How to Make Kombucha at Home: A Step-by-Step Guide

Welcome to the world of kombucha! In this guide, we will take you on a journey to discover the art of making this delicious and probiotic-rich beverage right in the comfort of your own home. Whether you’re a health enthusiast or simply someone who appreciates unique flavors, learning how to make kombucha will allow you to enjoy a refreshing and fizzy drink that’s packed with beneficial bacteria and vitamins.

Kombucha has gained popularity in recent years due to its potential health benefits, including improved digestion, boosted immunity, and increased energy levels. While you can find kombucha in many stores, there’s something special about crafting your own brew. Not only do you have control over the ingredients and flavors, but you also get the satisfaction of creating a homemade concoction that suits your taste preferences.

Throughout this guide, we’ll provide you with step-by-step instructions, important tips, and expert advice to ensure your kombucha-making journey is a success. So, let’s dive in and unlock the secrets of making kombucha at home!

What is Kombucha?

Kombucha is a fermented tea beverage that has been enjoyed for centuries due to its unique taste and potential health benefits. It is made through the fermentation of sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY). The SCOBY initiates the fermentation process by breaking down the sugars in the tea and producing a variety of beneficial compounds.

Health Benefits of Kombucha

Kombucha is often praised for its potential health-promoting properties. While scientific research is still ongoing, here are some of the potential benefits associated with consuming kombucha:

  • Probiotic Power: During fermentation, kombucha develops a colony of beneficial bacteria, similar to those found in yogurt and other fermented foods. These probiotics can support a healthy gut microbiome, aiding in digestion and promoting overall gut health.
  • Rich in Antioxidants: Kombucha contains various antioxidants, such as polyphenols, which help neutralize harmful free radicals in the body. Antioxidants play a key role in reducing oxidative stress and may contribute to overall well-being.
  • Potential Detoxification Effects: Some proponents claim that kombucha can assist in detoxifying the body by supporting liver function and aiding in the elimination of toxins. However, more research is needed to fully understand its detoxification effects.
  • Boosted Immunity: The combination of probiotics, antioxidants, and various bioactive compounds in kombucha may have immune-boosting properties. Regular consumption may help strengthen the immune system and improve resistance to infections.
  • Improved Digestion: The probiotics in kombucha can help balance the gut microbiota, which is crucial for optimal digestion. Some individuals report that kombucha has relieved digestive issues, such as bloating and constipation.

It’s important to note that individual experiences may vary, and the health benefits of kombucha are still being studied. If you have any specific health concerns or medical conditions, it’s always a good idea to consult with a healthcare professional before incorporating kombucha into your routine.

Let me know which step you’d like to proceed to next or if there’s anything else I can assist you with!

Getting Started: Ingredients and Equipment Needed

Before you embark on your kombucha-making journey, it’s essential to gather the necessary ingredients and equipment. Here’s a list of what you’ll need:


  1. Tea: Choose organic black or green tea, preferably loose-leaf, as they provide the best flavor and nutrients. Avoid using teas with added oils or flavors.
  2. Sugar: Opt for granulated white sugar or organic cane sugar. Avoid using alternative sweeteners like honey or stevia, as they can interfere with the fermentation process.
  3. Water: Use filtered or distilled water to avoid any contaminants that may affect the quality of your kombucha.
  4. SCOBY: Acquire a healthy and robust SCOBY (Symbiotic Culture of Bacteria and Yeast) from a reliable source. You can either obtain one from a friend who brews kombucha or purchase a starter kit online.
  5. Starter Liquid: You’ll need some kombucha from a previous batch or store-bought unpasteurized kombucha to kickstart the fermentation process.


  1. Glass Jar: Select a large glass jar or fermentation vessel to hold your kombucha. Make sure it’s clean and made of non-reactive material, such as glass or ceramic.
  2. Breathable Cover: Use a tightly woven cloth or coffee filter to cover the jar. Avoid using airtight lids as they can inhibit the release of carbon dioxide during fermentation.
  3. Rubber Band: Secure the cover on top of the jar with a rubber band to keep it in place while allowing airflow.
  4. Temperature Strip: Attach a temperature strip to the side of the jar to monitor the fermentation temperature. Kombucha ferments best between 68°F and 85°F (20°C and 29°C).
  5. Glass Bottles: Have some glass bottles with airtight caps or swing-top lids ready for bottling and storing your finished kombucha.

