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Preparation time: 40+ min

Difficulty: easy

For 1,5 liters


  • 1,5 liters of water

  • 1 tbs organic green tea/black tea

  • 1 tbs rooibos tea (you can use only the green/black tea or some other herbal tea)

  • 100 g organic cane sugar

  • ''Scoby'' (kombucha culture)

  • 1 tbs berries

  • mint leaves

It is important that all containers and utensils are pre-sterilized when we make the kombucha.

Boil the water, add tea, stir, cover, and let it rest for approx. 5 minutes. Strain into a large glass bowl, add the sugar, and stir until it dissolves. When the tea cools, add Scoby and gently stir with a ceramic or plastic spoon (the culture mustn't come into contact with metal as it can get damaged).

Keep the bowl uncovered and protect it only with a thin clean cotton cloth. Leave it at room temperature (in the cold months, you can also leave it on the counter next to the radiator) for 6 - 8 days to initiate the fermentation process. Slightly stir once or twice a day and monitor closely.

Pour it through a non-metal strainer and the fermented beverage is ready.

If you want to upgrade it, you can proceed with secondary fermentation. Pour the beverage into glass bottles and you may add some raspberries/blueberries, and/or fresh mint leaves to each bottle and hermetically seal it. Let them rest at room temperature again for a day or two. Then store them in a fridge.

Over time, Scoby will get bigger and you will be able to divide it - you can use it and prepare a new beverage or store it in a fridge in a clean container with enough liquid to cover it, and from time to time feed it with cane sugar.

*for more bubbles, you can increase the amount of cane sugar to 150 g.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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