Your Cart is Empty

February 02, 2024 2 min read

Make your own Daily Organics Kombucha


  • 1 x Daily Organics Scoby with about 300ml liquid starter from Scoby 

    (store scoby at room temperature)

  • 1 x litre of tea (organic green or black, as long as its caffeinated)

     Brew teas and allow to cool down to room temperature. (6 tea bags or 6 tsp loose tea to 1 litre of boiling water)

  • 3/4 cup organic sugar

Note: best to use pure water, not town supply.


  1. Boil water, dissolve sugar in boiling water and then add tea. Leave to cool down to room temperature. We brew in a stainless steel bowl.
  2. Strain the tea and pour your cooled tea into a big glass jar - big enough to fit all your tea with about a quarter of the jar empty.
  3. Add your Scoby and Scoby starter to your tea. (Top up with room temperature water if too low).
  4.  Cover the top of the jar with a paper or muslin/cotton cloth and keep this tied with an elastic or piece of string. The cover means your kombucha can breathe and ferment - also keeps out the fruit flies. Store at room temperature out of direct sunlight, but still somewhere that has some airflow. ie: not in a cupboard.
  5. Keep covered for a minimum of 6 days, a maximum of 12. The time of year will affect how long you leave it to brew. (longer in the Winter, shorter in the Summer).
  6. You can check your raw kombucha at the 5 day point - uncover and have a smell and taste. You’ll be able to sense and taste the fermentation happening, if your organic kombucha smells or tastes like vinegar it’s probably a little overdone. It should taste not too sweet (like syrup) but not too tart (like vinegar).
  7. Keep tasting and smelling every day until you’re happy with it, then remove the Scoby. Best to transfer the Scoby to a fresh batch of tea for fermenting, or into a jar with a little liquid from the kombucha you just brewed and cover with the same cloth (store until you are ready to make your next batch of kombucha).
  8. Sieve your brew. Transfer your kombucha into glass jars or bottles to store in the fridge. Chill for at least two weeks before consuming this will increase the fizziness of your raw kombucha. 

     Kombucha Cheers & Happy Brewing!

      (you may never need to buy kombucha again)

Ps: Feel free to write in with any brewing questions to hello@dailyorganics.com


How to make Kombucha