How to Make Kombucha Tea: Recipe and Tutorial (2024)

Kombucha is a fermented sweetened tea that has been around for centuries. It has a tangy and sweet flavor and can be double-fermented with fruit or juice to make a fizzy drink similar to soft drinks.

This ancient beverage has surged in popularity in recent years andis now available in many grocery stores and health food stores. Store-bought kombucha often costs $3-5 a bottle, so making it at home is a great way to save a lot of money.

If you’re a fan of this probiotic and enzyme-rich drink, try brewing it at home for just pennies a cup!

Health Benefits of Kombucha

How to Make Kombucha Tea: Recipe and Tutorial (1)

Kombucha fans attribute a wide variety of benefits to kombucha and claim that it helps with everything from joint pain to cancer. These claims are largely unproven, as there are very few studies about kombucha, but we do know that it contains a variety of vitamins and beneficial acids.

In fact, it is considered a good source ofantioxidants, B-vitamins, probiotics, and glucaric acid.

How to Make Kombucha Tea: Recipe and Tutorial (2)

Downsides of Kombucha

Of course, like everything, there is a flip side! Here are some concerns when it comes to kombucha. They’re nothing alarming but good to be aware of especially when choosing a commercial brand.

Too Much Sugar?

Kombucha is brewed from sweetened tea and the recipe contains a cup of sugar per gallon of tea. Understandably, some people worry about the sugar content.

Not to worry…

During the fermentation process, the beneficial colony of bacteria consumes most of the sugar, so it has minimal effect on blood sugar. The sugar is simply the food for these beneficial bacteria and the beneficial acids, enzymes, and probiotics are a result of the fermentation.

Caffeine and Alcohol?

If caffeine is a concern, kombuchacan be made with caffeinated or decaf tea, and even with green tea or herbal teas. To protect the culture, it is good to use at least 20% regular black tea though.

Kombucha cancontain very small amounts of alcohol,typically around 0.5% or less, which is similar to an over-ripe banana. Some store-bought brands contain more alcohol and are typically sold in a different section of the store and require ID for purchase.

WhyMake Raw Kombucha at Home?

As I mentioned, it is significantly less expensive to make kombucha at home. Some store brands are also pasteurized, killing many of the probiotics and enzymes present in raw kombucha.

Here are some of the reasons you may want to consider making kombucha at home:

Great Soda Alternative

While the health claims about kombucha have not been confirmedby western medical research, there is no denying that it is a healthier and lower sugar drink than soda. It has natural carbonation and provides some B-vitamins and beneficial enzymes that aren’t present in soda as well.

Easy to Customize

My favorite part about making kombucha at home is how easy it is to customize and make different flavors. Add grape juice or apple juice for a slightly flavored version. Add some fresh or frozen strawberries for a super carbonated tangy taste. Or even add some raisins and a vanilla bean for a taste similar to a leading soda that starts with Dr. and ends with Pepper!

Save Money

Store-bought kombucha is expensive. Homemade is not. You can make an entire gallon at home for less than the cost of a single bottle in stores. Since you control the brew time and flavors, you’ll probably get a more flavorful and more nutrient-dense brew at home too!

Important Caution

The one potential problem with making kombucha at home is the possibility of a harmful bacteria or mold growing in the fermentation vessel.To avoid these problems, it is important to follow the correct procedures for brewing and to carefully sanitize allequipment before use. Also, starting with a high-quality culture (see the recipe for my recommendation) and plenty of strong starter liquid helps.

That said, I’ve personally madekombucha for over five years and have never had any problems with it!

How to Get a SCOBY

How to Make Kombucha Tea: Recipe and Tutorial (3)

The kombucha is brewed with a SCOBY (Symbiotic Cultureof Yeast and Bacteria) that “eats” the sugars in the sweetened tea and creates an acidic, vitamin and probiotic-rich beverage.

SCOBYs are living and thriving colonies of bacteria and unfortunately, you can’t just pick one up a high quality one at your grocery store. There are several ways to acquire a SCOBY.

