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Real Food. Pure energy. # Kombucha Recipe: How to Make Kombucha at Home - [March 14, 2026](https://hopethiswerks.com/2026/03/14/) - [by: Winnie](https://hopethiswerks.com/author/hopethiswerks/) - [2 Comments](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/#comments) - This post may contain affiliate links. Updated: March 20, 2026 5 shares - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fhopethiswerks.com%2Fkombucha-recipe-how-to-make-kombucha-at-home%2F&t=Kombucha%20Recipe%3A%20How%20to%20Make%20Kombucha%20at%20Home "Share on Facebook") - Pinterest5 - [Email](mailto:?subject=Kombucha%20Recipe%3A%20How%20to%20Make%20Kombucha%20at%20Home&body=https%3A%2F%2Fhopethiswerks.com%2Fkombucha-recipe-how-to-make-kombucha-at-home%2F "Send over email") - [Print](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/ "Print this webpage") I’ve been brewing my kombucha recipe for over ten years. Just this month, my daughter and a friend *(Hi, Sam)* asked for a SCOBY so they could start making their own. No problem … I have so many baby SCOBYs that I could probably open a tiny kombucha daycare. Of course, I always include some instructions for first-time fermenters, because diving into a new kitchen adventure is scary without a little guidance. That’s when I thought: why not share the kombucha recipe with everyone?  I first encountered kombucha brewing thanks to my father-in-law, probably twenty years ago. He was always ahead of the trends. There it was on his counter … a floating alien brain in tea. Gross, I thought. I nearly ran for the hills. But here’s the twist: kombucha is actually really good for you, and that weird-looking SCOBY (aka alien brain) is doing all the heavy lifting to make kombucha tangy, fizzy, and full of probiotics. I’m going to start with some good news: if you want a handy, consolidated cheat sheet for this kombucha recipe, [click here to grab your free recipe card](https://hopethiswerks.kit.com/31acf4fbc4) and skip straight to the fizzy fun. [](https://hopethiswerks.kit.com/31acf4fbc4) ## What’s a SCOBY and Why It’s the Star of Your Kombucha Recipe A SCOBY (Symbiotic Culture Of Bacteria and Yeast) is that slimy, rubbery disk floating in your tea. It’s the little powerhouse that turns sweet tea into kombucha (the culture of living microorganisms that does the fermenting). Without it, you just have sweet tea having a serious identity crisis. Here’s what the SCOBY does: 1. **Ferments the sugar:** Yeast munches sugar, creating alcohol and carbon dioxide; bacteria convert alcohol into acids. 2. **Makes the good stuff:** Organic acids, probiotics, vitamins, enzymes … all the goodies that make kombucha healthy. 3. **Protects the brew:** Lowers pH … keeping mold and bad bacteria away. 4. **Builds baby SCOBYs:** A new cellulose layer forms during fermentation, ready for the next batch. Appearance-wise, a SCOBY is cream, tan, or light brown, thick and rubbery, sometimes with brown yeast strands underneath … totally normal. I always wish it had another “O” so I could call it “Scooby.” No SCOBY = no fermentation = just sweet tea\!  ## Where can you get a SCOBY (Without Paying a Fortune) There are several ways to snag a SCOBY, so you don’t have to stress about hunting one down: - **From a friend:** Most kombucha brewers end up with extra “baby SCOBYs” every batch, and many are happy to share. Just ask nicely, and you might even get a little starter tea with it. - **Buy online:** You can find kits that come with a SCOBY and starter liquid for about \$10–\$20. These kits are convenient because they’re ready to go. [Here’s a link to an organic SCOBY on Amazon](https://amzn.to/46XcwbV) … pretty cheap too. - **Grow your own:** If you’re patient, you can make a SCOBY from scratch. It’s kind of like growing your own little alien brain, but in a totally safe and delicious way. - **Farmers’ markets or fermentation shops:** Some local markets and specialty fermentation shops sell live cultures. This is a great way to support small businesses and get a SCOBY without waiting for shipping. Hot tip: Always make sure your SCOBY comes with starter tea. That slightly tangy, already-fermented liquid helps protect your first batch from mold, gives your brew a strong head start, and ensures your kombucha recipe gets off on the right