Kombucha Brewing Guide For beginners

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Brewing kombucha at home does not have to be intimidating. This post is an in-depth guide through the entire kombucha brewing process, covering problem-solving, SOCBY care, and equipment insights.

Kombucha is a carbonated fermented drink that has gained popularity in recent years. It ferments black or green tea and sugar with the help of a starter culture called SCOBY (Symbiotic Culture of Bacteria and Yeast). This SCOBY, often called a “kombucha mushroom,” consumes the sugar in the tea and produces a tangy and fizzy beverage. Kombucha can be flavored with fruit, herbs, and vegetables. Our favorite flavors are Ginger Kombucha, Sage Kombucha, and Apple Kombucha.

Kombucha is based on the same bacteria as apple cider vinegar – which is acetic acid, the chemical compound responsible for the acidic smell and taste of kombucha beverages.

Some studies have proven that kombucha has health benefits due to its antioxidant, anticarcinogenic, anti-inflammatory, antidiabetic, and anti-bacterial properties, although more research is needed (Viera de Oliveira et al., 2023).

Brewing your kombucha is rewarding, exciting, and fun. You can tailor the flavor to your liking. As you become more comfortable experimenting with flavored kombuchas, you can create exciting new flavor combinations, and explore which fruit or herbs give you the desired carbonation levels. This lovely fizzy concoction is a fantastic alternative to beer and champagne.

Jars and bottles with different kombucha flavors after a kombucha brewing process

Origins of kombucha

Kombucha originated in northeastern China (Manchuria) where it was called the “Divine Che (remedy of immortality)” for its detoxifying and energizing properties. A doctor named Kombu brought the tea to Japan and used it to cure the digestive problems of the Inkyo emperor, hence the name “Kombucha” or “Kombu tea “(Coelho et al., 2020). After that, the drink spread to Russia and Eastern Europe through trade routes.

Different types of kombucha

Kombucha is traditionally made with non-scented tea, most commonly black tea. However, other types of teas can also be used, including mate, green tea, and herbal tea. The mother, or SCOBY, needs tannins (next to sugar and water) to survive. Tannins are naturally present in many herbal teas, therefore kombucha can also be made from various herbal teas such as camomile, sage, and hibiscus.

However, in the first fermentation, new types of teas need to be gradually introduced to SCOBY. SCOBIES behave differently in different environments, while some might thrive on a green tea diet, others might not. It’s important to keep an eye on SCOBY and change its nutrition if it starts dying off, which might look like thinning or disintegrating. Read more below in the section on SCOBY care.

Equipment for brewing kombucha at home

Brewing vessel – You’ll need a glass jar, preferably with a wide mouth. Plastic can leach chemicals into the tea and harm the SCOBY. Opt for a 4-liter (one-gallon) large jar. It’s useful for the jar to have a spigot, but it needs to be made from stainless steel, or plastic.
SCOBY (Symbiotic Culture of Bacteria and Yeast) and kombucha liquid – You can get it online, from a friend brewing kombucha, or perhaps in a cafe/restaurant that brews kombucha.
Fine mesh strainer – This helps with straining the tea and SCOBY in the bottling process.
Breathable cloth – You need to cover the jar during fermentation to keep flies and dust from getting in. Cotton or muslin cloth both work well.
Rubber band – To secure the cloth to the jar.
Bottles – For storing the finished kombucha tea. Look for fermentation-grade glass, that is specifically made for brewing beer and kombucha and has swing caps. Avoid decorative glass bottles with swing caps that are not meant to hold carbonated and fermented drinks, as they are made from thin glass, that can explode once you’ve bottled kombucha.
Thermometer – To check the temperature of the water.
Funnel – For transferring the tea to bottles.
Ladle – For stirring the tea.

The process of kombucha brewing

Kombucha is brewed in two stages: the so-called first fermentation and the second fermentation. First fermentation is crucial and takes a longer time. During this stage, a large jar is used as a brewing vessel, and a cloth is used to cover the brew, enabling airflow and allowing bubbles to escape. The second fermentation is done in bottles and aims to capture carbonation and add flavor.

However, these are guidelines rather than strict rules. The second fermentation is not mandatory, and flavoring can already be included in the first fermentation. We’ll expand on this under the experimentation heading below.

First fermentation

Make the tea: Bring 1 liter (1 quart) of filtered water to 80°C (180°F). Add in four teaspoons of black tea. Steep for 15 minutes and then drain to remove the tea leaves. Leaving tea in for longer will let the tea develop a stronger flavor.
Cool down: add three liters (3 quarts) of water to the tea and a few ice cubes for it to reach 40°C (86°F).
Sweeten with sugar: Once the tea has cooled down to a max 40°C (104°F), add 160 grams of sugar and mix until it has dissolved.
Add SCOBY and one cup of the liquid (kombucha from the previous batch).
Cover with a cloth, you can fold the cloth one time, but there should not be more than two layers, because the brew needs air to ferment. Tighten the cloth with an elastic band.
Let brew, place in a space with a constant temperature and away from sunlight.
In 6-9 days, when the kombucha has developed bubbles and a slightly sour flavor, it is ready to drink and bottle.
The result of 1 fermentation is a basic kombucha. It will be slightly sweet and tart. However, it won’t be fizzy and may lack some flavor complexity. If you wish to add a fruity, floury, or herby flavor, you can ferment it for the second time with fruits and herbs.

