Brew Your Own Kombucha

CookingIntermediateHome

90 minutes

5 steps

·Intermediate

After 90 min: Fizzy, tangy homemade kombucha with beneficial probiotics and zero waste

What you need

scobystrong black teasugarfiltered waterglass jarcheeseclothrubber bandbottlespH strips

The 90-Minute Plan

Brew Tea & Cool0–15 min

Steep strong black tea (1 cup tea per gallon of water) with sugar (1 cup per gallon) for 15 minutes. Cool completely to room temperature (crucial—hot liquid kills the culture).

Add SCOBY15–35 min

Pour cooled tea into a clean glass jar. Add SCOBY (Symbiotic Culture Of Bacteria and Yeast) and starter liquid from a previous batch. Cover with cheesecloth secured with rubber band.

First Fermentation35–55 min

Leave on counter away from direct sun at room temperature (68-85°F). A new SCOBY layer will form on top. Ferment 7-14 days until pH reaches 2.5-3.5 (use pH strips).

Bottle & Second Ferment55–75 min

Strain kombucha into bottles, leaving sediment in jar. Add flavorings if desired (ginger, fruit juice). Cap bottles and let sit 2-5 days for carbonation.

Chill & Enjoy75–90 min

Refrigerate to stop carbonation. You now have fizzy, probiotic-rich kombucha. Keep your SCOBY in starter liquid for the next batch. The cycle continues.

Pro Tip

Temperature and cleanliness are crucial. Too cold and fermentation stalls, too hot and you kill the culture. Keep everything clean and use only clean equipment to prevent contamination.