Glass jar of homemade Kombucha

How to Brew Your Own Kombucha

Are you a full-blown stage five kombucha addict who is ready to take things to the next level? Or maybe you just caught the fermenting bug and want to give it a go? Either way, we’re here to show you just how easy it is to make those tasty live cultures right at home. It’s how Remedy started, after all! That’s right, our founders Sarah and Emmet started out making kombucha for themselves and their young family on their very own kitchen counter.

When it comes to brewing raw kombucha full of good gut health bacteria at home, it’s not as complicated as you think. 5 ingredients are all you need to get this delicious kombucha in your fridge.


3.5 liters filtered water

1 cup organic raw sugar

12g organic black tea (6 tea bags)

12g organic green tea (6 tea bags)

2 x cans of Remedy Kombucha, any flavor



Bring 3.5 liters filtered water to the boil.

Add black tea and steep for 3 minutes.

Add green tea and steep for a further 3 minutes. “Black tea has a beautiful, rich profile but green tea is full of polyphenols,” says Remedy Founder, Emmet Condon.

Strain tea into a 4-liter wide open-mouthed jar and add sugar. Stir to dissolve. Cool to 86° Fahrenheit.


If you have a mother culture (aka SCOBY) and feeder:

Add kombucha feeder and place mother culture/SCOBY on top of the liquid.


If starting from scratch: add two cans of Remedy zero sugar Kombucha to the tea brew.

Cover with muslin cloth and secure with elastic band.

Leave in a warm room away from food contaminants and direct sunlight for 7-10 days.


Depending on the temperature of where you live, your kombucha will be ready in about 7-10 days.

If you used an existing mother culture, your brew will have formed a “baby” mother culture.


If you used two cans of Remedy to make the organic kombucha from scratch, your own mother culture will have grown along the surface of the jar.

Taste to decide if it’s ready. The kombucha should taste slightly sour with no tea flavor remaining. If you prefer a more sour taste, leave to ferment for a few more days.


Remove mother culture (this can be used to make your next brew).

Transfer your finished kombucha into sealed bottles to keep in the fridge. Enjoy!

Check out the video below for an overview from our Remedy Nutritionist, Jacqueline Alwill and read on below for detailed instructions on how to make kombucha at home.