A recipe for fresh and healthy kombucha.

Kombucha is a fermented drink that can be made relatively easily at home. The process of making kombucha involves several basic steps. If you are curious to dive into the world of homemade kombucha, follow these instructions:

Step 1: Preparing the necessary ingredients
Here's what you'll need:
A clean glass fermentation vessel – Glass vessels are preferred. The vessel you choose should be large enough to hold your amount of kombucha while still providing enough room for air.
Tea – use green or black tea. You can choose organic options for better results.
Sugar – adding sugar is necessary to feed the bacterial and yeast cultures during fermentation, and at the end of the fermentation process, depending on the day you decide to stop it, the sugar will be minimized as it serves as food for the SCOBY symbiotic culture
Kombucha mushroom or SCOBY symbiotic culture – You can get kombucha cultures from a friend who has already made and grown kombucha or purchase them online.
Dish cover – use a breathable cover like a cloth or cheesecloth to allow for ventilation and keep out insects and dust.
Step 2: Prepare the tea base
Heat about 1 liter of water to 90 degrees. After the water boils, add 3-4 teaspoons of green tea and 1/4 cup of sugar. Stir well until the sugar is completely dissolved. Let the tea cool to room temperature.
Step 3: Fermentation
Once the tea base has cooled sufficiently, pour it into the clean glass container for fermentation. Gradually add the kombucha mushroom to the pot with the tea. Cover the container with the lid mentioned above to ensure ventilation and protect the kombucha from contaminants.
Step 4: Fermentation and second fermentation
Allow the kombucha to ferment in a dark place at room temperature for approximately 7–14 days. The duration of fermentation can vary depending on taste and preference. It is important to keep your kombucha in a temperature range between 22 and 26 degrees. Temperature is extremely important for a proper fermentation process.
After the first fermentation is complete within 7 to 14 days, remove your kombucha sponge, separate 150 ml of the finished kombucha, and combine them in a new storage container, which, in turn, should be covered with a suitable breathable material. This is the preparation for your next batch of kombucha.
After the first fermentation, you can start a second fermentation (optional) by transferring the kombucha to glass bottles with airtight caps. Add flavoring ingredients such as chopped fruits or herbs. Leave the bottles in a dark place for another 2–7 days to allow the flavor to develop and natural carbonation to form.
Step 5: Serve and store
After the second fermentation, the kombucha is ready for consumption. Pour the kombucha into a clean cup or mug and enjoy its fresh taste. You can store leftover kombucha in the refrigerator for longer, but note that it may become increasingly sour over time. This is actually the beauty of it – it has a lovely lemonade taste that is completely different from anything you've had on the market.
This is our favorite homemade kombucha recipe. By following these steps and experimenting with different flavors and ingredients, you can create your own unique kombucha beverages at home.