Print Recipe
  1. Boil water in a pot
  2. Add 6-8 table spoons of sugar for each little of water. I always make large batches and use 1 kg of sugar for 10 litters of water.
  3. Boil the water for several minutes to sterilise the water and dissolve the sugar.
  4. Keep stirring the sugar until its dissolved to prevent it sticking to the bottom
  5. Add 1 teabag for each litre.
  6. Turn off the pot, put the lid on and leave for 10-15 minutes.
  7. Remove the liquid and leave till its Luke warm.
  8. When cool, poor the sugared tea in your container. It is best, to use a glass container. Kilner jars are always good. If you manage to find one with little taps, that's would be ideal. If you type in glass drinks dispensers on Amazon, you'll get a variety of options come up. Some of them have a metal lid. These lids are not appropriate for fermentation, because eventually, rust builds up. If the lid is metal, cover instead, with muslin or a tea towel and secure with a rubber band or some string.
  9. Add the culture and a cup of starter tea. You can get kambucha starter or scoby as it can be called online. I tend to just give it out for free to my clients, friends and family. There is plenty to go around. The more kambucha you make, the bigger the scoby will grow.
  10. Put in a warm spot for 7-14 days to ferment. If cold, put in a warm spot such as on top of the fridge or near a hot water system. Best temperatures are between 23 and 30 degrees centigrade. I use a Reptile Vivarium/ Propagator moisture proof heat mat, which you can get on Amazon. If you put the container on it, it really speeds things up.
  11. Leave for twice as long if sugar is an issue, in cases such as diabetes or for weight loss. The longer you leave it, the more sugar is converted into good bacteria.
  12. Keep out of direct sunlight, away from cigarette and other smoke and away from pot plants (mould spores) or mildew.
  13. Remove culture and bottle the tea.
  14. You can now start again. This way, you will have a fresh batch of kambucha ready for you, by the time you have finished the first one.
  15. My friend, Anna, has taught me a great tip of adding ginger to kambucha. If you add it to the bottles with the tight fitting lids, it till make it fizzy in as few days. Grating ginger releases more juice or you can just through little chunks in.
  16. You can also add berries or fruit to kambucha when it is strong enough. It gives a unique flavour.