I’m not going to lie, making your first scoby is a little terrifying— especially if you’re not exactly sure what to expect. Here’s the low-down on making your own kombucha at home.
I’m a long-standing kombucha drinker, but just like anything else in this crazy modern world we live in, I have stayed very much on the consumer end of the kombucha food production chain.
I relied very heavily on this article by Emma Christensen, a great read if you are an aspiring kombucha brewer such as myself.
So how do you go about it?
Well you need to obtain some mother aka a SCOBY (symbiotic culture of bacteria and yeast). You can buy a scoby from a multitude of places online (search Amazon), but some reason this sort of gave me the creeps. You can easily form your own scoby from an original unflavored Synergy kombucha, purchased from the grocery store.
- Brew a sweet and strong tea. I used 1 quart of water, 4 tea bags, and a half cup of sugar. I used yerbe mate, which worked fine; although I have read that black tea is preferred.
- Cool your tea and allow all sugars to dissolve, remove tea bags.
- Combine your cooled tea with one whole store-bought kombucha in a clean empty jar. Your kombucha should be unflavored, and may even have some scoby-looking particles floating around the bottom.
- Cover with a paper towel, and secure with a rubber band. (Cheese cloth is too loosely woven and will allow small fruit flies and dirt to contaminate your kombucha)
- Store in a dark and relatively cool place for up to a month. Your new scoby friend should emerge on the top during this time.
Once, your scoby is healthy and formed, you can use him to brew new batches (and new scobys). Transfer your scoby to a new batch of sweet tea and watch it transform.