Remember, maintaining proper hygiene throughout the process is crucial to prevent contamination and ensure a successful batch of kombucha.

Step 1: Preparing the Kombucha Culture (SCOBY)

Before you can start brewing kombucha, it’s important to prepare the vital component of the process—the SCOBY (Symbiotic Culture of Bacteria and Yeast). Follow these steps to ensure you have a healthy and active SCOBY:

1. Gather the Ingredients:

  • 1 cup of strong, unflavored brewed tea (black or green tea)
  • 1 cup of granulated white sugar
  • 3 cups of filtered water
  • 1 cup of starter liquid (unpasteurized kombucha from a previous batch or store-bought kombucha)

2. Combine the Ingredients:

  1. In a clean glass jar, add the brewed tea and dissolve the sugar completely.
  2. Pour in the filtered water and stir until the mixture is well combined.
  3. Allow the sweetened tea to cool to room temperature. It’s important not to add the SCOBY to hot liquid as it can damage the culture.

3. Add the SCOBY and Starter Liquid:

  1. Gently slide the SCOBY into the cooled tea mixture, making sure it floats on the surface. The smoother side of the SCOBY should face up.
  2. Pour in the starter liquid, which helps lower the pH and prevent harmful bacteria from multiplying.

4. Cover and Ferment:

  1. Cover the glass jar with a breathable cloth or coffee filter, securing it with a rubber band.
  2. Place the jar in a warm and undisturbed area away from direct sunlight. Ideal fermentation temperatures range between 68°F and 85°F (20°C and 29°C).
  3. Allow the SCOBY to ferment for approximately 7 to 14 days. During this time, the SCOBY will consume the sugar, converting it into beneficial acids and carbonation.

Remember to be patient during this initial step as the SCOBY needs time to establish a healthy culture. It’s normal for a new SCOBY to form on top of the liquid, which indicates successful fermentation.

Step 2: Brewing the Tea Base

Now that you have a healthy SCOBY and starter liquid prepared, it’s time to brew the tea base for your kombucha. Follow these steps to create a flavorful and nutrient-rich foundation:

1. Gather the Ingredients:

  • 8 cups of filtered water
  • 8 teaspoons of loose-leaf black or green tea (or 8 tea bags)
  • 1 cup of granulated white sugar

2. Boil the Water:

  • In a large pot, bring the filtered water to a rolling boil.

3. Add the Tea:

  1. Once the water reaches a boil, remove it from the heat source.
  2. Add the loose-leaf tea or tea bags to the hot water, ensuring they are fully submerged.
  3. Steep the tea for about 5 to 7 minutes to extract the desired flavor. Adjust the steeping time according to your taste preferences.

4. Strain and Dissolve Sugar:

  1. After steeping, remove the tea leaves or tea bags from the pot, allowing the liquid to cool slightly.
  2. Add the granulated white sugar to the warm tea and stir until it completely dissolves. This sweetened tea will provide nourishment for the SCOBY during fermentation.

5. Cool the Tea Mixture:

  1. Let the tea mixture cool to room temperature. It’s essential to avoid adding hot liquid to the SCOBY, as high temperatures can harm the culture.

Now that your tea base is prepared, you’re ready to proceed to the next step of adding the sweetened tea to your SCOBY and initiating the fermentation process.

Step 3: Adding Sugar and Letting It Ferment

With the tea base brewed and ready, it’s time to add sugar and allow the kombucha to ferment. Follow these steps to continue the fermentation process:

1. Prepare the Fermentation Vessel:

  1. Ensure that your fermentation vessel, such as a glass jar, is clean and sanitized to prevent any unwanted contaminants.
  2. Transfer the brewed tea base into the fermentation vessel, leaving some headspace for the SCOBY and any additional liquid it may produce.

