🕷️ Crawler Inspector

[Cultured Palate](https://myculturedpalate.com/) - [Recipes](https://myculturedpalate.com/recipe-index/) - [DIY](https://myculturedpalate.com/diy/) - [Homemade Sugar Scrubs](https://myculturedpalate.com/homemade-sugar-scrubs/) - [DIY Beauty](https://myculturedpalate.com/beauty/) - [Healthy Living](https://myculturedpalate.com/healthy-living/) - [Natural Remedies](https://myculturedpalate.com/natural-remedies/) [](https://myculturedpalate.com/) - [Recipes](https://myculturedpalate.com/recipe-index/) - [Chicken](https://myculturedpalate.com/chicken-recipes/) - [Beef](https://myculturedpalate.com/beef-recipes/) - [Pork](https://myculturedpalate.com/pork-recipes/) - [Seafood](https://myculturedpalate.com/seafood-recipes/) - [Main Dishes](https://myculturedpalate.com/main-dishes/) - [Appetizers](https://myculturedpalate.com/appetizers-soups-and-salads/) - [Salad Recipes](https://myculturedpalate.com/salad-recipes/) - [Side Dishes](https://myculturedpalate.com/side-dishes/) - [Condiments](https://myculturedpalate.com/condiments/) - [Desserts](https://myculturedpalate.com/desserts/) - [Cookies](https://myculturedpalate.com/cookie-recipes/) - [Pies](https://myculturedpalate.com/pie-recipes/) - [Ice Cream](https://myculturedpalate.com/ice-cream-recipes/) - [Fermented](https://myculturedpalate.com/fermented-and-cultured/) - [Gluten Free](https://myculturedpalate.com/gluten-free/) - [Subscribe](https://myculturedpalate.com/subscribe/) - [About](https://myculturedpalate.com/about-contact/) [](https://myculturedpalate.com/) - [Recipes](https://myculturedpalate.com/recipe-index/) - [Chicken](https://myculturedpalate.com/chicken-recipes/) - [Beef](https://myculturedpalate.com/beef-recipes/) - [Pork](https://myculturedpalate.com/pork-recipes/) - [Seafood](https://myculturedpalate.com/seafood-recipes/) - [Main Dishes](https://myculturedpalate.com/main-dishes/) - [Appetizers](https://myculturedpalate.com/appetizers-soups-and-salads/) - [Salad Recipes](https://myculturedpalate.com/salad-recipes/) - [Side Dishes](https://myculturedpalate.com/side-dishes/) - [Condiments](https://myculturedpalate.com/condiments/) - [Desserts](https://myculturedpalate.com/desserts/) - [Cookies](https://myculturedpalate.com/cookie-recipes/) - [Pies](https://myculturedpalate.com/pie-recipes/) - [Ice Cream](https://myculturedpalate.com/ice-cream-recipes/) - [Fermented](https://myculturedpalate.com/fermented-and-cultured/) - [Gluten Free](https://myculturedpalate.com/gluten-free/) - [Subscribe](https://myculturedpalate.com/subscribe/) - [About](https://myculturedpalate.com/about-contact/) [×](https://myculturedpalate.com/kombucha/) [Get my cheesemaking ebook! →](https://myculturedpalate.com/cheesemaking/) [Home](https://myculturedpalate.com/) » [Recipes](https://myculturedpalate.com/recipe-index/) » [Fermented and Cultured](https://myculturedpalate.com/fermented-and-cultured/) # How To Make Kombucha  by [Dina-Marie](https://myculturedpalate.com/about-dina-marie/) **Modified**: Jan 16, 2023 **Published**: Apr 4, 2012 [15 Comments](https://myculturedpalate.com/kombucha/#comments) [↓ Jump to Recipe](https://myculturedpalate.com/kombucha/#recipe) Learn how to make Kombucha at home with this easy kombucha recipe. Kombucha is a drink made from sweet tea, is slightly carbonated and delicious! It not only tastes good but is also a good for you probiotic drink.  ## What Is Kombucha? **Kombucha is a drink made from sweet tea**, is slightly carbonated and delicious! Being full of probiotics, B vitamins and enzymes, it not only tastes good but is also good for you. If you have not tasted Kombucha before, **you might want to buy a bottle at your grocery store or health food store.