There are two kinds of people in this world—those who sip kombucha and cringe, and those who sip kombucha and go, “Wait a minute… is this what self-love tastes like?”
I used to belong to the first group. Kombucha? That vinegary-smelling thing in a fancy bottle that influencers sipped after hot yoga? No, thank you. But fate has a way of fermenting your opinions.
🧘 The Day I Took My First Sip (And Nearly Spat It)
My first encounter with kombucha happened inside a yoga studio in Delhi (yes, I was trying to become that “wellness” person). It came in a sleek bottle labelled something like “Gut Goddess Elixir” with hibiscus and rose petals floating in it. Sounded beautiful, right?
I took a dainty sip and almost checked my pulse. Was I drinking apple cider vinegar with soda? My face did a full Bollywood villain transformation.
But as I stood there, watching people sip and sigh in gut-healthy delight, I realized maybe it was an acquired taste. Like olives. Or shuddh karela juice.
So, I gave it another shot—this time homemade. And THAT changed everything.
🌿 What Even Is Kombucha?
Let’s get the jargon out of the way, shall we?
Kombucha is a fermented, slightly fizzy tea beverage that’s been around for over 2,000 years. It originated in China and spread to Russia, Korea, and eventually the hippie shelves of India’s organic stores.
It’s made from:
Black or green tea (or both)
White sugar (yes, sugar—don’t freak out)
SCOBY (Symbiotic Culture of Bacteria and Yeast)
Starter tea (kombucha from a previous batch)
Time, patience, and a little courage
👻 Meet My SCOBY: The Good, The Blob, and The Ugly
Here’s where it gets fun and freaky.
The SCOBY looks like a weird jellyfish had a child with a pancake. It’s slimy, spongy, and totally alien. When I got mine from a friend (who said, “You’ll either love it or scream”), I was both amazed and mildly horrified.
Naturally, I named her Kajal.
Why Kajal? I don’t know. She just had energy. Kajal lived in a jar on my kitchen counter, looking like a ghost of tea past. My mother was convinced it was some kind of supernatural pickle. “Ye kya daala hai tumne? Isko kaun khaayega?” she asked.
But little did she know—Kajal was about to become my gut’s best friend.
🍵 My First Kombucha Brew: A Comedy of Errors
I had watched three YouTube videos, read two blogs, and thought I was ready. Spoiler: I wasn’t.
Here’s what went down:
I steeped 4 green tea bags in 1 litre of hot water.
Added ½ cup white sugar and stirred like my life depended on it.
Waited till it cooled to room temperature. (Very important—don’t throw Kajal into boiling tea unless you want microbial genocide.)
I poured it into a sterilized glass jar, gently lowered in my SCOBY, added a cup of starter tea, covered it with a muslin cloth, and said a small prayer.
For 7 days, I hovered around the jar like a new parent. “Is it bubbling?” “Is that mold or magic?” I even sniffed it every morning like some kind of kombucha sommelier-in-training.
On Day 8, I nervously poured a little into a glass. It was tangy, a little sweet, and slightly fizzy. Not bad at all! And just like that, I was hooked.
🧪 How To Make Kombucha at Home (Beginner-Friendly Recipe)
If you’ve got tea, sugar, and a curious spirit, you can make kombucha.
🛒 Ingredients:
1 SCOBY (borrow from a friend or buy online)
1 cup kombucha starter liquid (from a previous batch or commercial bottle)
4 tea bags (black or green or a mix)
½ to ¾ cup sugar
1 liter water (filtered is ideal)
1 glass jar (wide-mouthed)
1 breathable cloth (muslin/kitchen towel)
1 rubber band
🔬 Step-by-Step Instructions
Step 1: Brew the Tea
Boil 1 litre of water. Turn off the heat. Add tea bags and steep for 10-15 minutes. Remove tea bags and stir in sugar till fully dissolved.
Let the sweet tea cool to room temperature.
Step 2: Set Up the Fermentation Jar
Pour the cooled tea into your clean jar. Add the SCOBY and 1 cup of starter tea.
