How to Make Kombucha at Home
Learn how to make kombucha at home with this easy beginner recipe. Step by step brewing guide, ratios, fermentation tips, and flavor ideas.
Ingredients
- 12 cups filtered water
- 3 tablespoons loose leaf black tea or 6 black tea bags
- 1 cup organic cane sugar
- 1 SCOBY
- 1 to 2 cups starter liquid from previous batch or raw store bought kombucha
Instructions
First Fermentation
- Bring 4 cups of filtered water to a boil.
- Remove from heat and steep tea for 8 to 10 minutes.
- Remove tea leaves or bags and stir in sugar until fully dissolved.
- Pour into a 1 gallon glass jar and add remaining cool water.
- Allow liquid to reach room temperature.
- Add SCOBY and starter liquid.
- Cover with breathable cloth and secure with rubber band.
- Ferment in a warm dark place for 7 to 12 days. Taste starting at day 7.
Second Fermentation (Optional for Fizz)
- Remove SCOBY and reserve with 1 cup kombucha for next batch.
- Pour kombucha into airtight bottles.
- Add fruit or juice for flavor if desired.
- Seal and leave at room temperature 2 to 4 days.
- Refrigerate once carbonation reaches desired level.
Notes
Nutrition Facts (Per 240 ml Serving)
Nutrition values vary depending on fermentation time, sugar ratio, and flavor additions.
| Nutrient | Approximate Amount |
| Calories | 25 to 40 kcal |
| Total Carbohydrates | 6 to 8 g |
| Sugars (residual) | 4 to 6 g |
| Protein | 0 g |
| Fat | 0 g |
| Sodium | 5 to 10 mg |
| Caffeine | 10 to 15 mg |
| Alcohol | 0.2 to 0.5 percent |
| Probiotics | Variable |