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Delicious Kombucha Recipe that You Can Make at Home

Kombucha is a fizzy, fermented tea drink that has gained immense popularity in recent years due to its numerous potential health benefits. But did you know that you can easily brew your own kombucha at home? Read on for a complete step-by-step kombucha recipe, FAQs, and tips for homemade kombucha success.

An Introduction to Kombucha

With origins in Northeast China dating back to the Qin Dynasty, kombucha is made from fermenting sweetened tea using a symbiotic culture of bacteria and yeast, known as a SCOBY.

This probiotic beverage is prized for its unique, tangy flavor. But kombucha’s benefits extend far beyond taste. Consuming kombucha introduces healthy bacteria into your gut, which can improve digestion, absorption of nutrients, and even immunity.

The antioxidants in kombucha may also help prevent cell damage and lower inflammation. No wonder kombucha has become such a staple among health-conscious consumers. But with single bottles costing $3-5 in stores, brewing your own kombucha at home is a no-brainer!

Kombucha Basics: What You Need to Know

What is kombucha exactly?

Kombucha is made by fermenting tea (usually black or green) with sugar using a culture known as a “SCOBY.” SCOBY stands for Symbiotic Colony of Bacteria and Yeast. The bacteria and yeast work together to transform the tea’s sugars into organic acids, carbon dioxide and trace amounts of alcohol, giving kombucha its signature tart flavor and natural carbonation.

Where can I get a kombucha SCOBY?

You can purchase a kombucha SCOBY online, often paired with some starter liquid. Or better yet, get one from a friend who brews kombucha already! Many kombucha brewers will happily give away pieces of their extra SCOBYs.

Why make kombucha at home?

  1. It’s more affordable – Once you have the initial equipment and SCOBY, homemade kombucha costs just pennies per bottle compared to store prices.
  2. Flavor control – Commercial kombuchas rely on fruit juices for flavor. But by brewing your own, you can create custom blends using fresh herbs, spices, fruit purees and more.
  3. Experience the fermentation process – Brewing kombucha at home lets you witness the fascinating transformation firsthand.

Step-by-Step Kombucha Recipe

Now that you understand the basics, let’s get brewing!

What You’ll Need


  • 1 gallon glass jar or ceramic crock for fermenting
  • Smaller jars with tight-fitting lids for bottling
  • Stockpot for boiling water
  • Spoon for stirring
  • Strainer
  • Bottling funnel (optional)


  • 5 bags black tea or 2 tbsp loose leaf tea
  • 1 cup organic cane sugar
  • 1 kombucha SCOBY
  • 1 cup unflavored starter tea from previous batch

Brewing the Tea

  1. Bring 1 gallon of water to boil in a stockpot. Remove from heat and add the tea bags or loose leaf tea.
  2. Allow tea to steep until water has cooled to room temperature, about 1 hour.
  3. Remove tea bags or strain out loose tea. Stir in the 1 cup of organic cane sugar until fully dissolved.

Fermenting the Kombucha

  1. Pour the sweetened tea into your fermenting jar. Add the kombucha SCOBY and 1 cup starter liquid from your last batch (or use store-bought raw kombucha if this is your first brew).
  2. Cover the jar with a few layers of cheesecloth or a porous kitchen towel and secure with a rubber band. This allows air flow while keeping out insects.
  3. Store the jar at room temperature, out of direct sunlight, and allow to ferment for 7-21 days depending on desired tartness.
  4. As the kombucha brews, use a clean spoon to gently poke the SCOBY every few days to allow the new kombucha to reach it. This prevents mold growth. You may see a new thinner SCOBY forming on the surface – this means it’s working!

Bottling + Flavoring

Once your kombucha reaches the desired tartness, it’s time to bottle. This second ferment allows the brew to carbonate.

  1. Gently remove the SCOBY and set aside. Pour the fermented kombucha into bottles using a funnel, leaving about 1 inch of headspace.
  2. Flavor as desired by adding fruit juice, purées, herbs, spices, or other mix-ins before bottling. Get creative!
  3. Seal the bottles and allow to ferment for 2-3 days at room temperature before transferring to the fridge. Enjoy your fizzy homemade kombucha!

Frequently Asked Questions

Is it safe to brew kombucha at home?

Yes, as long as proper sanitation methods are followed. Be sure to wash hands and equipment before brewing. Acidic kombucha can inhibit harmful bacteria but mold is a risk if poor fermentation conditions exist.

What if I see mold growing?

Discard the entire batch immediately. Mold can produce toxins that are dangerous if consumed. To prevent future mold growth, brew in sterilized containers and avoid fruit flies, exposure to air, or temperature fluctuations during fermentation.

