How to make KOMBUCHA at home | step by step

Follow along with me style video, let’s make kombucha together!!
Ingredients:
- 2 liters of water
- 320 grams of white sugar
- 6 tea bags (black, green, or a combination; avoid flavored or herbal teas)
- 200 ml of starter tea (from a previous batch or store-bought, unflavored kombucha)
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
Instructions:
1. Brew the Sweet Tea:
- Boil 2 liters of water in a large pot.
- Add 320 grams of sugar to the boiling water and stir until fully dissolved.
- Remove the pot from heat and add the tea bags. Let them steep for about 10-15 minutes.
- Remove the tea bags and allow the sweet tea to cool to room temperature. This step is crucial to avoid damaging the SCOBY with hot tea.
2. Prepare the Fermentation Jar:
- Once the tea has completely cooled, pour it into your glass jar.
- Add 200 ml of starter tea to acidify the mixture, protecting it against unwanted bacteria during fermentation.
3. Add the SCOBY:
- Gently place the SCOBY into the jar with clean hands. It may float, sink, or turn sideways; any position is fine
4. Cover and Ferment:
- Cover the jar with a clean cloth or paper towel and secure it with a rubber band. This setup allows the kombucha to breathe while keeping out dust and pests.
- Place the jar in a warm, dark place, away from direct sunlight, ideally at a temperature of 20-29°C (68-85°F).
- Let the kombucha ferment for 7-14 days, depending on your taste preference. Start tasting around day 7 to find the balance of sweetness and acidity you like.
5. Taste and Bottle the Kombucha:
- Once it reaches your desired taste, carefully remove the SCOBY with clean hands and set it aside on a clean plate. Save about 200 ml of this kombucha as starter tea for your next batch.
- Pour the remaining kombucha into bottles, leaving some space at the top. Add fruit, herbs, or juice if you’d like to flavor your kombucha.
6. Second Fermentation (Optional, for Carbonation):
- Seal the bottles tightly and leave them at room temperature for 2-7 days for carbonation. Check the bottles daily and release some pressure ("burp" the bottles) to prevent them from bursting.
7. Refrigerate and Enjoy:
- Once the kombucha reaches your desired level of carbonation, refrigerate the bottles to slow the fermentation process. Enjoy your kombucha chilled.
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[@elaranja]

Wow, such a great and calming tutorial 😍! Amazing, thank you for sharing and explaining why it’s healthy to drink Kombucha

[@ishbelrose]

So kind! Thanks for stopping by 🤩

[@MDVLOG4041]

thank you for sharing , It's really useful 👌🌷👍

[@ishbelrose]

Thank you for watching! I’m so glad you found it helpful. 😄

[@sebzorn1]

Interesting, would love to try this. I might actually try and make it myself now! Where did you purchase all the ingredients ?

[@ishbelrose]

Thank you so much! I bought the scoby online and then all other ingredients just from my local supermarket 💫