Making Home-brewed Kombucha | ASMR Cooking | In Carina’s Kitchen

An easy kombucha recipe that you can use as a base. Add flavourings once the kombucha is bottled or try using different types of tea (green tea or black teas, although black teas are easiest to “feed” to your scoby. Importantly, don’t let your scoby touch metal, as the bacteria may die when it comes into contact with metal.

If you want to use roiboos, it’s easiest to use one with black or green tea in it. For example, I have a green tea with roiboos in it which seems to work just fine. The SCOBY will have difficulty surviving with a roiboos tea.

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Basic Home-brewed Kombucha Recipe
Makes around 1L.

Ingredients:
1/2 cup sugar
6 cups hot, not boiling, water
4 tea bags (can be Earl Grey, black tea or green tea)
1 cup of kombucha
1 active scoby

Part I: Making the tea
In a large bowl or heat proof container, mix your sugar with your warm water. You may need to stir a little, just don’t leave your spoon in, especially if it’s a metal spoon. Add your tea and leave to steep for 15 minutes. Remove the tea bag after 15 minutes and leave to come to room temperature. Once the tea is at room temperature add a cup of kombucha (the one you’re about to bottle). Ideally, take it from the top, which is usually more vinegary. Carefully add your scoby to the mixture so it stays hydrated.

Part II: Bottling your finished kombucha
Sterilize your bottles by pouring boiling water over and into them. Empty them safely and let them come to room temperature. With a sieve and funnel, start bottling your finished kombucha. Leave in the fridge for a few days where it will create bubbles. Beware of the pressure buildup inside your bottle. It might be wise to open the bottle once in a while to let the pressure out. Finished kombucha will keep for about a month.

Part III: Making your new kombucha
Carefully put your scoby aside on a plate for a few minutes, while you transfer the tea from part I to your brewing container or jar. You may need a funnel to help with this. When all your tea is in the container, add your scoby. Leave your container uncovered, except for a cloth, due to pressure buildup. Find a safe spot to leave it where it won’t be disturbed. Ideally somewhere at a constant room-temperature and dark. Leave it to brew for a week, when your next batch of kombucha will be ready.

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