A Healthy fizzy drink

Kombucha is a slightly acidic, fizzy drink unlike any other.


Originally from Mongolia, this beverage is made from a sweet tea in which is added “a Symbiotic Culture of Yeasts and Bacteria” also called SCOBY. This one is not a fungus but, as its name suggests, different yeasts and bacteria which together degrade the sugars contained in the tea to produce carbon dioxide.

The sugar added at the start of fermentation is largely consumed during fermentation process, making kombucha a healthy alternative to soft drinks, low in sugar and full of living organisms.

An Elixir of immortality

Kombucha is also known as the elixir of immortality, this shows how rich and good it is for our health!

This drink contains minerals, enzymes and vitamins as well as all the amino acids essential to our overall well being.

To give you an idea here are a few key properties of this drink, kombucha has the power to reseed the intestinal flora and facilitate digestion thanks to the probiotics it contains but also the glucuronic acid that helps to detoxify the body and protect the liver.

Discover our Young kombucha Scoby

Why should i make my kombucha at home ?

Preparing this drink is quick and simple, it only takes two minutes of preparation and a little bit of patience.

Making kombucha at home is much cheaper than buying in stores, especially because you may use it over and over again. Moreover if your SCOBY is too old or if you want to give some to your friends and family a new disk forms at every fermentation is available.

Finally, if you make your own fermented drink you can benefit from all the properties triggered by the fermentation process because it will be unpasteurized, and you will be free to  add any flavor of your choice.

Which ingredients for a happy Kombucha ?

The kombucha recipe is simple: water, sugar, tea, and a SCOBY. Here are some tips to help you in your ingredient selection:

  • Water: preferably use spring water or filtered water. It’s not a must, but a pure water offers better fermentation conditions.
  • Tea: you may choose between black tea or green tea. Kombucha feeds on the tannins contained in the tea, which is why herbal teas or other aromatic herbs are not suitable for the first fermentation, but you can add them during the second fermentation. Flavored teas are not my recommendation because they often contain oils that inhibit the action of bacteria and yeasts.
  • Sugar: You may choose sugars that are easily assimilated by the SCOBY because that is how kombucha yeasts get their energy. Therefore white sugar, because it easily provides energy to yeasts and bacteria, is the best possible source of sugar. Brown sugar can also be a solid alternative  because it is  easily assimilated by the SCOBY while providing a little vitamins and minerals. However, I do not recommend using more complex sugars such as pasteurized honey, coconut sugar or maple syrup which are difficult to assimilate, and above all do not use sweetener which in itself is not sugar!
  • Kombucha culture: preferred a kombucha mother cultured on organic ingredients, it must be supplied with its starter liquid and free of any trace of mold.

How to succeed in making Kombucha ?

Pay attention to hygiene

Like all fermentations you need to make sure that your environment is clean. Remember to thoroughly clean your hands, your workspace and your utensils before you start handling your kombucha.

Add enough sugar

The sugar serves as a food source for the yeasts in the SCOBY, which convert it into acids and carbon dioxide.

It is important to put in a sufficient amount of sugar to feed the microorganisms and allow proper fermentation.

Madame Ferment recommends using 60g of sugar per liter of drink. You can also add a teaspoon or two of sugar during the second fermentation if your drink is no longer sweet.

The 10% rule

It consists of keeping about 10% of liquid from the previous fermentation to start the next one.

To apply this rule, you only need to keep in addition to the SCOBY about 10% of the liquid in which it fermented. For example, if you are preparing a new 1 liter batch of kombucha, you will need to reserve approximately 100 ml of the previous kombucha, to add to your new preparation.

This practice is important because it provides active and balanced microbial cultures to start the fermentation of the new batch of kombucha. It also ensures continuity in the development of flavors and probiotic properties of the drink.

Cover your Kombucha

Kombucha likes to breathe but it doesn’t like gnats or dirt, so remember to cover your jar with a thin cloth so that it can breathe while also being protected from contamination!

Place my kombucha in a favorable environment:

You have to take a few key parameters into account to have the best possible location to let your kombucha ferment:

  • Put your kombucha away from direct sunlight: Place your jar in a place protected from sun rays because UV rays can deteriorate kombucha’s bacteria and yeasts.
  • Place your kombucha in a ventilated place: putting your kombucha away from UV rays does not mean putting it in the back of a cupboard! The SCOBY needs to breathe fresh air so place it where the air circulates sufficiently.
  • Fermentation is best at room temperature
    • The fermentation of kombucha happens at room temperature, it must be between 18°C ​​and 33°C with an ideal temperature of 25°C.
    • Kombucha does not like when it’s hot: Make sure that the tea is not too hot before pouring your SCOBY and your culture liquid, a temperature too high could kill your strain.



