Easy Kombucha Recipe – Express Method for Beginners 

Kombucha is a fermented beverage made from sweetened tea. It is appreciated for its refreshing and slightly sparkling taste, as well as for its alleged benefits for digestion and energy. 

Good news! Making kombucha at home isn't complicated. You don't need special equipment or fermentation knowledge. This recipe is ultra-simple and accessible to everyone! 

Ready to get started? Follow these few steps and enjoy your own homemade kombucha in a week! 

1. Ingredients and Necessary Equipment

What you need: 

• 1 liter of water (avoid chlorinated tap water, prefer filtered water) 

• 2 tablespoons of tea (black or green, bagged or loose) 

• 70 to 100 g of sugar (white or brown cane sugar) 

• 1 SCOBY (the kombucha culture) 100 ml of already fermented kombucha (starter, often provided with the SCOBY) 

• Ultra-simple equipment: A large glass jar (1L or more) 

• A clean cloth + a rubber band (to cover the jar) 

An airtight glass bottle (for the second fermentation, optional) Where to find a SCOBY? You can either buy it in a health store or get it from a friend who already makes kombucha. You can also cultivate it yourself: follow our guide Making kombucha without a culture! 

2. Simplified Recipe in 5 Steps

No need to be an expert, just follow these simple steps! 

Step 1: Prepare the Sweet Tea 

1️⃣ Heat 1 liter of water until simmering. 
2️⃣ Add 2 tablespoons of tea and let it steep for 10 minutes. 
3️⃣ Remove the tea and add the sugar, then mix well until it completely dissolves. 
4️⃣ Let the tea cool to room temperature. 

The tea must be completely cool before adding the SCOBY, otherwise it may die! 

Step 2: Add the SCOBY and the Starter 

5️⃣ Pour the cooled tea into a large glass jar. 
6️⃣ Gently add the SCOBY. 
7️⃣ Pour in 100 ml of already fermented kombucha (starter). 

Step 3: Let Ferment 

8️⃣ Cover the jar with a clean cloth and secure it with a rubber band. 
9️⃣ Place the jar in a room temperature (20-25°C) spot, out of direct light. 
🔟 Let it ferment for 7 days. 

💡 How to know if it's ready? 

• If it's still very sweet, let it ferment a few more days. 

• If it's slightly tangy and lightly sparkling, it's perfect! 

• If it's too acidic, it means it has fermented too long. 

Step 4: Bottle (Optional) 

Do you love bubbles? Add a second fermentation! 

1️⃣ Remove the SCOBY (keep it for next time). 
2️⃣ Pour the kombucha into an airtight glass bottle. 
3️⃣ Seal tightly and let it sit for 2 days at room temperature. 
4️⃣ Then refrigerate to stop fermentation and enjoy chilled! 

💡 Want original flavors? Add fruits, ginger, or herbs before the second fermentation! 

Frequently Asked Questions

❓ I don't have a SCOBY, what should I do? 

No worries! If you don't have a SCOBY (Symbiotic Culture of Bacteria and Yeast) yet, several options are available to you: 

✅ Buy a SCOBY online or in a health store: There are ready-to-use kits that include the culture and some starter kombucha for a quick start. 

✅ Ask a friend or a community of kombucha makers: Once a SCOBY is well-established, it naturally produces "baby SCOBYs" (or new layers). Many kombucha enthusiasts are happy to share theirs for free! 

✅ Grow your own SCOBY from store-bought kombucha: 

1. Buy a bottle of unpasteurized plain kombucha (make sure it hasn't been heated; otherwise the bacteria and yeasts will be dead). 

2. Pour 250 ml into a clean glass jar. 

3. Add 1 tablespoon of sugar and let it ferment for 2 to 3 weeks in a warm, dark place. 

4. A thin gelatinous film will appear on the surface: that's your new SCOBY! Once it is thick enough (at least 5 mm), you can use it to make your kombucha. 

   
   

   🔗 Follow our detailed guide here 👉 Making kombucha without a culture  

   
   

❓ How long does kombucha last? 

Kombucha is a fermented drink that continues to evolve even after being bottled. Here's what you need to know about its storage: ✔️ In the refrigerator: It lasts several weeks, even several months. Its flavor will gradually become more tangy over time. 

✔️ At room temperature: It will continue to ferment quickly, which can make it too acidic and even burst the bottle if it is airtight! If you want to keep your kombucha for a long time, keep it cool. 

💡 Tip: To stop the fermentation and keep a pleasant taste longer, immediately refrigerate your kombucha after the second fermentation. 

❓ My kombucha is too sweet or too acidic, what should I do? 

The taste of kombucha varies depending on the fermentation time. Here's how to adjust it according to your preference: 

✔️ Your kombucha is too sweet? 
➡️ It hasn't fermented enough. Let it sit 1 or 2 more days, then taste again. Fermentation will turn the sugars into acids and carbon dioxide, making the drink less sweet and more sparkling. 

✔️ Your kombucha is too acidic? 
➡️ You left it to ferment too long. No worries! Here are a few solutions: 

Dilute it with a bit of water or sweet tea before drinking. 

Add a bit of honey or maple syrup to soften its taste. 

Use it in salad dressings or marinades! A very acidic kombucha can perfectly replace vinegar. 

💡 Tip: Note the exact number of fermentation days to adjust your recipe next time and achieve the perfect taste according to your preferences. 

4. Tips for a Successful First Kombucha Easily 

✔️ Use black or green tea: avoid herbal teas, which don't nourish the SCOBY well. 
✔️ Don't touch the SCOBY with metal utensils: it can disrupt fermentation. 
✔️ Avoid chlorinated tap water: use filtered or mineral water. 
✔️ Patience! It can take a few tries to find the perfect taste. 

Making homemade kombucha may seem daunting at first, but it's actually very simple! With this quick recipe, you can enjoy your first fermented drink in less than a week. 

So, ready to give it a try? Share your impressions and let us know what flavors you'd like to test! 🥤✨