What Is Kombucha and Why Should You Drink It?

Kombucha is a fermented tea drink made using tea, sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast). Over the years, it has become increasingly popular because of its refreshing taste and potential health benefits.

During fermentation, the bacteria and yeast consume most of the sugar and produce beneficial acids, enzymes, and probiotics.

Some possible benefits of kombucha include:

• Supporting gut health through beneficial probiotics
• Providing antioxidants from tea
• Supporting digestion
• Offering a healthier alternative to sugary soft drinks
• Containing polyphenols that help fight oxidative stress

Homemade kombucha is also affordable, easy to customize, and a great introduction to fermented foods.

Note: Homemade kombucha naturally contains a very small amount of alcohol due to fermentation.

What Is a SCOBY?

To make kombucha, you will need a SCOBY.

SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It is a soft, rubbery culture that ferments the sweet tea by converting sugar into beneficial acids and probiotics.

If you do not already have a SCOBY, you can grow one using raw, unflavored store-bought kombucha.

Ingredients

For a 1-litre batch, you will need:

• 1 litre non-chlorinated water
• 10–15g loose black or green tea
• 60–70g cane sugar
• 200ml starter tea (plain kombucha from a previous batch)
• 1 SCOBY

Equipment

• Large glass jar
• Breathable cloth or paper towel
• Rubber band
• Non-metal spoon
• Sieve or strainer

How to Make Kombucha

Kombucha Ratio

Getting the ratio right is one of the most important parts of successful kombucha brewing.

For every 1 litre of water, use:

• 50g cane sugar
• 10g tea leaves
• 20% starter tea

Using enough starter tea helps create an acidic environment that protects the brew during fermentation.

Step 1: Make the Sweet Tea

Boil the water and add the loose tea.

Let the tea steep for about 10–15 minutes, depending on how strong you want the flavor to be.

While the tea is still hot, dissolve the sugar and stir well.

Strain the tea leaves and allow the sweet tea to cool completely to room temperature.

Never add a SCOBY to hot tea, as the heat can damage the culture.

Step 2: Ferment the Kombucha

Pour the cooled sweet tea into a clean glass jar.

Add the starter tea, then gently place the SCOBY into the jar.

Cover the jar with a breathable cloth and secure it with a rubber band.

Place the jar in a warm spot away from direct sunlight and allow it to ferment for 7–14 days.

The longer it ferments, the less sweet and more tangy it becomes.

Tips for Successful Kombucha Brewing

• Avoid chlorinated water, as chlorine can interfere with fermentation.
• Always use clean equipment to prevent contamination.
• If you want the tea to cool faster, brew a concentrated sweet tea with less water first, then add cool filtered water afterward.
• Do not use flavored teas with oils, as they may harm the SCOBY.
• Taste your kombucha after 7 days to check if it has reached your preferred flavor.

Final Thoughts

Making kombucha at home is simple, rewarding, and much cheaper than buying store-bought bottles. Once you learn the basics, you can experiment with flavors like ginger, hibiscus, passion fruit, or lemon during a second fermentation.

If you try this recipe, let me know how your batch turns out!