Second fermentation – Making flavored kombucha

Bottle – Take bottles with swing caps and add a teaspoon of dried herbs, fresh herbs, or tea, and a teaspoon of honey (or sugar) – this will increase the carbonation process.
Ferment – Seal the bottles and leave them to ferment for a few more days, for the flavors to infuse and carbonation to develop.
Burp – Open the bottles daily, best to do it over the sink, to avoid explosions from carbonation.
Taste – It will be ready anywhere between 1 and 7 days, whenever it tastes good to you. The longer you leave it, the more sour it will get.
Open carefully – There might be a lot of carbonation in your brew, which might lead to an explosion. Open the bottle carefully, and ideally in a sink.
Enjoy! – Strain when pouring in a glass.

What are the best kombucha flavors?

Although making kombucha at home gives the possibility of experimenting with innovative flavor combinations, from serving kombucha at events and workshops, we’ve discovered that some kombucha flavors work particularly well.

Ginger – Has a unique flavor that is refreshing and slightly spicy notes. Using fresh ginger to flavor kombucha in the second fermentation always leads to abundant carbonation and a very sparkly drink. Ginger is also a probiotic, making this kombucha flavor particularly beneficial to gut health. This is the one kombucha flavor that we almost have at home and that we love drinking throughout the entire year, here is our recipe.
Apple – From apple juice to apple cider vinegar, apples are a classic beverage flavor because they have a delightful balance of sweetness and tartness. This kombucha flavor is perfect for those who prefer a milder and fruity taste. Apple kombucha can be made from fresh apples or 100 % apple juice. Other spices, such as cinnamon or vanilla can also be added for a more complex flavor profile. See our recipe for apple kombucha here.
Sage – A common ingredient in tea, candy, and fall and spring recipes, sage is wonderful in kombucha. Using herbal teas for flavoring kombucha is convenient as dried herbs can be used throughout the year, although the tea can also be made using fresh herbs. Here is our sage kombucha recipe.
Lavender – The fragrant nature of lavender creates a sensory experience that is both soothing and indulgent. Lavender is known for its calming effects and is associated with high-end cosmetic products. A whiff of lavender-flavored kombucha can transport us to a serene garden in Provence. One of the best bits is that even a little bit of lavender adds incredible flavor, resulting in a highly aromatic kombucha. See our recipe for Lavender and blueberry jun kombucha here (jun is kombucha that has been brewed with green tea and honey, instead of black tea and sugar).

Experimentation

Brewing your kombucha at home should be fun and part of the fun is experimentation. A great place to start is playing around with different amounts and combinations of herbs, fruit, vegetables, herbal teas, and fruit juices in the second fermentation.

Once you’ve brewed a few batches, and gotten to understand your SCOBY, you may also consider dabbling in incorporating flavorings in your first fermentation. This could include juices, herbal teas, or fruit puree to enhance the taste with more complexity and prominence. However, keep in mind that the SCOBY will adopt the flavor of whatever juice or herb you are using. You’ll need to mix the batch using a puree, to avoid the creation of mold.

Jars with first fermentation flavored kombucha

What sugar is best for brewing kombucha tea

Regular white sugar or organic cane sugar is good. Honey and brown sugar can also work, but pay attention to your SOCBY – see SCOBY care below. The ideal percentage of sugar is 4 % (40 grams per liter of liquid).

SCOBY care

Some SCOBIES might be more challenging to adjust to feeding on other ingredients such as green tea, herbal tea, or honey. If you notice that your SCOBY is disintegrating to the bottom it is dying, do the following in your next brew:

Wash your SCOBY under running water to remove dead pieces.
Change the liquid in the brewing vessel to remove any foggy liquid with dead SCOBY particles. Only use clear kombucha in your next brew.
Use half black and half green tea and half sugar and half honey in your next two brews, to revive the SCOBY.

With each new batch of the first fermentation brew, you should notice a new layer of SCOBY forming on the top. If that is not the case, your SCOBY is not functioning like it should, due to lack of nutrients. Follow the steps above and feed it some black tea and sugar to revive it.

SCOBY care video

Make a spare SCOBY

Rest assured, it is extremely challenging to kill a SCOBY. We subjected ours to a month in the initial fermentation, we experimented with mate tea and herbal teas and even placed them in a SCOBY hotel with limited nourishment. Regardless of these mistreatments, we have consistently managed to revive our SCOBIES. Nevertheless, we prefer to have one primary mother SCOBY that receives exceptional care in case we mess up the others.

Extend the initial fermentation until a fresh SCOBY layer develops, with sufficient thickness to be handled without damage. Use this layer to make a separate batch of kombucha tea and leave it again in the second batch a little longer until it has thickened more. If you prefer to not handle two brewing vessels at the same time, you can refrigerate one with cca 240 ml (1 cup) of kombucha with a bit of sugar.

Kombucha usage in cooking

Kombucha can be used as a starter culture to ferment other foods. For example, you can use them to ferment fruit chutneys (use 50 % kombucha and 50 % water). We also use kombucha to ferment legumes, nuts, and seeds. See this recipe for our Beetroot hummus with fermented chickpeas.

Kombucha recipes

Apple kombucha

Ginger kombucha

Sage kombucha

Three bottles of blueberry jam and lavender jun kombucha

Flavored jun kombucha: Blueberry jam and lavender

Kombucha Brewing Guide For beginners

Author: Darja

Brewing kombucha at home does not have to be intimidating. This post is a in-depth guide through the entire process of kombucha brewing, covering problem-solving, SOCBY care, and equipment insights.

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Total Time 7

Course Drinks

Cuisine Asian, Fermentation

Servings people

Equipment

1 Brewing vessel
1 Thermometer
1 Fine mesh strainer
1 Breathable cloth
1 Rubber band
4 fermentation-grade bottles with swing caps
1 Funnel
1 Ladle

Ingredients

4 teaspoons black tea unflavoured
160 grams sugar