JOIN THE EATMAIL for exclusive recipes & meal ideas

logo logo

The Simple Guide to Kickass Kombucha

It’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store bought kombucha. The day you become a brewmaster as I impart on you the secrets of homemade kombucha!

The goal of this guide is to be your one stop shop for homemade kombucha brewage, from SCOBY-less to fermented perfection. No hopping around the interwebs. No fuss. No confusion. Because making homemade kombucha is so simple (albeit a bit slow), and I hope after reading this you’ll give it a whirl! Let’s hop right to it.

How to make homemade kombucha recipe with kombucha in a mason jar

How to Make Homemade Kombucha: Overview

This post will go into detail about each step in the process of making kombucha. For succinct instructions, scroll to the bottom where a recipe card lays out the basics of making homemade kombucha. The general order of things goes something like this (you can jump around this tutorial by clicking the links below):

  1. Make SCOBY (1 to 4 weeks) – to make the “mother”
  2. First Fermentation (6 to 10 days) – to make the actual kombucha
  3. Second Fermentation (3 to 10 days) – to carbonate the kombucha

You can also click to jump to a few useful resources:

How to Make Kombucha Video

Before we start, here are some general notes that are consistent throughout the whole homemade kombucha process.

  • No metal or plastic containers. Metal can react with the acidic kombucha and hurt your SCOBY, while plastic can house nasty bacteria that you don’t want sneaking in.
  • Clean is key. A recurring theme in kombucha brewing is that EVERYTHING must be CLEAN! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria slips in, it could ruin your batch (and make you pretty sick).
  • Temperature plays a role. Fermentation goes a bit quicker in warmer temperatures, and a bit slower in colder.
  • No mold zone. If you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY, but will generally be green, white, or black), then toss your whole batch.

Print the Homemade Kombucha Guide

By popular demand, I’ve created a printable PDF with all the instructions from this post. Enter your email below and I’ll send it to ya!

How to make homemade kombucha recipe flavored with kombucha flip top bottle

1. How to make a homemade kombucha SCOBY

The SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s scary and alien looking and Buzzfeed did a whole article about how ugly this mama is…but it’s the very essence of kombucha! It brings the love and flavor and magic!

How to make homemade kombucha recipe holding a kombucha SCOBY mother

Making a SCOBY Ingredients:

  • 7 cups (1.6 L) clean water
  • ½ cup (100 g) white sugar
  • 4 bags black tea (or 1 Tbsp loose tea)
  • 1 cup (235 mL) unpasteurized, unflavored store-bought kombucha
  • A large glass or ceramic jar (I used two ½ gallon (1.8 L) glass jars to make two SCOBYs using this recipe, but anything holding at least ½ gallon will do)
  • Tightly woven cloth (coffee filters, paper towels, napkins, ultra fine cheesecloth)
  • Rubberbands

Making a SCOBY Instructions:

  1. Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it.
  2. Add the tea and allow to steep while water cools to room temperature (a few hours). Only when water is at room temperature is it ready to work with (test by drawing out some water with a paper straw, using your finger to keep the ‘buch in the straw).
  3. Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the storebought kombucha into each), making sure to include any little gunkies that may be at the bottom. These are good!
  4. Cover with a few layers of the tightly woven cloth (keeps out bugs and debris) and secure with a rubber band.
  5. Set somewhere dark, still, and room temperature (70-75 degrees F, 21-24 C), like a cupboard, for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.
  6. Keep SCOBY in its original tea until you’re ready to brew your first batch. The SCOBY should live and grow for years if treated with love. The tea you used to make the SCOBY, however, is very vinegary and should be tossed. Don’t use this tea as the starter to your first fermentation!

Things to note when making your SCOBY:

  • No decaf. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal)
  • Only black tea. Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong you can use green tea, but for now stick with black.
  • No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous. You can use honey in the second fermentation, once there are a higher number of good bacteria to fight off the bad, but for now, stick to sugar.
  • Don’t mess with it! You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY. If it floats sideways or sinks, leave it! It’s just doing it’s SCOBY thang.
  • It’s all in the proportions. As I mentioned, I made two SCOBYs with this recipe, and you could probably make more. As long as you keep the proportions in check (7 c water : 1 c starter : 4 bags tea : 1/2 c sugar), you’ll be fine. Also note that this is the same proportion we’ll use in the first fermentation, but on a larger scale to make more ‘buch!
  • Got leftovers? Never throw your SCOBY away! Share the kombucha love by gifting it to a friend, or make it into a delicious gummy candy!
How to make kombucha
How to make homemade kombucha recipe with kombucha and SCOBY in a large jar

2. Homemade kombucha: The first fermentation

So you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. This first fermentation is where you actually make the kombucha.

