Are you a full-blown stage five kombucha addict ready to take things to the next level? Or just have the fermenting bug (pun intended)? Either way, we're here to show you just how easy it is to make your own kombucha at home. It’s how Remedy started, after all! That’s right, our founders Sarah and Emmet started out making kombucha for themselves and their young family on their very own kitchen bench.
Check out the video below for an overview from our Remedy Nutritionist, Jacqueline Alwill and read on below for detailed instructions on how to make kombucha at home.
- 3.5 litres filtered water
- 1 cup organic raw sugar
- 12g organic black tea (6 teabags)
- 12g organic green tea (6 teabags)
- 2 x small bottles Remedy Kombucha, Original flavour
- Bring 3.5 litres filtered water to the boil.
- Add black tea and steep for 3 minutes.
- Add green tea and steep for a further 3 minutes.
- Strain tea into a 4-litre wide open mouthed jar and add sugar. Stir to dissolve.
- Allow tea to cool to 30 degrees celcius.
- If you have a mother culture (aka SCOBY) and feeder*:
- Add kombucha feeder and place mother culture/ SCOBY on top of the liquid.
If starting from scratch: add two bottles of Remedy Kombucha to the tea brew.
- Cover with muslin cloth and secure with elastic band.
- Leave in a warm room away from food contaminants and direct sunlight for 7-10 days.
- Depending on the temperature of where you live, your kombucha will be ready in about seven to 10 days.
- If you used an existing mother culture, your brew will have formed a "baby" mother culture.
If you used two bottles of Remedy to make the kombucha from scratch, your own mother culture will have grown along the surface of the jar.
- Taste to decide if it's ready. The kombucha should taste slightly sour with no tea flavour remaining. If you prefer a more sour taste, leave to ferment for a few more days.
- Remove mother culture (this can be used to make your next brew).
- Transfer your finished kombucha into sealed bottles to keep in the fridge.