How To Brew Your Own Kombucha

Brewing your own unprocessed Kombucha is quick, easy, affordable, and your brew will be filled with all the good stuff that processed commercial Kombucha doesn't have!  I am always growing SCOBY's and giving them away to encourage everyone to have a go at brewing their own Kombucha! 

To brew your Kombucha, you’ll need:

  • Kombucha brewing kit (jar, cotton topper, SCOBY, and starter - available on our online store)
  • 700mL filtered water (I use boiled tap water and it’s fine)
  • 39g raw sugar (dissolved into the water)
  • 4 black or green teabags (I used all variations of black tea. As long as the tea has caffeine in it, you’ll be fine)


First fermentation stage:

  1. Steep the tea in the boiling water/sugar until it has come back to room temperature
  2. Remove the teabags, and add the cool liquid to your jar (SCOBY and starter should already be in your jar)
  3. Put your cotton fabric topper on the jar (alternatively, use thin cotton and secure with an elastic band), and place it out of direct sunlight around 20-25 degrees C. The warmer the temperature, the faster it will sour
  4. Leave it there for 1-2 weeks, tasting regularly. When ready, your Buch shouldn’t taste sweet, it should taste sour.  When it tastes good for you, the first stage is complete

Second fermentation stage:

  1. Remove the liquid from the jar (leave the SCOBY as well as about 150mL of Kombucha in the brewing jar – this is your new starter and these two things will form the base of your next brew)
  2. For the second stage, place the finished Kombucha into a bottle or jar. You can add some flavours to it – fruit, berries, herbs etc. – I personally don’t (I love the vinegary flavour of raw Kombucha) but most people add flavour
  3. Make the jar/bottle air tight (I use old Grolsh bottles with a flip top because they are designed to withstand carbonation, but you can use any jar with a lid). Make sure that what ever you use is strong
  4. Leave your Kombucha in the air tight environment out of direct sunlight to carbonate until it is fizzy enough for your liking. If a new SCOBY grows over it, remove it otherwise your brew will continue to ferment
  5. While your Buch is carbonating, you must open the lid every six hours to release the pressure that builds up
  6. When it tastes fab, strain your Kombucha, pop it in a bottle, and stick it in the fridge. Drink it when it’s cold!  If you’re new to drinking Kombucha, take it easy as your digestive system gets used to it.  If you’d like to use your brew to condition your hair, you only need to do the first stage of fermentation – then just add 2 tablespoons of kombucha to ½ a cup of water and either rinse it through your hair or spray it on your hair after shampooing and rinsing shampoo thoroughly.  Dry hair as normal.

If you have any questions, please get in touch! I’m always happy for a chat!

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