Thank you for choosing Boo Chi Kombucha! We’re thrilled to have you on this journey of brewing your own kombucha from home. Let's dive into this exciting process that’s been around for centuries!
From 11th November onwards, all Christmas orders come with an extra-special surprise! Instead of a traditional SCOBY, you’ll receive a powerful, organic liquid SCOBY, a living, breathing kombucha starter that’s even more concentrated than the standard culture. Not only will it yield the same exceptional results, but you’ll also witness the magic of growing your very first baby SCOBY (or pellicle) right during the first ferment! We’ve chosen to send it in liquid form because this little powerhouse is truly alive. When we tried shipping it in solid form during Christmas months, the SCOBY got so enthusiastic it expanded, as it was being kept in warm homes and sometimes bursting through its food-grade bag!
Now, you’ll get all the excitement of nurturing your new kombucha companion, with none of the explosive drama!
What is Kombucha?
Kombucha is a fermented tea with roots as ancient as 221 BC, dating back to the Qin Dynasty in China (or possibly Sri Lanka, where we first discovered this magical elixir). Simple ingredients: tea, sugar, water, and a SCOBY, transform into this ancient tonic through fermentation.
Why is Kombucha Good for You?
Kombucha is loaded with natural acids (acetic, gluconic, citric, lactic, and glucuronic), which aid digestion, along with vitamins, enzymes, and antioxidants that rejuvenate the body from the inside out.
What’s a SCOBY?
The SCOBY (Symbiotic Culture of Bacteria and Yeast) is your kombucha’s heart. It’s what kick-starts the fermentation process, turning sweet tea into kombucha by producing beneficial bacteria, yeast, and acids.
Getting Started:
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Place your SCOBY in a glass jar capable of holding 3 litres of liquid and cover it with the breathable cloth and rubber band (provided).
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No refrigeration! Your SCOBY thrives at room temperature.
Brewing Tips:
DO:
- Sterilise your brewing vessel and utensils with warm soapy water or white wine vinegar, NEVER boiling water.
- Brew in glass (or fermentation-grade stainless steel if scaling up).
- Keep your kombucha warm (21–27°C is ideal). The warmer it is, the faster the fermentation.
- Taste your brew around day 7 to see how it’s progressing!
DON’T:
- Expose your kombucha to direct sunlight, it can damage the bacteria.
- Ferment above 30°C, too much heat will cause funky flavors.
- Place it near smoke or flowering plants, they can interfere with fermentation.
- Add starter liquid to hot tea, make sure it’s cooled below 30°C to avoid killing the good bacteria
Step-by-Step: Brewing Your First Batch
Ingredients:
- 1 Boo Chi SCOBY & starter liquid
- 1.5 liters of filtered water
- 5 organic tea bags (green - you can use black, white and oolong)
- 130g organic cane sugar
- Breathable cotton cloth & rubber band (included)
Brewing Instructions:
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Boil Water
Bring 500ml of filtered water to a boil. While waiting, add your tea bags to a bowl or jug.
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Steep the Tea
Pour the hot water over the tea bags and let it steep for 15-20 minutes. After steeping, remove the tea bags and give them a good squeeze.
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Add Sugar
Stir in the 130g sugar until fully dissolved. This sweet tea mixture will feed your SCOBY during fermentation!
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Cool Down
Add more filtered water to the tea until it reaches 1.5 liters in total. Ensure the tea cools below 30°C. Hot water can harm your SCOBY, so be patient.
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Add Your SCOBY
Pour the cooled tea into your glass jar, then gently add the SCOBY and the starter liquid (kombucha from a previous batch). Stir!
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Cover & Wait
Secure the top of the jar with the cloth and rubber band. Place your brew in a warm, airy spot (ideally 23-27°C). Now, it’s time for your kombucha to work its magic! In 7-14 days, you’ll have your first batch of homemade kombucha.
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Taste Test
After 7 days, start tasting your brew. You’re looking for a sweet and tangy flavor with a slight fizz. If it’s not there yet, give it a few more days. Once you’re happy with the taste, it’s ready to bottle and refrigerate, or flavor!
Flavoring Your Kombucha
This is where you can get creative! Once your kombucha has finished fermenting, it’s ready to be flavored. Keep it “original” (like the Boo Chi bottle in your kit) or go wild with fresh fruits, juices, spices, or even veggies!
Here’s how to do it:
- Pour your kombucha into bottles, filling them ¾ of the way.
- Add your chosen fruit, juice, or spices (fresh ginger, turmeric, berries, etc.).
- Seal the bottles tightly and leave them at room temperature for 2-3 days. Each morning, “burp” the bottles by unscrewing the cap to release pressure.
- Taste it after 3 days. If it’s fizzy and flavorful, you’re ready to chill and enjoy! The longer you leave it, the fizzier it’ll get.
How Long Does Kombucha Last?
Your homemade kombucha will last indefinitely, as long as it’s refrigerated. For peak freshness, enjoy it within 5 days of opening. After that, it’s up to your personal preference!
Creative Ways to Enjoy Kombucha
Kombucha is perfect straight from the bottle or poured over ice. But, it’s also a great base for mocktails and cocktails!
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Nojito: Fresh mint kombucha, lime juice, and mint to garnish.
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Boojito: Add 50ml of rum to the Nojito for a boozy twist.
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Turmeric Oriental Fizz: 50ml of spiced gin, turmeric & black pepper kombucha, a squeeze of lime, and fresh lime garnish.
For more fun recipes, check out our YouTube channel!
HOW TO BREW with Eaoifa: https://www.youtube.com/watch?v=8iHya9ARrLs
Ready for Your Next Brew?
Once your kombucha is brewed and bottled, save ¼ of the liquid in your jar. This acts as the starter for your next batch. You’ll also notice a new SCOBY forming—this is your “baby SCOBY.” You can start a SCOBY Hotel by storing these babies in a separate jar with a small amount of kombucha. Keep it covered and use them to start new batches.
Connect with Us!
We’d love to see your kombucha creations! Tag us @BooChiKombucha on social media with #DrinkBetter and let us know how your brewing journey is going.
