How to Make Kombucha: A Comprehensive Guide


Kombucha, a fermented tea beverage, has gained popularity in recent years due to its potential health benefits and unique taste. If you’re interested in making your own kombucha at home, this article will provide you with a step-by-step guide on how to do it. From the necessary ingredients to the fermentation process, we’ll cover everything you need to know to create your own delicious and probiotic-rich kombucha.

What is Kombucha?

Kombucha is a fermented tea beverage that originated in China over 2,000 years ago. It is made by combining sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). The SCOBY consumes the sugar in the tea and produces various beneficial compounds, including organic acids, vitamins, and enzymes.

Ingredients and Equipment

Before you start making kombucha, gather the following ingredients and equipment:

  • 1 SCOBY (you can obtain one from a friend, purchase it online, or grow your own)
  • 8 cups of water
  • 4-6 tea bags or 2 tablespoons of loose tea
  • 1 cup of granulated sugar
  • A large glass jar (at least 1-gallon capacity)
  • A breathable cover for the jar (such as a cloth or coffee filter)
  • A rubber band
  • A clean cloth or paper towels
  • A funnel
  • Glass bottles with airtight lids for bottling the finished kombucha

Step-by-Step Guide to Making Kombucha

Step 1: Prepare the Tea

Start by boiling the water in a large pot. Once the water reaches a rolling boil, remove it from the heat and add the tea bags or loose tea. Let the tea steep for about 10-15 minutes, or until it reaches your desired strength. Remove the tea bags or strain out the loose tea.

Step 2: Add Sugar

Add the granulated sugar to the hot tea and stir until it completely dissolves. The sugar provides the necessary fuel for the SCOBY to ferment the tea.

Step 3: Cool the Tea

Allow the sweetened tea to cool to room temperature. It’s important not to add the SCOBY to hot tea, as it can damage the live cultures.

Step 4: Add the SCOBY

Once the tea has cooled, carefully transfer it to the glass jar. Gently place the SCOBY on top of the tea. If your SCOBY came with some starter liquid, pour it into the jar as well. The starter liquid helps to lower the pH and prevent harmful bacteria from growing.

Step 5: Cover and Ferment

Cover the jar with a breathable cover, such as a cloth or coffee filter, and secure it with a rubber band. This allows airflow while preventing dust or insects from entering. Place the jar in a warm and dark area, away from direct sunlight. Let the kombucha ferment for 7-14 days, depending on your taste preferences. The longer it ferments, the more tart and less sweet it will become.

Step 6: Taste Test

After 7 days, start tasting the kombucha using a clean spoon. If it has reached your desired level of sweetness and acidity, it’s ready to be bottled. If not, continue fermenting and taste it every day until it reaches the desired flavor.

Step 7: Bottle the Kombucha

Before bottling, wash your hands thoroughly and sanitize the glass bottles and lids. Carefully remove the SCOBY from the jar and set it aside in a clean container with some of the kombucha liquid. Pour the fermented kombucha into the glass bottles using a funnel, leaving about an inch of headspace at the top. This headspace allows for carbonation during the secondary fermentation.

Step 8: Secondary Fermentation

If you prefer fizzy kombucha, you can perform a secondary fermentation. Seal the bottles with airtight lids and let them sit at room temperature for 1-3 days. During this time, the remaining sugars will be consumed by the yeast, producing carbon dioxide and creating natural carbonation. Keep in mind that the longer you ferment during this stage, the more carbonation will develop. After the desired carbonation is achieved, refrigerate the bottles to slow down the fermentation process.


Q1: How do I know if my SCOBY is healthy?

A healthy SCOBY should be creamy white or beige in color and have a smooth texture. It may have brown spots or strands, which are normal. If you notice any fuzzy mold, black spots, or an unpleasant odor, discard the SCOBY and start with a new one.

Q2: Can I use flavored tea or herbal tea to make kombucha?

While black or green tea is traditionally used to make kombucha, you can experiment with different types of tea. However, avoid using teas with added oils or artificial flavors, as they can harm the SCOBY.

Q3: How long does homemade kombucha last?

When stored in the refrigerator, homemade kombucha can last for several weeks to a few months. However, its flavor may change over time, becoming more acidic and less sweet.

Q4: Can I reuse the SCOBY?

Yes, after each batch of kombucha, a new SCOBY will form on top of the liquid. You can separate the new SCOBY from the old one and use it to make another batch of kombucha. Alternatively, you can give it to a friend or use it for other fermented recipes.

Q5: Is it normal to see bubbles or sediment in the bottled kombucha?

Yes, it is normal to see some bubbles or sediment in the bottled kombucha. These are signs of natural carbonation and the presence of live cultures. Simply give the bottle a gentle swirl before serving to distribute the sediment.


Making your own kombucha at home can be a rewarding and cost-effective way to enjoy this probiotic-rich beverage. By following the step-by-step guide outlined in this article, you can create your own delicious and healthy kombucha. Remember to use high-quality ingredients, maintain proper hygiene, and be patient during the fermentation process. With practice, you’ll become a kombucha brewing expert in no time!



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