How to Make Kombucha with simple ingredients from scratch. This kombucha recipe is easy if you follow our quick video instructions. And costs 30 times less than store bought!
We will show you how to grow a scoby (you can buy one or get from a friend), brew kombucha and then even make it fizzy. This is a full guide to homemade kombucha tea that costs 30 times less than store-bought. Aha, that’s right!
Table of contents
Wondering how to make kombucha at home? Got “a kombucha problem” and don’t like how much it costs? I don’t blame you. Store bought kombucha costs as much as wine.
1 gallon kombucha = $28 Store bought vs. $0.80 Homemade = 30 times cheaper
Shocked? I was too. This reason alone should be enough to get over any aversion towards kombucha SCOBY, the jellyfish like slimy kombucha “mushroom”, and learn how to make your own kombucha.
I have been making my own kombucha for 2 years now, shared this recipe last year and now we have updated it with a video kombucha recipe. Making kombucha at home is super-super simple once you understand how kombucha tea brewing process works.
What Is Kombucha Tea?
Kombucha tea is a fermented tea made with water, tea, sugar, bacteria and yeast. After kombucha SCOBY sits in a sweetened tea for 7-10 days, the result is barely sweet fermented fizzy drink. Most sugar in store bought kombucha comes from added sugar.
What Does Kombucha Taste Like?
Kombucha definitely tastes and smells like a fermented product. Something in between apple cider and tea. It tastes depends on type of tea leaves used and flavorings added. There is a big difference in taste between green tea and black tea brewed kombucha.
Does kombucha have caffeine in it?
Yes, a bit. It contains approximately 1/3 the amount of caffeine as the tea it is made with.
What about alcohol?
Definitely won’t make you drunk. Maybe a tiny bit amount?! So little, I could care less to Google. It is safe enough for kids.
How much kombucha to drink?
Drink as much as desired. There is no right or wrong formula for health benefits. Make sure to drink plenty of water as kombucha is natural detoxifier. And you want to flush the newly released toxins out.
Can kids drink kombucha?
Yes for sure. My kids love kombucha. Especially the flavored one. They treat it as pop or juice.
What Is Kombucha Made Of?
- Kombucha SCOBY
- Tea
- Sugar
- Water
Why Is Kombucha Good for You?
One word – PROBIOTICS. Kombucha is a fermented product containing the “good” bacteria.
- Stronger immune system.
- Improved digestion.
- Healthy gut.
- Detoxification.
If you are looking for another way to boost your immune system, detoxify and improve gut health, check out how to make lemon water.
How to Make Kombucha Tea
1. Grow a SCOBY.
Here is a super easy video recipe how to grow kombucha SCOBY. 
2. Brew Sweet Tea
- In a large pot, bring water to boil and turn off heat.
- Add tea leaves and sugar. Stir.
- Let cool completely: place in a sink filled with cold water to speed things up, or let cool overnight.
3. Combine Tea and SCOBY
- In a gallon glass beverage dispenser, add kombucha SCOBY and 2 cups of previously made kombucha (the one from making a SCOBY works).
- Pour cooled tea on top using a mesh strainer.
4. Ferment
Cover with paper towel secured with a rubber band and put in a place with temperatures above 21C or 70F (I leave mine on a kitchen counter) to ferment for 7-10 days. It is OK if SCOBY isn’t floating at the top (it will later).
5. Taste and Bottle
- After 7 days (less in summer) start tasting kombucha. If it isn’t sweet, has a tangy taste, fizzes as you pour and SCOBY is floating at the top, then your kombucha is ready.
- Pour using a funnel into airtight cap bottles and enjoy!
My summer kombucha brewing station – 2 x 1 gallon glass dispensers. We love it that much including kids!
How to Make Kombucha Fizzy?
Freshly poured kombucha tea from a dispenser with a SCOBY is fizzy. It loses its carbonation once bottled, especially in a fridge. Would you like your kombucha more fizzy? Then you need to do a second fermentation aka how to make kombucha fizzy.
How to Flavor Kombucha?
Would you like your kids to drink and love kombucha? Would you like to make your own “healthy pop”? Then click and learn everything about flavoring kombucha.
FAQs
No, it has to be glass. However if you buy a glass dispenser container like mine, the spout is made out of plastic. That’s OK.
Any caffeinated tea works: white, black or green tea. Flavoured or not.
No.
