Kombucha Recipe (How to Make Kombucha) Recipe
Making your own homemade Kombucha is an exciting adventure, and it's even easier than you might imagine. Just follow our straightforward steps from start to finish—no fancy gadgets needed, just a touch of fun!
How to Make the Best Kombucha Recipe (How to Make Kombucha)
Homemade kombucha is a rewarding fermented beverage that you can easily make in your own kitchen with just a few simple ingredients. This probiotic-rich drink has been enjoyed for centuries, and once you master the basic process, you’ll never want to go back to store-bought versions. The combination of sweet tea, a healthy SCOBY, and time creates a naturally effervescent drink that’s both refreshing and good for your gut.
The beauty of making kombucha at home is the control you have over the final product. You can adjust the fermentation time to achieve your perfect balance of sweetness and tanginess, and the second fermentation opens up endless flavor possibilities. In this recipe, we use fresh ginger and lemon juice for a classic, bright flavor profile that’s perfect year-round.
Whether you’re new to fermentation or a seasoned pro, this straightforward recipe will guide you through both fermentation stages. With a little patience and the right techniques, you’ll be brewing delicious, fizzy kombucha that rivals any craft brand on the market.
Kombucha Recipe (How to Make Kombucha)
Making your own homemade Kombucha is an exciting adventure, and it's even easier than you might imagine. Just follow our straightforward steps from start to finish—no fancy gadgets needed, just a touch of fun!
Ingredients
Kombucha Base
Flavoring Additions
Instructions
First Fermentation
- In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. Add tea bags and set aside to steep until tea has come to room temperature.
- Once cooled, remove the tea bags using a slotted spoon. Stir in starter tea.
- Transfer to a large glass jar (or jars, if using 2) and, with clean hands, gently place the SCOBY on top. If using two glass jars, you will need 2 SCOBYs, one for each.
- Cover the jar with coffee filters and secure with a rubber band. Place kombucha in a cool dry place, at room temperature and out of direct sunlight. Ferment for 7 to 10 days.
- After a week, begin tasting daily by pouring a sample into a glass. The longer it ferments, the tangier it becomes. It's ready when there is a pleasant balance of sweetness and acidity.
- With clean hands, remove the SCOBY.
Second Fermentation
- Divide ginger and lemon juice among flip top bottles.
- Strain fermented kombucha into a pitcher in batches. Using a small funnel, transfer into bottles, leaving 1½ inches of headroom at the top.
- Secure bottle tops and place bottles in a cool dry place, at room temperature and out of direct sunlight. Let sit for 1 to 7 days to carbonate to your liking.
- Burp your bottles each day by opening and closing the top to release pressure.
- Refrigerate to chill and stop fermentation. Enjoy!
Notes
- Always buy a hydrated SCOBY rather than dehydrated—it saves about a month of activation time.
- Do not use flavored teas for the base, as they can harm the SCOBY.
- The second fermentation time affects carbonation—shorter for less fizz, longer for more bubbles.
- Store finished kombucha in the refrigerator to slow fermentation and maintain your preferred flavor.
