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
Servings: 1 litre
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.