1

Prepare the starter: Follow the instructions for your chosen kombucha starter, including any activation steps.

2

Make the tea: Brew your black or green tea with sugar, following the quantities recommended for your starter. Allow to cool completely.

3

Add the starter: Pour the cooled tea into a clean brewing jar and add your prepared kombucha culture and starter liquid as directed. Check the starting acidity according to a tested kombucha brewing method.

4

Leave to ferment: Cover with a breathable cloth and leave to ferment according to the starter instructions, away from direct sunlight. Follow the recommended temperature, acidity and hygiene guidance rather than relying on time or taste alone.

5

Add the flavours: Once fermentation is safely complete, remove the culture and reserve starter liquid for your next batch. Add the apple juice, berries, ginger and cinnamon to the finished kombucha.

6

Chill and serve: Refrigerate the flavoured kombucha in a covered container for 12–24 hours. Strain and serve chilled over ice.

7

Use the quantities specified by your chosen starter's instructions. Dehydrated SCOBY cultures must be activated before brewing.

8

Equipment: Clean, food-safe glass brewing jar, breathable cloth cover, elastic band, sieve and jug. Check out Kilner's Fermentation Range in Shop the blog.