First Fermentation Ingredients:

  • 14 cups (3.5 quarts, 3.3 L) clean water
  • 1 cup (200 g) white sugar
  • 8 bags black or green tea (or 2 Tbsp loose leaf)
  • 2 cups (470 mL) unflavored starter tea (either from a previous batch or unpasteurized, unflavored store-bought kombucha)
  • 1 or 2 SCOBYs (depending on how many containers you’re using, 1 per container)
  • A large glass or ceramic jar (two jars holding at least ½ gallon (1.9 L) each, or one jug holding at least 1 gallon (3.7 L)). Alternatively, use a glass jug with a built in spigot to make pouring the kombucha out easier!
  • Tightly woven cloth (coffee filters, paper towels, napkins, ultra fine cheesecloth)
  • Rubberbands

First Fermentation Instructions:

  1. Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it.
  2. Add the tea and allow to steep while water cools to room temperature (a few hours). Again, MUST be room temperature. Don’t risk killing your SCOBY in hot water.
  3. With hands AS CLEAN AS A SURGEON’S (really clean), gently remove your SCOBY from the tea and place on an equally as clean plate. You can rinse out the jar if you want (without soap), but it’s not necessary.
  4. Pour the sweetened tea into your jar(s), then pour in starter kombucha (if you’re using two jars, pour ½ of the starter kombucha into each).
  5. Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band.
  6. Set the jar(s) somewhere dark, still, and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a paper straw (using your finger to hold the tea in the straw, don’t use your mouth). It should be mildly sweet and slightly vinegary.  The warmer the air temperature, the faster the kombucha will ferment. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.
  7. Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with SCOBY(s)). The rest can move into the second and final fermentation.

Things to note about the first fermentation:

  • In this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive.
  • Once the SCOBY gets to be about an inch (2.5 cm) thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!)
How to make homemade kombucha recipe with kombucha and SCOBY in a large jar

3. Homemade kombucha: The second fermentation

The final step and negotiably the best part of the process! The second fermentation is where the real magic happens. It’s where you can play around with sweet, fruity flavors that will not only make your homemade kombucha taste better than store-bought, but will give those good bacteria the power to kick it into high carbonation gear, bringing everything together into effervescent bliss. Let’s finish this.

Second Fermentation Ingredients:

  • Homemade kombucha from the first fermentation
  • Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha:  
    • 1 to 2 Tbsp mashed fruit or fruit juice
    • A slice of orange
    • 1 to 2 tsp honey
    • a piece of peppermint candy
    • a piece of candied ginger
    • *to add chia seeds, see below under “things to note”
  • A few fermenting bottles (bottles meant for fermentation have an airtight seal, which will prevent carbonation from escaping. If you don’t have these, canning jars will do an alright job, though they aren’t truly airtight.)

Second Fermentation Instructions:

  1. Strain kombucha and funnel into bottles, leaving about 1 1/2 inches at the top (3.8 cm).
  2. Add your chosen sweetener and seal tightly with lid.
  3. Let ferment somewhere dark and room temperature for 3 to 10 days.
  4. If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.

Things to note about the second fermentation:

  • Your jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done. “Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation.
  • Carefully open bottles over the sink with a towel in hand.
  • The more sugar/fruit you add, the faster the kombucha will ferment and become carbonated.
  • Chia seeds are my favorite addition to kombucha. Rather than adding these to the ‘buch when we add the sweetener, we’ll stir these in at the very end after the kombucha has been carbonated. Use 1 Tbsp of chia seeds per 1 cup of kombucha. Stir in the seeds and allow them to do their absorbing thang for a few hours, stirring every once in a while to keep them from clumping.
How to make homemade kombucha recipe flavored with kombucha flip top bottle and mason jars

Favorite Kombucha Flavors

I’m always experimenting with new flavors of kombucha. I’m always adding new kombucha flavors to this list, but here are a few of my favorites:

Mango Kombucha
Blueberry Kombucha

Ginger Pepper Kombucha
Pineapple Basil Kombucha
Strawberry Kombucha (perfect for a Kombucha Ice Cream Float)
Peach Pie Kombucha
Mojito Kombucha
Lemon Ginger Kombucha (great in a Kombucha Radler)
Apple Cinnamon Kombucha
Pumpkin Spice Kombucha

How to make homemade kombucha recipe flavored with kombucha flip top bottle

Supplies Needed for Making Kombucha

Below is a list of the supplies needed to make kombucha. The links are affiliate links, meaning I may earn a commission if you make a purchase (I’ve only included products I know and trust).

