Small-Batch Kombucha

Spring | Summer

Lately, I’ve been thinking about the quiet magic of tending something over time. My kombucha practice began four years ago with a humble SCOBY in a jar, and kombucha brewing become one of my favorite weekly rituals. Even when the fizz doesn’t show up, the act of brewing brings a kind of rhythm and care into my kitchen.

My latest batch, flavored with hibiscus and pineapple, had the kind of champagne-level bubbles I’ve only ever dreamed of. I haven’t always had consistent luck with secondary fermentation, but this one was perfectly balanced: just enough sugar, just enough time, and maybe a touch of magic.

Whether yours turns out softly effervescent or lively and wild, homemade kombucha is usually better than the bottled kind, because it’s yours.

Here’s the easy small-batch method I return to again and again.

Kombucha Recipe

Makes a half-gallon but can be scaled up

Ingredients

1 cup strong, unflavored kombucha
1 SCOBY – or pellicle, as it is otherwise known
1-2 tablespoons of loose leaf black or green tea or 4 tea bags. Lighter, aromatic tea works best.
8 cups of filtered water – boiled water works too.
4-6 tablespoons of granulated white sugar

Directions

Boil 1-2 cups of filtered water and brew a concentrated tea using the loose leaf tea or tea bags. Let steep for about 5 minutes.
Strain tea or remove tea bags, then add 4-6 tablespoons of sugar. Stir well. Let the tea cool to room temperature. Temperatures above body-temperature can damage the kombucha culture.
Put the sweet tea in a half-gallon canning jar and add about 6 cups of filtered, or boiled, water. Make sure to leave room in your jar for your starter kombucha and SCOBY.
Cover the jar with a breathable cloth like a dish towel or napkin and let ferment for 7-14 days. Fermentation times will vary based on the ambient temperature.
Remember to save 1 cup of your finished, unflavored kombucha for your next batch and bottle the rest.

Equipment

Half-gallon canning jar, or a glass gallon jar
Dish towel or napkin
A tablespoon
A large spoon for stirring
Large cup, jar, or measuring cup to brew your tea
Tea strainer – optional
Bottles – Grolsch-style bottles work the best. It’s also possible to recycle bottles from store-bought kombucha.

Beyond The First Brew

This recipe walks you through the basics of primary fermentation, the first step where the tea transforms into something tangy and alive. At this stage, your kombucha is ready to drink as-is: crisp, slightly sour, and full of life.

If you’d like to explore further, you can bottle your brew and add flavorings for a secondary fermentation. This extra step can invite fuller flavors and build that satisfying sparkle, depending on your ingredients and timing.

I’ll be sharing a full guide to flavorings and secondary fermentation soon, so stay tuned if you’re ready to take your kombucha practice a little deeper.

Glass of kombucha — Carbonated homemade kombucha flavored with pineapple and hibiscus

Kombucha Brewing Resources

My favorite book on brewing kombucha is The Big Book of Kombucha. I have adapted my recipe from this book which, in addition to providing exhaustive brewing tips, also has useful troubleshooting information, advanced brewing guides, and flavoring recipes.