Discover the ancient art of kombucha fermentation through our step-by-step visual guide.
Start by brewing a strong, sweet tea using high-quality loose leaf tea. The tea provides nutrients for the SCOBY and determines the final flavor profile. We use organic cane sugar which will be consumed during fermentation.
The ratio is typically 1 cup of sugar and 8 tea bags per gallon of water. The tea is steeped for 15-20 minutes to extract maximum flavor and nutrients.
After brewing, the tea must be cooled to room temperature (68-85°F). Adding the SCOBY to hot tea will kill the beneficial bacteria and yeast cultures.
This cooling process typically takes 2-4 hours. Some brewers speed this up by adding ice or using an ice bath, while others simply let it cool naturally overnight.
SCOBY stands for "Symbiotic Culture of Bacteria and Yeast." This living culture is what transforms sweet tea into tangy, probiotic-rich kombucha.
Add the SCOBY along with 1-2 cups of starter liquid (kombucha from a previous batch) to the cooled tea. The starter liquid lowers the pH and provides an acidic environment that protects against harmful bacteria.
Cover the jar with a tightly-woven cloth (coffee filter, paper towel, or clean cloth) secured with a rubber band. This allows the culture to breathe while keeping out dust, insects, and contaminants.
Never use an airtight lid during primary fermentation, as the gases produced need to escape. Store in a warm, dark place away from direct sunlight.
Let the kombucha ferment for 7-14 days at room temperature (68-85°F). The warmer the environment, the faster the fermentation. During this time, the SCOBY consumes the sugar and produces organic acids, probiotics, and CO2.
Taste daily after day 7 to find your preferred balance of sweet and tart. The SCOBY will form a new layer on top - this is normal and healthy!
After primary fermentation, remove the SCOBY and add your desired flavorings - fresh fruit, herbs, spices, or natural juices. This is where MoMing's signature flavor profiles come to life.
At MoMing, we use only natural ingredients: fresh pomelo, organic mint, ginger, turmeric, and other premium botanicals. No artificial flavors or sweeteners.
Transfer the flavored kombucha to airtight bottles for secondary fermentation. This 2-7 day period creates natural carbonation as remaining sugars are consumed by the yeast, producing CO2.
Use swing-top bottles or bottles with tight-sealing caps. "Burp" the bottles daily to release excess pressure and prevent explosions.
Once carbonated to your liking, refrigerate the kombucha to slow fermentation. Cold kombucha is crisp, refreshing, and perfectly effervescent.
Serve chilled and enjoy the fruits of your fermentation labor! Each bottle is packed with billions of probiotics, organic acids, and natural goodness.