foot. ## Health Benefits of Your Kombucha Recipe (Yes, It Actually Makes Your Gut Cheer) Your homemade kombucha recipe isn’t just tangy, fizzy, and fun to sip … it actually does a lot of good for your body. Seriously, this little fermented drink is like a tiny superhero in a glass. Here’s why brewing your own kombucha is worth the effort: - **Probiotics for a Happy Gut:** The SCOBY works hard to fill your kombucha with beneficial bacteria. These microbes help maintain a healthy gut microbiome, which keeps digestion running smoothly and your belly feeling happy. - **Gut & Mood:** Believe it or not, your gut talks to your brain. Kombucha’s probiotics can influence neurotransmitters like serotonin, so a healthy gut can actually support a better mood. Yes, your fizzy tea can be a little mental boost too. - **Gut & Energy:** When your gut is happy, it’s better at breaking down food and absorbing nutrients. That means more energy for everything from chasing kids to chasing your dog around the yard. - **Gut & Immunity:** About 70% of your immune system lives in your gut. The right microbes help train and regulate your body’s defenses … so sipping kombucha is like giving your immune system a gentle pep talk. - **Gut & Blood Sugar:** Your gut microbes also help process carbohydrates and keep blood sugar in check. Less sugar crash, more steady energy. - **Gut & Sleep:** Emerging research suggests a happy gut could help support better sleep. It’s like kombucha quietly rooting for you while you snooze. - **Antioxidants:** The tea you brew … green, black, rooibos, hibiscus … brings antioxidants and nutrients to the party. Green tea is especially powerful, but most teas contribute their own little health perks. - **Lower Sugar Than Soda:** Unlike soda, most of the sugar in your kombucha gets eaten by the SCOBY. That means tangy, lightly sweet kombucha without the sugar crash … so you can sip guilt-free. Brewing your own kombucha recipe isn’t just fun … it’s a simple way to support your gut, your energy, and your overall health, all while enjoying a delicious, fizzy drink that’s fully under your control.  ## Is This Kombucha Recipe Safe to Make at Home? (Let's Talk Mold) Short answer: Yes! Kombucha is very safe to make at home … as long as you follow a few simple rules. The thing most beginners worry about is mold, but preventing it is actually pretty easy. Start with clean equipment, always include some starter tea, and cover your jar with a breathable cloth so your brew can ferment while staying protected. A healthy SCOBY usually looks like a beige, slightly squishy pancake floating on top of the tea … and those brown stringy bits you might see (they can even get caught between the layers of SCOBYs)? Totally normal yeast doing its thing. The one thing you don’t want is fuzzy mold that looks green, blue, or black … if you see that, it’s time to toss the batch and start fresh. In all the years I’ve been brewing kombucha, I’ve never seen mold yet. My SCOBY clearly takes its job very seriously. The good news is that with basic cleanliness and a quick glance at your brew, making kombucha at home is about as safe as baking a loaf of bread … just a little more bubbly. ## Kombucha Recipe Supplies Before you dive into making your first batch of this kombucha recipe, it’s a good idea to gather all your supplies so nothing derails your brewing adventure. Think of it as prepping your kombucha command center … because once you start, you’ll want everything at arm’s reach. Here’s what you’ll need: - [**SCOBY + Starter Tea:**](https://amzn.to/46XcwbV) The magic disk that turns sweet tea into kombucha. Don’t forget the starter liquid … it’s acidic, protects your brew from mold, and gives your kombucha recipe a strong head start. - [**1-Gallon Glass Dispenser (with optional spigot):**](https://amzn.to/4up7bEp) This is your storage vessel. A spigot is optional but makes pouring easier without disturbing your SCOBY. Crazy Fact: I find that cheap plastic spigots don’t get as clogged as fancy metal ones. - [**Cloth Cover & Rubber Band:**](https://amzn.to/3NzWyOm) Keeps dust and fruit flies out while letting your kombucha breathe. Coffee filters work too … anything breathable will do. - **[1-Gallon Glass Pitcher](https://amzn.to/4bEwT0b)** **(optional):** This is your brewing vessel. Handy for making sweet