Photo by Tim-Oliver Metz on Unsplash

How to make first batch of Kombucha

Did you get a Kombucha brewing kit? Then you’re ready to start brewing! These are the precise, best-practice instructions for when you haven’t done this before or haven’t built the confidence yet.

What you'll need

  • Your Kombooch kit: a sterilised 4-litre jar, SCOBY pellicle and 350ml starter liquid, cloth and band
  • 3.5 litres of tap water (filtered if possible)
  • 1 cup (190g) white granulated sugar
  • 8 tea bags of plain black tea (e.g. English Breakfast, Assam, Ceylon) or pure green tea
  • Metal or heat-safe spoons (at least 3, can prepare more)
  • A large pan (approx. 5 litres)
  • Clean tea towel or kitchen towel

Instructions

1. Clean and sterilise:

  • Wash your pan, measuring cup, and spoons with soap and rinse well.

  • Fill the pan with water, add utensils, and boil for 10 minutes.

  • Let everything air dry on a clean towel.

2. Boil the water:

  • Measure 3.5 litres of water into your clean pan.

  • Bring to a rolling boil for at least 6 minutes.

3. Add tea bags:

  • Turn off the heat.

  • Add 8 tea bags and steep for 15 minutes.

  • Remove with a sterilised spoon.

4. Add sugar:

  • Stir in 1 cup (190g) sugar until fully dissolved.

5. Cool the tea:

  • Cover loosely with a clean towel.

  • Let cool to room temperature (a few hours or overnight).

  • You can speed this up with an ice bath or setting up a fan.

6. Measure starter liquid:

  • Wash your hands, and gently lift and set aside the pellicle into a clean bowl

  • Measure 350ml of starter liquid.

  • If your brew spot will be below 15°C during the first few days, use up to 500ml of starter as an insurance against mould – it acidifies the tea for safety, but risks making the finished kombucha taste more acidic. 

  • If you have starter leftover, store in fridge in a sterile, lidded small jar. This will remain viable for 4-8 weeks and can be used in case this batch does not work. (Cold pauses the culture; it wakes up once brought back to room temperature).

  • Put 350ml back in jar along with the pellicle

7. Add to the jar:

  • Pour the cooled tea into your jar, with the SCOBY starter liquid and pellicle.

  • Pour gently to avoid disturbing the SCOBY.

8. Cover and ferment:

  • Cover the jar with the cloth and secure with the rubber band.

  • Place in a warm (20-27°C), dark, undisturbed spot.

9. Taste test:

  • Starting around day 8, taste the kombucha using a sterilised spoon or a clean straw.

  • It should be tangy with a little sweetness.

  • Keep fermenting and tasting every 1-2 days until the flavour is just right.

  • If doing a second ferment, it’s okay if it’s slightly sweet.