Kombucha is a great addition to your healthy food diet. Propped with probiotic properties and cleansing antioxidants, low sugar content and healthy gut bacteria, Kombucha home brewing is not only healthy and fun but also very delicious.

Here is a quick guide on how to get started:

Step 1

For the first step of the process you will need the following:

• SCOBY (symbiotic colony of bacteria and yeast) and starter tea brew (1 SCOBY and about 400ml of starter brew)
• 4 litres of chloride and fluoride free water
• 200ml of sugar
• 4-6 teaspoons loose black tea (or 4-6 teabags)
• 4 litre glass container (well washed mason jar)
• Sieve with small holes (if you are using loose tea leaves)
• Towel or coffee filter
• Rubber band

Getting started:

1. Bring the water to boil and set it aside
2. Pour the tea leaves (or place tea bags or use a tea sock) into the water and let it steep for not more than 15 min, cover with lid
3. Remove the tea bags, if you are using loose tea leaves sieve them out (or use a tea sock)
4. Add the sugar to the tea and stir
5. Set the tea aside to cool to room temperature
6. Pour the sweetened tea into the glass jar
7. Add the SCOBY to the cool tea together with the starter liquid
8. Cover the top of the jar with a towel or coffee filter and secure it with a rubber band
9. Place the jar on a shelf or cupboard at a minimum of 23°C (if your climate is cold you can use a heating mat)
10. Leave the jar without moving it for a minimum of 7-10 days to ferment

Step 2

For the second step of the process you will need:

• 2 swing top glass flasks
• Flask funnel
• 150 - 200g of raspberries (per bottle) OR 10-20% fruit juice to 80-90% Kombucha. After your first brew you can experiment with a variation of flavours. Raspberries and juices are great for a first try
• 1/2 teaspoon sugar
•  Clean plate

Second fermentation & flavouring:

1. Fill the swing top glass flasks with frozen or fresh berries or juice
2. Add 1/2 teaspoon of sugar. If your juice has added sweetener you don’t need to add sugar
3. Remove the SCOBY with clean hands and place on a plate for future use together with 200ml of the fermented tea liquid. You will need this for your next brew
4. Add Kombucha up to the start of the neck of the flasks. This is necessary as you need to leave some room for the expansion of carbonation.
5. Stir or shake the bottle gently to mix
6. Let the bottles stand in room temperature for 2 days to complete the second fermentation
7. During the fermentation carefully “burp” the bottles ones or twice to let excess fizz out
8. After 2 days, place the bottles in the fridge and enjoy your first batch of wonderfully chilled homemade Kombucha!