Kombucha Series Part #1: 11 Important things to know for a successful kombucha brew. Let's dive a little deeper - this article covers a list of important questions and answers to make kombucha 1st fermentation as successful as possible. Also included a basic recipe and instruction for those who are new to kombucha brewing.

How to Brew Kombucha

Your most reputable kombucha brewing recipe and instruction.  

Course Drinks
Cuisine Chinese
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 30 kcal
Author Yang


  • 1 quart filtered water
  • 1/4 cup organic sugar
  • 1 tbsp organic loose black tea (or green tea, or a combination of green and black tea) or 2 teabags
  • 1/2 cup mature acidic kombucha (starter liquid)
  • 1 kombucha mother (SCOBY)


  1. Mix water and sugar and bring to a boil in a small cooking pot.

  2. Turn off the heat; add tea, cover, and steep about 15 minutes.

  3. Strain the tea into a glass container. Allow the tea to cool to body temperature.

  4. Place the SCOBY and starter in the tea.

  5. Cover with a cloth and store in a warm spot, ideally 70º to 85ºF (21º to 29ºC).

  6. After a few days to 1 week, depending on temperature, you will notice a skin forming on the surface of the kombucha. That's the new mother (SCOBY). Taste the liquid. It will probably still be sweet. The longer it sits, the more acidic it will become.

  7. Once the kombucha reaches the acidity you like, start a new batch with some of the mature kombucha as starter. Store the rest in the refrigerator for consumption or proceed with a second fermentation.

  8. With every batch of kombucha fermentation, a new mother (SCOBY) will be born. Store extra SCOBYs in mature kombucha in the SCOBY hotel.

Recipe Notes

  1. This recipe is loosely based on the book Wild Fermentation by Sandor Ellix Katz.
  2. The calorie calculation is based on 1 serving/1 cup.