How to make kombucha at home: simple steps to brew your own

Kombucha, a fermented tea beverage, has gained immense popularity recently due to its potential health benefits and refreshing taste. While it’s widely available in stores, making kombucha at home is cost-effective and allows you to customise it to your taste preferences. Whether you’re new to the world of fermentation or looking to expand your homemade drink options, this guide will walk you through the steps of brewing kombucha right in your kitchen.

Ingredients and equipment

Essential ingredients

To make kombucha at home, you’ll need a few basic ingredients, all of which are easily accessible:

• Tea: Black tea is most commonly used, but green or white tea can also work. Avoid flavoured teas, as the oils can interfere with fermentation.
• Sugar: White granulated sugar is best for feeding the yeast and bacteria. The sugar is mostly consumed during the fermentation process, so don’t worry too much about the sweetness.
• SCOBY: This stands for “Symbiotic Culture of Bacteria and Yeast.” It’s the live culture that facilitates the fermentation process.
• Starter kombucha: This is a small amount of kombucha from a previous batch (or store-bought) to kickstart the fermentation.

Necessary equipment

The equipment needed to make kombucha at home is minimal and can usually be found in most kitchens:

• Large glass jar: Glass is non-reactive and safe for fermentation. A jar with a wide mouth is ideal.
• Breathable cover: A coffee filter, cloth, or paper towel with a rubber band will work to keep contaminants out while allowing airflow.
• Bottles for second fermentation: If you plan to carbonate your kombucha, you’ll need glass bottles with tight-sealing lids.
• Funnel and mesh filter: Useful for pouring the kombucha into bottles and keeping out unwanted particles.

Step-by-step guide to brewing kombucha

Step 1: Preparing the tea

The first step in making kombucha is to prepare a strong tea base. The tea serves as the flavour foundation and provides nutrients for the SCOBY and fermentation process.

1. Boil water: Start by boiling around 1 litre of water for a small batch or more if you plan to make a larger quantity.
2. Add tea and sugar: Once the water is boiling, remove it from heat and add 4-5 tea bags for a 1-litre batch. Stir in ¼ to ½ cup of sugar until it dissolves completely.
3. Let the tea cool: It’s essential to allow the tea to cool down to room temperature. Hot tea can harm the SCOBY and stall fermentation.

Step 2: Adding the SCOBY and starter kombucha

Once your tea has cooled to room temperature, it’s time to add the SCOBY and the starter kombucha. The SCOBY will float on the surface of the tea and start the fermentation process.

• Add the SCOBY: Carefully place the SCOBY on top of the cooled tea. The SCOBY is essential for fermentation as it contains the bacteria and yeast needed for the fermentation.
• Pour in starter kombucha: For every litre of tea, you’ll need about ½ to 1 cup. This helps create the right acidic environment for fermentation and protects the tea from harmful bacteria.
• Cover the jar: Secure the jar with a breathable cover, such as a coffee filter or cloth. This will keep dust, insects, and other contaminants out while allowing the kombucha to ‘breathe.’

Step 3: first fermentation

Now that the ingredients are in place, it’s time for the first fermentation. This is where the magic happens, as the SCOBY ferments the tea into kombucha.

• Store in a dark, warm place: Place the jar in a warm location out of direct sunlight. A temperature between 20°C and 30°C is ideal for fermentation. Too cold, and the fermentation will slow down; too hot, and you may kill the SCOBY.
• Wait for 7-30 days: The first fermentation typically takes 7 to 30 days, depending on your environment and taste preference. The longer the fermentation, the more tart the kombucha will be.
• Check the flavour: After a week, start tasting the kombucha daily. It should have a slightly tangy flavour with a touch of sweetness. Continue fermenting until it reaches your desired level of acidity.

The second fermentation (optional)

If you like your kombucha carbonated and flavoured, you can add additional ingredients during the second fermentation and bottle the kombucha to create fizz. This step is optional, but it adds a fun and customisable element to your homemade brew.

How to flavour kombucha

One of the best things about making kombucha at home is the ability to experiment with flavours. You can add fruits, herbs, or spices to create unique tastes during the second fermentation.

• Choose your flavour: Popular flavouring options include berries, ginger, lemon, mint, and spices like cinnamon. Add a handful of fresh or frozen fruits, herbs, or spices to each bottle.
• Add to kombucha: Pour your kombucha into bottles, leaving some space at the top, and add your chosen flavourings. The natural sugars in the fruit will help the kombucha carbonate during the second fermentation.