About 68 – 70 F or 20-21 C for bacteria to grow and kombucha ferment. Warmer temperature means faster fermentation.
That is a new SCOBY growing – “a baby”.
Always leave the top (newer) SCOBY to keep brewing kombucha. Peel off the older one and you have 2 options:
Option #1: Give it to friends or start another kombucha batch.
Option #2: Compost it. It sucks, it’s a waste but at least it gets composted.
Yes, SCOBY is easy to cut with a pair of clean kitchen scissors. In fact, you always should keep only one SCOBY in your kombucha brewing batch because too many and your kombucha will be sour. Think of it as a bigger hungry “baby” that will eat sugar faster. However, you should also keep in mind that for best carbonation results the shape of a SCOBY should be the shape of the jar creating a tight seal.
Yes, technically. I have seen “candy” recipes and have heard some folks feeding SCOBY to their dog.
SCOBY will take the shape of the mouth of the jar and then grow in thickness, and produce “babies” on top.
No and yes. I don’t rinse SCOBY but if you want to – go for it. Every few batches I wash the jug with biodegradable dish soap (check out the non-toxic cleaners I use). I have read that you should wash jar with vinegar but because I don’t use conventional harsh dish soap, I am not too scared of the chemicals making my SCOBY “sick”.
I keep mine on a counter, away from direct sunlight.
To maintain a bit of a fizz, store kombucha at room temperature (not refrigerated) in an airtight bottle. Carbonation won’t be as strong but still some is better than none.
Kombucha doesn’t go bad. It just becomes more sour. Refrigeration slows down that process.
Yes. When we went on vacation to Mexico for a month, I placed the jug with SCOBY and about few cups of kombucha in the fridge for 4 weeks. This way the fermentation process slows down. If I want to take a break for a shorter period of time while at home, let’s say 7-10 days, I just let the jar sit on a counter in the same way.
Troubleshooting
How do I know my kombucha is brewing?
Kombucha will lighten in colour and develop fermented smell. You will also see small bubbles forming.
My kombucha tastes like vinegar.
You let it ferment too long. Happens to the best of us. I usually make a few cups of strong sweet tea, let cool and add to the jug with kombucha. Let sit for another 1-2 days, taste and bottle. Do not add sugar directly to the jug with kombucha as it will not dissolve or help with the acidity.
What to do if I see mold in my batch of kombucha?
I honestly never had this issue. Neither any reader reported it. So it is very rare. But if it happens, you have to discard entire batch of kombucha and start over again.
Once I poured freshly brewed tea my SCOBY sunk to the bottom or is hanging sideways. Is that OK?
Yes, it will float to the top after a few days of fermentation.
How to Make Kombucha {Easy Recipe for Beginners}
Ingredients
- 14 cups water
- 1 cup organic cane sugar not honey or coconut sugar
- 2 tbsp loose leaf black or green tea preferably organic
- Kombucha SCOBY
- 2 cups previously brewed kombucha from a jar with SCOBY
Instructions
- Make kombucha SCOBY.
- In a large pot, bring water to boil and turn off heat. Add tea and sugar, stir and let cool completely: place in a sink filled with cold water to speed things up, or let sit overnight.
- In a glass beverage dispenser, add kombucha SCOBY and 2 cups of previously made kombucha. Pour cooled tea on top using a mesh strainer.
- Cover with paper towel secured with a rubber band and put in a place with temperatures above 21C or 70F (I leave mine on a kitchen counter) to ferment for 7-10 days. It is OK if SCOBY isn’t floating at the top (it will later).
- After 7 days (less in summer) start tasting kombucha. If it isn’t sweet, has a tangy taste, fizzes as you pour and SCOBY is floating at the top, then your kombucha is ready.
- Pour using a funnel into airtight cap bottles and enjoy.
- To make next batch of kombucha, start with step 2.
Store: Keep at room temperature for up to one week, after that refrigerate and kombucha keeps fermenting at room T. "Burp" bottles every few days to avoid gases build up. Refrigerate for up to 2 weeks. kombucha is less fizzy when refrigerated and doesn't need "burping".
Video
Notes
- Plastic spout: If you have glass dispenser with a tap and it is plastic, know it is fine and normal. That is what I have.
- Can I use plastic or metal container for making kombucha? No, it has to be glass.
- What is best tea for making kombucha? Any caffeinated tea works: white, black or green tea. Flavoured or not.
