Jenny’s Kombucha Recipe

Kombucha is becoming hugely popular and for good reason, this tangy tea is a rich source of live probiotic cultures, enzymes and acids that help keep the gut in balance.

Interested in brewing your own?? Follow my easy recipe!



3-3 ½ L of filtered water (the chlorine in tap water can kill bacteria including the SCOBY)

1 cup of organic cane sugar

6 bags of caffeinated black or green tea

1 SCOBY for every jar/liter (3 jars)

1-2 cups of pre-made kombucha (homemade or store bought)




  1. Boil the water and remove from the heat. Add the sugar and stir well then add the tea bags. Brew for 15 minutes; stir occasionally to allow the sugar to dissolve.
  2. Keep the bags in and allow the tea to cool to room temperature. *Heat kills the SCOBY.
  3. Remove tea bags and add the pre-made kombucha.
  4. Pour the tea into 1L mason jars or one large gallon sized glass jar. Leave 2 inches at the top of each jar. Remove all metal lids, seals and do not use metal spoons or strainers. The metal kills the SCOBY.
  5. Gently insert a SCOBY (light side up) into each jar, the SCOBY may float to the top or slowly sink to the bottom, this is ok either way.
  6. Place a piece of cloth, cheesecloth or a cut up t-shirt, on top and secure with a rubber band.
  7. Store the brew at room temperature, out of direct sunlight. The cupboard is best. If on the counter, cover the jar with a tea towel and keep away from the heat (fridge, toaster oven & stove).
  8. Ferment the brew for 8-14 days. Start tasting around day 8 or 9, it will typically be very sweet still but this depends on the strength of the SCOBY and your taste buds. If you like your kombucha sweet you may want to stop at 8 or 9 days. Brewing for 13-14 days is usually the best balance between tart and sweet.




  1. When ready to harvest the brew, remove the SCOBY from each jar and strain through cheesecloth (if desired but not necessary) into clean glass storage jars, leave 1 inch at the top for fizz, cover with a plastic lid. Store in the fridge and enjoy cold. Consume within 10-14 days.
  2. The SCOBY can be stored in a glass jar with 1-2 cups of pre-made (store bought or homebrew). You can have several SCOBYs in one jar, just be sure to add a little more kombucha. If you will not brew right away, store the SCOBY for 2 weeks then change the jar and kombucha and store for another 2-3 weeks. Repeat until you use the SCOBY again.
  3. Share the Love! Pass along this recipe and a SCOBY to a friend.




  1. For more fizz, after the kombucha has been transferred to storage jars before refrigerating store in the cupboard again for 1-2 days.
  2. If your brew is too tart or vinegary, add a small amount of apple or grape juice to each jar.
  3. The amount of fizz can vary from batch, to batch. Continue to experiment with your brewing skills and keep note of what steps you have taken for each batch.

Have fun with it!

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