Bottling kombucha for carbonation

Once flavoured, it’s time to bottle the kombucha for carbonation. This will give your kombucha the fizzy characteristic that many people enjoy.

• Use airtight bottles: Transfer the flavoured kombucha into airtight bottles. Glass bottles with swing tops or similar seals are ideal as they prevent gas from escaping.
• Store for 3-7 days: To allow carbonation to build, leave the bottled kombucha at room temperature for an additional 3 to 7 days. Be sure to check the bottles regularly to ensure they don’t become overly pressurised.
• Refrigerate and enjoy: Once the kombucha is fizzy, transfer the bottles to the fridge to slow fermentation and enjoy your homemade, naturally carbonated kombucha.

Troubleshooting common issues

Making kombucha at home is generally straightforward, but occasionally, you may encounter issues. Below are some common problems and solutions to ensure your kombucha brews successfully every time.

Addressing mould

One of the most concerning issues that can arise during kombucha fermentation is mould. Mould typically forms when the environment is too warm or the tea isn’t acidic enough to protect itself from contaminants.

• How to spot mould: Moulds appear as fuzzy patches in white, green, or black on the surface of the SCOBY. If you see mould, discard the entire batch and start fresh.
• Prevention tips: Always ensure that your tea is cool before adding the SCOBY, and use enough starter kombucha to create the proper acidic environment.

Dealing with off-flavours

Sometimes, kombucha can develop too sour, metallic, or just off flavours. This usually occurs when the fermentation process is mismanaged or the ingredients aren’t balanced.

• Sour kombucha: If it is too tart, it may have fermented too long. To milden the taste, simply reduce the fermentation time or remove the SCOBY sooner.
• Metallic taste: This can happen if metal utensils or containers come in contact with your kombucha. To avoid this issue, always use glass, plastic, or wood when handling your kombucha.

Ensuring proper carbonation

If your kombucha isn’t carbonating during the second fermentation, there could be several reasons for the lack of fizz. Most issues with carbonation can be resolved with some simple tweaks.

• If there’s not enough sugar left in the kombucha or the added fruits, the yeast will not have enough food to create carbon dioxide. Make sure your kombucha still has some residual sugar.
• Ensure your bottles are airtight so the gas doesn’t escape during the second fermentation. Leaky bottles will result in flat kombucha.

Maintaining a healthy SCOBY

Your SCOBY is the most critical element in making kombucha, so keeping it healthy is essential for successful brewing.

• A healthy SCOBY is thick and opaque and can vary in colour from white to brown. Over time, it will develop layers you can peel off and share or use to make new batches.
• If you won’t be brewing another batch right away, store the SCOBY in a jar with enough kombucha to submerge it, and place it in a cool, dark place.

FAQs

What are the ingredients in kombucha?

Kombucha requires a few essential ingredients: tea (usually black or green), sugar, a SCOBY (Symbiotic Culture of Bacteria and Yeast), and some starter kombucha from a previous batch. These ingredients combine to ferment the tea, producing a tangy, slightly effervescent drink.

Can I make kombucha without a starter?

Making kombucha without starter kombucha is not recommended, as it helps create the right acidic environment to protect the brew from harmful bacteria during fermentation. However, you can use store-bought raw, unflavoured kombucha as a substitute if you don’t have starter kombucha on hand.

How to make a SCOBY from scratch?

Mix sweet tea with a bottle of raw, unflavoured kombucha to make a SCOBY from scratch. Cover the jar with a cloth and let it sit in a warm, dark place for 2-4 weeks. Over time, a SCOBY will begin to form on the surface of the liquid, which you can use for future kombucha batches.

Is it worth making kombucha at home?

Yes, making kombucha at home is often worth it for those who enjoy it regularly. It’s more cost-effective than buying bottled kombucha, and you can experiment with flavours and fermentation times to suit your preferences.

How much sugar is 1 litre of tea for kombucha?

For 1 litre of tea, you’ll typically need around ¼ to ½ cup (50-100 grams) of sugar. The sugar is necessary to feed the yeast and bacteria during the fermentation process, and most of it is consumed by the time the kombucha is ready to drink.

How to Open and Drink from a Coconut

How to make herbal tea blends at home: grow, dry, and mix