How To Make Your Own Kombucha.

how to make kombucha

Making kombucha at home is a relatively simple process, but it requires some patience and attention to detail. Here’s a basic recipe and step-by-step guide:


  1. SCOBY (Symbiotic Culture of Bacteria and Yeast)
  2. 7-8 bags of black or green tea (regular, not flavored)
  3. 1 cup of white sugar
  4. 1 gallon of filtered water
  5. Starter tea (previously brewed kombucha or store-bought unpasteurized kombucha)


  1. Large glass jar (1 gallon capacity)
  2. Cloth or coffee filter and rubber band (to cover the jar)
  3. pH strips or pH meter
  4. Wooden or plastic stirring utensil (avoid metal)
  5. Breathable cloth or paper towels for covering
  6. Bottles for bottling kombucha


  1. Prepare the Tea: Bring 4 cups of water to a boil. Once boiling, remove from heat and add the tea bags. Let steep for about 10-15 minutes. Remove the tea bags and stir in the sugar until completely dissolved.

  2. Cool the Tea: Pour the brewed tea into the glass jar and add the remaining water (about 12 cups) to cool it down to room temperature. You want it to be lukewarm, around 68-85°F (20-30°C).

  3. Add Starter Tea and SCOBY: Once the tea has cooled, add the starter tea (previously brewed kombucha) to the jar. Then carefully add the SCOBY using clean hands. Make sure your hands are clean to avoid contamination.

  4. Cover the Jar: Cover the jar with a breathable cloth or paper towels secured with a rubber band. This allows airflow while keeping out dust and bugs.

  5. Fermentation: Place the jar in a warm, dark place (ideally around 70-75°F or 21-24°C) and let it ferment for 7-14 days. The fermentation time depends on your taste preference and the temperature of your environment. Check the pH periodically using pH strips or a pH meter to ensure it stays below 4.6 to prevent harmful bacteria growth.

  6. Taste Test: After 7 days, start tasting the kombucha. It should have a slightly sour and slightly sweet taste. If it’s too sweet, let it ferment longer. If it’s too sour, ferment for a shorter period next time.

  7. Bottle the Kombucha: Once you’re satisfied with the taste, carefully remove the SCOBY and set it aside for your next batch. Then, using a funnel, pour the kombucha into clean glass bottles, leaving a bit of space at the top.

  8. Second Fermentation (Optional): For carbonation, you can add fruit juice, ginger, or other flavorings to the bottles before sealing them tightly. Leave the bottles at room temperature for 1-3 days for a second fermentation.

  9. Refrigerate and Enjoy: After the second fermentation (if you choose to do it), refrigerate the bottles to slow down fermentation and enjoy your homemade kombucha. Remember to leave a little bit of kombucha in the jar to use as starter tea for your next batch.

Remember to keep all equipment clean and sanitized throughout the process to prevent contamination. Enjoy your homemade kombucha!


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