This guide is meant for someone who just got a SCOBY and wants to know what to do with it. This guide takes you from a new SCOBY to your first batch of bottled Kombucha. SCOBY Jar The first step is to move your SCOBY into a jar. I recommend
This recipe is for a 64-oz (1.9 L) jar of SCOBY and tea. If your jar is bigger or smaller, just scale the ingredients accordingly. Ingredients * 3 black tea bags * 32 oz (950mL) filtered water * 1/2 cup (100g) organic cane sugar Instructions 1. In a container separate from
Prep: 2 min | Cook: 36 hours | Yield: ~4 cups Ingredients * 1 quart (946mL) half and half * 2 tablespoons previous yogurt batch Instructions 1. Add the half and half and the yogurt to a yogurt maker or Instant Pot 2. Set the temperature to 100°F (38 °C), culture undisturbed for
Prep: 5 min | Ferment: 2–3 days (2nd ferment) | Yield: 1 bottle This recipe is written for a 16‑oz (475 mL), pressure‑safe glass bottle. Adjust the sugar-to-tea ratio if using a larger or smaller bottle. Ingredients * 14-oz (415 mL) finished kombucha * 1/8 cup (30mL) cane simple syrup
Prep: 2 min Cook: 5–8 min Yield: ~1 cup Ingredients * 1 cup organic cane sugar * 1 cup filtered water Instructions 1. Add the sugar and water to a small saucepan 2. Heat over medium, stirring occasionally, until the sugar is fully dissolved 3. Do not boil. Once the liquid