** While a purchased bottle of Kombucha will often cost around \$3+, you can make your own for much less. **Kombucha is naturally carbonated tea that starts with a Kombucha** scoby (also called a starter or mushroom) which looks like a flat grayish disk - see the picture below. Since the scoby does grow and multiply, if you know of someone who already makes Kombucha, they may share with you. If you need a scoby from my affiliate, you can find one here that is shipped live and NOT dehydrated. Mine came from my daughter-in-law, Jessica. The scoby is reused and transferred from **one batch to the next and consists of yeast and bacteria** which live together in a symbiotic relationship. **SCOBY is an acronym for Symbiotic Colony of Bacteria and Yeast.**   Once the scoby is combined with brewed tea, sugar and water, it is allowed to ferment for 7 - 10 days (depending on taste). **In any kombucha recipe, the longer you leave the tea fermenting, the stronger the flavor will be.** That being said, leave it for 7 days and begin tasting it daily. The majority of my family does not like it really strong - it tastes too much like apple cider vinegar - so I pour mine off before that point. It is easiest to make a gallon at a time unless you have a large family. I was able to find 1 gallon glass jars at Walmart and had 4 of them going on top of my refrigerator at one time. **I am now using two 3 gallon tea dispensers which is working very well.** \*\*Update\*\* I now use a [Continuous Brew Method](https://myculturedpalate.com/kombucha-continuous-brew-method/) that works great and involves much less clean up. Please see [Continuous Brew Kombucha Update](https://myculturedpalate.com/continuous-brew-kombucha-update/)   ## A Couple Of Notes On How To Make Kombucha: - Make sure to use non-chlorinated water as chlorine will kill the scoby. - The scoby needs sugar to live on - honey, rapadura or sugar substitutes will not work. The following kombucha recipe is adapted from Nourishing Traditionsby Sally Fallon - I multiply this recipe to make 6 gallons at a time. If you’ve tried this How to Make Kombucha Recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also **FOLLOW ME** on [PINTEREST](https://www.pinterest.com/culturedpalate/), [FACEBOOK](https://www.facebook.com/CulturedPalate/), [INSTAGRAM](https://www.instagram.com/myculturedpalate/), [YouTube](https://www.youtube.com/channel/UC72AhRFSE2ZzwzSzMft_Txw) and [TWITTER](https://twitter.com/culturedpal) ## 📋 Recipe   ## How To Make Kombucha Cultured Palate Healthy bacteria are necessary for our guts. You can make your own at home quite inexpensively. 5 from 1 vote [Print Recipe](https://myculturedpalate.com/wprm_print/how-to-make-kombucha) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmyculturedpalate.com%2Fkombucha%2F&media=https%3A%2F%2Fmyculturedpalate.com%2Fwp-content%2Fuploads%2F2012%2F04%2Fkombucha-300x224-1.jpg&description=How+To+Make+Kombucha&is_video=false) Prep Time 15 minutes mins Cook Time 5 minutes mins Total Time 20 minutes mins Course Drinks, fermented Cuisine American Servings 16 servings Calories 57 kcal ### Ingredients - 13 cups water non-chlorinated - 2 Tbsp. loose organic tea or 8 tea bags where to buy organic, non-irradiated tea - 1 cups sugar - 1 cups Kombucha from a previous batch you may use purchased Kombucha for your first batch - 1 Kombucha scoby where to buy scoby #### Other equipment needed: - 1 gallon glass jar - Cheesecloth to cover jar - Rubberband - 1 gallon jar with tight fitting lid to fill with the finished Kombucha ### Instructions - Brew the tea by bringing water to a boil and adding the tea bags. Allow the tea to steep until cool and remove the tea bags. - Add sugar to the tea and stir until dissolved. - Make sure the tea is at room temperature and add 1 cup of Kombucha from a previous batch and then add the scoby. (If the tea is hot it will kill the scoby) - Put a piece of cheesecloth over the top of the jar and secure with a rubber band - this allows air in but keeps bugs and dust out. - Place the jar in an out of the way place. - If your kitchen is warm, the Kombucha will ferment more quickly, so for the first batch or so, taste it after 3 or 4 days. Once the taste