Basic kombucha first fermentation from a SCOBY
4
Units:
Prep: 15 min Cook: 15 min
Sweet tea
- 1 gal filtered water
- 8 black or green tea bags
- 1 cup white granulated sugar
Starter culture
- 1 SCOBY (symbiotic culture)
- 2 cup unflavored raw kombucha starter liquid
The foundational kombucha brew: sweet tea plus a SCOBY and some starter liquid, left to ferment 7-14 days. Every flavored kombucha you have ever loved starts with this simple base.
Instructions
- Brew tea: Bring water to a boil, add tea bags, and steep 5-10 min. Remove tea. Stir in sugar until fully dissolved.
- Cool: Let the sweet tea cool to room temperature (below 85°F) — hot liquid will kill the SCOBY.
- Jar: Pour the cooled tea into a clean 1-gallon glass jar. Add the SCOBY and the starter liquid.
- Cover: Secure a breathable cloth over the mouth with a rubber band. No airtight lid.
- Ferment: Leave at room temperature (68-78°F) 7-14 days, out of direct sunlight.
- Taste: Start tasting at day 7. Sweet means more time; vinegary means too long. Aim for a tart-but-still-slightly-sweet flavor.
- Bottle or second-ferment: Reserve 2 cups and the SCOBY for the next batch. Either drink the rest as-is or move to a second fermentation for fizz.
Tips
- Source a SCOBY from a friend, buy online ($10-15), or grow your own from raw store-bought kombucha.
- Use plain black or green tea; herbal teas lack the nutrients a SCOBY needs.
- Always use clean hands and equipment — mold contamination starts from poor hygiene.
- Never use metal utensils with a SCOBY; plastic, wood, or silicone only.
Created: 3/23/2026, 2:41:27 AM diytraditional
1-gallon wide-mouth glass jar, breathable cloth, rubber band, kettle, large pot