I started making kombucha for a very simple reason: I love that fresh acidity, somewhere between iced tea and a grown-up lemonade, but I wanted to adjust it to my taste.
After a few batches, I settled on a very classic base recipe (black tea + sugar + SCOBY) because it's the most reliable. Only then do I experiment with a second fermentation to achieve a slight natural fizz.
In this version, I stick to the traditional method for the first fermentation (this is where everything happens), then I gently flavor it with seasonal ingredients from the bottle. Pear adds roundness, apple freshness, and a tiny piece of ginger brightens everything up without overpowering it. You get a balanced kombucha, not harsh, with fine bubbles.
What I like is that the technique is simple if you are strict about two things: cleanliness (clean jars, clean hands) and time (tasting regularly).
You don't need complicated equipment: a large jar, some fabric, sturdy bottles.
You can personalize the recipe by adjusting the fermentation time: shorter = sweeter, longer = drier, more vinegary. And if you prefer it very unsweet, simply let nature take its course… while still keeping a small amount of sugar at the start, essential for feeding the culture.
My Kombucha Recipe
4
people22
minutes14
minutes59
kcal36
minutesA recipe for homemade kombucha, slightly sparkling, tangy, and fragrant with tea. I'll guide you step by step through a simple and clean fermentation, with a seasonal touch in the second fermentation.
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Ingredients
1 L of filtered water
70g of white sugar
8g of black tea (or 4 tea bags)
150 ml of unpasteurized natural kombucha (starter) or 150 ml of liquid from your previous batch
1 SCOBY (1 disc, approx. 10-12cm)
1 ripe pear (approx. 160g of flesh), diced
1 apple (approx. 150g of flesh), diced
10g of fresh ginger, thinly sliced
Materials needed: 1 x 1.5L jar, 1 piece of fabric + elastic band, 2 bottles with mechanical closures (or thick soda bottles)
Preparation steps
- Thoroughly clean the jar and utensils (hot water + soap), then rinse well. Work with clean hands: this is essential to prevent mold.
- Bring 300ml of water to a simmer. Remove from heat, add the black tea and let it steep for 10 minutes.
- Remove the tea, add the sugar and mix until completely dissolved.
- Add the remaining water (700ml) to lower the temperature. Wait until the sweetened tea is at room temperature (ideally below 30°C).
- Pour the sweetened tea into the jar. Add the kombucha starter (or liquid from the previous batch), then gently place the SCOBY on top.
- Cover with the cloth and an elastic band (not an airtight lid). Let it ferment at room temperature, away from direct sunlight, for 7 to 10 days. Taste it from the 7th day onwards: you're looking for a balance between sweetness and acidity.
- When you're happy with the taste, remove the SCOBY with clean hands. Take 150ml of plain kombucha for the next batch (starter) and put it with the SCOBY in a small jar.
- Prepare the second fermentation: distribute the pear, apple and ginger (half and half) into the bottles.
- Filter (or not, according to your taste) the kombucha from the jar and pour it into the bottles, leaving 3cm of space at the top. Close.
- Leave the bottles at room temperature for 24 to 48 hours to allow them to gas. Open them once after 24 hours over the sink (degassing) to check the pressure, especially if your kitchen is hot.
- Place in the refrigerator at least 6 hours before drinking: the cold calms the fermentation and fixes the bubbles.
- Serve chilled. If you've added a lot of fruit, strain it just before serving for a clearer drink.
📊 Nutritional Information
1 serving (approx. 250ml)
| Nutrient | Value |
|---|---|
| Calories | 59 kcal |
| Proteins | 0.2g |
| Carbohydrates | 14.6g |
| including sugars | 12.9g |
| Lipids | 0.1g |
| including saturated fatty acids | 0.0g |
| Fibers | 0.8g |
| Sodium | 10mg |
| Vitamins | |
| Vitamin C | 8% AJR |
| Vitamin B9 | 3% AJR |
| Vitamin K | 3% AJR |
| Minerals | |
| Potassium | 5% AJR |
| Magnesium | 3% AJR |
| Phosphorus | 2% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Fermentation safety: If you see actual mold (fuzzy green/blue/black patches), discard everything. A beige/transparent film, brown filaments, or a new small SCOBY on the surface is normal.
💡 Chef's Tips
The real indicator is the taste: if it's too sweet, leave it for another 1-2 days during the first fermentation; if it's too acidic, reduce the time next time. Use thick bottles and degas carefully: the second fermentation can quickly build up pressure!
🔄 Variations
- For a milder fragrance: replace the ginger with bottled lemon zest (without the white pith).
- For a drier result: extend the first fermentation of the Kombucha by 1 to 2 days and reduce the second fermentation to 24 hours.