  • If you know anyone who already brews kombucha, ask them for an extra SCOBY and they will probably be glad to pass one on. The SCOBY has a “baby” every batch or two and this baby can then be used to brew more kombucha. Just make sure that they include at least one cup of strong starter liquid with each SCOBY. If you plan to continuous brew, you’ll want one cup for each gallon of liquid you will brew.
  • You can order a SCOBY from an online source. Just make sure the source is reputable. Avoid dehydrated SCOBYs that require a long rehydration period and produce a weaker brew. I’ve seen SCOBYs on sites like eBay or Amazon, but prefer a trusted site like my friends and affiliate partners Hannah and Alex fromKombucha Kamp.
  • Grow your own. This may or may not be successful and can be done using a pre-made bottle of kombucha that you can get from a health food store.(This takes several weeks and may not work, so I don’t personally recommend this option)

Courtesy of The Big Book of Kombucha, here is a handy chart for batch and container size:

How to Make Kombucha Tea: Recipe and Tutorial (4)

How to MakeRaw Kombucha: Batch Method

Once you have a SCOBY, the actual process of making kombucha is very easy!

Notes: Make sure all ingredients, materials, and your hands are clean. If you already ferment other things (kefir, sauerkraut, pickles, beer, etc.) in your kitchen, make sure all the jars are at least a few feet apart to prevent cross-contamination of the cultures.

Equipment & Ingredients Needed

  • A gallon size glass jar(or other suitable brew vessel) – One gallon is the standard size but you can brew smaller or larger. Make sure it’s really clean! I like to rinse with white vinegar to make sure.
  • Brewed sweetened tea(ratio: 1 cup of sugar per gallon of tea) –I love this tea blend that is specifically created for brewing kombucha, but regular black tea works too.
  • A SCOBY – and 1cup of liquid from a previous batch of kombucha for each gallon of sweetened tea
  • Fermentation coverlike the ones here or a coffee filter or thin cloth and a rubber band

If you’ve mastered the regular batch method, you may also consider the continuous brew method, which can brew larger amounts much more quickly.

How to Make Continuous Brew Kombucha

For years I had been brewing with the batch system for making kombucha at home, and while I still really like that method, I’ve found that the continuous brew method is an easier alternative that removes a step. As the names suggest, the batch method is where kombucha is brewed in batches and re-started with each batch by using the SCOBY “baby” and some of the liquid from the previous batch.

The continuous brew kombucha method involves removing only some of the liquid each time and replacing with the same amount of fresh brewed sweetened tea. This yields a fresher brew (in my opinion), helps it brew faster (good when there are 6 people consuming it each day) and takes up less room on the counter. Thisarticle from the Weston A. Price foundation talks about the benefits of continuous brew:

Continuous Brew Benefits include:

  • There is lessrisk of mold and other contamination sinceonce it is established, the liquid maintains a far more acidic environment.This means it is more hostile to outside invaders because of smaller amounts of free sugar and a greater population of good bacteria and yeast.
  • Less overall work to produce more overall volume as some can be removed and more tea added without reducing the pH as much. It can also brew much more quickly depending on the kombucha/new tea ratio.
  • More consistent supply of kombucha (a few bottles every day or every few days rather than having a large batch all at once).
  • A broader array of bacteria and other beneficial compounds in the final product.

How to Setup aContinuous Brew System

The main difference in the methods is that continuous brew uses a container with a spigot so some of the brewed kombucha can be removed without disturbing the rest of the brew. The most important thing you will need for this method is a continuous brew vessel.

Look for a vessel that can hold 1-5 gallons. It should be made of a safe material like glass, stoneware, porcelain, or wood.

It will also need to have a spigot near the bottom so that kombucha can be removed without disturbing the SCOBY or the rest of the brew. Make sure totest the spigot for leaks before using.

A continuous brew vessel should also have abreathable cover so air can escape. It shouldcover the entire top of the vessel and be sealed tightly so that insects can’t get in. Some vessels come with a cover, but a clean towel or coffee filter and a rubber band work well too.

There are a variety of high quality continuous brew vessels available here.

Continuous Brew Kombucha Instructions

Follow these easy printable instructions for continuous brew:

How to Make Kombucha Tea: Recipe and Tutorial (5)

Continuous Brew Kombucha Recipe

A great way to brew kombucha so you have a continuous supply without the need to constantly re-make and clean containers.

Prep Time 10 minutes mins

Total Time 10 minutes mins

Author Katie Wells

Print Recipe Pin Recipe

Servings

Ingredients

Instructions

  • Prepare the sweet tea. I use 2 tablespoons of loose tea, 2 family size tea bags, or 8-10 small bags per gallon of water. Add 1 cup of regular sugar per gallon. Do not use raw honey!

