Making kombucha at home is a fun and rewarding process. Here’s a basic guide to help you make your own kombucha:
Ingredients:

• Kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast)
• 3.5 litres of filtered water
• 8-10 bags of black or green tea (regular tea, not flavoured)
• 200-250 grams of granulated sugar
• 240 ml of mature kombucha (from a previous batch or store-bought)

Equipment:

• Glass jar or fermentation vessel (1 gallon or larger)
• Breathable cloth or coffee filter
• Rubber band or string
• Wooden or plastic spoon (avoid metal)
• pH test strips (optional)
• Bottles with airtight lids for bottling (glass or plastic)
• Funnel (optional)

Instructions:

• Cleanliness: Make sure all your equipment is clean to avoid contamination.
• Prepare sweet tea: Boil 3.5 litres of filtered water and add the tea bags. Let the tea steep for 10-15 minutes. Remove the tea bags and add the sugar. Stir well to dissolve the sugar. Allow the sweet tea to cool completely to room temperature.
• Prepare the fermentation vessel: Pour the cooled sweet tea into the glass jar or fermentation vessel.
• Add the SCOBY: Carefully slide the SCOBY into the jar along with the mature kombucha. The SCOBY might float or sink, both are okay. It may also have brown strands attached to it, which are normal.
• Cover and ferment: Cover the jar with a breathable cloth or coffee filter, securing it with a rubber band or string. This allows airflow while preventing insects and dust from entering. Place the jar in a warm, well-ventilated area away from direct sunlight.
• Fermentation time: The fermentation time can vary depending on factors like temperature and personal preference. Generally, it takes 7-14 days. Taste the kombucha after 7 days to check for desired flavour. If it’s too sweet, continue fermenting until it reaches the desired tartness.
• Check pH levels (optional): If you want to monitor the acidity of your kombucha, you can use pH test strips. Kombucha is typically ready when it reaches a pH of around 3.0-3.5.
• Bottle the kombucha: Once the kombucha is ready, carefully remove the SCOBY and set it aside with some of the liquid for your next batch. Pour the remaining kombucha into bottles, leaving a little space at the top. You can use a funnel to make it easier. Optionally, you can add fruit, herbs, or flavourings to the bottles for a second fermentation.
• Second fermentation (optional): If you want carbonation in your kombucha, seal the bottles with airtight lids and let them sit at room temperature for 1-5 days. This will create natural carbonation. Keep an eye on the carbonation level to avoid over-pressurisation, as it can cause the bottles to burst.
• Refrigerate and enjoy: After the second fermentation or bottling, refrigerate the kombucha to slow down the fermentation process. It will continue to develop flavour but at a much slower rate. Enjoy your homemade kombucha within a few weeks for the best taste.

Remember, making kombucha involves live cultures, so cleanliness is essential throughout the process. With practice, you can experiment with different teas, flavours, and fermentation times to find your preferred taste.