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Everyone that knows me knows I love Kombucha, and after a few months of drinking it, I realized it’d save me lots of money if I just made my own at home, especially the SCOBY. Kombucha is a fermented tea drink rich in probiotics, and therefore a super tasty and healthy drink choice. 

There is a 3 step process to make Kombucha:

  1. Make your SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY is a gelatinous disc that grows when you first ferment your tea. This usually takes 4-6 weeks.
  2. Second fermentation. After you have your SCOBY, you’ll need to create a fresh batch of tea to ferment with your SCOBY. This usually takes 2-3 weeks. 
  3. Bottling and flavouring. You’ll need to bottle your Kombucha and flavour it with what you like such as fruit juice. Flavouring is optional as it’s just as delicious without. This usually takes 2-5 days.

The periods vary based on your preferences for taste. The longer it ferments the more acidic.

For today, I’ll share the steps for part one of this process, which is making the SCOBY.

Here’s what you’ll need:

  • Large glass jar (2 litres): This provides ample space for your SCOBY to grow.
  • Black tea: Opt for loose-leaf or black tea bags. Black tea provides the ideal environment for the SCOBY culture.
  • Sugar: White sugar feeds the bacteria and yeast in the SCOBY.
  • Raw kombucha: This live, unpasteurized kombucha contains the necessary bacteria and yeast strains to jumpstart your SCOBY. You can buy a bottle of Kombucha from the supermarket for this. Make sure it’s unflavored for best results.
  • Breathable cloth: These will cover the jar while allowing airflow.
  • Rubber band: To secure your cover.

The SCOBY Cultivation Process:

  1. Brew the Sweet Tea: Bring 7 cups of water to a boil. Remove from heat and stir in ½ cup of sugar until dissolved. Add 4 black tea bags (or 1 tablespoon loose leaf tea) and steep for 10-15 minutes. Let the tea cool completely to room temperature.
  2. Prepare the Jar: Strain the cooled tea into your clean jar. Pour in 2 cups of raw kombucha, including any sediment.
  3. Create a Breathable Cover: Place a breathable cloth over the jar opening. Secure it with a rubber band.
  4. Find a Warm Home: Store your jar in a warm, dark place and make sure to avoid direct sunlight, which can hinder SCOBY growth.
  5. Practice Patience: SCOBY formation is a slow process, typically taking 4-6 weeks. You might see a thin film forming on the surface within a few days. This is the beginning of your SCOBY. Over time, the film will thicken and become more opaque.
  6. Monitor Your SCOBY: While the SCOBY matures, resist the urge to disturb it. A healthy SCOBY may have a slightly wrinkled or bumpy surface, and the liquid may develop a vinegary scent. These are all normal signs of fermentation. If you see mold forming, discard the entire batch and start again.

Once your SCOBY reaches about ¼ inch thick and feels slightly rubbery, it’s ready to use for your first kombucha batch.

With proper care, your SCOBY jar will keep growing new SCOBY and can last for years, brewing countless batches of Kombucha.

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image credit Everyone that knows me knows I love Kombucha, and after a few months of drinking it, I realized it'd save me lots of money if I just made my own at home, especially the SCOBY. Kombucha is a fermented tea drink rich in probiotics, and therefore a super...