Making Homemade kombucha

It’s time to talk about kombucha, the hottest probiotic drink. Are you sure you know all the benefits probiotics have to offer? If you don’t, you will find the list here: a strengthened immune system, balanced intestinal bacteria and less gas. And that’s not even the full list. Various health organizations and magazines have focused on digestive health, which is why probiotic water and juices are all the rage. However, buying bottles of kombucha all the time can be quite expensive. This is where we come in. Here is a very inexpensive recipe and an easy-to-follow recipe to make your own homemade kombucha.

How To Make Homemade Kombucha:

Necessary utensils:

  • Big pot
  • 1 gallon glass jug / container
  • Floating or sticky thermometer
  • Chiffon and elastic
  • Sealable glass bottles (e.g. flip-top bottles)


  • 1 SCOBY kombucha (buy online or grow)
  • 1 gallon of spring water (do not use tap water as it likely contains chlorine or fluoride)
  • 10 black or green tea bags (according to your wishes)
  • 1 cup of organic cane sugar
  • 1 cup of 100% fruit juice (optional)

Step 1: prepare the tea

In a large saucepan, start bringing the gallon of spring water to a boil, then remove it from the stove and add the tea bags. Let rest for 15 minutes, then remove the bags. Add the sugar and mix well.

Step 2: add the SCOBY

SCOBY, or a symbiotic culture of bacteria and yeast, is the main ingredient that turns tea into kombucha through a sugar fermentation process. Once your tea has finished brewing and cooled to 75-80 degrees, transfer it to a glass mug and add the sprouted SCOBY. Put the thermometer in the glass, cover it with a cheesecloth and secure it with a rubber band.

Step 3: let it ferment

Place the jug in a dark, slightly warm environment (e.g. a cupboard) and let it stand for 7-10 days. Ideally, the temperature should be between 75 and 80 degrees; Anything higher can develop mold. Your SCOBY will get bigger, which is normal. However, if it does, just cut a few slices to keep it healthy. Once the 7-10 days are up, your kombucha will be ready! Basically, the longer you let everything sit, the stronger the taste.

Step 4: remove the SCOBY

Your kombucha is now ready. Cut the SCOBY open and place it in a jar with enough kombucha to barely cover it. Then cover the jar with a cheesecloth. Let SCOBY sit until you are ready to create a new batch. If you already like the taste, pour your kombucha into sealed glass bottles and place in the refrigerator until ready to drink. Kombucha usually lasts 3-5 days after the seal is broken.

NOTE: Steps 5 through 6 are optional, but most users follow them to add more flavor to kombucha.

Step 5: season the kombucha

If you want to add more flavor, just pour it into a bowl and add a cup of 100% fruit juice or just a cup of fresh fruit and half a cup of cane sugar. Stir, then divide into sealable glass bottles. Put it in the same dark room that you grew your SCOBY in and leave it for three days.

Step 6: filter and serve

After three days of fermentation, strain out any extra SCOBY pieces that may have grown. Pour the kombucha into the sealed bottles and refrigerate until ready to drink. Be careful when opening, as the carbon dioxide creates pressure in the bottles, just like shaking soda.

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