How to Make Kombucha for Beginners

Fermented foods have been getting a lot of attention in the last couple of years thanks to their benefits to our gut health. I was struggling to fit more fermented foods into my everyday diet until I started drinking kombucha. After spending a small fortune on kombucha from the store, I realized I could make my own at home for about a tenth of the price. I could also ferment my kombucha longer so that there's way less sugar (but tons of flavor) in my bottles.

I've been making my own kombucha now for over a year, and I want to teach you my simple system to keep kombucha brewing on my countertop every week. It's surprisingly easy, and the result is tart, delicious, and—if you want—fizzy! It's also just much tastier than anything I've bought at the store.

Let's learn a little bit more about this fizzy drink, and then I'll walk you through each step to make your own 1-gallon batch of kombucha, from gathering supplies to taking your first sip.

What Is Kombucha?

Kombucha is basically just fermented tea. If you've never tried it before, grab a bottle from the store to see if you like it before you try to make your own. The flavor (and the little floating bits, which, yes, contain yeast cultures) can take some getting used to for some people.

What are the health benefits of drinking kombucha?

Kombucha contains probiotics, vitamins, and minerals. It's also filled with polyphenols (plant-based compounds with antioxidant and anti-inflammatory properties). Studies have found that drinking kombucha can benefit your liver and gastrointestinal functions, as well as your immune system. Kombucha is also believed to have antimicrobial and even anti-tumor properties. This fizzy beverage could potentially prevent and slow cancer and neurodegenerative disease (more studies in humans are needed).

For me, I just know that kombucha helps keep my digestive system working at its best.

A Few Kombucha Brewing Basics Before We Start

• We turn sweet tea into kombucha by using something called a SCOBY (or “symbiotic culture of bacteria and yeast”) to carry out the fermentation process. This scoby is similar to the "mother" you might find at the bottom of an apple cider vinegar bottle. Now, I'll warn you, the scoby (pictured below) is not the most pleasant thing to handle or really even look at. It's this little rubbery disc that smells of vinegar.
• Kombucha is made by going through a first fermentation that lasts about 7 to 12 days. At the end of this initial brew, you'll have unflavored, mostly un-carbonated kombucha. Then, you can add flavors and initiate a second fermentation process if you'd like to add carbonation (bubbles). The second round lasts between 1 and 5 days. That means you're about 2 weeks away from your first delicious batch.
• You'll need a couple special ingredients and supplies to get started, so there is an initial investment, like with every hobby. Don't worry—it's nothing fancy or expensive. You'll be able to reuse your main ingredient, the scoby, and all of your equipment.
• To keep your scoby healthy, you'll want to start a new batch as soon as you've finished the last.

Sound good? Let's get into the kombucha ingredients!

Kombucha Recipe Ingredients

Here are the ingredients to start brewing your first batch of kombucha at home:

A SCOBY Starter

The scoby is essentially the powerhouse that ferments your sweet tea and turns it into kombucha. You can buy a kombucha scoby from a reputable supplier online, inherit a scoby from a friend who makes kombucha, or make your own (more on that later). If you're buying, look for a "live" scoby in liquid instead of a dehydrated one. It'll be easier to get started. I bought my scoby from Fermentaholics for $15. Once you buy a scoby, you're pretty much set for life.

Organic Looseleaf Tea

You can make kombucha with any caffeinated tea, including black tea, green tea, white tea, or oolong tea. You cannot use herbal teas or teas with essential oils (like Early Gray) during the first fermentation. Order your tea online or get it from a local producer. I've been using English Breakfast tea from Positively Tea Company. One $20 1lb. bag has lasted me at least 6 months.

When I looked into whether I could use herbal tea from my garden, I found that these teas don't have enough tannins, which are essential to both the kombucha flavor and fermentation.

Organic Cane Sugar

Sugar feeds the live cultures in your scoby, which then produce carbon dioxide, or carbonation. This is how you get bubbles in your kombucha. I recommend cane sugar, but you can also use beet sugar. Avoid agave, coconut sugar, and artificial sweeteners.

Filtered Water

Tap water is fine to use, but I recommend filtered water or spring water.

Prepared Kombucha

Every time you make kombucha, you'll save a few cups to start your next batch. For your first batch, you'll use the "starter tea" that comes with your scoby. Starter tea has gone through the first fermentation cycle. If you don't have any starter tea, you can use unflavored kombucha from the store.

Supplies for Making Kombucha

You'll need a few pieces of equipment to brew kombucha at home, including:

A 1-Gallon Crock

You'll brew your kombucha inside a large, wide-mouth glass jar. The wide mouth is better for air circulation. Plus, it makes removing the scoby easier later on. I use something like this from Amazon. Most crocks come with glass tops, but you won't use that during the brewing process.