is to your liking, remove the scoby and place in another jar to begin your next batch. ### Notes The fermented Kombucha may be stored in the refrigerator and enjoyed at will. ##### A Couple Of Notes On How To Make Kombucha: - Make sure to use non-chlorinated water as chlorine will kill the scoby. - The scoby needs sugar to live on - honey, rapadura or sugar substitutes will not work. Keyword cultured foods, traditional ## More Fermented and Cultured Recipes - [Fermented Carrots + Video (Paleo)](https://myculturedpalate.com/fermented-carrots-recipe/) - [How to Make Homemade Sauerkraut](https://myculturedpalate.com/how-to-make-homemade-sauerkraut/) - [How to Make Kefir + Video](https://myculturedpalate.com/how-to-make-kefir/) - [Flavored Kombucha](https://myculturedpalate.com/fruit-flavored-kombucha/) ### Comments 1. Leslie H says October 25, 2012 at 10:45 am Hi, I love making Kombucha too. A lot of Kombucha pro's state not to make or store Kombucka in plastic containers because it has very strong organic acids that will leech toxins from the plastic. Even if there are plastic spouts in the container for dispensing. The acids are just like vinegar and will leech toxins from metals also. [Reply](https://myculturedpalate.com/kombucha/#comment-34126) - Dina-Marie says October 25, 2012 at 2:33 pm Thanks, Leslie! I have changed from plastic to glass for my kombucha\! [Reply](https://myculturedpalate.com/kombucha/#comment-34144) 2. Ron Gaffney says March 11, 2017 at 10:49 pm I always bring my water to a roll, (not boiling) just before it boils, then shut it off, then put my tea in. I love green tea, 3 bags with one Bigelow Perfect Peach tea bag, It creates a lighter tea with a apple cider flavor(not vinegary). They say to NOT use flavored teas, because they use oils to give it the flavor, like EARL GREY and such....I've not had that problem with Perfect Peach and Who Doesn't Love Peach Tea???? Also, NEVER squeeze the liquid out of the bags, it releases the OILS and then it leaves that oily sheen on your tea surface. [Reply](https://myculturedpalate.com/kombucha/#comment-512558) - Dina-Marie says March 12, 2017 at 8:25 pm Thanks, Ron, those are great tips! I have started using flavored black tea from Coffee City USA and they work great - no oily residue and the family loves the flavors. [Reply](https://myculturedpalate.com/kombucha/#comment-512611) 3. Emily Kemp says April 14, 2018 at 4:07 am  Kombucha is so expensive to buy so I'd love to try this recipe to make it at home. [Reply](https://myculturedpalate.com/kombucha/#comment-541480) 4. Ania says June 07, 2018 at 7:09 pm It's interesting to read that that honey will not work for kombucha. I've been making it for years only with honey and it works fine for me. Why do you think honey is not a good choice? Maybe i've been doing something wrong all those years :D [Reply](https://myculturedpalate.com/kombucha/#comment-542724) - Dina-Marie says June 08, 2018 at 12:19 am Ania, that is funny because you are the first person that I have heard that it worked for. I am so glad you took the time to comment. I have assumed that it was something in the honey that was not good for the scoby - maybe an enzyme in honey and especially raw honey. It could be that it depends on the types of honey used too. Some honey from China, I have heard, is nothing more than rice sugar and not honey at all (or at least a little honey and mostly rice sugar) so, I could see that working while raw honey would not. That is interesting! Where do you get your honey and what brand have you been using? We have our own bees so it was our raw honey that did not work. [Reply](https://myculturedpalate.com/kombucha/#comment-542733) 5. jackie says June 11, 2018 at 4:38 pm I am getting ready to make my first batch with a scoby from a coworker. I have a couple questions before I start- just want to clarify so i don’t mess it up :). 1) When do I pour the boiled water/tea into the jar? When it is at room temp before adding the scoby? 