tea and letting it cool before adding it to your SCOBY. - **Tea ([bags](https://amzn.to/40tV771) or [loose leaf](https://amzn.to/4bJi4IP)):** Black or green tea works best for the first ferment (or keep reading for my secret formula). Skip flavored or artificially scented teas … they stress your SCOBY and don’t play nice with fermentation. - **Sugar ([white](https://amzn.to/4ruaWpg) or [organic raw](https://amzn.to/4sG45tZ)):** Your SCOBY only cares about sucrose. During fermentation, it will consume most of the sugar, leaving your kombucha lightly sweet and tangy. Avoid honey, maple syrup, molasses, or artificial sweeteners … they confuse your little microbial friends. - **Water:** Preferably filtered, because your SCOBY deserves the best. Chlorine and other chemicals in tap water can slow fermentation or stress your culture. Once you have these supplies on hand, you’re ready to start your kombucha recipe adventure without unnecessary trips to the store or frantic searches for missing ingredients. Trust me, setting yourself up properly makes the whole process more fun and less stressful … and your first batch will thank you with tangy, fizzy perfection. ## Tea Choices (Secret Blend Optional, But Delicious) When I brew my kombucha recipe, I like to go all-in with a six-tea blend that gives each batch a depth of flavor you just can’t get with one type of tea. My secret lineup: - [**Black tea**](https://amzn.to/4t2ntSj) – bold and classic, the backbone of flavor - [**Green tea**](https://amzn.to/40tV771) – bright and fresh, full of antioxidants - [**White tea**](https://amzn.to/4bGNf8s) – delicate, light, adds subtle sweetness - [**Rooibos**](https://amzn.to/4s1tRZI) – earthy and rich, with a hint of warmth - [**Yerba mate**](https://amzn.to/4bm87ki) – energizing and slightly grassy, keeps things interesting - [**Hibiscus**](https://amzn.to/3PyEogt) – tart and vibrant, adds a fun red-pink color I used to buy all six kinds of tea and grab one tea bag from each box every time I brewed. It worked, but juggling six boxes and opening them every week was a little chaotic, like a tea-themed circus act. It was delicious, but honestly… cumbersome. Enter *loose-leaf tea*. Now I buy equal amounts of each loose-leaf tea and mix them in a big glass container, and scoop out two tablespoons for each batch/gallon. Full flavor without the box juggling. Plus, storing loose leaf is cleaner and less cluttered, and it feels fancy every time I reach for a spoonful. If you happen to live in the Pittsburgh area, I get my tea from [Prestogeorge Coffee & Tea](https://prestogeorge.com/?srsltid=AfmBOoorICxRwG9vC1W1QeeZcSY3YBjTRSL8WwuJkSh7W3lQWOJehGRw) downtown. If you’re not local, don’t worry … they ship, so you can still get the good stuff (not sponsored, just love them). A few important notes for any kombucha brewer: - You don’t have to use my secret six-tea blend … [black](https://amzn.to/4t2ntSj) or [green tea](https://amzn.to/40tV771) alone is perfect for your first kombucha recipe. Start simple, then experiment. - Avoid flavored or artificially scented teas. The oils and chemicals can stress your SCOBY, slow fermentation, or even ruin your batch or SCOBY. Whether you’re using my six-tea mix or a single favorite tea, the goal is the same: give your SCOBY a healthy, happy environment to ferment, fizz, and create that perfectly tangy, bubbly kombucha you’re aiming for.  ## Sugar (Yes, a Cup is Okay!) Now, let’s talk sugar … the fuel that keeps your SCOBY happily busy turning sweet tea into tangy, fizzy kombucha. I know, it feels weird dumping a whole cup of sugar into what’s supposed to be a “healthy drink,” but trust me… it’s necessary. For my kombucha recipe, I personally use [organic raw sugar](https://amzn.to/4sG45tZ). It’s natural, unrefined, and adds a subtle depth of flavor. That said, [plain white sugar](https://amzn.to/4ruaWpg) works perfectly fine, and many brewers actually prefer it. Why? The SCOBY doesn’t care about fancy minerals or extra nutrients … it just wants sucrose. White sugar ferments consistently, produces predictable flavor, and keeps your kombucha recipe running smoothly. Here’s the fun part: most of the sugar disappears during fermentation. Your SCOBY eats roughly **50–80% of it** … depending on how long you let it ferment. The longer you leave it, the tangier and less