  • Let tea cool to room temperature and make sure that it is really cool! This step is very important as too hot of tea can kill your SCOBY.

  • Once the tea is completely cool, add the SCOBY and the correct amount of starter liquid.

  • Cover the jar with the coffee filter or cloth and rubber band tightly (flies love this stuff!).

  • Put the jar in a warm corner of the kitchen where it is at least a few feet away from any other fermenting products. Around 75-85°F is best. If your kitchen is cold, you may need a heating mat.

  • Let sit to ferment for around 7-21 days, though the length of time may vary depending on your temperature and batch size. You can taste test the kombucha to see if it is done. It should taste tart, but still very slightly sweet also.

  • At this point, kombucha is ready for a second ferment. If you aren’t doing the second ferment, just pour the kombucha into another jar or jars with airtight lids and seal until ready to drink.

  • For continuous brew, we dispense in to several quart size mason jars with plastic storage caps (don't use metal!), leaving about 20% of the room on top.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

If you want a fizzy and flavored final product like the kind in stores, you’ll also want to do a second ferment:

How to Do aSecond Ferment (How to Make Soda!)

Just as with water kefir, using fruit juice can make kombucha carbonated and slightly sweeter, which is often more appealing to kids. It is an easy second step too!

  1. How to Make Kombucha Tea: Recipe and Tutorial (6)Get another very clean gallon sized jar or 5 quart sized glass jars (I prefer this).
  2. Pour 1 quart of juice of your choice into the big jar or divide between smaller jars, filling each jar about 1/5 full.
  3. Pour the finished kombucha into the smaller jars until about 1 inch from the top. Make sure to leave about ½ cup brewed kombucha in the jar with the SCOBY.
  4. Once the kombucha is poured off, pour the SCOBY and remaining juice into a clean bowl.
  5. Repeat the steps above for the first fermentation to start another batch.
  6. Tightly cap the smaller jars with the fruit juice added and leave at room temperature for another 2-7 days until carbonated to your taste.
  7. Refrigerate before drinking or pour over ice.
  8. Enjoy!

My Favorite Flavor Add-ins:

  • minced ginger root and blueberries
  • ½ organic lemon (quartered) and ½ tsp grated ginger (tastes like Sprite)
  • minced ginger root and citrus
  • ¼ cup fresh or frozen berries
  • mango
  • prunes and vanilla (Dr. Pepper/cream soda type taste)
How to Make Kombucha Tea: Recipe and Tutorial (7)

Ever brewed kombucha or other fermented drink? What’s your favorite? Share below!

How to Make Kombucha Tea: Recipe and Tutorial (2024)

FAQs

How to make kombucha step by step? ›

How to Make Your First Batch of Kombucha
  1. Brew Tea. Bring 4 cups of water to a boil in a 4-quart pot. ...
  2. Sweeten It. Remove the tea bags and add 1 cup of organic cane sugar and a half-gallon (8 cups) of cold water. ...
  3. Transfer to a Jar. ...
  4. Add the SCOBY. ...
  5. Cover It. ...
  6. Wait & Watch. ...
  7. Try it! ...
  8. Transfer Your SCOBY.
Apr 28, 2023

How to make starter tea for kombucha? ›

Step 3: Brew the Tea Boil a few cups of filtered water and add the loose leaf tea to a teapot or infuser. Let it steep for around 10-15 minutes, allowing the flavors to infuse thoroughly. The stronger the tea, the better your kombucha will ferment – just don't go overboard and turn it into a potion of superpowers!

How much tea and sugar for 1-gallon of kombucha? ›

What is the recommended ratio of tea, sugar, water, and starter tea for making kombucha? For a 1-gallon batch of kombucha, you'll need 1 cup of sugar, 6-8 bags of tea, and 12 fl oz of starter tea. The rest should be filled up with clean, filtered water.

Can I use Lipton tea bags to make kombucha? ›

The first two ingredients you likely already own. You can use any tea, but i really prefer the flavor of black tea. And you can use any black tea you like, but for the best flavor, i highly recommend something decent like PG Tips over straight-up Lipton. The sugar is regular granulated white.

