Homemade Kombucha: A Detailed Step-by-Step Recipe

Ingredients

3 1/2 quarts water
1 cup of sugar (regular granulated sugar)
8 bags black or green tea (or 2 tablespoons loose leaf)
2 cups starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
1 SCOBY per fermentation jar (symbiotic culture of bacteria and yeast)

Steps and instructions

Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled.
Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea.
Transfer the tea into a glass jar (or divide between two smaller jars, depending on the size of your SCOBY) and add the SCOBY.
Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. Do not use cheesecloth, it is too porous.
Keep the jar at room temperature, out of direct sunlight, and where it won't get jostled. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup.
When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.
With clean hands, gently lift the SCOBY out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the SCOBY is getting very thick.
Measure out your starter tea from this batch of kombucha and set it aside for the next batch.
The rest of the kombucha is now ready to be bottled. You can flavor it with fruit or herbs if desired.
Once bottled, let the kombucha ferment for another 1 to 3 days out of direct sunlight, this time with a tight lid to contain the carbonation. After this point, refrigerate the kombucha to stop fermentation and carbonation, and then consume your homemade kombucha as desired!

Tools for making

Glass jar - A large glass jar with a wide mouth for fermenting the kombucha.
Rubber band - Used to secure a cloth, coffee filter, or paper towel over the jar mouth to allow airflow while keeping out contaminants.
Tightly-woven cloth, coffee filters, or paper towels - Coverings for the jar mouth that allow airflow while keeping out contaminants.
SCOBY - The symbiotic culture of bacteria and yeast that is necessary for fermenting the kombucha.
Tea bags or loose leaf tea - Black or green tea is typically used for making kombucha.
Sugar - Regular granulated sugar is needed to feed the SCOBY during fermentation.
Starter tea - A portion of previously made kombucha or store-bought kombucha that is used to kickstart the fermentation process.
Plate - A clean plate for temporarily placing the SCOBY during the bottling process.

Recipe variations

Flavor Variations:

Add fresh or frozen fruits such as berries, peaches, or mangoes during the second fermentation for a fruity twist.
Infuse the kombucha with herbs or spices like ginger, lavender, mint, or cinnamon.

Sweetness Level:

Adjust the amount of sugar used in the recipe to make it more or less sweet according to your preference.

Tea Options:

Experiment with different types of tea such as oolong, white tea, or flavored herbal teas to create unique flavors.

Alternative Sweeteners:

Replace the regular granulated sugar with alternative sweeteners like honey, maple syrup, or coconut sugar.

SCOBY Variations:

Try using a different type of SCOBY, such as a jun SCOBY, to create a different flavor profile.

Carbonation Level:

Adjust the fermentation time during the second fermentation to control the level of carbonation in your kombucha.

Size Variations:

Scale the recipe up or down depending on the size of your fermentation vessel and the amount of kombucha you want to make.

Recipe overview

Kombucha is a fizzy, sweet-and-sour drink made with tea. Popular for its purported health benefits, kombucha is easy and economical to make at home. This recipe walks you through brewing your own kombucha, which involves making a sweet tea, adding a SCOBY (symbiotic culture of bacteria and yeast), and letting it ferment for a week or more. After fermentation, you can enjoy the kombucha as is, or optionally flavor it with fruits or herbs. The result is a refreshing, tangy beverage that you can tailor to your taste and enjoy daily.

Common questions

How long does it take to make kombucha? It takes approximately 7-10 days to make kombucha, depending on the desired level of sweetness and tartness.
Can I use flavored tea instead of black or green tea? It is best to use plain black or green tea for making kombucha. Flavored teas may contain oils or additives that can harm the SCOBY or interfere with fermentation.
What is a SCOBY? SCOBY stands for "symbiotic culture of bacteria and yeast." It is a rubbery disc-shaped culture that is responsible for fermenting the sweet tea into kombucha. It contains beneficial bacteria and yeast that transform the tea into a fizzy, tangy beverage.
Where can I get a SCOBY? You can obtain a SCOBY from a friend who makes kombucha or purchase one online. Alternatively, you can grow your own SCOBY from a bottle of unflavored, unpasteurized store-bought kombucha.
How do I know if my kombucha is fermenting correctly? You can tell if the fermentation is taking place by observing the growth of a new SCOBY layer at the top of your kombucha. Additionally, the taste and acidity will change over time, becoming less sweet and more tart as fermentation progresses.
Can I use honey or other sweeteners instead of sugar? It is recommended to use regular granulated sugar for making kombucha. Honey, agave, or other sweeteners can potentially harm the SCOBY or produce inconsistent fermentation results.
How should I store my homemade kombucha? Once your kombucha has reached the desired taste, it should be stored in the refrigerator to slow down fermentation and carbonation. This will help maintain its flavor and prevent over-fermentation.

Serving dishes and utensils

Glass jars - Glass jars are ideal for fermenting and storing kombucha as they don't react with the acid in the drink.
Rubber bands - Rubber bands are used to secure the cloth or coffee filters over the jar to prevent any contaminants from entering.
Tightly-woven cloth, coffee filters, or paper towels - These materials are used to cover the mouth of the jar and allow airflow while keeping insects or debris out.
Plate - A clean plate is used to hold the SCOBY when removing it from the kombucha.
Measuring cup - A measuring cup is helpful for measuring out the starter tea from the batch of kombucha.
Bottles - Glass bottles with tight-fitting lids are used for bottling and storing the finished kombucha.

Origin stories

Kombucha, the effervescent and tangy health drink made from fermenting sweetened tea, is believed to have originated in Northeast China (or Manchuria) around 220 B.C. It was revered for its healing properties and was commonly used to aid digestion and boost the immune system. The name "Kombucha" is said to have come from Korea, where a Korean physician named Kombu or Kambu treated the Emperor Inyko with this magical tea and hence it took the name "Kombucha", which means "Kombu’s tea". Over the centuries, Kombucha made its way through the Silk Road and into Russia, Germany, and other parts of Europe. It was particularly popular in the early 20th century until World War II, when rationing made it difficult to get hold of tea and sugar. It's experiencing a bit of a renaissance today, owing to a growing interest in probiotics and gut health.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.