Brewing Kombucha

It’s my day to brew here at home, well, to brew Kombucha that is. I absolutely love the stuff, and its so easy to make at home. Kombucha is also really healthy for you as it is full of probiotics.

Today I will share with you how to make up a batch of Kombucha and get it ready to ferment for a while.

This will be my first of many Kombucha posts, so if you love the stuff as much as I do, be sure to check back for more!

To brew your own you will need:

  • A glass jar (how big you need depends on how much you want to brew, but I recommend using at least a one liter jar to start)
  • Some teabags (you can use black, oolong, or even green if you would like, but nothing flavored or herbal as that wont work)
  • Some sugar (I like raw cane sugar, but white sugar will work too if need be)
  • Enough boiling water to fill your jar.
  • A SCOBY (Symbiotic colony of bacteria and yeast, if you don’t have one, I will cover how to make or get one in a later post!)

Now I know I left all measurements out of the above list. I did that on purpose, as it all depends on what size jar you are working with.

I will be making mine in a 1 gallon jar. I used to make it in a smaller jar for a while, and will be scaling up for the first time this time to that larger size. For that size jar, I will need 8 Tea bags, 1 cup of sugar, and a gallon of boiling water to make the tea from.

Lets start!

First you need to boil your tea water, and add the tea bags and sugar. Stir till dissolved and set aside, as it needs to cool to room temperature. I like to make my tea in the morning, so that it can cool throughout the day.

While the tea is cooling, I take the time to clean my jar really well. In this case, I have run it through the dishwasher. Knowing it will have plenty of time to run through before the tea is cool.

Once the tea is cool and the jar is clean, I will take the tea bags out of the tea, and pour the tea into the jar, making sure to leave about 2 – 3 inches of space from the top of the jar (more space for a bigger jar, less for a smaller one).

I will then add my SCOBY to the jar, along with some starter liquid (also known as the Kombucha I made last time), so that the jar is now filled to 1 inch from the top.

I have 3 smaller SCOBY in the jar, because as I said earlier, I’m sizing up to this bigger jar.

Cover the jar with a tea towel or cheese cloth, to keep critters, bugs and dust out while allowing it to breathe.

Set the jar aside and wait, from 1 to 2 weeks, depending on how strong you want it. (I leave it a week at my usual smaller jar size, but my mother in law leaves it 2 weeks at this larger gallon size, so I will do that this time).

That’s it, you’re done! … For now… I will cover second fermentation in my next post.

Thanks for reading!


7 thoughts on “Brewing Kombucha

  1. I found your blog through reading your “Kombuch second fermentation”. You make it look so easy! I’ve got to do this. I need a scoby! Need to find a trusted source. Mold was what I meant not bacteria. Any trouble with mold growing? I’ve read all you need to do is scoop it out…Thanks for sharing. Koko 🙂


    1. I am so glad you found my blog.

      I actually grew my own SCOBY. It was easy. All it took was tea, some organic plain kombucha and patience!

      If you want to try it I can give you pointers.

      Liked by 1 person

      1. Take your bottle of organic plain kombucha, and equal parts cooled sweet tea (like in my first fermentation post). Place them together in a glass jar, cover the jar with a tea towel secured with an elastic. Put it in a room temp, or slightly warmer then room temp, dark spot and let it sit for up to 30 days.

        A skin will form over top after a few days, that will be the start of your very own SCOBY!

        Let it grow until it is at least 1/4 to 1/2 an inch thick.

        Once you have a SCOBY discard all but one cup of that liquid (it will be way too sour!).

        Finally you’re ready to start your first fermentation with your own SCOBY.

        Goodluck and enjoy!

        Liked by 1 person

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