At a glance
Making kombucha is a patient fermentation process where you brew sweetened green tea, introduce a starter culture, and let it transform over 10–14 days at room temperature. The trickiest part is getting the timing right — you'll want to taste-test starting around day 10 to find your perfect balance of sweetness and fizz, since every batch develops differently depending on temperature and humidity.
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Brew the tea
Heat the water to 70–80°C (for green tea), dissolve the sugar in it, then add the green tea leaves.
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Let it steep
Let it steep for 15 minutes, then strain. Allow it to cool down to 30–35°C.
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Add the kombucha culture
Pour the tea into your prepared glass jar and add the kombucha starter culture along with some starter liquid. Cover with a piece of cloth and secure it around the neck of the jar with a rubber band.
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