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How to Make Homemade Kombucha: A 3-Step Guide to Brewing Your Own

Making kombucha at home is a rewarding and delicious DIY project that gives you total control over the flavors and level of fizziness. It’s a fun process with just a few steps and the right ingredients! Here’s a simple, three-step guide to making your own kombucha, starting with building your SCOBY and finishing with a flavorful second ferment.

Step 1: Building Your SCOBY

To get started, you’ll need to create your SCOBY (Symbiotic Culture of Bacteria and Yeast) — the essential part of kombucha fermentation. The only ingredients required are unflavored, unpasteurized kombucha, sugar, and tea.

Ingredients:

  • 3.5 cups of black tea (room temperature)
  • 1/4 cup of sugar (white sugar or honey)
  • 0.5 cups of store-bought, unflavored, unpasteurized kombucha (this serves as your starter tea)

Instructions:

  1. Prepare the tea base: Brew the black tea by steeping 3.5 cups of tea, letting it cool to room temperature. Once cooled, add 1/4 cup sugar and stir until it’s dissolved completely.
  2. Add starter tea: Pour in 0.5 cups of store-bought kombucha to introduce the necessary bacteria and yeast to jumpstart the fermentation.
  3. Create a perfect environment: Pour the mixture into a 1-liter container, such as a large mason jar or juice pitcher (something with a wide mouth so you can easily remove your SCOBY later). Cover the jar with a breathable cloth, like a towel or beeswax wraps.
  4. Let it ferment: Place the jar in a dark, warm spot (room temperature is ideal), like the back of your pantry. Now, just let nature do its thing. Over the course of 2 weeks to a month, the SCOBY will form. The caffeine in the tea is important here, as it provides the necessary fuel for the bacteria and yeast to grow. The process will take longer if you’re using a lower-caffeine tea, so be patient!

By the end of the process, your SCOBY should be about 1/2 inch thick, and you’re ready for the next step.

Step 2: The First Fermentation

Now that you have a healthy SCOBY, you’re ready to brew your first batch of kombucha! In this step, you’ll create the tea base again, but this time, you’ll use your newly formed SCOBY as well as any leftover starter tea.

Ingredients:

  • 3.5 cups of your choice of tea (black, oolong, green, or a mix — I like to use a combo of green tea and fun flavored teas like hibiscus or berry blends)
  • 1/4 cup of sugar
  • Your SCOBY and 1/2 cup starter tea

Instructions:

  1. Brew the tea: Steep 3.5 cups of tea, and then let it cool to room temperature. Once cooled, stir in 1/4 cup sugar to create a sweet tea base.
  2. Add the SCOBY: Place your SCOBY into the jar and pour in your starter tea.
  3. Ferment the kombucha: Cover the jar with a breathable cloth again, and leave it to ferment for 7-10 days at room temperature. The fermentation time can vary depending on your taste preferences. If you want a sweeter kombucha, you can stop the fermentation process after 7 days. For a more tart or vinegary taste, leave it for up to 10 days or longer.

After 7 days, start tasting the kombucha daily by pouring a small amount into a cup. The kombucha is ready to bottle when it reaches a balance of tartness and sweetness that you enjoy.

Step 3: The Second Fermentation (Bottling and Flavoring)

This is where the magic happens! The second fermentation is when kombucha gets its signature fizziness. During this phase, you’ll bottle the kombucha and add fun flavors. But don’t forget — the kombucha will continue fermenting in the bottle, so it needs a little extra care.

Ingredients for Flavoring (Optional):

  • Fresh fruit mash (e.g., mixed berries, mango)
  • Ginger + lemon juice
  • Fresh herbs (like mint or basil)

Instructions:

  1. Save your starter tea: Always save some of your kombucha (about 1/2 cup) to use as starter tea for your next batch.
  2. Pour kombucha into bottles: Pour your kombucha into bottles, leaving some headspace at the top for carbonation. You’ll want to use bottles with tight-fitting lids, but don’t seal them too tightly at first — the carbonation needs to escape during the fermenting process.
  3. Add flavors: This is where you can get creative! I love adding fruit purees, ginger, lemon, or herbs to my kombucha. Here are some of my favorite flavor combinations:
    • 1 tbsp mashed mixed berries
    • 1 tbsp lemon juice and a few pieces of diced ginger
    • 1 tsp chopped fresh strawberries (best paired with a mint tea base)
  4. Seal and ferment: Seal the bottles and place them in your pantry for 24-48 hours. Be sure to “burp” the bottles once a day to release excess pressure and prevent explosions (trust me, it happens). During this time, the kombucha will naturally carbonate as the yeast feeds on the sugars.
  5. Refrigerate: After 24-48 hours of fermentation, move the bottles to the fridge to stop the fermentation process. Enjoy your kombucha within a week for the best flavor and fizz.

Tips & Tricks for the best Homemade Kombucha

  • Watch for explosions: If your bottles are left too long without being burped, the pressure can build up and cause the bottles to explode. Always check the bottles daily and release excess pressure.
  • Experiment with flavors: Don’t be afraid to try different fruits, spices, and herbs to create your perfect kombucha flavor. The possibilities are endless!

There you have it! With a bit of patience and a dash of creativity, you can brew your own kombucha right at home. Enjoy the process and the bubbly, tangy results!

Kaitlin Shears
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