Kombucha · Kombucha guide

Kombucha Basics

Your first gallon of kombucha: sweet tea, SCOBY, starter liquid and the signs your ferment is on track.

Luis FerreiraUpdated August 12, 2026Intermediate 7–12 days

Fig. — Kombucha

Kombucha is fermented sweet tea. A SCOBY and some starter liquid turn sugar into a tart, lightly fizzy drink in about a week.

Cleanliness and acidity are your safety net — start with enough starter liquid and you'll keep unwanted microbes out.

Brewing steps

1
Brew sweet tea
Steep the tea in 1 L of hot water for 10 minutes, remove leaves, then dissolve the sugar.
2
Cool it down
Add the remaining cold water. Make sure the tea is below 30°C before continuing.
3
Add SCOBY and starter
Pour in the starter liquid and add the SCOBY. Cover with cloth and secure.
4
Ferment
Keep somewhere warm and dark. Taste from day 7 — it's ready when tart with a little sweetness left.
5
Bottle (optional second ferment)
Reserve starter for next time. Bottle the rest with fruit or ginger for 2–4 days to carbonate, then refrigerate.

Fuzzy, dry spots on top: That's mold. Discard everything — SCOBY included — and start fresh with more starter liquid.
Too vinegary: Ferment for fewer days or keep it cooler.
No fizz: Seal bottles tighter and leave them warm for an extra day.

Halden
Fermentation Jar 4 L
Wide-mouth glass jar with spigot and breathable cotton cover.
$364.6(265)out of 5 stars
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