  • Black tea: Plain black tea lays the base for your kombucha.
  • Store bought starter tea: You’ll need a starter tea to get things going (but can use your home brewed kombucha to start the following batches).
  • Large glass or ceramic container: Aim for one that’s at least 1 gallon, but two 1/2 gallon jars will also work! I’ve also been using a large jar with a plastic spigot recently, and it makes pouring the kombucha so much easier.
  • Cheese cloth: Allows your kombucha to breathe while keeping dust and critters out.
  • Flip top fermentation bottles: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!)
  • Starter kit: Want kombucha sooner than later? This bundle includes most of the equipment you need plus it comes with a ready-made SCOBY.
Hot to make kombucha

The Simple Guide to Kickass Kombucha

These instructions outline how to make homemade kombucha. For more in-depth instructions and tips, see the article above this recipe card.
Print Pin Rate
Course: Beverages (Non-Alcoholic)
Cuisine: American
Keyword: homemade kombucha, how to make a scoby, how to make kombucha, kombucha
Diet: Dairy-Free, Gluten-Free, Raw, Vegan, Vegetarian
Time: 60 minutes or more
Servings: 16 cups
Calories: 50kcal
Author: Sarah Bond
4.86 from 57 votes

INGREDIENTS

Making a SCOBY
First Fermentation
Second Fermentation
  • Homemade kombucha from the first fermentation
  • Sweetener

INSTRUCTIONS

Making a SCOBY

  • Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. Only when water is at room temperature (test by drawing out some water with a straw), is it ready to work with!
  • Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the store bought kombucha into each).
  • Cover with a few layers of the tightly woven cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75 degrees F, 21-24 C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.

First Fermentation

  • Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. 
  • With really clean hands, gently remove your SCOBY from the tea and place on a clean plate. Rinse out jar(s). Pour the sweetened tea into your jar(s), then pour in starter kombucha.
  • Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band. Set the jar(s) somewhere dark and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a straw.  The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.
  • Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY(s)). The rest can move into the second fermentation.

Second Fermentation

  • Strain kombucha and funnel into bottles, leaving about 1 1/2 inches at the top (3.8 cm). Add your chosen sweetener and seal tightly with lid.
  • Let ferment somewhere dark and room temperature for 3 to 10 days.
  • If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.

NUTRITION

Serving: 1cup (depends on fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 13mg | Sugar: 12g
Hungry for more?
Join our Eatmail newsletter for weekly new recipes and a complimentary copy of our vegetarian dinners cookbook!
This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.

Homemade Kombucha FAQs

Can you get drunk off of kombucha? Most kombucha contains less than 0.5% ABV (for reference, beer has about 5% ABV), so it is not likely that you will get drunk from kombucha.

What are the side effects of kombucha? The high amount of probiotics in kombucha mean that drinking too much can lead to GI discomfort (bloating and in some cases diarrhea). Kombucha also contains caffeine and sugar, which may also effect you.

What are the health benefits of kombucha? Kombucha contains probiotics, which contribute to a healthy gut microbiome (and in turn, help regulate weight and obesity). It also contains antioxidants and polyphenols.

Can you put kombucha in the refrigerator? When you put kombucha in the refrigerator, fermentation slows down dramatically. You can therefore store it in the fridge if you need to take a break from fermenting, or to chill it prior to serving.

Can you use no-calorie sugars (like Stevia, Splenda etc.)? This is one of few recipes where you really cannot use sugar substitutes. BUT you won’t actually be consuming that whole 1 cup of sugar. The sugar is food for the bacteria and yeast. They’ll basically eat it all up and produce wonderful things like acidity and carbonation, and the finished kombucha will be much lower in sugar as a result.

My SCOBY sank to the bottom! Is it okay? Yes! Your kombucha SCOBY may sink or float around the container. This is totally normal and nothing to worry about. It will likely float back to the top eventually, or a second SCOBY may form on top (which is also okay).

How to make easy homemade kombucha, the fizzy fermented tea, with just 4 ingredients! All you need is black tea, sugar, water, and starter tea.