- Can I use decaf tea for brewing kombucha? No, caffeine is a must for fermentation process to occur.
- What is ideal room temperature for brewing kombucha? About 68 – 70 F or 20-21 C for bacteria to grow and kombucha ferment. Warmer temperature means faster fermentation.
- How do I know my kombucha is brewing? Kombucha will lighten in colour and develop fermented smell. You will also see small bubbles forming.
- My kombucha tastes like vinegar. You let it ferment too long. Happens to the best of us. I usually make a few cups of strong sweet tea, let cool and add to the jug with kombucha. Let sit for another 1-2 days, taste and bottle. Do not add sugar directly to the jug with kombucha as it will not dissolve or help with the acidity.
- What to do if I see mold in my batch of kombucha? I honestly never had this issue. Neither any reader reported it. So it is very rare. But if it happens, you have to discard entire batch of kombucha and start over again.
- What is that thin white film on top of my SCOBY? That is a new SCOBY growing – “a baby”.
- What do I do with SCOBY babies? They keep reproducing. Always leave the top (newer) SCOBY to keep brewing kombucha. Peel off the older one and you have 2 options. Option #1: Give it to friends or start another kombucha batch. Option #2: Compost it. It sucks, it’s a waste but at least it gets composted.
- Should I wash SCOBY and the jug? No and yes. I don’t rinse SCOBY but if you want to – go for it. Every few batches I wash the jug with biodegradable dish soap.
- Should I brew kombucha in a dark place? I keep mine on a counter, away from direct sunlight.
- How can I increase carbonation without second fermentation? To maintain a bit of a fizz, store kombucha at room temperature (not refrigerated) in an airtight bottle. Carbonation won’t be as strong but still some is better than none.
- Can I take a break from brewing kombucha? Yes. When we went on vacation to Mexico for a month, I placed the jug with SCOBY and about few cups of kombucha in the fridge for 4 weeks. This way the fermentation process slows down. If I want to take a break for a shorter period of time while at home, let’s say 7-10 days, I just let the jar sit on a counter in the same way.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
Your recipe calls for previously made kombucha. If I’m making it for tge first time, where do I get that from? Can I use store bought Kombucha?
Yes, you can use store bought.
What if I don’t like the fizziness and prefer it flat?
After you pour the kombucha in a cup, let it sit for awhile or stir it with a spoon to get rid of some of the fizziness.
Can you use honey instead of sugar?
As written in the recipe card – no. 🙂
I am so excited to try this recipe but can’t find any glass jars like yours to start. Any idea where to look .
I picked mine up at Home Sense.
A friend gave me a scoby, but Don’t have the 2 cups. Do I buy a store bought bottle.
Yes!
Thanks for sharing! Lots of wonderful tips 🙂
Do you keep the jars on the counter when doing a continuous brew? or does it need to be in the dark?
If I understand correctly you add more sweet tea (to the booch that is leftover) and starter tea to the jar and scoby when it starts getting low, correct?
Just away from direct sunlight is fine. In the counter was in my old house. Now I have dark room pantry. Doesn’t matter.
Yes. You bottle kombucha and leave some in the jug with scoby and pour fresh batch of sweet tea.
Hi and felicitation for your site.
My situation,
I just boil my tea and brown sugar in a container from Starfrit the Rock . The one who are copper color with the small white dots.
It’s ok ?
Does the boiling need to be in a stainless container as a absolute ?
Thanks for your time !
Michael
Pot is fine. Not sure about brown sugar though as it has molasses but see what happens I guess.
Thank you ever so for you blog post. Awesome.
This article was very helpful, thank you!
I left a jar of apple cider vinegar for a couple months and it grew what looks like a Scoby. Can I use that to make my own kombucha? And if I do, can I just put it in the jar with tea, sugar and water? Do I have to add already made kombucha?
Hi Gabby! I have never grown a scoby from apple cider vinegar. Looks like others on the web have, so you might want to follow their instructions.
Thank you for this recipe. I would like to try it, but I’m moving next month. Do you have any tips for flying with scoby?
Flying with a scoby lol. Yes, totally fine if it’s covered with kombucha liquid and in a tightly sealed container like a jar. Happy moving!