Cover with a breathable cloth. Secure with a rubber band.
Step 3: Wait and Watch
Place your jar in a warm, dark, well-ventilated corner (not in sunlight or the fridge). Let it ferment undisturbed for 7–10 days.
Start tasting from Day 6 onwards. Want it sweeter? Bottle it early. Want it more tangy and vinegary? Let it go longer.
Step 4: Bottle It (Optional: Second Fermentation)
Carefully remove the SCOBY and reserve 1 cup of the kombucha for your next batch.
Strain and pour the kombucha into clean, airtight bottles.
Optional: Add flavourings like fruit juice, herbs, ginger, or spices. Leave 1-inch headspace.
Let bottles sit at room temperature for 2–3 days to build fizz. Then refrigerate and enjoy!
💡 Flavour Bombs to Try in Second Fermentation
Want to take it up a notch? Here are my favourite flavouring combos:
Hibiscus + Rose Petals – floral and refreshing (and so Instagrammable!)
Lemon + Ginger – a zingy immunity shot in disguise
Tulsi + Jaggery Syrup – our desi twist on kombucha magic
Mango + Mint – summer in a bottle
Cinnamon + Apple – perfect for cooler months
Just make sure you strain out solids before sealing your bottles to avoid over-fermentation (or worse—mini kombucha explosions).
Kombucha Meets Indian Culture
You’d be surprised how well kombucha fits into the Indian kitchen. Fermentation is old news to us.
Idli batter? Fermented.
Dhokla? Fermented.
Aam panna left in the sun? Fermented.
Kanji (black carrot fermented drink)? Basically, kombucha’s spicy cousin.
Even my dadi started warming up to it when I called it “fridge ka kanji.”
One day, I caught her sipping it with murmurs. “Thoda ajeeb hai, par pet ke liye acha hoga,” she declared.
😂 Kombucha Fails I’ve Survived
Let’s be honest, kombucha brewing isn’t always glamorous. Here’s a little list of my kitchen bloopers:
💀 Added hot tea to the SCOBY (Kajal 1.0 didn’t survive. May she ferment in peace.)
🧯 Bottled too early, didn’t leave headspace—kombucha volcano at 6 am!
🦠 Grew mould because I used flavoured tea (rookie mistake—always start with plain tea).
🥴 Left a batch for 3 weeks… it turned into vinegar. (Great for cleaning, though!)
So if you mess up, don’t give up. Kombucha’s like learning to ride a bike, except it occasionally burps.
💬 Questions I Get Asked All The Time
Q: Isn’t it risky to brew kombucha at home?
A: As long as you follow basic hygiene (sterilise your jars, use clean hands), you’re good. If you see green or black fuzzy mould, discard the batch.
Q: Does it get you drunk?
A: Nope. The alcohol content is usually below 0.5%, unless you ferment it forever. It’s more likely to make you dance because of the gut happiness.
Q: Can I use honey instead of sugar?
A: Not in the first fermentation—it can harm the SCOBY. But you can try jun tea, which is kombucha’s cousin, made with honey and green tea.
🫶 Why I Keep Brewing (Even When Life Is Chaotic)
Brewing kombucha has become a small ritual of calm in my otherwise hectic, caffeine-fueled day. It’s meditative like watching dough rise or tea steep.
There’s something magical about watching nature do its work in a jar. You give it sweetness, and it gives you tang, fizz, and a little joy.
Also, it’s a brilliant way to:
Reduce soda intake
Get natural probiotics for gut health
Experiment with Indian flavours (hello, masala chai-kombucha?)
Save money on expensive store-bought bottles
🌈 Final Sip: Kombucha is for the Curious Heart
If you’ve ever stared at a kombucha bottle and wondered what the fuss is about, this is your sign to try brewing it yourself.
You don’t need fancy gear: just a SCOBY, tea, sugar, and a little time.
Worst case? You get a science experiment gone wrong. Best case? You get a lifelong hobby, a funky little kitchen pet, and a fridge full of sparkling sips.
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