Kombucha is fermented tea — more precisely, a sweetened tea that a SCOBY (Symbiotic Culture Of Bacteria and Yeast) turns into a tangy, lightly carbonated, probiotic-rich drink. The process itself isn’t complicated — it takes more patience and precision than special equipment.
The three phases: F1, F2, F3
Home kombucha brewing is typically broken down into three distinct stages. You’ll find the exact ratios, steps, and safety information in our two full guides below — here we just cover the big picture.
F1 — primary fermentation
Sweet tea + SCOBY + starter liquid, covered with breathable cloth, 7–14 days at room temperature. This is when the acids build up. Full guide →
F2 — flavoring and carbonation
Bottling, flavoring, then 2–5 days sealed at room temperature — this is when the characteristic carbonation builds. Full guide →
F3 — chilling and aging
The bottled kombucha goes in the fridge, which drastically slows fermentation — it keeps for weeks, even months, and the flavor keeps mellowing.
If you’d like to track your own batches’ phases, measurements, and recipes instead of keeping a notebook, you can do that in the Kombucha Coach app too.