Homemade Kombucha: Bringing it all together

I drew this way professional depiction of the whole process for the visual learners. If you have any questions or hesitations about brewing homemade kombucha, don’t hesitate to comment below and I’ll help ya out! Happy brewing!

How to make homemade kombucha recipe diagram

Print the Homemade Kombucha Guide

By popular demand, I’ve created a printable PDF with all the instructions from this post. Enter your email below and it will be sent to you!

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

Dinner Opt-in

Comments (627)

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Karen says:

    Thank for all your information. My question is I have found a bottle in the cupboard that had ginger added at the 2nd stage. I left it in the cupboard for a month and have just found it at the back of the cupboard. It has a lovely thick scoby on the top. Is this ok to drink and what should I do with the scoby that has grown in the ginger flavored kombucha? Thanks.

    1. Sarah says:

      It should be okay to drink (though it may be a bit vinegar tasting now). Lucky that it didn’t explode! I don’t usually recommend making kombucha from a SCOBY that was mixed with fruit or flavors, but you could give it a go and see what happens! I usually just toss the SCOBYs that form in bottles though.

  2. Petra says:

    I think I got a little excited and didn’t let my SCOBY grow for long enough, however I have already used it for the first fermentation stage (currently day 2). Does this mean that potentially this batch won’t work but the SCOBY will keep growing?

    1. Sarah says:

      Hi Petra! This batch should work fine, just give it some time and begin tasting after 7 days to see if the fermentation has created a nice tasting bucha 😀

  3. Rita says:

    How do you keep the fruit purée from floating to the top of the bottle and remaining there during 2bd ferment? Does it matter? I turn my bottles upside down on 1st day to get it mixed, but after that day I don’t want to shake it up at all.

    1. Sarah says:

      It shouldn’t matter much! You do exactly what I do – flip it once to get things moving then let it ferment. Sometimes I’ll give it one more gentle flip after a day or two, but it usually isn’t needed.

  4. Ester Aalto says:

    Thank you SO much for writing this!
    I’ve recently picked up a beautiful scoby from a relative, all fed and on day 5 of first ferment but i was totally expecting to spend MONTHS finding the right recipes and ratios for a yummy second ferment, yours however sound absolutely delicious and i can not wait to try them! Thanks so much!!!

    1. Sarah says:

      YAY! So happy to hear it, Ester! 😀 Awesome that you were gifted a SCOBY, you can jump straight to the fun stuff. Happy brewing!

  5. Rob Jordan says:

    I am a newby. I was given a “sleeping” SCOBY. I am using a 2.5 gallon jar with a tap. I have had first fermentation going for about 10 days. I’ve tasted it and it’s actually pretty good now. I’m ready to start bottling it in resealable 16 oz bottles. I have two questions. Do I need to add sugar and fruit to second fermentation? How do I replenish the liquid I draw out of the first fermentation jug? Plain water or does it need to be tea (I used green tea and local honey).

    1. Sarah says:

      Hi Rob! Great questions:
      1. You should add a little sugar or fruit to the 2nd ferm. This will give the bacteria something to “eat” in order to produce carbonation.
      2. Replenish the jar by following the steps for 1st fermentation (so 14 cups water, 1 cup sugar, 8 bags black or green tea, 2 cups kombucha). I wouldn’t recommend using honey in the 1st ferm, but it’s totally fine in the 2nd ferm! 😀

  6. Arel Odi says:

    I’m looking through these comments and it looks like it’s a live feed. Are you going to answer them forever? I hope so. you’re amazing

    I’m making it for the first time, the first fermentation has gone for 8 days and I’m about to do secondary. I’m wondering if I can bottle it without adding sweeteners and expect it to ferment from the remaining sweetness.5 stars

    1. Sarah says:

      HA! As long as there are questions 😀

      You can do the second ferm without sugar, but it will be a bit more sour in the end. To counter that, you could stop the first ferm when it is still a little sweet, and let that sweetness be what carbonates the buch. But a pinch of sugar is always easiest 😉 Happy brewing!

  7. Miriam says:

    I have my first scooby ready!! just wondering, white sugar is a must or can I use brown sugar? Thank you!!

    1. Sarah says:

      Hi Miriam! Brown sugar is a little harder for the yeast to breakdown, so I prefer white sugar. If you want to experiment, I would wait until your SCOBY is thick enough to split into two (so you don’t jeopardize your whole bucha operation_, then do a brew with 1/2 white sugar and 1/2 brown. Would love to hear how it goes!

