Download a PDF of brewing instructions here.
Brewing Kombucha at home is fun and easy. The steps
are simple: Boil water, brew tea, add sugar, let it cool,
and add culture. If you have purchased the complete
kit, the tea, sugar and culture are included, If you
have purchased the basic kit, the tea and culture are
included and you will need to provide one cup of
sugar. A kit makes one gallon of kombucha.
Boil one gallon of water in a large pot. Turn off
the heat and let the water cool for a few minutes
to reach optimum brewing temperature. Add
the tea bag included or 12 regular tea bags
and stir. Remove black tea bags in 4 minutes
and green or white tea in 2 minutes. Add the
enclosed packet of organic sugar or add one
cup of sugar, and stir until dissolved. Let the
tea cool until it is room temperature.
We recommend using organic sugar, but any
granulated sugar will work. In our experience,
honey, agave, dark brown sugar and stevia
do not produce consistent, tasty kombucha.
Much of the sugar added at the beginning of
the process is used up during the process.
The finished kombucha is fairly low in sugar.
Our kombucha has about 25 calories per
8 oz serving.
When the tea is cool, pour it into a suitable
brewing container and add the entire contents
of the culture packet. Add both the liquid and
the solid culture.
Nearly any non-metal food container can be
used as a brewing container. A large glass or
ceramic bowl, a one gallon glass jar, a large
Tupperware type container, or a Crockpot
liner will all work. You can improvise by cutting
the neck off a one gallon plastic milk bottle.
Cover your brewing container with a cloth to
keep dirt and bugs out. A clean dish-towel or
t-shirt works well. It keeps out some light and
lets the kombucha breathe.
Kombucha brews best between 75-90
degrees. We keep our brew room at our
factory at 80 degrees year round. If you house
is warm, you can brew kombucha anywhere
clean and dry. If your house is cool, you will
need to find a warm spot to brew. Many homes
have a warm spot near a heater vent, or a pilot
light, or next to a water heater. You can make
a simple warm box with an insulated cooler.
Put your brewing container in a cooler with
a jar of hot tap water and keep the cooler lid
closed. A fresh jar of hot tap water morning
and evening will keep the box warm inside.
Now comes the hardest part of kombucha
brewing - wait. Everyday for about 30 days,
your kombucha will get more kombucha
flavor, more tartness and more fizz. We
suggest tasting a sample on day 7 and
then every few days. When it tastes good
to you, it is done. Some folks like it light and
sweet at 7 days. Others prefer the big tangy
taste of kombucha at 30 days. Move the
kombucha to the refrigerator and the brewing
will stop. Kombucha will store for months in
The live culture in this kit is a SCOBY - a
Symbiotic Culture Of Bacteria and Yeast. It is
a living organism and it will grow in the sweet
tea in your brew container and turn the tea
and sugar into kombucha. During the brewing
process, healthy vitamins and digestionaiding
acids are formed. The brewing also
creates natural carbonation. A trace amount
of alcohol, usually less than 1/2% may form. At
first, the SCOBY may appear as a transparent
film on the tea, and then it grow into a solid
mass the size and shape of the container. It
may be white or dark, smooth or lumpy or
bumpy. Dark spots may appear in the SCOBY.
It may float or sink. And it may grow into layers
that can be separated.
You can use the SCOBY to grow an unlimited
number of batches of kombucha. Store the
SCOBY at room temperature until you are
ready to make another batch. Store it floating
in kombucha or a combination of kombucha
and sweet tea, covered with a clean cloth.
Add a piece of the SCOBY and 1/2 cup of
kombucha to each new batch. SCOBYs grow
rapidly. Share some with your friends.Download a funny pic.
We love to hear from you. Call or email
anytime with your favorite kombucha recipes
Phyllis and Summer Abbott
The Kombucha Starter Kit Co.
4124 SE 60th Avenue - Portland, OR 97217 - (503) 477.4601