filtered water
  • 4 black or green tea bags (you can mix both)
  • 1 cup of white sugar
  • 1 cup of store-bought or previously made plain kombucha (as a starter)
  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)

Optional Flavoring (after fermentation):

  • Fresh fruits (berries, citrus, etc.)
  • Herbs (mint, basil)
  • Ginger

Instructions
 

  • Step 1: Brew the Tea
    Bring 8 cups of filtered water to a boil in a large pot.
  • Once boiling, remove from heat and add the tea bags. Let them steep for 10 minutes.
  • After 10 minutes, remove the tea bags and stir in the 1 cup of sugar until fully dissolved. Set the sweetened tea aside to cool to room temperature.
  • Step 2: Prepare the Kombucha Base
    Once the tea has cooled, pour it into the 1-gallon glass jar.
  • Add 1 cup of store-bought or previously made plain kombucha (this provides acidity to prevent harmful bacteria from growing).
  • Gently place the SCOBY into the tea. It may float, sink, or stand sideways—any position is fine.
  • Step 3: Ferment the Kombucha
    Cover the jar with a tight-weave cloth or coffee filter and secure it with a rubber band. This allows the kombucha to breathe while keeping out dust and contaminants.
  • Place the jar in a warm, dark place (ideally around 68–85°F) and let it ferment for 7 to 10 days.
  • Taste the kombucha after 7 days using a straw—if it's too sweet, let it ferment longer. For a tangier taste, you can let it ferment for up to 14 days.
  • Step 4: Bottling and Optional Second Fermentation
    Once the kombucha reaches your desired level of tanginess, remove the SCOBY and 1 cup of the kombucha (to use as a starter for your next batch).
  • Pour the kombucha into bottles with airtight lids, leaving a bit of room at the top.
  • If you want to add flavor, this is the time. Add fresh fruit, herbs, or ginger to the bottles.
  • Seal the bottles and allow them to sit at room temperature for 2 to 3 days for a second fermentation, which will carbonate the kombucha. After that, store them in the fridge.
  • Step 5: Enjoy
    Your kombucha is ready! Pour over ice and enjoy your refreshing homemade drink.

Video

Keyword Kombucha Recipe