Benefits of Kombucha

Kombucha isn’t just a tasty, fizzy treat—it’s a delicious way to show your tummy some love. The magic comes from the fermentation process, where a SCOBY (Symbiotic Culture of Bacteria and Yeast) transforms sweet tea into a tangy, bubbly beverage full of probiotics.

Kombucha also contains antioxidants, glucosamine and other minerals, and may even help balance blood sugar levels by slowing the digestion of carbs!

Kombucha Kit

This kit includes everything you need to start brewing: a SCOBY*, starter tea, a 1L glass jar, cheesecloth, black tea bags, and an elastic band.

What’s Inside

• Healthy SCOBY & Starter Tea: Your kombucha dream team for a successful first fermentation.
• 1L Glass Jar: Perfectly sized for your first batches.
• Breathable Cheesecloth & Elastic: Keep out unwanted critters while letting your brew breathe.
• Instructions: Adair’s step-by-step guide on how to ferment, flavor, and enjoy your kombucha!

*Symbiotic Culture Of Bacteria and Yeast

How to use your kit:

1. We recommend cleaning and drying the jar before first use.
2. Empty your scoby and starter kombucha into the jar
3. Follow the recipe below to start your first batch!
4. Cover with cheesecloth and use the rubber band to hold it on.

Basic Kombucha Recipe (1L Batch)

Ingredients

• 1 SCOBY + ~½ cup starter kombucha (from your SCOBY bag or previous batch)
• 3 cups (750 mL) filtered water (for boiling) + extra to top up your 1L
• 2 tablespoons (about 12–15g) loose tea or 2–3 tea bags (black or green)
• ¼ cup (50g) sugar (preferably cane sugar)
• Fruit juice (after day 7-10)

Step-by-Step

1. Brew the Tea
   • Bring 3 cups of filtered water to a boil.
   • Turn off the heat, add your tea, and let steep for about 5–10 minutes (depending on the tea’s strength).
2. Sweeten It
   • Stir in the sugar until fully dissolved.
   • Let the sweet tea cool to room temperature—this is important to protect the SCOBY!
3. Combine in a 1L Jar
   • Pour your cooled sweet tea into a clean 1L glass jar.
   • Add extra filtered water as needed to fill the jar, leaving a little room at the top (around 1 inch).
   • Gently place your SCOBY on top and pour in the starter kombucha.
4. Cover & First Fermentation
   • Place cheesecloth over the jar and secure with an elastic.
   • Keep it in a warm (21–27°C / 70–80°F), well-ventilated spot—avoid direct sunlight.
   • Let ferment for 7–10 days, depending on how tangy you like it. Taste test starting around day 7!
   • You can drink it now, or add juice and carbonate it
5. Add Juice & Second Fermentation
   • Gently pour your finished kombucha into a secondary bottle (mason jars or flip top bottles work great!)
   • Add between 2tbsp & 1/3c juice (depending on your flavour preference) and seal tightly.
   • Release pressure daily for 2-5 days as carbonation builds *if you skip this step your vessel may explode!*
6. Refrigerate and enjoy!
   • Pure Kombucha will stay good an extremely long time, but the type of juice added may shorten the shelf life. Typically I drink within 7-10 days so my jar is empty for the next batch!

Detailed Kombucha Guide