Frequently Asked Questions About Kombucha
A SCOBY is a Symbiotic Culture of Bacteria and Yeast — the living starter culture that ferments sweetened tea into kombucha. You need one to make kombucha. You can get a SCOBY from a friend who brews kombucha, buy one online, or grow your own from a bottle of raw unflavored store-bought kombucha over 2 to 4 weeks.
Primary fermentation takes 7 to 14 days at room temperature between 68 and 78°F. Taste it starting at day 7 — it should be pleasantly tart with a slight sweetness. Warmer temperatures ferment faster, cooler temperatures more slowly. A second fermentation in sealed bottles adds carbonation in 2 to 3 days.
Yes — kombucha is a natural source of probiotics, organic acids, and B vitamins produced during fermentation. Regular consumption of fermented foods supports gut microbiome diversity and digestive health. However, the probiotic content varies significantly between batches and brands.
4 to 8 ounces per day is a reasonable amount for most people. Starting with 4 ounces and gradually increasing is recommended, especially for those new to fermented foods, as introducing large amounts of probiotics too quickly can cause temporary digestive discomfort.
Yes — kombucha naturally contains trace amounts of alcohol as a byproduct of fermentation, typically 0.5% to 3% ABV. Commercial kombucha sold as non-alcoholic contains less than 0.5% ABV. Homemade kombucha can vary — longer fermentation and second fermentation in sealed bottles increases alcohol content.
Kombucha
Equipment
- 1 Fermentation Jar (about a gallon)
Ingredients
- 1 SCOBY
- 4-6 Tea bags black, Oolong, green, white, or pu-erh
- 1 cup sugar
- 1 gallon cool chlorine-free water
- 1 Fermentation Jar about a gallon, but depends on how much you want to brew
Instructions
- Brew the Tea: Begin by brewing 1 gallon of tea. Bring 1 gallon of water to a boil and add 4-6 tea bags of your choice. Let the tea steep for 10-15 minutes, then remove the tea bags and add 1 cup of sugar. Stir until the sugar is fully dissolved.
- Cool the Tea: Allow the tea to cool to room temperature, then pour it into a clean fermentation jar.
- Add the SCOBY: Add the SCOBY to the jar, making sure it is fully submerged in the tea. Cover the jar with a clean cloth or coffee filter and secure it with a rubber band.
- Fermentation: Place the jar in a warm, dark place and allow it to ferment for 7-14 days, depending on the desired level of fermentation. Check the kombucha regularly and taste it to determine when it is ready.
- Remove the SCOBY: Once the kombucha has reached the desired level of fermentation, carefully remove the SCOBY and set it aside for your next batch.
- Store the Kombucha: Pour the kombucha into a clean bottle or jar and store it in the fridge until ready to serve.