I have a quick question regarding the final nutrition facts for this recipe — specifically the sugar content. For 14 cups of water, you added 1 cup of sugar (200g). 200g divided by 14 cups of water equates to 14.3g per serving. Does the yeast really convert all the way down to 2g per cup, and how can you tell/measure? My goal is to make a healthy beverage that is low in sugar, but I’m having difficulty determining the sugar content of my second ferment, even when using a refractometer and hydrometer — the readings seem to be wildly inconsistent.
Thanks in advance for your help!
-H
Nutritional info is provided as a guidance. It is hard to tell how much sugar is left in kombucha because bacteria feeds off of it.
Can you make kombucha without putting original flavor kombucha?
I am not sure I understand your Q. You mean flavored kombucha or no kombucha at all?
Hi, just got my live scoby from amazon packed in a plastic bag. Kept in the fridge and started reading recipes. There is no starter tea. Do you think I can start my kombucha following all steps: brew black tea ,add sugar add scoby, but without previously brewed kombucha tea?
Unfortunately not. I would buy a bottle of kombucha and add in there.
the liquid in the bag with your scoby will be enough
Can you use stevia instead of sugar?
No. Sugar is necessary for fermentation to occur.
If room temperature is consistently below 21C, will (first) fermentation not occur, or just slow down and take longer? Will leaving it longer increase risk of mould?
Hi David. Cooler temperatures mean that fermentation will take longer. I haven’t had any issues with mold. Hope that helps.
Thanks for that… follow up question… Is fermentation time dependant on batch size (Eg. Is a small batch quicker), or is this irrelevant if the Scoby size is proportionate to the batch size?
Correct. Size of scoby matters, so larger quantity will brew slower with smaller scoby and vice versa.
Where can get the Kombucha Scoby and how cost is it par/ kilo
Hi John! Here’s how to make your own Kombucha scoby!
https://ifoodreal.com/kombucha-scoby/
Ok, I have my batch of kombucha in a 3 gallon glass container and it has the scoby floating on top. There is about 1 gallon of liquid left. What do I do now. Is there a way to continue making kombucha? Or do I start over each time?
So now, you brew fresh batch of sweet tea and just add it to the glass container with your scoby and 1 gallon kombucha. By following the recipe again. And each time the same.
Excellent, I am going to start.
Thank you
Thank you for sharing. My cousin is helping me make mine. So simple and good for you.
You are welcome Wendy!
Why can’t it be made with decaffeinated tea? I don’t react well to caffeine, so I avoid it. Is there any other option besides regular tea?
Caffeine is necessary for fermentation to happen. Just how it works. No other option.
I actually make kombucha with a combination of decaf green and decaf black tea. I’ve never had any problems with fermentation.
I have a hibiscus tea SCOBY. No caffeine there.
Super ! Such an elaborate and in depth account on Kombucha making. Bless you. And many many thanks ?
You are very welcome Roohi 🙂
Awesome recipe with very easy details. I’ve been using this recipe for over a year now and it makes delicious kombucha every time. Thank you!
That’s so great to hear Coco!
Thank you so much for your easy and clear instructions. I was so intimidated to make my own kombucha until I found your instructions. So easy and so good for you!
I ❤️ this so much! My first batch and I made 3 different flavors to drink so far! Thank you!
You are so well! Enjoy making and drinking that yummy goodness Vanessa!
Can we reuse the scoby?
Definitely. That is how it should be used – same scoby every time, just new batch of sweet tea to brew more kombucha.
Hi Olena, thank you for this incredible post. I have questions about the glass dispenser. I saw one at the nearby store and thinking about to buy them. It’s a glass dispenser, but the drain component (like screw) of the inside part is made out of plastic. Does yours the same, and does it safe for fermentation?
Yes mine is the same, they all are, and I didn’t have any issues. 🙂
My plastic faucet was hard to control when the bottle was close to full. I purchased a metal one from Amazon. It is much smoother easy to control!
Thanks for sharing your experience!
What if this is my first time and I don’t have kombucha to Starr off?
You need kombucha to start or get a scoby from someone.:)
Five star recipe and instructions. ! This is the first time I ever made kombucha Tea. It turned out delicious.! It was a little cloudy, but like she said we could drink it. And I had a brand new baby Scobie. I feel good about myself that I did so well because of her instructions.
That is so amazing to hear! Glad you enjoyed my recipe, Patsy.
I just took a scoby out if the fridge in a sealed bag for 3 years, it looks and feels fine and I have more. I’m using it and hopefully report back success as I made and drank it alot over the past years.
Hi can i use brown sugar instead of cane sugar?