2. Add the SCOBY and Starter Liquid:

  1. Carefully lift the SCOBY from its original jar using clean hands or a utensil.
  2. Gently place the SCOBY on top of the tea base in the fermentation vessel.
  3. Pour in the starter liquid from the previous batch or unpasteurized store-bought kombucha. This liquid helps to lower the pH and kick-start the fermentation process.

3. Cover and Secure:

  1. Cover the fermentation vessel with a breathable cloth, coffee filter, or tightly woven fabric.
  2. Secure the cover with a rubber band to prevent any insects or contaminants from entering while still allowing airflow.

4. Fermentation Time:

  1. Place the fermentation vessel in a warm and undisturbed location, away from direct sunlight.
  2. Let the kombucha ferment for approximately 7 to 14 days. The fermentation time can vary depending on factors such as temperature, desired flavor, and strength preference.
  3. During the fermentation period, the SCOBY will consume the sugar, producing carbon dioxide and transforming the sweet tea into tangy and effervescent kombucha.

It’s important to note that the fermentation time is a guideline, and you can taste the kombucha periodically to determine its desired level of sweetness and acidity.

Step 4: Flavoring and Carbonating Kombucha

Once the fermentation process is complete, it’s time to add flavors to your kombucha and carbonate it. Follow these steps to enhance the taste and create a delightful effervescence:

1. Gather Flavoring Ingredients:

  • Fresh or frozen fruits (such as berries, citrus, or tropical fruits)
  • Herbs, spices, or botanicals (like ginger, mint, lavender, or hibiscus)
  • Fruit juices or purees (optional)

2. Prepare the Flavoring:

  1. Carefully remove the SCOBY from the fermented kombucha and place it in a clean container with a small portion of the liquid from the fermentation vessel. This will be used for the next batch.
  2. Set aside about 1 cup of plain kombucha from the fermented batch as a starter liquid for the next brewing cycle.

3. Flavoring Options:

  1. Decide on your preferred flavor combinations. You can experiment with different fruits, herbs, spices, or a combination thereof.
  2. Prepare the flavoring ingredients by washing fruits, chopping them into small pieces, or juicing them. If using herbs or spices, crush or chop them to release their flavors.

4. Bottling Process:

  1. Prepare clean and sanitized glass bottles with airtight caps or swing-top lids for bottling the flavored kombucha.
  2. Add your chosen flavorings to the bottles. You can mix and match different flavors in separate bottles to create unique combinations.
  3. Fill each bottle with the fermented kombucha, leaving about 1 inch of headspace at the top.
  4. Optionally, you can add a small amount of sweetener like fruit juice or simple syrup to enhance the flavor. Keep in mind that additional sugars may lead to increased carbonation.
  5. Tightly seal the bottles to create a carbonation-friendly environment.

5. Second Fermentation:

  1. Place the sealed bottles in a warm and dark area, away from direct sunlight.
  2. Allow the kombucha to undergo a second fermentation process for 1 to 5 days, depending on desired carbonation levels. The fermentation time will depend on factors like room temperature and the amount of added sugars.
  3. It’s crucial to check the carbonation level daily by gently opening one bottle. If desired, release excess carbonation by “burping” the bottle.
  4. Once the desired carbonation is achieved, transfer the bottles to the refrigerator to halt the fermentation process.

Congratulations! You’ve successfully flavored and carbonated your kombucha. It’s now ready to be enjoyed.

Storing and Enjoying Your Homemade Kombucha

Now that you have your delicious homemade kombucha ready, it’s important to store it properly to maintain its flavor and quality. Here’s how you can store and enjoy your creation:

1. Refrigeration:

  1. Transfer your flavored and carbonated kombucha bottles to the refrigerator.
  2. Cold temperatures slow down the fermentation process and help preserve the taste and carbonation levels of your kombucha.
  3. Keep in mind that refrigeration will not completely stop the fermentation, but it will significantly slow it down.

