Simple Steps to Make Your Own Kombucha at Home

Have you tried kombucha yet? This fizzy, tangy, and slightly sweet drink has been gaining popularity among health enthusiasts for its probiotic properties and gut-boosting benefits. It is a fermented drink made from tea, sugar, water, and a SCOBY (symbiotic culture of bacteria and yeast) that acts as a starter culture. Making kombucha at home is not only easy and fun, but also a cost-effective way to enjoy this trendy drink without breaking your budget. In this guide, I’ll go through the step-by-step process of making your own kombucha at home.
 
Gather the ingredients and equipment.
To make kombucha, you will need tea bags, sugar, water, a SCOBY, and a glass jar with a lid. You can use black, green, or white tea, but avoid teas that contain oils or herbs that can harm the SCOBY. Make sure your hands and equipment are clean to avoid contamination that can spoil your batch.
 
Brew the tea and add sugar.
Boil one gallon of water and steep 8-10 tea bags for 5-10 minutes. Remove the tea bags and add one cup of sugar, stirring until it dissolves. Let the tea cool down to room temperature. Do not add the SCOBY when the tea is hot, or it will damage or kill the culture.
 
Add the SCOBY and starter liquid.
Place the SCOBY on top of the tea and gently pour the starter liquid (previously fermented kombucha) over it. If you don't have the starter liquid, you can use distilled white vinegar or apple cider vinegar as a substitute. Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band. Place the jar in a warm, dark, and ventilated spot where it can ferment undisturbed. Click here for my favorite jar for making kombucha!
 
Wait for the fermentation.
Allow the kombucha to ferment for 7-14 days, depending on the temperature and your preference for the taste. The longer you ferment, the stronger and more sour the kombucha will become. Check the taste and pH level with a pH strip or meter regularly until you find the desired result. Sometimes, you may see a new layer of SCOBY forming on top of the liquid, which indicates that the fermentation is active.
 
Bottle and flavor the kombucha.
Once the kombucha is ready, gently remove the SCOBY and store it in a small jar with some leftover liquid for future use. Pour the kombucha into clean bottles or jars with tight-fitting lids, leaving some headspace to create carbonation. You can drink the kombucha as it is, or add some fruit juice, herbs, or spices to flavor it. I like to add berries or mango slices before the second fermentation. Seal the bottles and let them sit at room temperature for 1-3 days to carbonate. Then, transfer the bottles to the fridge to stop the fermentation and enjoy the chilled kombucha. Click here for my preferred bottles for storing my kombucha!
 
 
Making your own kombucha at home is a fun and rewarding experience that allows you to customize the flavor, strength, and sweetness according to your taste. With a little patience and practice, you can master the art of kombucha making and impress your family and friends with your healthy and delicious drink. Remember to clean your hands and equipment, use the right tea and sugar ratio, add the SCOBY and starter liquid correctly, wait for the fermentation patiently, and bottle and flavor the kombucha safely. Happy brewing!

xoxo, Melissa