ALL RECIPES
Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Quick and Easy Guide To Brewing Kombucha

 

Here we go, my friends. Quick and easy!

I recently posted a photo on my Instagram of the process of 'harvesting' my kombucha when it was done fermenting. I received so many questions about this and as I too was once digging around for a simple method, I felt it was time to offer some quick and easy directions.

Now I know there are several variations on brewing kombucha -- some people brew for a few weeks, then add more sugar to further carbonate. Some like to add fruit or other flavored teas.

The ones you buy in the store are often enhanced with forced carbonation, sugar and sometimes 'natural' flavours.

You can learn more about the health benefits and whatnot over here.

For right now, what I'm sharing is my most basic, almost foolproof method for brewing. I say 'almost' because when it comes to fermentation, there are no guarantees. We're working with living cultures, here!

Kombucha making

The hardest part about making this is actually waiting the weeks for it to be ready!

The Tools You'll Need

  • 1 gallon glass jar (holds about 3-4 litres)
  • 1 cup measure
  • 1 pot
  • Wooden spoon
  • Cheesecloth
  • Rubber band
Easy Kombucha

Rating 

A simple guide to brewing your own kombucha.

Ingredients
  • 1 gallon of clean water (preferably not straight from your tap)
  • 1 cup organic white sugar
  • 8 organic caffeinated tea bags (I recommend an organic Earl Grey)
  • ½ cup kombucha (optional*)
  • 1 SCOBY (get them here in Canada, and here in the US)

Make It Like So
  1. Fill your gallon jug with water and then pour that into your pot. (This is an easy way to measure the volume you need.)
  2. Bring water to a boil and remove from heat. Add sugar and tea. Stir and allow to steep with the lid off. You want your water to cool to room temperature.
  3. Once water has cooled to where you can stick your finger in and it's neither too hot nor too cold, transfer it to your clean gallon jar. Stir in the ½ cup of kombucha*. Use your wooden spoon to add your SCOBY.
  4. Cover with cheesecloth and secure with a rubber band. Keep in a slightly warm spot, like beside your oven or on top of your fridge. By the window in the winter would be a bad idea as the cooler the area, the longer it will take to ferment.
  5. Be patient. Let sit for 2-4 weeks. Start tasting it after two weeks and then every few days until it's to your desired taste.
  6. *If you don't have a ½ cup of kombucha, it's okay. This simply acts as a starter. It just might mean your kombucha will take a little longer to ferment.

Notes
I personally like to leave my kombucha for about four weeks. I want that sugar digested fully by the SCOBY so my brews are fairly strong and not that sweet. Usually ¼ cup is all I can sip on at one time. This is truly healing kombucha.
If you like your kombucha sweeter, that's cool too. Just know that when you're buying the storebought kind, if it tastes super sweet, that's because it is. I'd recommend fermenting until it's no longer sweet and than sweetening as you like, for example, by squeezing in a little fresh orange or blueberry juice.

Additional Notes
You can add flavoured tea bags to your brew by using 4-6 black tea bags and then adding, say, 2-4 peppermint or ginger tea bags.

It's best to keep your SCOBY away from direct contact with metal. I don't know why, but I remember someone telling me this.

It's best to use a plain organic white sugar. It's the sugar the SCOBY wants, so adding a whole coconut sugar or sucanut can interfere with the process. Once you've done it a few times with organic sugar, I invite you to play with other sweeteners. Let me know how it goes!

I know that kombucha brewing can be a personal thing. If you have your own preferred methods or tips, I invite you to share them below.

Happy brewing!

45 Responses to “Quick and Easy Guide To Brewing Kombucha”

  1. Jillian said… May 10, 2016
    It's so fun having a pet scoby at home (we might be known to name ours). It's also fun to trace the family line as the babies gets passed on :) Thanks for sharing your fb tutorial and having this reference guide. I'm curious about people that are taking immunosuppressants. There is a lot of conflicting information about whether or not they should/can consume kombucha. My gut (pun intended) tells me that it's beneficial bc we're promoting healthy bacteria, which will support immune function. However, there is conflicting research that states that if anything went wrong in the brew process, you could be putting someone with a suppressed immune system in the danger zone. Thoughts or research that you've found on this? Please, and thank you! Jillian
    • You are most welcome! Regarding your question- I have read similar things. Anyone with a compromised immune system will be more sensitive to most things. I don't think it's dangerous necessarily, but likely best to start with a few ounces at a time and see how the body responds. A home brew is going to be much stronger than a store bought one.
  2. Camila said… July 27, 2016
    Hi Meghan! Thanks for the post. I've been drinking kombucha for while and now I wanna try to make it myself. So I was checking on Amazon to buy a SCOBY but I got kind of lost :) Do you mind to recommend me a brand? Thank you so much! En santé, Camila.
    • I'm not sure of brands. Most of the kits on amazon look legit. If you belong to any food groups on Facebook, you could also ask if anyone in your area has any extras. I've always borrowed and given mine away.
  3. Colleen said… September 12, 2016
    Hi Meghan Just wanted to let you know the reason for keeping your kombucha and scoby away from metal is because the elements of the kombucha and scoby digest and remove heavy metals from our body, so the kombucha will eat and erode the metal utensils and containers.
  4. Bethan said… October 7, 2016
    Hi there. I am embarking on making kombucha but generally don't drink caffeine. You say above to use a caffeinated tea, is there a particular reason for this? Could you not use rooibos? If using black tea what are your thoughts on children consuming kombucha? Thanks, Bethan
    • Hi Bethan - The SCOBY feeds on sugar and caffeine so your finished product would have only very trace amounts after the fermentation process.
  5. Lori Gee said… November 7, 2016
    Hi! I've been drinking kombucha for over a year now. My immune system is very bad. I have stemic lupus and leukemia. Just last week I got the stomach flu. And it was because I wasn't drinking my normal amount of kombucha. Other than that, I've had nothing but great things to say about kombucha. It helped my stomach so much. Thanks for the recipe.
  6. Lori Gee said… November 9, 2016
    Oh, I also have MRSA. So I believe in kombucha! And all natural things for my body! It's always the best thing to do 😀.
  7. Amy Roberts said… April 9, 2017
    What do you do with the scoby after the batch is done? How do you take care of that?
    • Hi Amy, you can store your SCOBY in a SCOBY Hotel. Just add a little bit of your Kombucha to a glass jar and store your SCOBY in there in the fridge.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Rate this recipe:  

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.