How to Make Kombucha

Kombucha is made by fermenting brewed tea with sugar and a living culture called a SCOBY (Symbiotic Culture of Bacteria and Yeast).
During fermentation, the SCOBY transforms the sweet tea into a probiotic-rich drink that supports gut balance, boosts energy, and helps detoxify the body naturally.

Learning how to make kombucha at home is easier than it looks. Kombucha is a fermented tea rich in probiotics, enzymes, and beneficial acids that support gut health and immunity. All you need is a SCOBY (Symbiotic Culture of Bacteria and Yeast), some tea, and a little patience.

How to Make Kombucha: Basics & Equipment

Equipment:

Clean glass jar: wide mouth for easy cleaning and stirring.
Kitchen towel or muslin cloth: to cover the jar and prevent dust or insects.
Rubber band: to secure the cloth.

Ingredients (for 1-liter batch):

1 Kombucha SCOBY with a little starter tea
1 liter of filtered drinking water
2 tablespoons organic black or green tea leaves (or 2 tea bags)
4 tablespoons sulphurless sugar

(You can scale up the ingredients proportionally for larger batches.)

Preparation Video

Preparation Method

1. Brew the Tea
Boil 1 liter of water, remove from heat, and add your tea leaves or bags. Let them steep for about 5–10 minutes.

2. Add Sugar
Stir in the sugar until it dissolves completely. This sugar will be consumed by the SCOBY during fermentation.

3. Cool the Tea
Allow the sweetened tea to cool to room temperature. Never add the SCOBY to hot liquid, as it can damage the live cultures.

4. Combine with SCOBY
Strain the tea to remove any leaves, then pour it into a clean glass jar. Add your SCOBY and starter tea, leaving an inch or two of space at the top.

5. Cover and Ferment
Cover the jar with a cloth and secure it with a rubber band. Place it in a warm, ventilated area away from direct sunlight.

6. Wait and Watch
Let your kombucha ferment for 7–15 days.

At 7 days, the flavor will be mild and slightly sweet.
At 15 days, it becomes tangy and more acidic.
A thin new SCOBY (called a “baby SCOBY”) will form on top — a sign that your fermentation is healthy.

7. Bottle and Store
When ready, remove both SCOBYs (mother and baby) and some liquid for your next batch. Bottle the remaining tea, seal tightly, and refrigerate.Optional: You can flavor your kombucha with mint, basil, ginger, lemon, or berries after bottling for a refreshing twist.

Important Notes:

Kombucha is naturally acidic (pH around 3–5) and packed with good bacteria and yeast.
Start small — try 1–2 tablespoons per day for the first few days, then gradually increase.
Not recommended for children under 5, pregnant or lactating women, or anyone recovering from surgery.

Why Make Your Own Kombucha?

Homemade kombucha is fresher, more affordable, and fully customizable. It helps:

Balance gut bacteria
Improve digestion and metabolism
Support natural detoxification
Provide a gentle energy boost

Description

This starter kit includes a Kombucha SCOBY that can ferment a minimum of 1 litre per batch.
We ship Kombucha SCOBY disks soaked in fermented kombucha tea, so they stay fresh, active, and healthy for up to 15 days in transit.