2) Your recipe list has 2 cups of kombucha but your is instructions say to add 1/2 cup of kombucha. Which is it? My scoby only came with a little bit of kombucha, so i’m not sure if I need to purchase some extra. Thank you for you help\! [Reply](https://myculturedpalate.com/kombucha/#comment-542818) - Dina-Marie says June 12, 2018 at 11:04 am Jackie, I am so excited for you that you are beginning to make your own - you're gonna love it! So, for your questions: 1. Be sure that you tea is completely cool BEFORE adding your scoby. If you want to pour it into the jar to cool that is fine just have the scoby somewhere else and add it later. 2. Thank you for drawing my attention to the discrepancy. It should have been 1 cup for both. As long as you have 1/2 cup of kombucha you are good but I normally add 1 cup because I have it and it cut down on the wait time before it is ready to drink. If you have less than 1/2 cup, I would buy some prepared kombucha. I hope this helps\! [Reply](https://myculturedpalate.com/kombucha/#comment-542846)  Your gut health plays a central role in nutrient absorption, and affects all other systems in your body. The bacterial cultures in your intestines are an often overlooked and neglected part of the average diet. Known as the "second brain", your gut has more than 100 million neurons, and needs to be nourished. You'll find recipes here that focus on prebiotic ingredients, whole vegetables, and probiotics like [kefir](https://myculturedpalate.com/how-to-make-kefir/), [sauerkraut](https://myculturedpalate.com/how-to-make-homemade-sauerkraut/) and [cheese](https://myculturedpalate.com/homemade-mozzarella/). ### Popular - [How to Make Bone Broth - Easy and Delicious](https://myculturedpalate.com/how-to-make-bone-broth/) - [Simple Guacamole Recipe](https://myculturedpalate.com/simple-guacamole-recipe/) - [Sourdough Bread Bowls](https://myculturedpalate.com/sourdough-bread-bowls/) - [Diabetic Brownies](https://myculturedpalate.com/diabetic-brownies/) - [Dough Enhancer](https://myculturedpalate.com/dough-enhancer-recipe/) - [Carrot Juice Recipe for Weight Loss](https://myculturedpalate.com/carrot-juice-recipe-for-weight-loss/) - [Homemade Cream of Rice Recipe](https://myculturedpalate.com/cream-of-rice/) - [Boneless Pork Loin in Dutch Oven](https://myculturedpalate.com/pork-loin-roast/) ### As seen in   [Subscribe for new recipes\!](https://myculturedpalate.com/subscribe) ## Footer [↑ back to top](https://myculturedpalate.com/kombucha/) ### About - [Privacy Policy](https://myculturedpalate.com/about-contact/privacy-policy/) - [Calendars](https://myculturedpalate.com/printable-calendars/) - [Disclaimer](https://myculturedpalate.com/about-contact/disclosure/) ### Newsletter - [Sign Up\!](https://myculturedpalate.com/subscribe) for emails and updates ### Contact - [About](https://myculturedpalate.com/about-contact/) The content on this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. If you think you may have a medical emergency, call your doctor, go to the emergency department, or call 911 immediately. Copyright © 2026 **MyCulturedPalate** 9 shares

Learn how to make Kombucha at home with this easy kombucha recipe. Kombucha is a drink made from sweet tea, is slightly carbonated and delicious! It not only tastes good but is also a good for you probiotic drink.  ## What Is Kombucha? **Kombucha is a drink made from sweet tea**, is slightly carbonated and delicious! Being full of probiotics, B vitamins and enzymes, it not only tastes good but is also good for you. If you have not tasted Kombucha before, **you might want to buy a bottle at your grocery store or health food store.