How to make your own kombucha from scratch? ›

Ingredients:
  1. 4 cups water (to boil) + approx. 8 cups of cool/cold water.
  2. 2-3 tbsp. loose-leaf black tea, I like English Breakfast. ...
  3. ¾ cup cane sugar, I use organic.
  4. 1 SCOBY (find out what a SCOBY is here. You can also find out how to get a good quality SCOBY here. ...
  5. 2 cups kombucha starter tea.

What is the best sugar for kombucha? ›

Organic cane sugar is the best option for brewing kombucha. It is easily broken down by the yeast and bacteria with consistent results. When sugar is more complex, it is less available for microbial consumption, introducing extra variables that can affect brewing duration, flavor, and overall success.

How long to boil tea for kombucha? ›

Tea bags can be steeped for up to 30 minutes to add enough flavor to the kombucha. Black loose leaf tea should be steeped for around 5 minutes and green loose leaf tea should be steeped for 3 minutes.

What is the difference between SCOBY and starter tea? ›

There are two parts to the culturing process. The first part is the starter tea, which is just kombucha tea that has already been made; and the second part is the SCOBY. The SCOBY (an acronym for Symbiotic Colony of Bacteria and Yeast) looks like something out of a sci-fi movie.

What happens if you put too much sugar in kombucha? ›

Too much and the yeasts will either a) “flush” and overrun the bacteria, or b) fall completely asleep and do nothing. It may be possible to use as little as ¾ cup or as much as 1.5 cups per gallon and have successful brews.

What if I don't have enough starter tea for my kombucha? ›

Can I make kombucha without a starter tea? A. Yes, you can use an equal portion of distilled white vinegar in place of starter tea. Alternatively you may use bottled raw, unflavored kombucha tea, which can be purchased at many health food and grocery stores.

Can you use tea bags for kombucha? ›

Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.

What not to mix with kombucha? ›

Kombucha contains alcohol. The body breaks down alcohol to get rid of it. Disulfiram decreases the break-down of alcohol. Taking kombucha along with disulfiram can cause a pounding headache, vomiting, flushing, and other unpleasant reactions.

What tea should you not use for kombucha? ›

Avoid herbal tea:

Don't try to use herbs like peppermint or chamomile as your brewed tea base. Herbs won't be able to provide the nutrients necessary to feed your kombucha culture.

Why only black tea for kombucha? ›

Black teas are also hardier than other teas, so they can handle long steeping times (which kombucha needs) without getting too bitter. (That's assuming you're using good quality tea.) It's also worth noting that this “black tea is best” rule really only applies to first fermentation.

How to make a SCOBY from scratch? ›

Directions
  1. Bring water to a boil in a large saucepan. Add sugar; stir until it completely dissolves. ...
  2. Pour kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). ...
  3. It will probably take 2 to 4 weeks for your SCOBY to form.
Sep 18, 2023

How long does it take for kombucha to ferment for the first time? ›

How Long To Brew Kombucha and Other Home Ferments Quick Reference Chart
FermentSizeTime Range
Kombucha Batch Brew1 Gallon (4 liters)7-21 days
2 Gallon (8 liters)10-30 days
Kombucha Continuous Brew First Batch2.5 Gallon Vessel (10 liters)10-30 days
5 Gallon Vessel (20 liters)18-42 days
3 more rows

Can you make kombucha without a SCOBY? ›

You can actually make kombucha without a SCOBY, but it can take up to three times as long and sometimes people have problems. Part of the job of the SCOBY is giving added bacteria while it ferments, protecting the tea, and keeping it filled with plenty of good bacteria and good yeasts.

How to make kombucha in 6 easy steps? ›

To make kombucha at home, stir in the starter tea with tea base, transfer to a jar and add scoby, cover, ferment for 7-10 days at room temperature, remove the scoby, and bottle the finished kombucha. To know more, check out the step-by-step guide on making kombucha at home below.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Chrissy Homenick

Last Updated:

Views: 5822

Rating: 4.3 / 5 (74 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Chrissy Homenick

Birthday: 2001-10-22

Address: 611 Kuhn Oval, Feltonbury, NY 02783-3818

Phone: +96619177651654

Job: Mining Representative

Hobby: amateur radio, Sculling, Knife making, Gardening, Watching movies, Gunsmithing, Video gaming

Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.