sweet your kombucha becomes. So while it starts as a sugary tea, it ends up as a lightly sweet, fizzy, probiotic powerhouse. A few important notes for first-time brewers: - Do NOT use honey, maple syrup, molasses, or artificial sweeteners. These either stress the SCOBY or don’t ferment properly, and your kombucha recipe could go sideways. - Measuring is key: one cup per one-gallon batch is standard. Too little sugar and your SCOBY slows down; too much, and your kombucha stays overly sweet. - Don’t panic if it feels like a lot of sugar … remember, most of it will be transformed into organic acids, probiotics, and carbonation. Sugar isn’t the enemy here … it’s the fuel that makes your kombucha recipe bubble, fizz, and deliver all those gut-friendly health benefits. Once you understand that, adding a cup of sugar feels less like cheating and more like giving your SCOBY exactly what it wants to thrive.  ## Brew Sweet Tea for Your Kombucha Recipe (The Fun Part Starts Here) Now that you have your tea and sugar ready, it’s time to make the sweet tea that will fuel your SCOBY and turn into a magical, fizzy kombucha recipe. This is the part where you start to feel like a fermentation guru. As you get used to making kombucha, it’s totally fine to adapt things to how it works best for you. Here’s how I do it for a one-gallon batch: 1. **Add tea:** Put 6 tea bags or 2 tablespoons of loose-leaf tea into a [1-gallon glass pitcher](https://amzn.to/4bEwT0b). If you’re using my secret six-tea blend, scoop the tea into [a tea strainer](https://amzn.to/4s6n6Wu). 2. **Pour hot water:** Boil 4 cups of water and pour it directly over your tea. Let it steep for 9 minutes. This makes a concentrated tea that’s full of flavor, just right for your SCOBY to work its magic. 3. **Remove tea bags or strain leaves:** Once steeped, take out the tea. You don’t want leftover leaves floating around to compete with your SCOBY’s nutrients. 4. **Stir in sugar:** Add 1 cup sugar and mix until fully dissolved. This is the fuel that your SCOBY will eat to create probiotics, carbonation, and tangy goodness. 5. **Cool the mixture:** Fill the remainder of your gallon pitcher with cold, filtered water. This step is important … never pour hot tea directly onto your SCOBY. Hot tea can injure or kill it, and nobody wants a sad SCOBY. By mixing the hot concentrate with cold water, you get a perfectly tempered sweet tea that’s safe to pour into your fermenting vessel right away. And there you have it … your sweet tea is ready. It’s the base of your kombucha recipe, packed with flavor and sugar to kickstart fermentation. Next, you’ll combine it with your SCOBY and starter tea, cover it up, and let the magic happen.  ## Combine, Cover, and Ferment Your Kombucha Recipe (Let the Bubbles Begin) Now comes the exciting part … bringing your SCOBY, starter tea, and freshly brewed sweet tea together to start your very own kombucha recipe. Think of it like introducing long-lost friends at a party: the SCOBY is the life of the party, and your sweet tea is the dance floor. Here’s how to do it step by step: 1. **Place your SCOBY in the gallon dispenser:** Put the SCOBY along with a cup or two of starter tea into your [1-gallon glass dispenser](https://amzn.to/4up7bEp). **Pro tip:** Make sure the spigot is off if your jar has one. Nothing ruins the first ferment like a kombucha flood on your countertop. (And yes, I have done this!) 2. **Pour in the sweet tea:** Gently add your cooled sweet tea over the SCOBY and starter tea. You’re giving it a perfect environment to start working its magic … turning sugar into probiotics, organic acids, and fizzy bubbles. 3. **Cover it up:** [Use a breathable cloth](https://amzn.to/3NzWyOm) or coffee filter and secure it with a string or rubber band. This keeps dust, insects, and rogue particles out while letting your SCOBY breathe and do its fermentation thing. 4. **Let it sit and do its thing:** Place your dispenser in a dark, room-temperature spot for 7–10 days (or much longer). Don’t disturb it too much … patience is key. You will start to see little bubbles at some point in the process. The longer it ferments, the less sweet and more tangy your kombucha becomes. Think Goldilocks: taste-test until it’s just right. 