Continuous Brew Kombucha
Recipe type: Ferment
Cuisine: Russian
Prep time: 
Total time: 
Serves: 1 gallon
Kombucha, a traditionally fermented sour tea, can be easily brewed using tea, sugar and a starter culture. This method for continuous brewing ensures a consistent supply of kombucha tea, and is easy to maintain. For this kombucha, you'll need a kombucha starter culture which you can find online.
  • 2 tablespoons loose-leaf tea
  • 1 cup organic white sugar
  • 1 kombucha mother
  • 1 cup kombucha tea from a previous batch
  1. Bring one quart of water to a boil. Turn off the heat, stir in tea and organic sugar. Continue stirring until the sugar is dissolved. Allow the tea to sit undisturbed until it cools to room temperature.
  2. Strain the tea through a fine-mesh sieve into your continuous brew container. Stir in 3 quarts water. Add the kombucha mother and the kombucha tea to the container. Cover it loosely, and allow it to ferment about a week.
  3. After a week, draw off up to 25% of the kombucha, bottle it, and replace it with an equivalent amount of sweet tea. After the initial week of fermentation, you can draw off kombucha as frequently as you like - usually 1 to 3 times a week - as long as you replace it with an equivalent amount of tea.
  4. To bottle the kombucha, pour your kombucha into a flip-top bottle, adding up to ¼ cup sweet tea or fruit juice to the bottle. Close the bottle and allow it to ferment a further 2 to 3 days, then transfer to the fridge and consume when you like it.
Recipe by Nourished Kitchen at