Kombucha is a tea-based ferment made with sweetened tea, starter liquid, and a SCOBY (symbiotic culture of bacteria and yeast). This beginner recipe makes about 1.5 liters and explains how to brew a reliable first batch with FermentPro.
The goal is a balanced drink, not a medical treatment. Flavor, acidity, carbonation, and alcohol can vary between batches. Use clean equipment, follow local food-safety guidance, and refrigerate the finished kombucha.
Ingredients for a 1.5-Liter Batch
- 1.5 liters filtered water
- 5 tea bags or about 10 g loose black or green tea
- 50 g granulated sugar
- 120–150 ml unflavored raw kombucha starter liquid
- 1 healthy SCOBY from a trusted source
Black and green tea are the easiest starting point because they provide the nutrients the culture expects. Avoid tea blends containing oils unless the culture maker says they are suitable.
What the SCOBY Does
The SCOBY is a living culture, not a mushroom. Yeasts help convert sugar into alcohol and organic acids; bacteria continue the acidification process. The starter liquid lowers the initial pH and helps the new batch begin. That is why a SCOBY and enough mature starter liquid work together.
Step 1: Brew and Cool the Tea
Heat the water, steep the tea, and remove the leaves or bags. Stir in the sugar while the tea is warm, then let the sweet tea cool completely to room temperature. Never add a SCOBY to hot tea.
Step 2: Combine the Starter
Pour the cooled sweet tea into a sanitized glass vessel. Add the starter liquid, then place the SCOBY on top. Cover the vessel with a breathable cloth secured with a band. The culture needs airflow, while fruit flies and dust need to stay out.
Step 3: Ferment with FermentPro
Place the covered vessel in FermentPro and select the Kombucha setting, around 85°F when that matches your culture’s instructions. Begin tasting on day 3. A warmer environment can move faster; a cooler kitchen can take longer. Record the temperature and taste each day so you can repeat the batch you like.
The first ferment is ready when the sweetness has dropped and the drink tastes pleasantly tart. If it is still syrupy, give it more time. If it is sharply acidic, move it to cold storage or use it as starter for the next batch.
Step 4: Bottle or Start a Second Fermentation
For plain kombucha, strain into clean bottles and refrigerate. For flavor, add a small amount of fruit juice, ginger, herbs, or chopped fruit, leaving headspace. Close the bottles and check pressure daily. Refrigerate as soon as the drink reaches the carbonation you want.
Never shake a warm, sealed bottle. Open it slowly over a sink, especially during the first few batches when you are learning how quickly your culture carbonates.
How to Tell Healthy Fermentation from Contamination
- Normal: a new pale SCOBY layer, yeast strands, bubbles, and a clean acidic aroma.
- Not normal: fuzzy growth, bright blue or green spots, a rotten odor, or a strong chemical smell.
Do not scrape off suspected mold and continue. Discard the liquid and culture, wash the vessel, and start again with fresh starter liquid.
Flavor and Tea Variations
Once the plain batch is consistent, try hibiscus tea for color, ginger for heat, or a second fermentation with berries. The FermentPro Hibiscus Floral Tea is portioned for kombucha brewing. Keep one variable at a time so you know what changed.
FermentPro Kombucha Settings
| Stage | Starting point | Typical cue |
|---|---|---|
| First ferment | About 85°F | Less sweetness and a clean tart aroma |
| Second ferment | Room temperature, monitored | Visible carbonation and balanced flavor |
| Storage | Refrigerated | Slower fermentation and pressure control |
Tools That Make the Process Easier
Use the organic SCOBY starter kit for culture and starter liquid, the Kombucha Brewing Glass Beaker Set for a clean brewing vessel, and the FermentPro machine when you want repeatable temperature.
Questions Beginners Ask
Can I use herbal tea?
Use black or green tea for the first batch. Herbal blends can work for some cultures, but introduce them after the SCOBY has a stable tea supply.
How long does kombucha take?
Many first ferments take 3–10 days, depending on temperature, starter strength, and taste preference. Use the calendar as a guide and taste as the decision.
Does homemade kombucha contain alcohol?
Fermentation can produce alcohol, and the amount varies. Do not describe homemade kombucha as alcohol-free unless it has been tested to the applicable standard.
For a seasonal variation, try our Pink Lady Kombucha recipe after you have a reliable plain batch. Consistent tea, starter liquid, temperature, and notes are the foundation of better kombucha.