5. **Taste test:** After about a week, give it a taste. If you don’t have a spigot, slip a straw past the SCOBY and take a small sip. Too sweet? Let it go for a few more days. Tangy enough for you? It’s ready to enjoy\! And there you have it … a perfectly bubbling batch of homemade kombucha. At this stage, you have a healthy, lightly sweet, fizzy drink packed with probiotics, antioxidants, and flavor … all thanks to your SCOBY and a little patience. Once mine is ready, I just leave it on the counter until it is gone. I don’t put it in the fridge. As the week goes on, it gets a little tangier … and I like that. Want a quick reference while you brew? Grab this FREE cheat sheet with the recipe and directions to keep in your kitchen. Just [click here](https://hopethiswerks.kit.com/31acf4fbc4) to get it.  ## Second Fermentation for Your Kombucha Recipe (Flavor Fun, With a Cautionary Tale) If you want to take your kombucha recipe to the next level, the second fermentation is where the magic … and the fizz … really shine. This is when you pour your fermented kombucha into [bottles](https://amzn.to/4bDWqXf) and add flavors to create a sparkling, customized drink (think of all the crazy flavors you have seen at your grocery store). Popular ideas include: - **Ginger** – always a fan favorite - **Fruits** – berries, mango, rhubarb - **Herbs** – mint, basil, rosemary Here’s how it works: 1. **Pour into bottles:** Remove the SCOBY from your first ferment and pour the kombucha into clean bottles, leaving a little space at the top. Most people use those [cute swing-top bottles](https://amzn.to/4bDWqXf) for this. 2. **Add flavors:** Drop in fruit, herbs, or ginger for natural flavoring. This is your chance to get creative\! 3. **Seal and wait:** Let the bottles sit at room temperature for 1–3 days to build carbonation. Remember to “burp” the bottles once a day to release excess pressure … this keeps your kombucha from exploding. 4. **Storage:** Once done, store in the fridge. But don’t forget to “burp” it once in a while. **Word of caution:** I learned about the importance of “burping” the hard way. The last time I tried a strawberry second ferment, I went to burp the jar … and it projectile vomited strawberry kombucha all over my kitchen. Ceiling, counters, walls … you name it. Sticky chaos everywhere. Since then, I mostly stick to first ferment flavoring with my six-tea blend, which already gives my kombucha incredible taste without the sticky risk.  ## Continuous Brew Kombucha Recipe (Never Run Out of Fizz) If you love having kombucha on hand but hate waiting week after week for a new batch, continuous brew kombucha is your new best friend. Think of it like a kombucha buffet on autopilot: one jar is always fermenting while the other is ready to sip. Here’s how it works: 1. **Keep the SCOBY in the jar:** Unlike batch brewing, you don’t completely empty the [dispenser](https://amzn.to/4up7bEp). The SCOBY stays put, constantly fermenting your tea. This means a steady supply of kombucha recipe without starting over each week. 2. **Use a [glass jar with a spigot](https://amzn.to/4up7bEp):** This makes pouring easier without disturbing the SCOBY. Nobody wants a SCOBY swimming in their drink accidentally. 3. **Top up with fresh sweet tea:** When your kombucha gets low, leave at least a cup or two of starter liquid in the bottom to keep the culture happy. Then, simply add fresh sweet tea on top. 4. **Alternate between jars:** Many brewers, including me, use [two dispensers](https://amzn.to/4up7bEp). One ferments while the other is for drinking. When the drinking jar gets low, refill it with fresh tea, and flip-flop. Continuous brew is essentially a never-ending cycle of fizzy, tangy goodness. 5. **Baby SCOBYs are your friends:** Once you have enough extra SCOBYs, you can start your second dispenser easily. Continuous brewing is easy, convenient, and perfect if you drink kombucha regularly. Plus, you’ll never have to wait for the first ferment to finish again. Just pour, sip, refill, and repeat. It’s like magic … but tastier, healthier, and far less sticky than my second-ferment strawberry mishap. With continuous brew, your kombucha recipe becomes a lifestyle, not a weekly chore. You’ll always have fizzy, probiotic-rich tea ready to enjoy, and your SCOBY will be happily working away behind the scenes. ## Is It Cheaper to Make Your Own Kombucha Recipe? (Spoiler: Yes, Way Cheaper) One