Kombucha brewing guide

Wash the glass jar thoroughly and prepare a clean work surface. A young SCOBY from a starter kit usually handles around two liters per batch and will keep getting stronger over time.

Heat about one liter of water. You will top the jar up with cold water later, so there is no need to boil the full volume immediately.

Start with black or green tea. Use about four grams of tea per liter. Black tea gives a fuller profile, while green tea tastes lighter and fresher.

Pour the hot water over the tea and let it steep for a few minutes, just as you would when preparing regular tea.

Add about 60 grams of sugar per liter. The sugar feeds the culture during fermentation and most of it is consumed while the kombucha matures.

Make sure the tea has cooled to room temperature and then place the SCOBY into the jar together with all the starter liquid. Never place a SCOBY into hot liquid. Cover the jar with a breathable cloth, keep it in a dark dry place and let it ferment for about seven days.

Once the first fermentation is done, you can move on to flavoring, or continue with our guides about safe consumption and health benefits.