  8. Cordelia says:

    Hi – thank you for this detailed recipe!! I was wondering if I can do the first fermentation with 7 C water, 4 tea bags, 1/2 C sugar or will this not work? I don’t have a jar large enough for the full recipe.

    Thanks!
    Cordelia

    1. Sarah says:

      Yep that would work! As long as the ration is the same, you can make the batch as large or small as needed (well, within reason! haha)

  9. Sarah Glaser says:

    Thank you for your great site and instructions! I’ve just successfully finished my third brew – can’t wait to try it. And thanks for turning me on to the peppermint candy flavor – awesome. My question (I searched for awhile but didn’t see it – although you have 613 comments!) Some sites say not to use a plastic or metal spigot in the fermentation jug, but you do and it certainly makes it easy to bottle. Any thoughts on whether there is confusion over that or controversy?5 stars

    1. Sarah says:

      Hi Sarah! Indeed this is a bit of a controversy. Spigots can make kombucha brewing much easier, but you need to 1) keep an eye on the surrounding area for any sign of contamination/mold, and 2) make sure your spigot is made of either brew-safe plastic or stainless steel.

      From my understanding, the risk of plastic spigots is porous material where bacteria/mold can form, and the risk of metal is corrosion into the brew. I’m personally using a plastic spigot that seemed pretty good quality (came with the jar), but I will probably be replacing it soon with stainless steel to prevent any bad bugs from developing.

  10. Mary R Sweeney says:

    Hi, Sarah = because of your great site, I am brewing like crazy these days. I give away a lot of kombucha to family and friends and my nice flip top bottles are not making it back to me. I am finding these bottles expensive even buying them in bulk on Amazon. What else can I use to bottle that is less expensive? I have been given some free bottles, and I have been using glass jars, like spaghetti sauce jars, in a pinch. I put a piece of waxed paper underneath the jar lid before screwing the lid on. Is that okay? Any other ideas for inexpensive containers?5 stars

    1. Sarah says:

      Hi Mary! Your friends must love having all this homemade ‘buch, but it’s a bummer you’re losing bottles! You could ferment the kombucha in your nice fermentation bottles, then transfer the finished kombucha into spare glass jars (like spaghetti jars, mason jars, whatever is cheap) to be given away in those. We also save the glass bottles from store bought kombucha and use those for individual portions (though you probably aren’t buying much kombucha these days, huh?) Happy brewing!

  11. Cesaera says:

    Trader Joe’s has ginger beer and Pumpkin Ginger beer in clamp down bottles. You could ask them to save them for you when they sample out those drinks or when people return them for their deposit. I just picked up a few cases of empty bottles that will be perfect. Wish me luck!

    1. Sarah says:

      That’s so brilliant! Thanks for the tip and happy brewing! 😀

  12. Cesaera says:

    It appears that my SCOBY has split. Can I safely split it? the second one is attached but flowy and not as tightly shaped as the mother. Do I wait until I brew a second batch? I got the original from a friend who has been brewing for awhile now do I know it is a strong mother.

    1. Sarah says:

      Hi Cesaera! It should be fine to spilt into two as long as each are relatively thick. Just wait until your next batch and use it to create two batches 😀

  13. Cesaera says:

    Aaack!! I just added some juice for the second fermentation this am and I put the jars in the fridge😳. I just reread the directions that it should stay out for the second ferment. Did I ruin it?

    1. Sarah says:

      No problem! Just pull them out of the fridge and let them ferment until fizzy, a few days or so. The refrigeration will have temporarily slowed down the fermentation, but it will pick back up once the kombucha warms up again.

  14. Maylina says:

    Hello and thank you for the info!! Trying to make a scooby but can only find a store bought kombucha with ginger added. Will this still work? Was also wondering if kombucha can be made with green tea? Thanks! Excited to get started but have to be patient for my scoby 😂5 stars

    1. Sarah says:

      Hi Maylina! While plain kombucha is best, ginger is probably the best alternative. Try to get one that has little “stringies” floating in it, which will give you a better shot at SCOBY success. You can make it with green tea once your SCOBY has grown to be a bit thicker. Start by adding just 1 green tea bag, leaving the rest black. Then slowly work your way up until you reach a 50/50 blend (I haven’t tried it with more green tea than this).

MAKE THIS FOR DINNER

shares