2. Chilling Time:

  1. Allow your kombucha to chill in the refrigerator for at least 24 hours before consuming.
  2. This will enhance the flavor and improve the overall drinking experience.

3. Serving and Enjoying:

  1. When you’re ready to enjoy your homemade kombucha, gently open the bottle. Be cautious as the carbonation may cause some fizzing.
  2. Pour the kombucha into a glass, leaving any sediment or yeast residue behind.
  3. Take a moment to appreciate the color, aroma, and effervescence of your homemade kombucha.
  4. Sip and savor the flavors. Feel free to experiment with different garnishes or serve it over ice for a refreshing twist.

4. Continuous Brewing Method (Optional):

  1. If you’re using the continuous brewing method, reserve some of the fermented kombucha along with the SCOBY and starter liquid for your next batch.
  2. Follow the same steps of flavoring and carbonating for subsequent batches, using the reserved liquid as your starter for each cycle.

Remember, homemade kombucha may continue to ferment and develop more intense flavors over time. It’s a good idea to regularly taste and monitor the flavor profile to find the perfect balance for your preferences.


Congratulations on completing your journey into the world of homemade kombucha! By following the steps outlined in this guide, you have acquired the knowledge and skills to create your own flavorful Kombucha. Now, armed with this knowledge, you have the freedom to experiment with different flavors, create unique combinations, and continue refining your kombucha-making skills. Remember to maintain good hygiene practices throughout the process and regularly monitor the fermentation and flavor development.

Enjoy the delightful taste, effervescence, and potential health benefits of your homemade kombucha. Share it with friends and family, and perhaps even inspire others to embark on their own kombucha-making journey.

Thank you for choosing this guide, and may your homemade kombucha bring you joy, satisfaction, and a refreshing sip of wellness!


Q: How do you make kombucha from the beginning?
A: To make kombucha from the beginning, you’ll need to gather ingredients like tea, sugar, water, a SCOBY, and starter liquid. Then follow the steps of brewing the tea base, adding sugar, and letting it ferment with the SCOBY. Finally, flavor and carbonate the kombucha before storing and enjoying it.

Q: How long does it take for kombucha to ferment?
A: The fermentation time for kombucha typically ranges from 7 to 14 days. However, the exact duration may vary depending on factors like temperature, desired flavor profile, and strength preference.

Q: What materials do you need to make kombucha?
A: To make kombucha, you’ll need ingredients such as tea, sugar, water, a SCOBY, and starter liquid. In terms of equipment, you’ll need a glass jar or fermentation vessel, a breathable cover, a rubber band, a temperature strip, and glass bottles for bottling the finished kombucha.

Q: Is it easy to brew kombucha?
A: Brewing kombucha can be relatively straightforward once you understand the process and have the necessary ingredients and equipment. It requires some patience and attention to detail, but many people find it enjoyable and rewarding.

Q: Is Kombucha Tea halal?
A: Kombucha tea is generally considered halal. However, it’s important to ensure that the ingredients used in the brewing process, such as tea and flavorings, are halal-certified. Checking the source and certification of the ingredients can help determine its halal status.

Q: Can you eat kombucha SCOBY?
A: While it is technically edible, kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast) is usually not consumed directly. Its primary purpose is to ferment the sweetened tea and transform it into kombucha. However, some people may use dehydrated SCOBY for various culinary experiments.

Q: How many times can I reuse a SCOBY?
A: A SCOBY can typically be reused for multiple batches of kombucha. As long as it remains healthy and active, you can continue to use it for several cycles. However, it’s important to monitor its health, cleanliness, and overall condition with each use.

Q: How long can a SCOBY last in a jar?
A: With proper care and maintenance, a SCOBY can last for a considerable amount of time. Some SCOBYs can remain viable for months or even years when stored in a jar with a small amount of starter liquid in a cool, dark place. However, it’s always good practice to monitor its health and replace it if it shows signs of deterioration or contamination.

How to Make Kombucha at Home: A Step-by-Step Guide