Basic Kombucha Recipe (4L Symbiota Style)

Ingredients

• 1 Large SCOBY 
• 600ml starter liquid (supplied with SCOBY)
• 1 cup sugar
• 3.4L unchlorinated water
• 6 tea bags (black, green, or mix)
  Optional: flavorings for second ferment (ginger, berries, herbs, lemon)
  
  

Equipment

• 4 L glass jar (avoid metal, only marine grade stainless steel is good)
  
  
• Symbiota elasticated cotton top or Clean cloth or coffee filter + rubber band
  
  
• Stainless or plastic spoon
  
  
• Bottles for second ferment (if desired)
  
  

Step 1: Brew Sweet Tea

1. Boil 2 L of water.
   
   
2. Add tea bags, steep 5–10 minutes.
   
   
3. Remove tea bags, stir in 1 cup sugar until dissolved and add remaining 3.4L water
   
   
4. Let tea cool completely to room temperature (Important! hot tea can kill the SCOBY).
   
   

Step 2: Start the Fermentation

1. Pour cooled sweet tea into a clean glass jar.
   
   
2. Add starter liquid (from previous batch unflavoured or supplied with your Symbiota SCOBY).
   
   
3. Gently place the SCOBY on top ( it does not matter if it sinks, your scoby has not died)
   
   

Step 3: Ferment

1. Cover jar with your elasticated cotton top 
2. Leave at room temperature (20–25°C) for 7–14 days.
   
   
3. Taste periodically after 7 days:
   
   

Sweeter = shorter ferment

Tangier / less sweet = longer ferment

Step 4: Remove SCOBY & Bottle

1. Wash hands and remove SCOBY.
   
   
2. Reserve 2-3 cups liquid as starter for the next batch.
   
   
3. Pour kombucha into bottles for drinking.
   
   

Step 5: Optional Second Ferment (Flavoring / Fizz)

1. Add fruit, ginger, herbs, or berries to bottles or try our fruit infusions.
   
   
2. Seal tightly, leave at room temp 1–3 days to carbonate.
   
   
3. Refrigerate to stop fermentation before drinking.
   
   

Tips for Best Kombucha

Use non-chlorinated water - chlorine can inhibit fermentation.
Keep jar covered but breathable - prevents contaminants.
Taste test often - you control sweetness vs acidity.
Cleanliness is key - prevent mold or off-flavors.

You can ensure safety by making sure the pH is lower than 3.6 and testing with pH strips
Avoid metal unless marine grade stainless steel

Storage

• Unflavored kombucha: refrigerate up to 1–2 months
  
  

• Flavored / second ferment: refrigerate immediately after desired carbonation

For more support checkout our Kombucha Fermentation Course!