No because it contains molasses.
Ok thanks
I am using brown sugar and on my second batch which I grew scoby from Artisan bought Mango Kombucha. I think it is not a problem.
Let me know how it works out with the brown sugar.
Thank you great recipe!!!
You are very welcome, Jacqueline!
Made your receipe and LOVE IT…. but I am curious why the store bought Kombucha remains pretty fizzy even tho refrigerated and when the homemade is put in refrigerator it loses some fizz….would you know why? Thanku
You mean even if you store open store bought kombucha? If you broke the seal on the cap, drank, screw on lid and put it back? Idk. Must be their brewing process or smth. Never stored store bought kombucha, never knew. Interesting.
Hi Again..What I was wondering is when I open GT’S it very fizzy and I drink all of it and don’t store in frig.. but when they make and ship it to stores it is refrigerated… just wondering how it retains all it’s fizz because when we make it and frig it, it loses some fizz…They must have a secret and I’m wondering if I called they would tell, LOL…… another question regarding doubling receipe, i want to make 2 gallons at a time so would I double all Ingredients, using 2 scobys also? THANKU again
You can call them and ask and let me know haha. Yes, double everything. Scoby can be 1 but will take longer to brew. 2 would be better.
A lot of store bought kombucha is flavored, and therefore has gone through a second fermentation, making it much more effervescent. Research second fermentation or flavoring kombucha if you’d like a fuzzier end result. Aromatics, like ginger and turmeric, result in especially fizzy beverages
Very happy to have the recipe. Thanks.
Can I double the recipe? I have a HUGE 2 gallons jar 🙂
Thanks <3
Yes, for sure.
You have made making kombucha so easy thank you
Very welcome, Barbara!
The best instructions/recipe for making your own kombucha! Who knew it could be so easy!
Fantastic! Glad you enjoyed the recipe, Trish!
Very clear, detail, include FAQs too. What an excellent recipe!
Started making it on the new (this) year and keep going on and on, plus experiencing new flavours to pick and choose some favourites. A HUGE thank YOU from the bottom of my heart Olena!
You are so welcome! What are your favorite flavors? mine are ginger and lavender.
Thanks for sharing Olena, May I ask where can I get scoby? I used to make my own in the 90’s when I was back in Singapore but not since I moved to Oz. Would love to make my own again. Thank you!
You can grow your own – here is my recipe. Or you can buy it on Amazon or craigslist.
Clear instructions and steps…. thanks for posting and sharing!
You are so welcome! I love my kombucha! I make it for years now and bring it with me everywhere.
Kombucha isn’t less fizzy when you put it in the fridge. The liquid is able to hold more co2 in suspension when it is cold so it is actually more carbonated.
Well, mine is less fizzy from the fridge for sure. Must be mine.:)
Is it ok to use less than the 1 cup of organic cane sugar? It seems like a lot of sugar to add, so I’m wondering if that can be cut down a little. Thank you, and looking forward to my first brew!
Hi there. No, 1 cup of sugar is necessary for yeast to grow. Don’t worry, you won’t be drinking it. Virtually all sugar gets “eaten” by the scoby and yeast.
Thank you!! I’m on day 3 of fermenting now and I love waking up to see what changes occurred overnight. I have my ginger ready to go for the 2nd fermentation!
Perfect. I know. The same satisfaction as farmers get.:)
First timer.
Grew my scoby according to your recipe. Worked like a charm… but now I’m onto brewing my first batch of kombucha and a foam has created on top… I’ve showed a few friends that have made kombucha and they said theirs has never looked like mine but they follow a different recipe. I’m not sure what’s normal and what’s not… any ideas?
It’s fermenting and new scoby is growing on top each time, a thin layer, starting with bubbles. Especially now in summer it grows fast. Read my FAQs and it will tell you to their away bottom scoby and keep fresh one of its thick enough. I would say you are totally fine but if you want you can send me a picture at ifoodreal at gmail dot com and I will take a look. All kombucha recipes contain same ingredients and just like any recipe it will look different between 5 people who make it. 🙂
Okay!!! I will send you a picture!! I smelled it.. and it smells fine, like kombucha!! It doesn’t look like a mold or anything… I was wondering if it was a new “bigger” scoby growing.. my original one is floating sideways underneath of it. So, once it comes to the top and the kombucha is “done” would I peel the bottom one off and keep the top one?
