Kombucha Recipe

The original fermented tea – bold, tangy, and endlessly versatile

Kombucha has been brewed for thousands of years, and for good reason. This fizzy, probiotic-rich drink is remarkably forgiving, infinitely customisable, and absolutely delicious. Whether you're new to fermentation or a seasoned pro, kombucha is a wonderful staple.

What You'll Need

Equipment:

• 1 litre glass jar (or larger – I often work with 4L jars)
• Breathable cloth cover (clean tea towel, muslin, or paper towel)
• Rubber band
• Wooden or plastic spoon (avoid metal during fermentation)
• Glass bottles for second fermentation (optional)

Ingredients:

• 1 kombucha SCOBY with at least 1 cup starter liquid (or 1 cup unflavoured store-bought kombucha)
• 3 cups filtered or dechlorinated water
• 3-4 teaspoons loose black tea or 3-4 tea bags (or green tea, or a blend)
• 1/4 cup white sugar
• Extra filtered water if needed

Instructions

1. Make Your Sweet Tea Base

• Bring 3 cups of water to the boil
• Remove from heat and add your tea
• Steep for 5-10 minutes
• Remove tea bags/strain out leaves
• Stir in sugar until completely dissolved
• Let cool to room temperature completely (hot liquid will kill your SCOBY)

2. Start Your Ferment

• Pour the cooled sweet tea into your clean glass jar
• Add your SCOBY and all the starter liquid
• Top up with filtered water if needed, leaving 2-3cm headspace
• Cover with breathable cloth secured with a rubber band
• Place in a warm spot away from direct sunlight (18-26°C is ideal)

3. Let It Ferment

• Leave undisturbed for 7-14 days (longer in cooler weather)
• Your SCOBY will float, sink, or hang out sideways – all perfectly normal
• A new SCOBY layer will form on the surface
• Start tasting after day 5 using a straw or clean spoon

4. When It's Ready

• The balance between sweet and tart should suit your taste
• Too sweet? Give it more time. Too vinegary? Harvest sooner next batch
• Remove the SCOBY with clean hands and place it in a clean bowl
• Pour the kombucha through a fine strainer into bottles or a jug
• Reserve at least 1 cup as starter for your next batch

5. Start Again

• Use your SCOBY and reserved starter liquid to begin your next batch
• Or give it a rest in the fridge in a jar with kombucha liquid

What to Expect

Your kombucha will develop character as it ferments. Brown yeasty strands are normal (they're actually beneficial). The liquid will transition from sweet tea to tangy, slightly effervescent kombucha. The SCOBY will grow with each batch – they can become quite substantial over time.

The fermentation time varies hugely with temperature. In summer, mine is often ready in 5-7 days. In winter, it can take 2 weeks or more.

Kombucha FAQs

Do I have to use white sugar? Can I use honey/coconut sugar/stevia? White sugar works best because the SCOBY consumes it during fermentation – very little remains in the finished kombucha. You can experiment with other sugars, but white cane sugar gives the most consistent, healthiest SCOBY growth. Avoid artificial sweeteners.

Can I use flavoured tea? Start with plain black, green, or oolong tea for the healthiest SCOBY. Once established, you can experiment with adding flavoured teas to a portion of your batch, but always keep your SCOBY fed with plain tea for at least some brews.

What if I don't have a SCOBY or starter liquid? You can grow your own! Buy a bottle of unflavoured, unpasteurised kombucha from the shop. Use 1 cup as starter liquid with your sweet tea, cover, and wait. A SCOBY will form over 1-3 weeks. Once it's 5mm thick, you can use it to brew.

My SCOBY has dark patches or looks weird. Is it still good? Dark brown patches are just yeast and are completely normal and beneficial. As long as there's no fuzzy mould (which is rare), your SCOBY is fine. Kombucha SCOBYs are incredibly resilient.

How do I know if my kombucha has mould? Mould is fuzzy and sits on top of the SCOBY or liquid surface – usually white, green, or black. It's distinctly different from the smooth, rubbery SCOBY. If you have mould, you need to discard everything and start fresh with a new SCOBY.

Can I speed up the fermentation? A warmer environment speeds things up. You can also use more starter liquid (up to 2 cups per litre). Some people use heating mats in winter, but I just accept that winter batches take longer.

My kombucha isn't fizzy. What's wrong? First fermentation produces minimal carbonation. For serious fizz, you need to do a second fermentation in sealed bottles. Also, warmer temperatures and adding fruit/sugar during 2F creates more bubbles.

