Homemade kombucha is a rewarding project, but it requires cleanliness and patience. Here are the basics before you start.
What you need
- a SCOBY with starter liquid,
- black or green tea (unflavoured),
- white sugar,
- good-quality water,
- a large glass jar, cloth/muslin and a rubber band.
First fermentation
Brew the tea, dissolve the sugar (about 50–70 g per litre) and cool to room temperature. Pour into a scalded jar, add the SCOBY with starter liquid, cover with cloth and leave in a warm, shaded place for 7–14 days. The longer, the tarter the drink.
Second fermentation (flavour and bubbles)
Pour the finished kombucha into bottles, add fruit, herbs or juice and seal tightly for 2–4 days at room temperature. This creates natural bubbles. Then chill in the fridge.
Safety
Hygiene is essential: scald your vessels, use glass (avoid metal and lead-glazed dishes because of the acidic pH). If mould or an unpleasant, rotten smell appears – discard the whole batch. Watch the pressure in the bottles to avoid them bursting.
Home fermentation is harder to control than lab-controlled production – alcohol content and safety can be unpredictable. If you prefer certainty, reach for ready-made, lab-tested Nasza Kombucha.
Frequently asked questions
How long does it take to make kombucha at home?
The first fermentation is usually 7–14 days, and the second (for bubbles and flavour) another 2–4 days.
Is homemade kombucha safe?
It can be, provided you keep strict hygiene. Mould or a rotten smell means the batch must be discarded.