Recipe: Basic Kombucha

Kombucha Brewing, basic kombucha



  1. Clean the jars you are using  – I wound up using two 1/2 gallon jars as that is all I could get locally at the time I needed them
  2. Do not use soap as that will kill the SCOBY – just rinse with hot water and rinse again with white vinegar
  3. Of course whenever you are handling the SCOBY or jars be sure your hands are clean
  4. Brew the tea in a brewing vessel – I used a stainless steel pot that I thoroughly cleaned and put the tea bags into the hot water for about 5 minutes
  5. Remove the tea bags
  6. Add the sugar and stir a bit
  7. You can pour this tea into the glass container but be sure to let it cool before putting in the SCOBY
  8. When the tea is room temperature clean your hands and place the scoby into the vessel
  9. Pour about a cup of the starter liquid the SCOBY came in, into the vessel as well
  10. Cover the jar with the cloth and secure it firmly with the rubberband
  11. Place in a warm, quiet place out of direct sunlight and let it ferment for at least 7 days
  12. After 7 days start tasting it to see if it needs more time
  13. It loves to be at around 70º F so if it is warmer it will go faster and if it is cooler it will go slower
  14. It will be slightly tart when it is ready
  15. You could also check the PH level if you happen to have PH strips handy. I did not have any when I needed them so I just tasted it. If you use PH strips it should be around 3.0
  16. Using a plastic straw, stick it into the liquid and taste your kombucha – if it is still sweet, let it go another day and keep checking it until you think it is ready
  17. The brewing time will vary for each home and each person’s taste and may differ at different times of the year


  1. I was not prepared for this part and I did not have the cool “grolsch” style bottles on hand – actually I thought I saw them at Bed Bath and Beyond, but they didn’t have them when I shopped for them this week
  2. As a second choice I simply used quart mason jars with lids – plastic is best
  3. Remove the SCOBY – you should have another baby SCOBY from this brew – and place them into another clean 1/2 gallon or gallon jar for the next brew
  4. Take 1 cup of the brew as starter liquid and pour it into the new vessel with the SCOBY and place aside
  5. Now place you flavoring into your separate jars or bottles and pour the kombucha you made into the jars or bottles – using a plastic funnel if needed
  6. Leave a little room at the top of the jar or bottle
  7. Place the caps on the bottles or lids on the jars and leave out for 1 – 3 days
  8. You should check them each day for the amount of carbonation you want and to make sure they are not so pressurized that they are ready to explode – that can happen at this stage so be aware and be careful to keep these in an out of the way place
  9. You can place a towel around these bottles or jars for this reason
  10. When you think it is ready place in the refrigerator and enjoy!