How to make homemade Kombucha?   

The kombucha is a sparkling and slightly tangy drink made from sugar tea fermentation. It is appreciated not only for its refreshing taste but also for its alleged benefits on digestion and immunity. Good news: you can make kombucha at home, easily and at low cost! This page explains each step in detail, even if you know nothing about fermentation. We will see: 

✅ The list of ingredients and equipment 
✅ The simple steps to make kombucha 
✅ Common mistakes to avoid 
✅ How to customize the taste of your drink Are you looking for an ultra-simplified recipe or a scoby-free alternative?

Check out our guides: 

👉 Easy kombucha recipe 

👉 Making kombucha without scoby   

1. The necessary equipment and ingredients 

Before you begin, make sure you have everything you need. A good preparation is the key to success! 

List of ingredients 

• Black or green tea: It’s the base of kombucha. Black tea gives a stronger flavor, green tea is milder. 

  
  

• Cane sugar: It serves as food for the kombucha bacteria. Don’t worry, it will almost be entirely consumed during fermentation! 

  
  

• SCOBY (Symbiotic Culture of Bacteria and Yeast): This is the kombucha culture, a gelatinous disc that floats on the surface of the liquid. It transforms the sweet tea into kombucha. 

  
  

• A bit of already fermented kombucha (also called "starter"): It helps kickstart the fermentation. 

List of equipment A large glass jar:

• It needs to be wide and made of glass (avoid plastic and metal). 

  
  

• A sealed bottle: For the second fermentation, which will give bubbles to your kombucha. 

  
  

• A clean cloth + an elastic band: To cover the jar and prevent contamination. 

  
  

• A wooden spoon: Metal can disrupt fermentation.

2. The simple steps to make homemade kombucha 

✨ Follow these 7 steps, and in a week, you will taste your own kombucha! <H3>

Step 1: Brew the tea 

1️⃣ Heat 1 liter of water until it simmers. 
2️⃣ Add 2 tablespoons of tea and let it steep for 10 to 15 minutes. 
3️⃣ Strain the tea and remove the leaves or bags. 

Step 2: Add the sugar 

4️⃣ Add 70 to 100 g of sugar to the still warm tea and mix well. 
💡 Why so much sugar? It’s not for sweetening the drink but to feed the SCOBY during fermentation. 

Step 3: Let it cool down 

5️⃣ Wait until the sweet tea is at room temperature. 
⚠️ Never put the SCOBY in hot tea, or you will kill it! 

Step 4: Add the SCOBY and the kombucha starter 

6️⃣ Pour the cooled tea into your glass jar. 
7️⃣ Add the SCOBY and 100 ml of already fermented kombucha (starter). 
8️⃣ Cover it with a clean cloth and secure it with an elastic band. 

Step 5: Let it ferment 

Place the jar in a warm (20-25°C), out of direct light. 
Wait for 7 to 10 days. The longer you wait, the more tangy the kombucha becomes. When is it ready? Taste it after 7 days: 
✅ If you like the taste, move on to the next step. 
✅ If you find it too sweet, let it ferment for another 2-3 days. 
✅ If it's too sour, the fermentation has gone too far (reduce the time next time). 

Step 6: Bottling and second fermentation (optional) 

9️⃣ Carefully remove the SCOBY and keep it for the next batch. 
🔟 Pour the kombucha into a sealed bottle. 

Want bubbles? Let it ferment for another 48 hours in a sealed bottle. This is called the second fermentation. 

Step 7: Enjoy! 

Put your kombucha in the refrigerator and enjoy it nice and cold! 

3. An even easier recipe? 

🔗 See the full page: Easy Kombucha Recipe 

Tip for beginners: 
If you want an even simpler version, reduce the fermentation time to 5-7 days and use green tea, which gives a milder kombucha. 

4. How to make kombucha without a scoby? 

🔗 See the full page: Make kombucha without scoby 

Don’t have a SCOBY? No worries! You can make one yourself by following these steps: 

1️⃣ Buy unpasteurized plain kombucha at a health food store. 
2️⃣ Pour 250 ml into a glass jar. 
3️⃣ Add 1 tablespoon of sugar and let it ferment for 2 to 3 weeks. 
4️⃣ A gelatinous film will form: that’s your homemade SCOBY! 

 5. Personalization: Add flavor to your kombucha! 

Add herbs and spices: mint, ginger, basil… 
Experiment with fruits: raspberry, lemon, mango… 
For a sweet touch, add honey or cinnamon after fermentation. 

Let it steep 24-48 hours in a sealed bottle for more intense flavors. 

 6. Mistakes to avoid for successful kombucha 

⚠️ Do not use chlorinated water (filter your water). 
⚠️ Never touch the SCOBY with metal utensils. 
⚠️ Do not ferment too long (beyond 10 days, the taste becomes too sour). 

Making kombucha is easy, economical, and fun! Try this recipe, adapt it to your taste, and enjoy. 

Need help? Check out our other guides: 
✅ Ultra-easy recipe 
✅ Making kombucha without scoby 

Ready to try? Let us know in the comments which flavor tempts you the most!