How To Make Kombucha

Learn how to make kombucha at home. Kombucha is a fizzy, probiotic, gut friendly, fermented tea drink that is easy to make and delicious!

I resisted trying Kombucha for a long time. It is a fermented tea and I’ve never liked tea so I was sure I wouldn’t like kombucha. I was blown away when a friend offered me some and I found out it was actually delicious!

I immediately took some SCOBY and starter home to start making it for our family. Since then, there has been no going back! It is a staple in our home that I make weekly (actually, multiple times a week) and we’re all happier and healthier with this addition.

What You Need to Make Kombucha at Home

1. Plain kombucha. You will need 1 cup per gallon that you make.
2. Kombucha SCOBY (Symbiotic culture of bacteria and yeast). If you have a friend who makes kombucha at home then ask if you can have some SCOBY. Every time you make kombucha your SCOBY grows. Most people who make it at home are happy to share their SCOBY!
3. A gallon jar
4. Sweet black tea
5. Cheese cloth or coffee filter
6. 16 oz swing top bottle (optional but necessary for 2nd fermentation)

How is Kombucha Made?

The process to make kombucha is really quite simple. To sum it up: you brew sweet tea, add plain kombucha and SCOBY. Then let it ferment for 7-10 days. At this point you have the option to 2nd ferment it with flavors and juices of your choice or drink it plain. If you like carbonated beverages then 2nd fermenting is the way to go!

At first we drank it plain and it was delicious! But to experiment, I decided to make a couple of bottles 2nd fermented. We all got hooked on that quickly! My husband takes one to work with him daily and me and the kids drink one every day as well.

Is Kombucha Good For You?

Kombucha is a fizzy, fermented tea that is full of probiotics. Probiotics help the good bacteria in your gut. Good gut health is linked to a healthy immune system. Probiotics basically feed the wonderful, good bacteria in your gut which helps fight off bad bacteria.

For some people Kombucha can trigger a “detox” in the beginning, such as gas and bloating. But after your gut health balances out; it is known for helping those symptoms as well. So, start slowly in the beginning! You can read more about it here.

Step By Step of How to Make

1. Bring 4 cups of water to boil.
2. Add 1 cup of sugar and stir until sugar is dissolved.
3. Add 5 black tea bags and let set for at least 5 minutes.
4. Add 11 cups of water to tea. (This will make 1 gallon minus 1 cup)
5. Once cooled, add tea, 1 cup of plain kombucha and your SCOBY to a gallon sized jar.
6. Cover with a large coffee filter or cheese cloth and secure with a rubber band.
7. Let ferment in a dark place for at least 6 days. At this point you can taste your kombucha to see how it taste. It starts out sweet and gets more sour (like vinegar) the longer it sits. This is up to your personal preference. I like to ferment mine for about 10 days.
8. Once fermented to your desired preference; remove the SCOBY and 1 cup of kombucha for your next batch.
9. At this point, you can either refrigerate and drink plain or continue to the process of 2nd fermenting.

How to 2nd Ferment

1. Add 1/4 cup fruit juice to a swing top bottle. You can use fresh juice/puree or store bought juice. If using store bought juice, make sure to use 100% juice with no sugars added
2. Fill the bottle with plain kombucha leaving an inch or two at the top.
3. Seal bottles and then let ferment in a dark place for 2-7 days. Fresh juice with ferment much faster than store bought juice. When I use store bought juice I typically ferment for 5-7 days. Fresh juice I ferment for 2-3 days.
4. Refrigerate and enjoy!