How To Make Kombucha

How To Make Kombucha

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 brew kombucha at home. It’s how Remedy started, after all! 


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


Step 1: 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. Cool to 30 degrees celcius.

“Black tea has a beautiful, rich profile but green tea is full of polyphenols,” says Remedy Founder, Emmet Condon.

Step 2: If you have a mother culture (AKA SCOBY) and feeder*: Add kombucha feeder and place 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.

Step 3: Depending on the temperature of where you live, your kombucha will be ready in about 7-10 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.

Step 4: Remove mother culture (this can be used to make your next brew).
Transfer your finished kombucha into sealed bottles to keep in the fridge. Enjoy!

Check out the video below for a handy overview from our Remedy Nutritionist, Jacqueline Alwill.

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