known as SCOBY with 1/2 to 1 cup of fresh Kombucha tea from previous
batch (The first Kombucha culture needs to be purchased from a reliable provider,
of which several can be found on the Internet. Once the culture has been
grown and it maintains its purity then new batches can be fermented from
4-cups of tea (either
Japanese bancha tea, Green tea or conventional tea or any mixture).
Prepare the tea with three heaped tsp of loose tea or 3-4 tea bags
(loose tea is best).
4-Tbs of sugar. You can
instead use 2-Tbs each of honey and liquid malt extract or dry malt
(8-cup) clean glass container.
piece of pre-ironed clean cloth to cover the fermenting vessel with an
elastic band to secure the cloth in place.
- Pour 4 cups of
tea in a 2-litre (8-cup) glass jar.
- Dissolve the
preferred sweetener in the tea and let stand to cool to room
- Add the
Kombucha SCOBY, or just the kombucha tea from a previous batch.
- Place a clean
cloth over the mouth of the container and secure with an elastic band.
- Ferment at
room temperature for 7 - 10 days, depending on temperature
- Strain the
Kombucha (tea) and *repeat the process for the next batch.
- * As
a buffer and as an inoculum, include 5% to 10% of previous brew with
the freshly prepared sweetened tea solution. This will ensure a good
kombucha is prepared on an ongoing basis.
may need to experiment with fermentation time. The finished Kombucha tea
should have a slight sour taste with a slight to moderate effervescent
sparkle. If still too sweet and flat, ferment for a few days
sugar Kombucha brewing along nicely
Precaution ... Please
Contamination due to mold-growth is sometimes
found growing on the
surface of the mother-culture, if this happens one should discard the Kombucha,
and start or obtain a new culture. Some species of fungi or molds,
especially of the Aspergillus family, have been known to propagate on
MOV and SCOBY cultures. These molds usually have green coloured spores,
while some strains may produce black spores. Some varieties of fungi produce
aflatoxins and mycotoxins, which one should completely avoid in their
- Never culture
either Kombucha with a contaminated Kombucha SCOBY.
Instead, inoculate the fresh media with approx. 10% of a previous non
contaminated brew. In other words, an active-brew (non-pasteurized) may also
be classified as a mother-culture and used as such. A new SCOBY
colony will begin to propagate within days. But do not attempt this
process by inoculating fresh ingredients with a previously contaminated
brew! It's best to inoculate with a previously saved brew, which had no
evidence of mold propagating on the SCOBY itself.
- Never culture
kombucha near a compost or rubbish bin. If a compost bin is near
by, mold spores may contaminate the mother-culture. This is especially in
the case where acid-fruits, potatoes or their skins are
- A clean cloth
should be placed over the mouth of any brewing vessel. I recommend using a
tightly woven piece of pre-washed, then hot- ironed cotton or linen cloth,
doubled over to form two layers in thickens. This may be held in place over
the mouth of the vessel, secured with an elastic rubber band.
TIP IN PREVENTING MOLD-GROWTH ON SURFACE OF SCOBY OR
rocking the kombucha once daily, seems to be an effective preventative
measure, to ensure that molds do not propagate on the surface of the SCOBY. This may be due to the fact that rocking forces some of the vinegar to wash over the surface of the SCOBY.
Performing this once daily, maintains the surface of a SCOBY wet at
all time, which is the main factor in the prevention of mold-growth. A SCOBY
that may become submerged due to a heavy rocking action, will force the brew
to form a new SCOBY within a few days. This action also provides soluble
oxygen for the specific aerobic bacteria (oxygen lovers),
Gluconacetobacter xylinum, which synthesize cellulose from
glucose in the presence of oxygen.