How to Make Kombucha
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5 from 1 vote

How to Make Kombucha

A delicious fermented sparkling drink that has many health benefits and tastes similar to fizzy apple juice.
Prep Time10 mins
Fermenting Time7 d
Total Time7 d 10 mins
Course: Breakfast, Drinks
Cuisine: Chinese, Eastern European, Russian
Keyword: fermented, gut health, kombucha
Servings: 1 litre
Author: Choclette


Starting Up Ingredients

  • 1 litre filtered water
  • 3 organic black tea bags
  • 110 g white sugar
  • scoby & a little of the kombucha from where it came

Primary Fermentation Ingredients

  • 3 litres unfiltered water
  • 5 organic black tea bags
  • 450 g white sugar


Starting Up Directions

  • Sterilise your Mortier Pilon fermentation jar by washing with hot soapy water, then rinsing or running it through a dishwasher.
  • Place the teabags in a large teapot or jug.
  • Boil the water and pour over the teabags.
  • Add the sugar and stir to dissolve.
  • Leave to brew and cool to room temperature.
  • Pour into the fermentation jar and add the scoby and kombucha liquid.
  • Screw on the lid and add the porous cover.
  • Leave at room temperature for 3-5 days.

Primary Fermentation Directions

  • Make sweetened tea as above, but use the larger quantities stipulated.
  • Allow to cool to room temperature.
  • Use a long handled spoon to push the scoby to one side and pour in the tea.
  • Leave to ferment at room temperature for 7-14 days, depending on how sweet / sour you like the drink. Test after 7 days and then just keep trying until you have something you like.
  • The kombucha should have a slight fizz to it.
  • Using the tap at the bottom, pour 2/3 of the kombucha into flip top bottles. The longer you leave them, the fizzier the drink is likely to get.
  • Repeat the primary fermentation process.


The scoby needs to acclimatise to its new environment, hence needing a starting up stage.
The scoby can be stored in a glass jar with some of the kombucha in the fridge.