KOMBUCHA: Make delicious, gut-healing kombucha at home!

Ingredients

• 1 SCOBY
• 1/2 cup raw kombucha (starter tea)
• 1/2 cup coconut sugar (or other sugar)
• 8–10 tea bags or 1/2 cup loose-leaf tea (green or black)
• 2 L filtered water

Instructions

First ferment

1. Bring the water to a boil and add the tea. Steep for ~30 minutes (longer for stronger flavor).
2. Remove the tea and let the liquid cool to room temperature.
3. Stir in the sugar until fully dissolved.
4. Add the SCOBY and raw kombucha to a clean glass jar. Pour in the cooled tea.
5. Cover the jar opening with a breathable cloth secured with an elastic band.
6. Place the jar in a dark cupboard for 7–10 days.
7. Begin tasting after day 7. If it’s still too sweet, continue fermenting; flavor will trend more vinegary as the SCOBY consumes sugar.

Second ferment (optional for carbonation)

1. Decant kombucha into clean, sealable bottles.
2. Leave at least 1/2 cup kombucha in the brew jar with the SCOBY for your next batch.
3. Optional: add flavorings (e.g., cut fruit, ginger, turmeric).
4. Seal and leave at room temperature for 2–3 days to carbonate.
5. Refrigerate to slow fermentation and for storage.

SCOBY care

• If you’re pausing between batches, add 1 tsp sugar to the jar to feed the SCOBY. Store in a cupboard with the cloth covering.
• Avoid metal contact with the SCOBY; use plastic, wood, ceramic, or clean hands.