of the best perks of brewing your own kombucha recipe at home is the cost savings. Trust me, once you see the numbers, you’ll never want to buy store-bought kombucha again. Here’s my personal breakdown for one gallon: - Loose-leaf tea: I use really nice loose-leaf tea. One 80-tablespoon supply (around 24 ounces) makes about 40 gallons of kombucha. That works out to just \$1.18 per gallon. - Organic raw sugar: A standard bag gives about 11 cups, which is roughly \$1 per gallon. That means my homemade kombucha costs about **\$2.18 for a gallon**. Now, let’s compare that to the store: a 16-oz drink of kombucha usually costs between \$3–\$5. One gallon is 128 ounces (or eight 16-oz drinks). At \$3.50 per drink, that’s **\$28 for a gallon**. Let’s do the math: \$28 – \$2.18 = \$25.82 saved per gallon. That’s a whopping **92% savings**\! Even better, when you brew at home, your kombucha is always on hand. No trips to the store, no worrying if the flavor you like is in stock, and no mystery ingredients. You control the tea, sugar, and fermentation time … so every batch tastes exactly how you want it. Making your own kombucha recipe isn’t just cheaper … it’s also more satisfying. You get to sip a tangy, fizzy, probiotic-rich drink while knowing you made it yourself. Bottom line: brewing kombucha at home is like having a mini kombucha factory on your countertop. It’s cost-effective, fun, and endlessly customizable. Once you start, you might never look back at the store-bought stuff.  ## Questions About Your Kombucha Recipe - How much kombucha should I drink in a day? Start small! About 4 oz (½ cup) is a great place to begin. Your body might need a little time to get used to the tangy, fizzy goodness … so resist the urge to chug the whole gallon in one day. - What exactly is a SCOBY, and why do I need one? A SCOBY is a slimy, pancake-like culture of yeast and bacteria that turns sweet tea into tangy, fizzy kombucha. No SCOBY = just sweet tea, sadly. - Can I use flavored tea to brew my kombucha recipe? Not for the first ferment! Save the fun flavors for the second ferment so your SCOBY doesn’t get grumpy. - Do I have to use organic sugar, or will white sugar work? White sugar works perfectly fine … your SCOBY doesn’t care if it’s fancy or plain. Just feed it sucrose and watch it do its magic. - How long does it take for kombucha to ferment? Usually 7–10 days, depending on your room temperature and how tangy you like it. Taste it like Goldilocks: not too sweet, not too tart. - How can I tell if my kombucha recipe is ready to drink? Give it a taste test! If it’s tangy and lightly fizzy, it’s ready. Sweet? Let it ferment for a few more days. - Why did mold grow on my kombucha, and can I fix it? Mold = bad news. Toss that batch, clean everything well, and start fresh. Keep your jar clean and your tea acidic to avoid mold. - Can I reuse my SCOBY for multiple batches? Yes! SCOBYs are like little kombucha superheroes … they multiply and keep brewing batch after batch. - What’s the difference between batch brewing and continuous brewing? Batch brewing = start a new jar each time. Continuous brewing = keep the SCOBY in the jar and just top up with fresh tea. It’s basically a kombucha buffet on autopilot. - How much sugar is actually left in the finished kombucha? Most of it gets eaten by the SCOBY. A 1-gallon batch that starts with 1 cup of sugar usually ends up with only a few grams per 8-oz glass. - Can I take a break from brewing kombucha and start again later? Yes! Simply store your SCOBY in a jar with enough finished kombucha to cover it. Cover the jar with a [breathable cloth](https://amzn.to/3NzWyOm) and keep it at room temperature in a dark place. Your SCOBY can sit for 4–6 weeks easily, and even 2–3 months if needed … the liquid will just become very vinegary. When you’re ready to brew again, make a fresh batch of sweet tea, add 1–2 cups of the stored starter liquid, place the SCOBY back in, and ferment as usual. ## Kombucha Recipe Conclusion I’ve been brewing my kombucha recipe for over ten years (literally non-stop), and honestly, I haven’t looked back. It’s easy to get into a rhythm: make your sweet tea, let your SCOBY do its magic, and sip a tangy, fizzy drink that makes your belly … and your taste buds … very happy. Before you pour your first glass, take a peek at my other [recipes](https://hopethiswerks.com/homemade-food/), [guides, and tutorials](https://hopethiswerks.com/fresh-milled-flour-basics/) to keep your kitchen adventures bubbling with fun. Maybe try your hand at [making vanilla extract](https://hopethiswerks.com/vanilla-extract-with-vodka/) next, or even experiment with [freshly milled flour](https://hopethiswerks.com/health-benefits-of-fresh-ground-flour/) (yes, you can actually make your own flour … and it’s super healthy). Want the quick version of this kombucha recipe without scrolling through the whole post again? [Download the FREE cheat sheet here](https://hopethiswerks.kit.com/31acf4fbc4) and keep it handy in your kitchen. If you give this kombucha recipe a try, leave a comment below, tag me on [Instagram (@hopethiswerksdiy)](https://www.instagram.com/hopethiswerksdiy?igsh=NHR1cTV3cWg2MGU3&utm_source=qr), or find me on [Facebook](https://www.facebook.com/profile.php?id=61560415200583). I’ll be cheering for you… probably with tea stains on my shirt. Want to make sure you never miss a recipe like this? [Subscribe here](https://hopethiswerks.kit.com/654383bf68). As a thank-you, I’ll send you a printable recipe card for the best pancakes on earth … because every kombucha enthusiast deserves a breakfast companion. Until next time, may your SCOBY stay happy, your bubbles stay fizzy, and your glass never be empty. Cheers\!  ## Charts About Kombucha Recipe ### Sugar in Kombucha Recipe Sugar is essential in kombucha brewing because it feeds the SCOBY. During fermentation, the SCOBY consumes sugar and converts it into beneficial acids, probiotics, and carbonation. In a typical one-gallon kombucha recipe, you start with 1 cup of sugar (about 200 grams). As fermentation progresses, the SCOBY gradually consumes much of that sugar. | Fermentation Stage | Estimated Sugar Amount | |---|---| | Start (Day 0) | ~200 g sugar | | Day 3 | ~150 g sugar | | Day 7 | ~80 g sugar | | Day 10 | ~40 g sugar | ### Kombucha Fermentation Timeline | Day | Fermentation Stage / Flavor | |---|---| | Day 0 | Sweet tea + SCOBY | | Day 3 | Light fermentation begins | | Day 5 | Mild tanginess | | Day 7 | Balanced flavor | | Day 10 | More acidic kombucha | ### Cost Comparison: Homemade vs Store-Bought | Source | Cost per Gallon | |---|---| | Homemade Kombucha | \$2.18 | | Store Kombucha | ~\$28 | ### Savings Graph Store kombucha: \$28 ███████████████████████████ Homemade: \$2.18 ██ Savings: \$25.82 (~92% per gallon) ### SCOBY Storage (Taking a Break) You can pause brewing by creating a **SCOBY hotel**. Follow these simple steps: #### Storage Steps 1. Place SCOBY in a clean jar. 2. Cover with finished kombucha. 3. Cover jar with a breathable cloth. 4. Store at room temperature. #### Storage Time | Time | Result | |---|---| | 4–6 weeks | No issue | | 2–3 months | Very strong starter tea | | 3+ months | Still usable but may need refreshing | #### Kombucha Recipe Summary - **Ingredients:** Sweet tea (black, green, white, rooibos, yerba mate, hibiscus), sugar (white or organic), SCOBY, starter tea, water. - **Batch Size:** 1 gallon. - **Fermentation:** 7–10 days at room temperature; longer fermentation increases acidity and reduces sugar. - **Optional:** Second fermentation with fruit or herbs for flavor and carbonation. - **Continuous Brew:** Keep SCOBY in jar, remove finished kombucha, add fresh sweet tea for ongoing supply. - **Benefits:** Probiotics, antioxidants, gut health, lower sugar than soda. - **Storage:** SCOBY hotel allows breaks up to 3+ months. - **Cost:** Homemade ~\$2.18 per gallon vs store ~\$28, saving ~92%. If you enjoyed this kombucha adventure and want to help me stock more tea and maybe a giant jar for my brewing shenanigans, you can [click this link](https://hopethiswerks.kit.com/products/buy-me-a-bag-of-wheat-berries) … thanks a bubbly\! Share the Post:  WELCOME\! We are Winnie and Duke … two “normal” people with a bunch of hobbies. If we can do it, then you can too! Let’s DIY together. [Read More](https://hopethiswerks.com/about/) ## Popular Posts [](https://hopethiswerks.com/fresh-milled-flour-pie-crust-easy-buttery-so-good/) ### [Fresh Milled Flour Pie Crust: Easy, Buttery & So Good](https://hopethiswerks.com/fresh-milled-flour-pie-crust-easy-buttery-so-good/) [Read More »](https://hopethiswerks.com/fresh-milled-flour-pie-crust-easy-buttery-so-good/) [](https://hopethiswerks.com/fresh-milled-flour-dinner-rolls/) ### [How to Make Fresh Milled Flour Dinner Rolls (yeast)](https://hopethiswerks.com/fresh-milled-flour-dinner-rolls/) [Read More »](https://hopethiswerks.com/fresh-milled-flour-dinner-rolls/) [](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/) ### [Kombucha Recipe: How to Make Kombucha at Home](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/) [Read More »](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/) [](https://hopethiswerks.com/fresh-milled-flour-banana-bread-easy-beginner-friendly-recipe/) ### [Fresh Milled Flour Banana Bread (Easy, Beginner-Friendly Recipe)](https://hopethiswerks.com/fresh-milled-flour-banana-bread-easy-beginner-friendly-recipe/) [Read More »](https://hopethiswerks.com/fresh-milled-flour-banana-bread-easy-beginner-friendly-recipe/) [](https://hopethiswerks.com/fresh-milled-english-muffins/) ### [Fresh Milled English Muffins with Yeast (Soft & Nooks-and-Crannies!)](https://hopethiswerks.com/fresh-milled-english-muffins/) [Read More »](https://hopethiswerks.com/fresh-milled-english-muffins/) [](https://hopethiswerks.com/sourdough-freshly-milled-chocolate-chip-cookies/) ### [Best Freshly Milled Chocolate Chip Cookies (or store flour)](https://hopethiswerks.com/sourdough-freshly-milled-chocolate-chip-cookies/) [Read More »](https://hopethiswerks.com/sourdough-freshly-milled-chocolate-chip-cookies/) ### 2 responses to “Kombucha Recipe: How to Make Kombucha at Home” 1. **Olivia** says: [March 26, 2026 at 9:24 am](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/#comment-329) Yay! Can’t wait to save money and give this a try!\! [Reply](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/#comment-329) - **[Winnie](https://hopethiswerks.com/)** says: [March 26, 2026 at 9:31 pm](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/#comment-332) Your wallet is about to be as happy as your gut 🙂 [Reply](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/#comment-332) ### Leave a Reply [Cancel reply](https://hopethiswerks.com/kombucha-recipe-how-to-make-kombucha-at-home/#respond) [About Me](https://hopethiswerks.com/meet-winnie-and-duke-of-hope-this-werks/) [Privacy Policy](https://hopethiswerks.com/privacy-policy-2/) [Home](https://hopethiswerks.com/) This website contains affiliate links. As an Amazon Associate, we earn commissions from qualifying purchases. We accept various forms of compensation. Do no sell or share our personal information. © 2026 All Rights Reserved.

I’ve been brewing my kombucha recipe for over ten years. Just this month, my daughter and a friend *(Hi, Sam)* asked for a SCOBY so they could start making their own. No problem … I have so many baby SCOBYs that I could probably open a tiny kombucha daycare. Of course, I always include some instructions for first-time fermenters, because diving into a new kitchen adventure is scary without a little guidance. That’s when I thought: why not share the kombucha recipe with everyone? | Fermentation Stage | Estimated Sugar Amount | |---|---| | Start (Day 0) | ~200 g sugar | | Day 3 | ~150 g sugar | | Day 7 | ~80 g sugar | | Day 10 | ~40 g sugar | ### Kombucha Fermentation Timeline | Day | Fermentation Stage / Flavor | |---|---| | Day 0 | Sweet tea + SCOBY | | Day 3 | Light fermentation begins | | Day 5 | Mild tanginess | | Day 7 | Balanced flavor | | Day 10 | More acidic kombucha | ### Cost Comparison: Homemade vs Store-Bought | Source | Cost per Gallon | |---|---| | Homemade Kombucha | \$2.18 | | Store Kombucha | ~\$28 | ### Savings Graph Store kombucha: \$28 ███████████████████████████ Homemade: \$2.18 ██ Savings: \$25.82 (~92% per gallon) ### SCOBY Storage (Taking a Break) You can pause brewing by creating a **SCOBY hotel**. Follow these simple steps: #### Storage Steps 1. Place SCOBY in a clean jar. 2. Cover with finished kombucha. 3. Cover jar with a breathable cloth. 4. Store at room temperature. #### Storage Time | Time | Result | |---|---| | 4–6 weeks | No issue | | 2–3 months | Very strong starter tea | | 3+ months | Still usable but may need refreshing | If you enjoyed this kombucha adventure and want to help me stock more tea and maybe a giant jar for my brewing shenanigans, you can [click this link](https://hopethiswerks.kit.com/products/buy-me-a-bag-of-wheat-berries) … thanks a bubbly\!