What is the ideal temperature for brewing kombucha?

Kombucha ferments best around 75-85°F. Temperatures above 90°F can kill the SCOBY, while temps below 70°F will drastically slow fermentation. Maintaining a consistent temperature is key.

Can I use herbal tea or other types of tea?

Black and green teas work best as they provide nutrients the SCOBY needs. Herbal teas lack these nutrients so should only make up a portion of the blend. Avoid using Earl Grey or other flavored teas.

Why does my kombucha have a strong vinegar taste?

A very sharp vinegar flavor is a sign of over-fermentation. Taste frequently after 7 days and bottle immediately once it reaches the desired acidity. Refrigeration halts acid production.

Tips for Homebrew Success

  • Brew and ferment in glass – Glass jars or ceramic crocks allow you to observe the fermentation. Avoid metal containers which can react with acids.
  • Use cheesecloth over jars – Covering with breathable cloth prevents contamination while allowing air flow. Avoid tight lids which can cause explosions!
  • Find a warm spot to ferment – The SCOBY thrives around 75-85°F. A cabinet above the fridge or heating mat may be needed in cool climates.
  • Take extra SCOBY precautions – Keep starter liquid from each batch to preserve the SCOBY between cycles. Make a fresh batch every 1-2 months to feed the culture.
  • Flavor kombucha multiple ways – Mix and match fruit juices, fresh berries, aromatic herbs and spices like ginger to create your own unique flavors.
  • Share the kombucha love – Pass along spare SCOBYs and starter liquid to friends so they can brew their own!

The Benefits of Homebrewed Kombucha

Now that you’re a homemade kombucha pro, let’s explore all the ways drinking this fermented tea can positively impact your health:

  • Improves digestion – The probiotics may balance gut flora, fight harmful bacteria, and aid digestion. Gluten-intolerant people may even experience less bloating and inflammation.
  • Detoxification – Kombucha is rich in antioxidants which may help the body detoxify itself of harmful substances. Animal studies show it may protect liver function.
  • Immune-boosting powers – The probiotics stimulate immune cells and antioxidant activity which may fend off pathogens and prevent infection.
  • Anti-inflammatory effects – Compounds in kombucha like polyphenols may reduce inflammation involved in arthritis, gout, headaches and more.
  • Heart health – Antioxidants may lower LDL and total cholesterol. Animal studies reveal kombucha helps circulation and prevents capillary damage.
  • Cancer prevention – Test tube studies display anti-carcinogenic effects of kombucha, especially for prostate, breast and lung cancers. Much more research is still needed.
  • Diabetes aid – Kombucha slowed down the digestion of carbs and lowered blood sugar levels in diabetic rats. However, results in humans are still inconclusive.

While kombucha is not a cure-all miracle drink, adding it to your diet as a refreshing beverage packed with live cultures certainly carries proven benefits for gut health. The bottom line? Scientific evidence points to kombucha as a smart dietary addition for overall wellness.

Frequently Asked Questions

How long does homemade kombucha last?

Refrigerated kombucha lasts 2-4 weeks. The fermentation process halts when chilled, allowing the finished kombucha to stably keep this long. For long term storage up to 6 months, bottled kombucha can be frozen.

Can I reuse the SCOBY indefinitely?

The same SCOBY can be continuously reused to start new batches. However, over time the yeasts may start to take over from bacteria, so introducing a new SCOBY every 1-2 years helps maintain acidity. Take pieces from a healthy SCOBY to start a new culture as needed.

Is second fermentation necessary?

The second ferment is optional, but allows natural carbonation to develop when bottled. If you prefer a still kombucha, you can simply pour into storage bottles after the primary 7-21 day ferment without a secondary fermentation. However, refrigeration is still needed to halt fermentation.


I hope this complete guide gives you the confidence and expertise you need to begin brewing incredible kombucha at home using simple ingredients and easy techniques. Not only will you save money compared to store-bought bottles, but you’ll also benefit from superior flavor and the wellness advantages of homemade kombucha.

The active cultures in kombucha support digestive health, immunity, inflammation reduction and so much more. While research continues to uncover new mechanisms, it’s clear kombucha provides natural probiotics that benefit the body in myriad ways.

Want to dig deeper into the world of fermented foods? Consider trying your hand at homemade yogurt, kefir, sauerkraut, kimchi or other traditionally preserved foods. The fermentation process preserves nutrients and creates beneficial enzymes and bacteria that are so important for overall health.

So get brewing your first batch of kombucha today! Be sure to experiment with different tea blends and fruit flavor combinations until you create your ultimate dream kombucha. Your gut will thank you.

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