- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 8-10 cups of filtered water
- 4-5 tea bags (black, green, or a combination)
- 1 cup of granulated sugar
- 1 cup of pre-made kombucha (as a starter liquid)


1. Cleanliness is essential when brewing kombucha, so make sure all your equipment is thoroughly cleaned and rinsed to avoid any contamination.

2. Bring the filtered water to a boil in a large pot. Once it reaches a rolling boil, remove it from heat and add the tea bags. Let them steep for about 15 minutes.

3. After steeping, remove the tea bags and add the sugar to the pot. Stir until the sugar is completely dissolved. Allow the sweetened tea to cool down to room temperature.

4. Once the sweetened tea has cooled, pour it into a clean glass jar. Add the pre-made kombucha as a starter liquid, which helps to lower the pH and prevent the growth of harmful bacteria.

5. Gently place the SCOBY on top of the liquid. It might float or sink, which is normal. Ensure that your hands are clean or use gloves when handling the SCOBY.

6. Cover the jar with a clean cloth or paper towel secured with a rubber band. This allows airflow while keeping out any contaminants. Place the jar in a warm spot away from direct sunlight.

7. Let the kombucha ferment for 7 to 14 days, depending on your taste preferences. The longer it ferments, the more acidic and less sweet it will become.

8. After the desired fermentation time, taste the kombucha using a clean spoon. If it's to your liking, it's ready to be bottled. If you prefer a stronger flavor, you can let it ferment for a few more days.

9. Carefully remove the SCOBY from the jar and set it aside in a clean container. Reserve about 1 cup of the fermented kombucha as a starter liquid for your next batch.

10. Pour the remaining kombucha into glass bottles or jars, leaving a bit of headspace at the top. You can also add flavorings at this stage, such as fruit juice or ginger slices, if desired.

11. Seal the bottles tightly and allow them to undergo a secondary fermentation at room temperature for 1 to 3 days. This helps to build carbonation. Afterward, refrigerate the bottles to slow down fermentation and chill the kombucha.

12. Your homemade kombucha is now ready to be enjoyed! Remember to refrigerate it and consume it within a reasonable time frame for the best flavor and quality.

Note: As you gain experience, you can experiment with different tea blends, flavors, and fermentation times to find your preferred taste. It's important to maintain proper hygiene and monitor the fermentation process to ensure the safety of your kombucha.

Enjoy your homemade kombucha and happy brewing!
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