** While a purchased bottle of Kombucha will often cost around \$3+, you can make your own for much less. **Kombucha is naturally carbonated tea that starts with a Kombucha** scoby (also called a starter or mushroom) which looks like a flat grayish disk - see the picture below. Since the scoby does grow and multiply, if you know of someone who already makes Kombucha, they may share with you. If you need a scoby from my affiliate, you can find one here that is shipped live and NOT dehydrated. Mine came from my daughter-in-law, Jessica. The scoby is reused and transferred from **one batch to the next and consists of yeast and bacteria** which live together in a symbiotic relationship. **SCOBY is an acronym for Symbiotic Colony of Bacteria and Yeast.**  Once the scoby is combined with brewed tea, sugar and water, it is allowed to ferment for 7 - 10 days (depending on taste). **In any kombucha recipe, the longer you leave the tea fermenting, the stronger the flavor will be.** That being said, leave it for 7 days and begin tasting it daily. The majority of my family does not like it really strong - it tastes too much like apple cider vinegar - so I pour mine off before that point. It is easiest to make a gallon at a time unless you have a large family. I was able to find 1 gallon glass jars at Walmart and had 4 of them going on top of my refrigerator at one time. **I am now using two 3 gallon tea dispensers which is working very well.** \*\*Update\*\* I now use a [Continuous Brew Method](https://myculturedpalate.com/kombucha-continuous-brew-method/) that works great and involves much less clean up. Please see [Continuous Brew Kombucha Update](https://myculturedpalate.com/continuous-brew-kombucha-update/)  ## A Couple Of Notes On How To Make Kombucha: - Make sure to use non-chlorinated water as chlorine will kill the scoby. - The scoby needs sugar to live on - honey, rapadura or sugar substitutes will not work. The following kombucha recipe is adapted from Nourishing Traditionsby Sally Fallon - I multiply this recipe to make 6 gallons at a time. If you’ve tried this How to Make Kombucha Recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also **FOLLOW ME** on [PINTEREST](https://www.pinterest.com/culturedpalate/), [FACEBOOK](https://www.facebook.com/CulturedPalate/), [INSTAGRAM](https://www.instagram.com/myculturedpalate/), [YouTube](https://www.youtube.com/channel/UC72AhRFSE2ZzwzSzMft_Txw) and [TWITTER](https://twitter.com/culturedpal) ## 📋 Recipe  Cultured Palate Healthy bacteria are necessary for our guts. You can make your own at home quite inexpensively. 5 from 1 vote Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Course Drinks, fermented Cuisine American Servings 16 servings Calories 57 kcal - 13 cups water non-chlorinated - 2 Tbsp. loose organic tea or 8 tea bags where to buy organic, non-irradiated tea - 1 cups sugar - 1 cups Kombucha from a previous batch you may use purchased Kombucha for your first batch - 1 Kombucha scoby where to buy scoby #### Other equipment needed: - 1 gallon glass jar - Cheesecloth to cover jar - Rubberband - 1 gallon jar with tight fitting lid to fill with the finished Kombucha - Brew the tea by bringing water to a boil and adding the tea bags. Allow the tea to steep until cool and remove the tea bags. - Add sugar to the tea and stir until dissolved. - Make sure the tea is at room temperature and add 1 cup of Kombucha from a previous batch and then add the scoby. (If the tea is hot it will kill the scoby) - Put a piece of cheesecloth over the top of the jar and secure with a rubber band - this allows air in but keeps bugs and dust out. - Place the jar in an out of the way place. - If your kitchen is warm, the Kombucha will ferment more quickly, so for the first batch or so, taste it after 3 or 4 days. Once the taste is to your liking, remove the scoby and place in another jar to begin your next batch. The fermented Kombucha may be stored in the refrigerator and enjoyed at will. ##### A Couple Of Notes On How To Make Kombucha: - Make sure to use non-chlorinated water as chlorine will kill the scoby. - The scoby needs sugar to live on - honey, rapadura or sugar substitutes will not work. Keyword cultured foods, traditional