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How to Make Kombucha at Home


Photo: Klara Avsenik on Unsplash

You may have heard about kombucha but do you really know what it is? A fermented drink packed full of probiotics it’s loved by everyone from Gwyneth Paltrow to Kourtney Kardashian. Created with black or green tea it’s health benefits are vast including supporting the digestive system with its acids, enzymes, and probiotics. That’s not to mention it’s antimicrobial, antibacterial, and anti-fungal effects. Here, Six Senses Zighy Bay resort’s own onsite Sustainability Manager, Simone Troxler shares her recipe for preparing one gallon of kombucha at home.


. 20g loose green or black tea

. 200g white sugar

. 1 Scoby (A Scoby is s a thick, rubbery, and cloudy mass that aids the fermentation process. Though it’s widely available at grocery stores and health food shops, you can make your own using tea, sugar and another Scoby)

. 200 ml starter liquid

. 1-gallon glass jar

. Breathable fabric to cover

First Fermentation

. Start by boiling 1 liter of water.

. Add the tea and brew the liquid for 4-6 minutes.

. Remove the tea bags and add the sugar, stirring until completely dissolved.

. Transfer the tea liquid to your gallon container, fill almost to the top with water, and let cool until it reaches room temperature.

. Carefully place the Scoby on top and then pour the starter liquid on top.

. Cover the container with a breathable cloth and secure with a rope (Note: Temperature is a huge factor. The perfect range would be between 24-26 degrees, far away from sunlight and moisture. If it’s too cold, the fermentation would take longer but if it’s too warm, the Scoby may be damaged and produce acid (which is not good for drinking).

. The Scoby will grow and multiply, and the liquid will turn cloudy and maybe form bubbles around the top.

. You might find some black particles attached to the Scoby, which is normal. If this happens, please remove the Scoby gently and clean with running tap water and put back.

. Normally we recommend around 20 days of fermentation, but you can do less or more depending on the sweetness you prefer.

. It is very important to check the quality of the fermentation and sweetness every three days.

. Once you finish with the first fermentation, please gently remove the mother and baby Scoby with 400 ml starter liquid for your next two gallons. Or, you can store one Scoby for back up with 200 ml starter liquid.

Second Fermentation

. Once you have removed the Scoby from the fermented kombucha, its time to flavor the kombucha with any flavors. These can include strawberry pepper, apple turmeric, ginger and mint and lemongrass, and ginger. The list is endless.

. Add nearly 600-700 ml of mixed flavors to the gallon, and fine filter to the flip-top bottles.

. After two days, bottle fermentation in the chiller and the kombucha will be ready for consumption.

Note: Please do not use any plastic, metal, or chemicals. Wash everything with non-chemical soap and running tap water.

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