Basic Kombucha Recipe
Recipe type: Beverage
Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
My go-to kombucha brewing method and "recipe". Feel free to double or half the ingredients based on the size of your brewing container
For the sweet tea
  • 1 SCOBY (AKA kombucha culture)
  • 1 cup of unflavoured starter tea
  • 1 cup of organic cane sugar
  • 4 tbsp organic black tea (I like using ceylon tea)
  • 10 cups of filtered water
  • 1 clean large glass brewing container with a capacity of at least 1 gallon/3.7 litres
  • A clean mesh cloth or handkerchief and rubber band
  • Tea strainer (if using looseleaf tea)
  • Large bowl or stainless steel pot to brew tea in
  • A large wooden spoon
  • Airtight glass bottles (I get mine from IKEA)
For the first fermentation AKA 1F
  1. Start by assembling all your ingredients and tools. When making kombucha it is important to ensure that all your tools are clean and free of debris to avoid any contamination and mould during the fermentation process. I usually wash everything with dish soap and a fresh sponge then rinse with scalding hot water to sterilize.
  2. Firstly you'll want to brew your sweet tea. Boil 3 cups of water and add to your bowl or stainless steel pot before adding in the tea. Allow to steep for 10 minutes before removing.
  3. Next stir in the sugar until dissolved. Allow the tea to cool completely before proceeding to the next step - hot tea will kill the yeasts in the kombucha culture so you don't want to rush this step. I sometimes transfer the tea into large glass bottles and cool in the fridge to speed the process up, however.
  4. One your tea has cooled, add it to your brewing vessel along with your SCOBY, starter tea and the rest of the water. Stir gently with your wooden spoon to make sure the mixture is well combined.
  5. Cover your brewing vessel with your breathable cover and rubber band.
  6. When your tea has cooled down add your kombucha mushroom culture along with the starter tea into your brewing vessel.
  7. Place your vessel in a dark but well ventilated place. I tend to keep mine on my counter tops for easy access, but a pantry or open closet could also work.
  8. Depending of the temperature of your home, your kombucha may ferment slower or faster (warmer climates will result in quicker ferment). Wait 4 days before tasting the kombucha - if it's too sweet still then continue to brew for a few more days, tasting it every day or so until it has reached the desired level of tartness. If it's tasting a touch too sour, then make a note to shorten your brewing cycle next time and bottle it straight away. Taste is subjective, so with time you'll figure out the balance of sweet and tart that appeals to your palate. I personally like to bottle it when it's tart but still slightly sweet as I find that works best for my second fermentation.
For the second fermentation AKA 2F
  1. When bottling kombucha I add either fruit juice, fruit, or sugar. This both adds flavour and helps create the all important carbonation. My tried and tested ratio is around ⅓ cup of fruit juice to every 1 litre bottle or ¼ cup fresh chopped fruit. If I'm adding sugar (say for a plain flavouring), 1 tbsp works well.
  2. The bottles should sit at room temperature for anywhere between 2 and 7 days, to create enough fizz. It depends on amount of sugar, the strength of your kombucha and the temperature of your home. You can "burp" them daily to see how fizzy they are (and avoid any explosions too). Note that you don't have to check all your bottles every day - just one of them will suffice, the next day choose a different one, and so forth. Once ready, store them in the fridge to halt the fermentation process and enjoy.
Recipe by One Arab Vegan at