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Kombucha Brewing

Kombucha Brewing

Min number of participants 2
Age 16+ yrs.
Safety support by adult Not required
Min duration 45 min.
Cost Low
Environment Indoor

Culture a SCOBY to ferment sweet tea into tangy, probiotic-rich kombucha, then add fruit, ginger, or herbs during a second fermentation to create customised flavours to enjoy over the coming weeks.

The Essentials

Steps

  1. Brew a strong batch of sweetened tea (black or green) and let it cool completely to room temperature.
  2. Pour the tea into a clean glass jar and add a SCOBY (symbiotic culture of bacteria and yeast) along with some starter liquid from a previous batch.
  3. Cover the jar with a breathable cloth secured by a rubber band, not an airtight lid, so the culture can access oxygen.
  4. Let it ferment at room temperature, away from direct sunlight, for seven to ten days.
  5. Taste the kombucha after a week; if it's still too sweet, let it ferment a few more days.
  6. Once it reaches your preferred tartness, bottle it, optionally adding fruit or juice for a second, carbonated fermentation.
  7. Seal the bottles and leave them at room temperature for two to three more days, then refrigerate to slow fermentation before drinking.

Tips

  • Always use clean, non-metal utensils and containers, since metal can harm the SCOBY.
  • Keep some starter liquid and the SCOBY from each batch to start your next one.
  • A healthy SCOBY may look strange, with stringy bits or a new layer forming, but discard it if you see fuzzy mold or an off smell.
  • Burp bottles during the second fermentation by briefly opening the cap to release pressure, since too much carbonation can cause bottles to burst.
  • Start tasting after five days if your kitchen is warm, since fermentation speeds up in higher temperatures.

What You Need

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