Tea Towels

You'll cover your kombucha with something breathable while it's brewing to keep bugs and dirt out. I just use a simple kitchen napkin or tea towel. Do not use something thin like cheese cloth, which could potentially let fruit flies in and lead to your batch being contaminated.

Rubber Band

Use a rubber band to secure your towel or napkin over the mouth of the jar.

Glass Bottles with Stoppers

You'll need some glass bottles with tightly fitting lids to store your kombucha and do a second brew. I use these swing-top bottles from Amazon, which are intended for brewing and holding carbonated beverages. Avoid bottles with metal tops since metal can react with the kombucha.

A Mesh Strainer

Grab a mesh strainer or sieve from your kitchen when it's time to strain your sweet tea and kombucha.

Measuring Cups & a Teaspoon

I use a glass 3-cup measuring cup to brew my tea (you could alternatively use a French press). You'll also need a 1-cup measuring cup and a teaspoon.

Funnel

Lastly, you'll need a small funnel to transfer your kombucha into the bottles.

Step 1: Brew Tea

Steep 6 to 8 teaspoons of looseleaf tea in 2 cups of boiling water for 10 to 20 minutes. The longer you brew your tea, the more flavorful your kombucha will be.

I usually start some tea while I'm cleaning up the kitchen at night so that I can get my next kombucha brew going before bedtime. It's a pretty quick process.

Step 2: Strain Tea

Once your tea has steeped for at least 10 minutes, strain it and pour it into your 1-gallon glass crock.

Step 3: Add Sugar

Add 1 cup of cane sugar to your 2 cups of tea while it's still warm. I know that sounds like a lot of sugar, but trust me. Sugar is needed to feed your scoby. (Plus, it'll be super watered down.) Stir until the sugar is fully dissolved.

Step 4: Add Scoby and Starter Tea

Let your sweet tea come to room temperature before adding in your scoby since hot water can damage it. Once your sweet tea is room temp, add 1½ to 2 cups of starter tea/prepared kombucha and the scoby.

Step 5: Top Off with Water

Add cool filtered water to your crock until the liquid is 3 inches from the top (about 8 cups). The scoby will eventually find its way to the top once your crock is all set up.

These steps haven't been that hard, right? It's essentially just brewing sweet tea like my mom used to do but adding in a scoby. For the slight extra effort of keeping this scoby alive, you get a much healthier drink than what you can buy from the store.

Step 6: Cover It

Cover your crock with a clean tea towel or napkin and secure it with a rubber band. Your kombucha will smell a little sweet, especially at the beginning, which might attract fruit flies. The cloth keeps these pests and dust out, while allowing air bubbles created during the fermentation process to escape without exploding the container (that's pretty important).

Step 7: Let It Sit

Set your crock somewhere room temp (between 70 and 85°F), out of bright light. A pantry or kitchen cupboard works great. I stick mine in a little corner of my kitchen behind the toaster, where it won't be jostled but I can see it and remember to check on it. It sits there all cozy while the ingredients inside miraculously become delicious kombucha. During this time, you'll see lots of bubbles forming, and the scoby will spread across the surface of the liquid.

Step 8: Taste It

Your kombucha will be ready to taste after 7 to 12 days. It's up to you to decide how long you'll ferment your kombucha, and you'll get a better feel for your preferences after this first batch. The shorter the ferment, the sweeter your beverage will be. That's because there's a higher sugar content. The longer the ferment, the more sour and vinegary it'll taste. If you've ever taken an apple cider vinegar shot, then you have a pretty good idea of the flavor of kombucha that's been brewing for as long as 3 to 4 weeks.

Gently push the scoby aside with a ladle and fill a little glass with kombucha. Taste test it to see if the fermentation is to your liking. If you'd like it to brew a little longer, then do another tasting the next day. I typically ferment for just 7 days before I bottle.

Step 9: Set Aside Scoby

If you're happy with the flavor, use clean hands to reach into the jar and scoop out the scoby. Look it over for fuzz, which indicates mold growth; leave any brown clumps of yeast attached (that's totally normal). Transfer it to a large jar along with about 2 cups to use as the prepared kombucha for your next batch (more on this below). Cover the jar with a tea towel and rubber band, just like before, and set aside.

Step 10: Bottle It

Add any flavorings of choice now, before you bottle your kombucha and move to the optional second brew (see below for flavor ideas).

Use a funnel to empty your kombucha into the sealable glass bottles. (You may find it easiest to pour first into a measuring cup and then into the bottles.) Fill each bottle almost to the very top. The fuller the bottle is, the more carbonated it will become during the second brew, if you're doing it.

