A refreshing, effervescent fermented tea packed with probiotics, made easily at home. This recipe serves as a foundational guide to brewing kombucha, ready for personalized experimentation.
Open Science: Better Kombucha
A refreshing, effervescent fermented tea packed with probiotics, made easily at home. This recipe serves as a foundational guide to brewing kombucha, ready for personalized experimentation.
Ingredients
- 8 cups water
- 1 cup granulated sugar
- 4 bags black tea (or 1 tbsp loose-leaf)
- 1 cup starter kombucha (unpasteurized unflavored)
Instructions
- 1. Bring 4 cups of water to a boil in a large pot. Remove from heat and add the sugar, stirring until fully dissolved.
- 2. Add the tea bags (or loose-leaf tea) and steep for 5-10 minutes. Remove tea bags/strain loose-leaf tea.
- 3. Add the remaining 4 cups of cold water to cool the tea mixture. It's crucial the tea is cooled to room temperature (below 85°F / 30°C) before proceeding.
- 4. Once cooled, pour the sweet tea into a clean, wide-mouth glass jar (gallon size recommended).
- 5. Gently add the SCOBY and the starter kombucha to the jar.
- 6. Cover the jar with a breathable cloth (like cheesecloth or a coffee filter) and secure with a rubber band. This protects from contaminants while allowing airflow.
- 7. Place the jar in a quiet spot at room temperature, out of direct sunlight. Let it ferment for 7-14 days.
- 8. Begin tasting your kombucha after 5-7 days. It should be tart and slightly sweet. Once it reaches your desired flavor, it's ready.
- 9. Carefully remove the SCOBY and 1-2 cups of the finished kombucha to reserve as starter for your next batch.
- 10. Bottle the remaining kombucha. You can drink it plain or proceed with a second fermentation by adding fruit or flavorings and sealing the bottles for 1-3 days to build carbonation.
Notes
Primary fermentation typically takes 7-14 days at room temperature (68-78°F / 20-25°C). Taste daily after day 5. For a second fermentation, add fruit or flavorings and let sit for 1-3 days in sealed bottles. Always keep a SCOBY and 1-2 cups of finished kombucha for your next batch.