I emailed you. All looks good! Yes, sideways is fine and yes peel the bottom and keep the top.:) That’s it.
Can you double the recipe to brew a larger batch?
Yes, just add a cup or two of extra previously brewed kombucha. Might take a few days longer, maybe not. Honestly, by now I always eyeball amount of previously brewed kombucha to mix with sweetened tea and it always works. Another scoby grows like crazy.
finally a no-nonsense approach to brewing! thank you!
You are welcome. Video is coming in a few weeks as well.
I followed the recipe to a T and it worked like a charm! THANK YOU for saving me hundreds of dollars.
Welcome!!!
Hi there.
I got a glass dispenser from Sur la Table with a spout. The spigot is metal like, is that ok? Please let me know. Thanks
Oh yes, totally fine.
Am I wasting my time trying to make a scoby with a flavoured GT Kombucha? My last 2 trips to our closest city all i find is flavoured. Have the gingerade kind and green one.
THANKS
Hi Jeanelle. Unfortunately I don’t think flavoured kombucha will work. Try to check other grocery stores, sometimes when least expected. I have seen GT’s kombucha in any grocery store here in BC. Good luck.:)
Thank you for the recipe! Can’t wait to try it!
LOVE everything about blog! Just finished growing SCOBY and cooling the tea mixture as I write. I realized that 14 cups may not be enough for my family and am wondering if I can double the tea recipe to 28 cups but still only use 2 cups of fermented tea with 1 SCOBY. I read all FAQs and comments but did not find an answer. =)
Haha, welcome to the club! I went and bought a second glass jar and am now making kombucha with 4 days interval. I’m obsessed. I learnt how to flavour it with fruit and make fizzy so kids drink it like crazy. I will post that info next week. You will be making pots of tea, like stock pots lol. Anyways.
Yes, you can use one SCOBY and only two cups of kombucha for 28 cups of sweet tea. Fermenting will take a bit longer, just taste it. A thin layer will grow on top of your existing SCOBY and as soon as it thickens the process should go faster with further batches. So yes, go for it. You could also go buy another bottle of GT’s kombucha and add to the batch – will speed up things with more live bacteria. Let me know how you like it and what happens!
And I’m so glad you are enjoying the blog! We are working on updating it and soon it will be even better!!!
Bless your heart! Thank you for such a quick response! I can’t wait to see the new blog look and even more so, can’t wait to learn about flavored, fizzy kombucha!! Thanks a million!!
You are welcome. I’m paying for my sleep in till 10 am this morning with insomnia right now, why not reply to comments lol.
This is such a great post. I have unsuccessfully tried making Kombucha, now I will try again. Why do you have to use caffeinated tea? Does the caffeine get eaten like the sugar?
Yeah, it feeds SCOBY. Here, you can read more. Basically you can call anything “tea”, even mint leaves steeped in hot water, but it is not a real tea. So, it has to be tea, like real tea plant.
You can do this – so easy, honestly! Let me know if you have any questions. I’m now fizzing and flavouring it and it is AMAZING!!! AMAZEBALLS. My kids LOVE it now!
It works! I am about 10 days in and a nice baby SCOBY formed already. Looks like a nice pancake :)I used GT brand original and same sugar from Costco like you did. My original GT bottle did not have much of live SCOBY as when I bought it I planned on drinking it and not growing it :). Thank you for the recipe, Olena. I never even thought about growing my own SCOBY before.
Great, of course it works, why wouldn’t it?! Haha. 95% chance GT’s kombucha without brown strands would work to grow a SCOBY, just wanted to be safe. Because I can easily grow a SCOBY from my own kombucha even when it’s clear. Just buying GT’s is the sure way because many other store-bought kombucha is less live.
I’m now flavouring and making it fizzy, and kids love it that way. Sharing that next.:)
I love Kombucha!!! I drank one today while I was a work. Reading this article I realized I am paying too much. I can’t drink Kombucha as much I was would due to the price. I would like to drink it daily or 3-4 days weeks but due to the price I can drink maybe twice a week. Reading this article and seeing how described the process has now given the confidence to try making it myself.
It’s about Time! Hi Dear Friend!
Can’t say how many times I tried to figure this out two years ago from the complicated network of internet ‘recipes’ out there! None exactly the same, and using complicated terms I had never heard before. And I’m no slouch in chemistry either, lol!
