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How to Make Kombucha at Home
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Prep Time:
60 minutes
Total Time:
60 minutes
Learn to make delicious kombucha at home with expert guidance from Emma Christensen. Explore top ingredients, equipment, and flavoring options for a fun DIY experience.
Ingredients:
  • 3 1/2 quarts water
  • 1 cup sugar (table sugar, turbinado, demerara, sugar in the raw, or brown sugar)
  • 8 bags caffeinated tea, or 4 tablespoons looseleaf tea (black, green, or white)
  • 2 cups prepared unflavored kombucha
  • 1 scoby
  • To flavor: 2 to 3 cups of juice, 1 to 2 cups chopped fruit, 2 to 4 tablespoons fresh herbs or spices
Instructions:
  • Prepare the sweet tea base: In a stockpot, bring 1 quart of water to a rolling boil. Stir in sugar until fully dissolved. Remove from heat and add tea (if using loose leaf tea, use a tea ball). Steep for at least 10 minutes, or longer if preferred. Strain out the tea leaves before proceeding.
  • In a 1-gallon glass jar, combine all the liquids: pour in the sweet tea and add the remaining 2 1/2 quarts of water. Check the temperature of the mixture with a clean finger to ensure it's lukewarm or cooler. Wait for it to cool if necessary. Stir in the prepared kombucha, including any bits or blobs in it.
  • Gently place the scoby in the jar of liquid, allowing it to float on top, sink to the bottom, or settle in the middle.
  • Secure a double-layer of cloth tightly over the jar with a rubber band to allow airflow for fermentation while keeping out dust and bugs.
  • Store the jar in a cool, dark place at a consistent room temperature between 70-75°F. Avoid direct sunlight and extreme temperatures above 90°F or below 68°F. Check on it occasionally over the next week or two without frequent moving.
  • Ferment the kombucha for at least 7 days, tasting periodically until you are satisfied with the flavor development. The sweetness will fade, replaced by a pleasant tanginess. Look for a vinegary aroma to confirm proper fermentation. When it tastes good to you, it's ready to enjoy!
  • Remove the scoby from the jar of kombucha and place it in a bowl. Ensure it is clean and free of mold. Pour 2 cups of kombucha over the scoby to use as a starter for your next batch. You can start a new batch immediately or store the scoby with liquid at room temperature for up to two months.
  • Transfer the leftover kombucha into the bottles using a measuring cup and a small funnel. Enhance with juice, chopped fruit, herbs, or spices for added flavor if desired. Seal each bottle securely.
  • Allow your kombucha to carbonate by setting the capped bottles in a cool, dark place at room temperature for 1 to 5 days. Test for readiness by opening a bottle daily until you hear a soft pop! and see bubbles rising to the surface. Once carbonated, refrigerate all bottles and consume within two weeks to enjoy the fizzy goodness safely. Remember not to exceed 5 days of carbonation to prevent potential bottle breakage.
  • Chill all kombucha bottles for 24 hours before serving: Gently open bottles of kombucha over a sink to prevent spills in case of over-carbonation. Enjoy all bottles within two weeks to savor the evolving vinegary notes as it slowly ferments in the fridge.

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