Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Kombucha Tea Recipe
Julie Carlyle
This is a simple recipe for a basic Kombucha. The recipe can be used with a continuous brewing method.
Print Recipe
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Course
Drinks, Probiotic
Cuisine
Australian
Servings
4
litres
Calories
15
kcal
Ingredients
1x
2x
3x
4
litres
bottled spring water
with no additives
2 ½
TBS
organic black tea or green tea
1
cup
white sugar
2
cups
starter liquid with SCOBY
Instructions
Pour one litre of water into a pot and heat on the hotplate until it boils.
Add the tea and sugar to the boiled water and allow it to steep for 5 minutes.
Strain the tea and add the remaining 3 litres to the pot. Allow the tea to cool to room temperature.
Place the SCOBY and starter liquid in your fermenting vessel.
Pour the lukewarm tea over the SCOBY.
Cover the fermenting vessel with the supplied lid and a cloth. (Prevents fruit flies and sunlight)
After 4 days start testing your Kombucha via the tap. When the flavour has soured to your liking the brew is ready for bottling or a second ferment.
Bottle and refrigerate until required.
Leave 500mls of starter liquid and the SCOBY in the fermenting vessel for your next batch. Do not refrigerate the fermenting vessel or SCOBY.
Notes
Make sure to use filtered non-chlorinated water.
Nutrition
Serving:
250
g
Calories:
15
kcal
Tried this recipe?
Let us know
how it was!