Recipe · scoby · China / Russia

Kombucha (1-gallon batch)

Sweetened tea fermented by a symbiotic culture of bacteria and yeast (SCOBY) into a tangy, lightly fizzy beverage. Different from lacto-ferments — kombucha uses acetic acid bacteria + yeast, not Lactobacillus. Included here because bundle users will ask.

Primary
10.0 days
Secondary
3.0 days
Temperature
72-80°F (22-27°C)
Vessel
wide-mouth glass 1-gallon jar + cloth cover

Technique

Brew 1 gallon strong black tea (8 bags or 2 tbsp loose) + 1 cup sugar. Cool to room temp. Add starter liquid (1-2 cups from previous batch or store-bought raw kombucha). Add SCOBY. Cover with tight-weave cloth + rubber band. Ferment 7-14 days at 72-80°F. Taste from day 7 — should be balanced tangy-sweet. For secondary ferment (fizz): pour into bottles with 1-2 tsp fruit juice or ginger, seal, 1-3 days room temp, refrigerate.

Source: Kombucha Kamp — 1-gallon batch recipe.

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