How to prepare Kombucha in 5 easy steps

Ingredients for 1 litre of Kombucha

  • SCOBY (symbiotic colony of yeasts and bacteria)
  • 100 ml Starter
  • 60 g sugar
  • 900 ml water
  • 5 g tea (black and/or green tea)


Step 1:
Boil 300 ml of water and allow the tea to steep for at least 8 minutes.
This will create a strong tea extract, then remove the tea bags (or tea leaves).

Step 2:
Add the sugar and stir. Now add the rest of the amount of cold water. Stir again until the sugar is completely dissolved. The liquid should now be lukewarm, which is necessary for the yeast and bacteria culture not to die.

Step 3:
Now add the starter liquid (STARTER) and the SCOBY. Cover the jar with a cloth and a rubber band.

Step 4:
Let the kombucha ferment for 7-14 days. The ideal temperature is above 20°C and make sure it is stored in a safe and quiet place. The longer it ferments, the more acidic and less sweet the kombucha will be. Taste from time to time to reach the desired degree of sweetness.

Step 5:
Transfer your kombucha into glass bottles. Set aside 10% of the kombucha as a starter for the next batch.
You can add juice, fresh fruit or spices to the bottle to flavour your kombucha.

Allow it to ferment for another 2-4 days in the sealed bottle at room temperature. Open the bottle and check the pressure every day. Finally it is time to drink your kombucha!