You now have two options: if you don't care about your homemade beverage being fizzy, you can refrigerate it as is (that's what I choose to do). Most resources recommend you refrigerate your bottle for 24 hours before drinking (I don't always do this.) Your second option is to do a second brew.

How to Do a Second Kombucha Brew

The goal of the second brew is to increase the carbonation of your beverage. All you have to do is set your sealed bottles aside for another 1 to 5 days. Again, pick an out-of-the-way spot at room temperature.

Every day or so—or whenever you see lots of bubbles rising—give each bottle a little burp by popping the top open to release some pressure. This ensures your bottles don't explode or crack while all that fermentation is happening. (I missed the burping memo the first time I fermented cabbage, and the result was broken glass and purple food stains all over my kitchen. Don't forget to burp, my friends!)

Fermentation time at this stage will vary based on how much sugar is still in the kombucha, how much sugar you added to the kombucha to flavor it, and the temperature in the room. Your brew is considered ready when you open a bottle and hear a soft pop! Bubbles should flow to the surface just like when you open a soda.

Transfer your bottles to the refrigerator and enjoy within 2 weeks. Pour your drink through the strainer if you'd like to remove flavoring pieces or bits of scoby.

Tip: Open the first bottle over a bowl or sink in case there's a little too much carbonation. I've had some bottles overflow on me.

Different Ways to Flavor Kombucha

If you'd like, you can experiment with adding different flavors. Note that any fruit juice or chopped fruit that you add now will make your drink carbonate faster during the second fermentation. That's because there will be lots of new sugars for your scoby to feed on. You'll want to check your bottles frequently and "burp them" often to avoid pressure building up.

Here are some flavor options:

Fruit Juice

Add 2 to 3 cups of fruit juice to your kombucha. Fruit juice options include cherry, grape, grapefruit, cranberry, pomegranate, and mango.

Whole Fruit

Add 1 to 2 cups of chopped fruit like strawberries, plums, blueberries, or any other fruit that's not commonly found in juice form. You could also try citrus peels or zest.

Ginger

Chopped fresh ginger or ginger juice will add a spicy kick to your kombucha. I recommend adding a finger of ginger at a time until you reach your desired level of spice. You can also combine ginger with citrus.

Herbs & Spices

Here's where you can bring in herbs from your garden. Add 2 to 4 tablespoons of fresh herbs, dried herbs, or whole spices. Herb options include lavender, rosemary, basil, or thyme. Spice options include cinnamon, cardamom, cloves, or a pinch of saffron.

Notes on Brewing Your Next Batch

The little scoby disc that you started off with will expand itself to the size of your container, float to the top, and then build a new layer upon itself. The old layer on the bottom is affectionately called the "mother", while the new layer on top is the "child".

Every few weeks, basically whenever you start a new batch, you'll need to gently divide those layers. Keep the child. But don't throw the mother in the trash. That's not how we treat mothers. Instead, add it to your compost pile. The kombucha mother will break down and feed your compost so it's even better for your garden.

Another option would be to gift the mother to a friend or family member who's interested in brewing their own kombucha, too. Every couple of weeks, I send some texts to see if anybody wants this weird little disc. I've had a few converts so far. (I'm determined to get my entire neighborhood making kombucha at some point.)

Along with the child, save about 2 cups of your old batch of kombucha to kickstart your new batch. It's similar to working with a sourdough starter or even composting. Keeping a little bit of the existing product speeds up the next round. Your scoby will be at its best if you start brewing a new batch ASAP.

With proper care, your scoby will last basically forever and allow you to make batch after batch of delicious kombucha.

What happens if you tear your scoby?

It's important to be gentle when separating the mother from the child so that each layer stays intact. If you accidentally tear a layer, you may have trouble getting the fermentation process going again. I've found, however, that the scoby is typically pretty hardy and will grow back.

Food Safety and Making Kombucha at Home

Making kombucha at home is considered very safe. Humans have been fermenting foods for millennia, long before sterilization procedures and fancy equipment. In fact, the fermentation process itself removes most pathogens.

Even so, it's always good to take some safety precautions and use your best judgment. Here are a few tips to ensure nothing goes awry with your kombucha.

1. Prioritize Cleanliness

The first rule of thumb when fermenting anything at home is keeping everything clean. Before you handle your scoby, your containers, or any other tea ingredients, wash your hands thoroughly. Sterilize any containers you'll be working with, either by running them through a hot cycle in your dishwasher or cleaning them with white vinegar and hot water. (Some resources advise against using soap to keep your scoby healthy. I've used soap before and then made sure to rinse everything thoroughly.)

2. Work with High-Quality Ingredients

Purchase organic tea and organic cane sugar. Only buy a scoby from a reputable supplier.

