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How to Make Kombucha Tea

5 from 4 reviews

Easy kombucha recipe that will work! Homemade kombucha has simple ingredients and costs 30 times cheaper than store bought.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1 gallon 1x
  • Category: Drink
  • Method: Fermentation
  • Cuisine: North American
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Ingredients

Instructions

  1. Make kombucha SCOBY.
  2. 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.
  3. In a glass beverage dispenser, add kombucha SCOBY and 2 cups of previously made kombucha. Pour cooled tea on top using a mesh strainer.
  4. 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. 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.
  6. Pour using a funnel into airtight cap bottles and enjoy.
  7. To make next batch of kombucha, start with step 2.

Store: Keep at room temperature for up to a few weeks. Longer in the fridge (kombucha is less fizzy when refrigerated).

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