Kombucha (First Ferment)

Kombucha is sweetened tea fermented by a SCOBY — a Symbiotic Culture of Bacteria and Yeast. It converts the sugar into organic acids, B vitamins, and a pleasant tartness. This is the first ferment: brewing a large batch from your SCOBY. Second ferment (for fizz and flavor) is covered in the tips.

What You Need

• 1 gallon filtered water
• 8 black tea bags (or 2 tbsp loose-leaf)
• 1 cup cane sugar
• 2 cups starter liquid (plain unflavored kombucha — from a previous batch or store-bought raw kombucha)
• 1 SCOBY (get from a friend or a kombucha community)

Method

1. Bring half the water to a boil. Steep tea for 10–15 minutes. Remove tea bags.
2. Dissolve sugar completely in the hot tea. Add remaining cold water to cool the tea to room temperature.
3. Pour into a clean 1-gallon glass jar. Add starter liquid — this lowers the pH and protects against unwanted bacteria.
4. Gently slide in the SCOBY. Cover with a tightly woven cloth secured with a rubber band.
5. Ferment at room temperature (70–80°F) away from direct sunlight for 7–14 days. Taste from day 7.
6. When pleasantly tart and lightly sweet, remove the SCOBY (save it and 2 cups of liquid for the next batch). Bottle the kombucha.

Tips & Notes

• A new SCOBY will form on the surface of each batch — this is your backup culture.
• For fizzy flavored kombucha (second ferment): add fruit juice or ginger to sealed bottles, leave 2–3 days at room temperature, then refrigerate.
• The SCOBY can handle being left in starter liquid in the refrigerator (SCOBY hotel) for months between batches.

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