3. Check Your Scoby for Mold

I'll admit: your scoby always looks kind of weird. It's full of bacteria and yeast, after all. But the only time it's bad is if it's covered in fuzz. Slight discoloration is nothing to worry about (it's normal for your scoby to develop dark, slimy spots and even threads from yeast cultures). But fuzz in any color is a sign your scoby is molding and needs to be tossed. If that happens, you should start all over with your tea. When in doubt, wait a day and see if the fuzz spreads over the surface of the scoby. If it's mold, it'll spread, just like the green fuzz on that old loaf of bread.

You can also be guided by your sense of smell. Kombucha should smell fresh and vinegary as it ferments, never foul.

If you follow the process I've outlined and separate your scoby every 1 to 2 weeks before you start a new batch of tea, you shouldn't have any problems.

How do I make my own scoby from scratch?

It's possible to grow your own scoby, but I wouldn't recommend it for beginners. You won't be starting a new scoby from scratch. You'll actually turn the little blobs inside store-bought kombucha into a full mother. So you'll need unpasteurized, unflavored kombucha to get started.

To grow your own scoby, you'll make sweet tea in a large jar (I recommend just doing a half batch of the recipe above) and then pour the kombucha from the store on top. Make sure the tiny scoby gets transferred. Stir to combine. Cover your jar with a tea towel and place somewhere room temp, out of direct sunlight. It will take the scoby anywhere from 1 to 4 weeks to fully form.

What do I do with my scoby while I'm on vacation?

The Noma Guide to Fermentation recommends storing your scoby in a large jar with about 2 cups of kombucha or 20% sugar syrup (4 parts water to 1 part sugar, brought to a boil, then cooled). Your scoby can keep this way for 2 to 3 weeks. Another option is to store your scoby in the fridge to slow its metabolism. Just know that it may be a bit slow to get started with the next batch. Since I'm usually only gone a week at most, I just leave my scoby in a jar of sweet tea to ferment while I'm gone.

Why is my kombucha not carbonating?

The number one reason why your kombucha is creating bubbles slowly or not carbonating at all is due to loose seals on the bottles. Make sure the seal is nice and tight and that you're using bottles intended to hold carbonated drinks. If the seal is fine, then there may not be enough sugar left in the kombucha for the yeast to eat. Try adding a little fruit juice to your kombucha.

Is drinking homemade kombucha safe during pregnancy?

Like with herbal teas, there's not a whole lot of data on the safety of drinking kombucha—homemade or store-bought—while pregnant. Kombucha may contain a small amount of alcohol and caffeine, and there's a very small risk that it may contain harmful bacteria since it's typically not pasteurized, as well. That's why most doctors don't recommend drinking kombucha while pregnant or breastfeeding or when you have a weakened immune system.

Why do I feel buzzed after drinking kombucha?

There may be a small amount of ethanol, which is a form of alcohol, in kombucha, whether you brewed your own or bought it from the store. The fermentation process converts most of the alcohol into acetic acid, but there may still be trace amounts in your drink, anywhere from 0.7 to 1.3%, according to the FDA. (That being said, the TTB requires any kombucha products with alcohol content over 0.5% to be labeled as an alcoholic beverage.) It's worth noting that even the highest alcohol concentration is much less than you'd get with a light beer.

Is it okay to drink kombucha every day?

It's generally considered safe for a healthy adult to drink kombucha every day. The CDC recommends limiting your intake to about 4 ounces per day. I drink closer to 8 ounces a day. If you notice any stomach issues or headaches after drinking kombucha, cut back for a bit.

Is it safe to drink the scoby?

If there are small pieces of scoby floating around in your drink, they're safe to drink. They're actually signs that your beverage is full of goodness. If you don't want to drink them or prefer a cleaner-looking drink, you can strain them out.

Is it worth making kombucha at home?

It's absolutely worth the initial investment to buy supplies and ingredients to make your own kombucha. Most of the supplies only have to be bought once, and then you can use them again and again. The only things you'll have to refill would be the tea and sugar. The resulting beverage will contain way less sugar but still taste so much better than the drinks you buy from the store. Plus, the fermentation process makes your brew so good for your gut health.

Time to Start Your First Kombucha Batch!

And that's how you brew your own kombucha to save money at the grocery store. I'm so obsessed with this drink that I have a hard time keeping up with my own demand. I like to have a quick drink after lunch, pretty much every single day. It's such a simple way to improve my gut health and keep me feeling so good this year.

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Sources

• Cleveland Clinic, "Is Kombucha Good for You?"
• René Redzepi and David Zilber, The Noma Guide to Fermentation
• Science Direct, "Kombucha: a systematic review of the empirical evidence of human health benefit"
• The Kitchn, "How to Make Your Own Kombucha SCOBY"
• USDA, Complete Guide to Home Canning (2024 Edition)