Crafting Your Own Kombucha at Home: A Step-by-Step Guide


Kombucha, the fizzy, probiotic-rich drink, has taken the world by storm with its tangy taste and potential health benefits. Why not try making your very own batch at home? It's surprisingly easy and incredibly rewarding. Here's a step-by-step guide to get you started:


  • 14 grams of black tea
  • 200 grams of cane sugar 
  • 3-liter glass jar
  • Kombucha SCOBY (Symbiotic Culture Of Bacteria and Yeast)
  • Starter liquid (from a previous batch or store-bought kombucha)
  • A breathable cloth or paper towel
  • Rubber band

Step 1: Gather Your Supplies

Before you begin, ensure that all your equipment is clean and free from any residue or soap residue. This is crucial for a successful fermentation process.

Step 2: Brew the Tea

  1. Boil 900 ml of water.
  2. Remove the water from heat and add 14 grams of black tea. 
  3. Let the tea steep for about 10-15 minutes.
  4. Remove the tea leaves or tea bags and discard them.
  5. Stir in 200 grams of cane sugar until it dissolves completely.

Step 3: Cool the Tea

Allow the sweetened tea to cool down to room temperature, which typically takes about 1-2 hours. The temperature should be around 68-85°F (20-30°C). Avoid adding your SCOBY to hot tea, as it may damage the culture.

Step 4: Add the SCOBY

Once the sweetened tea has cooled down, it's time to introduce your Kombucha SCOBY. Gently place the SCOBY on top of the tea. If it's your first batch, you can purchase a SCOBY from a trusted source or obtain one from a friend who brews Kombucha.

Step 5: Add Starter Liquid

Pour in the starter liquid, which can either be from a previous batch of Kombucha or store-bought unflavored Kombucha. This liquid helps to kickstart the fermentation process.

Step 6: Cover and Ferment

Cover the jar with a breathable cloth or a paper towel secured with a rubber band. This allows air to flow while keeping out contaminants. Place the jar in a warm, dark place where it won't be disturbed. The fermentation process typically takes 7-14 days, depending on your taste preference. The longer you ferment, the less sweet and more tart your Kombucha will become.

Step 7: Taste and Bottle

After the initial fermentation period, taste your Kombucha. If it has reached the desired level of tartness, it's time to bottle it. Reserve about 10-20% of the liquid as starter for your next batch.

Step 8: Flavor (Optional)

Before bottling, you can add flavorings like fruit juice, herbs, or spices to your Kombucha for a unique twist.

Step 9: Bottle and Carbonate

Transfer your Kombucha to airtight bottles, leaving some space at the top. Seal the bottles and let them sit at room temperature for 1-3 days to carbonate. Be cautious as excessive carbonation can lead to bottle explosions.

Step 10: Refrigerate and Enjoy

Once carbonated to your liking, move the bottles to the refrigerator to slow down the fermentation process. Your homemade Kombucha is now ready to be enjoyed!

Remember that Kombucha brewing can be a fun and experimental process. Don't hesitate to tweak the flavors, fermentation times, and ingredients to suit your taste preferences. Happy brewing!

Elevate Your Kombucha Experience with These 11 Unique Flavors:

1. Chai Vanilla

2. Mango Chili 

3. Lavender Infusion with a Touch of Blue Pea Flower

4. Mixed Herbs

5. Strawberry and Chamomile

6. Cherry & Black Pepper 

7. Hibiscus

8. Mixed Berry

9. Crispy Apple

10. Cucumber and Basil

11. Raspberry and Rose

"We can even create Jun, often referred to as the champagne of kombucha, using green tea and honey, following the same steps as making traditional kombucha."

Our inspiration: 

If you're interested in learning more about kombucha, its history, brewing techniques, and its health benefits, there are several books that can provide valuable insights. Here's a few  of recommended books on kombucha:
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