I’m not even a great, huge fan of the taste of the taste of the bottled GT’s stuff, I just love what it does for my health and have a dose daily dose with a wholloping whack to my wallet.
Then one day my my son made some and brought it to me when he visited and it was whole different story. He also brought me a scoby he’d grown for me and set me up! Homemade is soooo much better! Because as you said, we can control how far it ferments! And the taste, by which type of tea we continue on with. I am with on the green tea!
But what I love here, is that I could have made it myself from your instruction sheet. I do add strawberries, watermelon, or mint leaves to mine, but just before I drink, and muddle it a bit to crush my addition up and infuse those flavors. My son likes to fizz his up, with the second fermentation also, but not me. I am just too impatient and perhaps a little to lazy and satisfied with my fruit infusions on occasion.
You! I am with YOU on the green tea! It is by far my favorite tea to make my Kombucha with. It’s a nice, lovely mild taste.
You keep surprising us, we love it❣️
Hi-hi.:) Oh, wow, your son does it. That’s so cool! Now I’m having fun fizzing it up and that is my next post. Yes, green tea is the best one – it doesn’t grow as strong of a SCOBY as black tea does, but the flavour is mild and amazing!
I think homemade kombucha is way tastier than anything I tried out there, however I haven’t tried much because it costs and arm and a leg.
Enjoy! It is really-really good for you!
Yes, one of my four children is very into his health! My youngest, 30 year old. My oldest two try for their kids. But often give in to their busy schedules and one of them whines of his youngest since he doesn’t have them all of the time. Funny because she doesn’t that here. She knows a quick treat is going to be a grated apple with cinnamon and maple syrup or maybe grandma will sneak them a few squares of 80% dark chocolate, but no peanut butter cups.
Kids know every parent’s weak spot. They know exactly who allows them what. That is why I do not believe in picky eaters besides picking out onions, mushrooms etc. Kids’ nutrition is a product of their own parents’ behaviour.
Hi Olena, Thank you so much for this Kombucha from Scratch article / recipe. I bought a kombucha scoby from someone on ebay – it arrived with some mold on it and I was told to just scrape it off. Well, it did grow a scoby but it was completely molded on top, so I threw it out. Initially, I wondered if our home was a bit too cold in the winter, but since it did grow a scoby I’m going to follow your directions now and get everything growing over the Summer ;-))). I’m thrilled to see that I can grow my own scoby from the strands in a bottle of commercial kombucha. One Question:: When I’ve made my cup of sweetened tea and “add a cup of the commercial kombucha” to it, does the kombucha have to be at room temperature? Does this step require the same temperature range as when doing the “first fermentation?” Thanks, in advance. Yours in Gratitude. WendyHT
Hi Wendy. Hm, what is your house temperature in winter? Mine is between 65-70 F and I had no mold issues all winter. I don’t think it is your house T issue, the SCOBY was originally infected with mold. You are supposed to throw it out. When I was first experimenting with dehydrated SCOBY, I had tea sitting on my counter for weeks, SCOBY didn’t grow but no mold grew either.
It doesn’t matter what T is your cup of store-bought kombucha when you add it. It probably will be cold from the fridge, room T is fine too. All you care about is not to mix hot tea with live bacteria in store-bought kombucha and then 65 – 70F + for fermentation to occur. Bottom line is – when any live bacteria product like yogurt or kombucha is heated, the probiotics are killed. And I don’t see a reason why you would boil any of those.:) Good luck! Let me know how it will go.
This is by far the best explained kombucha recipe I’ve seen; I’m so excited to finally make the attempt.
Is it ok to use white sugar in place of cane? Either way, what is the benefit of using cane over white? We use very little sugar in our home anymore, and no experience with cane sugar. Thank you!
I’m fairly new to your site, and am already a huge fan. Thank you for helping us make our homes better for our familes.
Yes, white sugar is OK however it is derived from GMO sugar beets. Your kombucha will work but won’t be pesticide free etc. As soon as you can buy organic sugar that is white (light) in colour, sold everywhere and is very affordable, looks similar to white sugar. It is entirely interchangeable for white sugar and my understanding is that all of it is made from a sugar cane which looks kinda similar to bamboo vs. conventionally grown American sugar beets sprayed with Roundup. Just so much healthier!
Awesome! I was so intimidated myself with so many rules and explanations, so just wanted it to make as easy as possible for you once I understood how not complicated kombucha brewing is.
Feel free to ask any questions you might have along the way.