What do I do with extra SCOBYs? Kombucha SCOBYs multiply with each batch. You can compost them, share them, make a SCOBY hotel (a jar with multiple SCOBYs stored in kombucha), use them as face masks (seriously!), or even make SCOBY leather if you're feeling adventurous.

Is it normal for the SCOBY to sink/float/sit sideways? Completely normal. Position doesn't affect fermentation at all. A new layer will form on the surface regardless.

How much kombucha should I drink? Start with 100-200ml per day and see how you feel. It's a probiotic-rich drink, so introduce it gradually. Some people drink much more, but listen to your body.

Can I make kombucha in a continuous brew system? Absolutely! This is a wonderful method. Use a large jar or vessel with a spigot at the bottom. Harvest from the bottom regularly and top up with fresh sweet tea. The SCOBY stays in place and just keeps working.

---

Second Fermentation Ideas for Kombucha

Second fermentation transforms kombucha from pleasantly tangy to gloriously fizzy and complex. This is where you can really play.

How to Second Ferment:

1. Pour your strained kombucha into clean glass bottles (flip-top bottles work brilliantly)
2. Add your flavouring
3. Seal tightly and leave at room temperature for 2-5 days
4. Burp bottles daily to release pressure (especially in warm weather – they can become explosive!)
5. When carbonation reaches your liking, refrigerate to slow fermentation

Classic Combinations:

Fruity & Bright:

• Strawberry & basil
• Pineapple & mint
• Watermelon & lime
• Mixed berries
• Apple & cinnamon

Ginger Forward:

• Fresh ginger 
• Ginger & lemon
• Ginger & turmeric (golden booch)
• Ginger, apple & cinnamon

Tropical Vibes:

• Mango & passionfruit
• Pineapple & coconut
• Guava & lime
• Papaya & mint

Floral & Herbal:

• Hibiscus & rose hip
• Lavender & blueberry
• Elderflower & lemon
• Jasmine & peach

Bold & Spiced:

• Beetroot & ginger
• Turmeric & black pepper
• Chai spices (cinnamon, cardamom, cloves, ginger)
• Coffee (yes, really – try cold brew kombucha!)

Green & Fresh:

• Cucumber & mint
• Green apple & celery
• Kiwi & lime
• Spinach & pineapple (don't knock it!)

   

  Australian Native Botanicals:

  • Strawberry gum & muntries
  • Davidson plum & rosella
  • Lemon myrtle & finger lime
  • Aniseed myrtle & native ginger
  • Riberry & bush tomato
  • Wattleseed and honey (roasted, nutty, coffee-like depth)
  • Kakadu plum & passionfruit (vitamin C powerhouse!)
  • Mountain pepper (just a tiny amount) & apple
  • Native mint & lemon myrtle
  • Quandong & vanilla

     

    Wattleseed note: Use 1/2-1 teaspoon ground wattleseed per 500ml bottle for a roasted, earthy complexity that's quite unlike anything else.

    Australian Natives Notes: Kombucha's bold tang stands up wonderfully to the intense flavours of Australian botanicals. Davidson plum brings a deep, tart plum flavour that's absolutely stunning. Strawberry gum offers bubble-gum sweetness with eucalyptus undertones. Lemon myrtle is powerfully citrus – use sparingly (1/2 teaspoon per 500ml is plenty).

    When working with dried native botanicals, treat them like herbs – 1/2-1 teaspoon per 500ml. Fresh or frozen native fruits like muntries, riberry, or Davidson plum can be more generous – 1-2 tablespoons per bottle. These ingredients are special, so let them shine. Sometimes a single botanical is all you need.

    Where to Source: Look for Australian native botanicals at specialty grocers, bush tucker suppliers, or online retailers like Outback Pride or Australian Native Food Co

   

Quantities:

• Fresh fruit: 2-3 tablespoons per 500ml bottle
• Ginger: 1-2 teaspoons grated per 500ml
• Fruit juice: 50-100ml per 500ml bottle
• Dried herbs/flowers: 1-2 teaspoons per 500ml

Tips:

• More sugar = more carbonation. Fruits with higher sugar content (grapes, pineapple, mango) create more fizz
• Fresh ginger is incredibly active – watch these bottles closely!
• Strain fruit pieces out before bottling if you want cleaner kombucha (or leave them in for more flavour)
• Cold 2F (in the fridge) is slower but gives you more control
• Label your bottles with the date and flavour – you'll thank yourself later

Safety Note: Second fermentation creates pressure. Always burp bottles daily, especially in warm weather. I've had bottles explode – it's messy and potentially dangerous. When opening bottles after 2F, do so over the sink and open slowly.