What you need

For 1L of drink :

  • A kombucha SCOBY and its culture liquid
  • 60g of sugar
  • 1 L of water
  • Two green or black tea bags
  • A large glass jar
  • A fabric to cover your jar
  • A glass bottle with mechanical closure


Infuse two black tea bags in 1L of water. Infuse long enough so that it is properly loaded with tannins.

Add 60g of sugar and stir well.

Once the tea has cooled down to room temperature, empty the entire kombucha bag into your sweetened tea. It is important to also add the liquid supplied with the SCOBY because it helps to acidify the tea.

Mix gently then put a cloth on the container to protect it from external contamination.

Place the kombucha in a place conducive to its fermentation (see above).

Stop the first fermentation when you’re happy with the taste of the drink. The fermentation time varies according to the ambient temperature: the hotter it is, the faster the fermentation will be. Note that on average this step takes 10 to 15 days.

You can drink your kombucha as it add one more fermentation.

To proceed with the second fermentation, start by setting aside the SCOBY with 100 ml of drink, this will allow you to start a new fermentation of one liter. If you want to make 2 liters, keep 200 ml, and for 3 liters, keep 300 ml.

If your kombucha is no longer sweet at all, add a teaspoon of sugar. This will help boost carbon dioxide production and make your drink fizzy.

Before bottling, gently stir the kombucha to reactivate stagnant yeasts, then pour the drink into an airtight bottle, straining it with a cloth.

If you want to flavor your drink, be careful not to completely fill the bottle so that you can add herbs, juice, spices or flowers.

Close the bottle carefully and let it ferment for another one to three days at room temperature. Remember to lightly degas the bottle each day to prevent an excessive buildup of carbon dioxide which could cause an explosion.

Your drink will be ready when you hear a “pop” when you open the bottle and it has developed enough bubbles.

Once you are happy with the bubbly level, place the bottle in the fridge to stop the fermentation. Once cooled, your drink is ready to serve!

Enjoy your deliciously flavored and fizzy homemade kombucha.

Is my Kombucha Successfully fermented ?

My kombucha is a success:

  • the tea is soured
  • There are white residues at the bottom of the jar (yeasts)
  • My kombucha is acidic but not sparkling depending on the SCOBY or on the fermentation conditions, it can happen that your kombucha isn’t sparkling (see below how to make my kombucha sparkling
  • The SCOBY is at the bottom of the jar, on the surface or vertically: the mushroom can take several positions, the fact that it is at the bottom of the jar does not mean that it is dead
  • My kombucha is to acid you left your fermented kombucha too long. If the drink is too acid for your taste, start a culture with a glass of kombucha and the same strain.

Things went bad :

  • My SCOBY has traces of mould: warning contamination! Unfortunately, you will not be able to use it for a future fermentation, it is better to start on a good basis.
  • Kombucha has an unpleasant smell: the smell of the drink should always be pleasant. If a bad smell emerges from your kombucha, it means that has been contaminated or that the strain is dead. It is better to throw away the stump and start again on a new SCOBY.

How do I make my kombucha fizzy ?

A sparkling kombucha is even better! If your fermented drink does not have enough bubbles for your taste, check that you have not missed a step:

  • Mix the kombucha before bottling it because most of the yeast could be at the bottom of it.
  • Add a teaspoon of sugar before bottling (if the drink is no longer sweet enough)
  • Have a good airtight bottle that allows the maintenance of carbon dioxide.
  • Avoid opening your bottle too often during the second fermentation.
  • To increase your chances of success you can put a little ginger or fruits that allow you to add natural yeasts.

And now what should I do why my SCOBY?

If you want to relaunch a jar:

Keep about 100ml of kombucha to reseed your next liter of drink (if you want to make 3L, multiply the quantity by 3, etc.). Adding a little bit of kombucha helps to lower the pH of the tea which, before fermentation, is not acid enough to effectively protect the SCOBY.

If you don’t want to start a new culture:

The Kombucha SCOBY can be stored in the refrigerator for approximately 4-6 weeks. During this period, the SCOBY enters a resting state and its growth slows. It is important to ensure that the SCOBY is stored in an airtight container with enough kombucha liquid to keep it hydrated.

If you are not planning to use your SCOBY for an extended period of time, it is recommended that you refresh it by re-fermenting it with sweetened tea before putting it back in the fridge.