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Kombucha’s recipe

  • Author: Carol Green


The most important thing here is to brew the tea and sugar to the right proportions, so that the resulting brew will have the right pH.  It is key not to skimp on the sugar in the recipe, as the ‘Scoby’ feeds on the sugar and using less may result in a bad batch, most of the sugar is eaten up in the fermentation process. 

The ‘Scoby’ mushroom can be of any size, a small ‘Scoby’ will adapt to a larger jar, and the new mushroom will take on the size of the jar. You will also need around a cup or two of kombucha from the brew it came from, or from an unflavored store brand. 

I like to brew a gallon at a time, in a large 1 1/2 gallon wide mouthed glass candy jar. This recipe can be halved or doubled, the important thing is to keep the ratios correct. 


8 to 10 tea bags 

1 cup sugar 

12 cup filtered water, boiled 

2 cup starter kombucha 

1 ‘Scoby’ 



Place the tea bags and sugar in the jar, boil the water and pour over, stir to dissolve. Allow to cool down the room temperature, this is very important as hot water will destroy the ‘Scoby’. 

Remove the tea bags once the tea has cooled, wash your hands very well when handling the ‘Scoby’ as not to introduce competing oils and bacteria, and slip it into to container, opaque side up, along with the starter kombucha. 

Cover with the cloth, secure with a rubber band, and leave in a dark, warm spot (ideally 70 to 80F), which has airflow. 

The brew is ready to drink after a week to 10 days, taste a little to see if it is to your liking, it can be left up to three weeks, the longer it is left the more acidic it will be. 

To harvest the kombucha, carefully remove the ‘Scoby’ , pour off, bottle and refrigerate the kombucha, leaving behind just enough for a starter culture for the next batch. The ‘Scoby’ will have made a new mushroom usually on top of the old one, this can be given away, or used again in the new batch. 

A ‘Scoby’ can be used over and over for many months, watch it for signs of contamination, if it does not produce a good batch it is probably time to use a new one.