How to make kombucha in 3 Easy Steps!


This is the basic recipe for making a delicious brew in 3 easy steps.

What you will need:

  • Kombucha SCOBY & starter liquid – available here
  • 3 liters of water  & Pot to boil it on stove top or kettle
  • 1 cup of sugar
  • 4-8 Tea bags (Black / Green tea – not flavoured tea at this stage)
  • Fermentation vessel – 4 liter capacity glass jar.
  • Cloth for covering and to keep the sneaky insects out + Elastic band to keep cloth / towel in place.

What to do:

STEP 1 – Make Tea.

  • Bring the water to a rolling boil and let it continue boiling for 5 minutes – switch off the heat.
  • Add the sugar and stir till dissolved
  • Steep the tea bags for 5-10 minutes & remove
  • Leave to cool COMPLETELY.


STEP 2 – Bring everything together:

  • Put your SCOBY & starter liquid in the sterilized fermentation jar & add the sweet tea. The SCOBY might float, sink or even lay sideways – it’s all good and really doesn’t matter.
  • Cover the fermentation jar with elastic band and breathable cloth – make sure it’s woven tight enough to keep the bugs away from your precious brew.
  • Put the jar in a clean dark and dry area free from moist & mold – far away from the dustbin, cat litter box and houseplants. A dark cupboard is a good spot. A constant temperature of 21- 30 Degrees Celsius would be perfect – the more constant the better.
  • Leave your kombucha undisturbed for 7-10 days.
  • Taste your kombucha and get the bottles ready. If the tart sweet balance is O.K. for you. If too sweet still leave for longer fermentation time and taste again tomorrow. The surest way to know that the brew is ready for bottling is if you do a PH test – PH 3 tells you that your brew is done and ready for bottling.


STEP 3 – Bottling / Second Fermentation

  • Fill glass bottles with kombucha (1.5 cm from top) and leave for 2-14 days to build up carbonation. Warmer weather will help the fermentation along and the carbonation will be done quicker than in colder months.
  • Flavour with Fresh Fruit 10-30% fruit to 70-90% Kombucha  OR flavour with 10-20% Juice to 80-90% kombucha
  • or make Spicy Strawberry & Pineapple Kombucha
  • See more about the 2F process by going here




  1. Keep some kombucha starter liquid for your next brew. 1:10 ratio
  2. Every successful brew will create a new baby SCOBY & let the baby ferment the first brew with the mother.
  3. Remove the brown strings (spent yeast) from the liquid before continuing with the next brew.
  4. Use latex-free gloves if using gloves but I don’t use gloves and my kombucha is thriving!
  5. Have fun and enjoy!


Have a look at the 2F page to find out more about how and why you might like second fermenting your kombucha. Let me know how your kombucha came out and how you liked it?


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