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1. Shard Calculation

Query:

Response:

Calculated Shard: 16 (from laksa060)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa016.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/","crawl_time":1775807631,"first_indexed_time":1620770635,"http_code":200,"src_unparsed":"com,revolutionfermentation!\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/ s443","src_root_hash":"46083374072544216","history_drop_reason":null,"meta_title":"How to Make Your Own Kombucha (recipe) | Revolution Fermentation","meta_descriptions":["Discover our complete guide for making kombucha at home. You’ll see that it’s easy, quick and delicious. Learn how to make kombucha in 5 easy steps!"],"attrs_boilerpipe_text":"This comprehensive guide will help you prepare\nyour first homemade kombucha recipe\nand serve as a\nreference\nfor the rest of your sparkling adventure.\nYou’ll see, making kombucha at home is\nquick, easy, and delicious\n!\nThere are just 5 steps to making kombucha:\nPrepare a sweet\ntea\nAdd a\nkombucha scoby\nLet it ferment on the counter\nFlavour (optional)\nBottling\nIn around ten days, your beverage is ready. And the best part? You can\nreuse your kombucha scoby\nover and over again. For those who prefer to start with everything at hand, a\nkombucha kit\ncan be a practical option for getting off to a good start.\nGo straight to the section that interests you:\nHow to make kombucha\nEasy homemade kombucha recipe\nStoring your kombucha scoby\nFlavouring your kombucha\nFrequently asked questions\nGet the Tools!\nWhat Is Kombucha?\nKombucha is a naturally fermented sweet tea discovered\nthousands of years ago in Asia\n. Today, its popularity continues to grow as a result of its\nhealth benefits\n, delicious taste, and the ease of preparation at home.\nTo make kombucha\n, we use a\nkombucha mother\n, also known as SCOBY (for\nSymbiotic Culture of Bacteria and Yeast\n). This living mixture of bacteria and yeast transforms the sugar in the tea into a slightly fizzy, tangy drink, rich in probiotics that are beneficial for digestion.\nIs Drinking Homemade Kombucha Dangerous?\nNo\n, thanks to its natural acidity, there is no risk in drinking homemade kombucha. By using a healthy scoby and following basic kitchen hygiene, you can make this beverage safely and tastefully.\nTo find out more, read\nDangers of Homemade Kombucha\n.\nHow To Make Kombucha at Home?\nIn a nutshell, here are the\n5 steps to make your own kombucha\n.\n1. Prepare Sweet Tea\nThe microorganisms in kombucha need the sugar and tannins in\nsweet tea\nto make kombucha. For 3 litres of kombucha, we recommend 12 g of plain\ntea\n(2-3 tbsp.) and 180 g of\nsugar\n(250 ml).\n2. Add the Scoby\nOnce your sweet tea is lukewarm, add the\nscoby\n(the liquid and the pellicle), providing the microorganisms needed for fermentation. For 3 litres of sweet tea, you’ll need 300 to 500 ml of kombucha scoby.\n3. Leave to Ferment\nKeep the fermentation jar at\nroom temperature\n, covered with\na cloth\nthat allows the kombucha to breathe and protects it from impurities. For 10 to 15 days, the yeast and bacteria will transform the sweet tea into kombucha. The longer the fermentation,\nthe less sweet and more acidic the taste\n. This stage is called the\nfirst fermentation\n, or\nF1\n.\n4. Remove the Scoby and Flavour\nAfter about 10 days of fermentation, set aside the mother with 300 to 500 ml of kombucha for the next recipe. The rest can be drunk on its own or flavoured to taste.\n5. Bottling\nTransfer the kombucha to the bottle and leave it at room temperature for a few days. It is during this\nsecond fermentation (F2)\nthat the bubbles form.\nAnd that’s all there is to making kombucha at home!\nWhat Ingredients Are Needed to Make Homemade Kombucha?\nHere are the essential ingredients for making your homemade kombucha:\nPlain Tea\n: We generally use black tea, green tea, or a mixture of the two. It is recommended to avoid flavoured teas for the first fermentation, as they can harm the health of your culture. Click\nhere\nfor more information on teas.\nSugar\n: White sugar and cane sugar are the most used, as they are easily consumed by yeast and bacteria during fermentation. Other sugars, such as honey or maple syrup, can also be used under certain specific conditions. See the\nFAQ to find out more\n.\nScoby\n: This living culture of bacteria and yeast comes in the form of a whitish gelatinous pellicle and living liquid kombucha. The pellicle is optional, but the liquid is not. This liquid should make up about 10% of the volume of the sweet tea to ensure proper fermentation.\nWater\n: If your water is drinkable, it is suitable for your kombucha. However, if it contains chlorine or does not taste good, we recommend that you boil or filter it before using it.\nWhat Equipment Is Needed to Make Homemade Kombucha?\nThe basic supplies needed to make your own kombucha are easy to obtain.\nHere’s what you’ll need:\nA\nfermentation jar with a wide opening\n: kombucha needs oxygen to ferment properly.\nA\nfine-mesh fabric\n: avoid cheesecloth, as it has too large a mesh.\nPressure resistant bottles\n: choose bottles designed for carbonated beverages, as they can withstand the pressure generated by fermentation. Avoid Mason jars and decorative bottles that could explode under pressure.\nHave a look at our\nKit for making kombucha\nand, to find out more, see\nHow to Choose Your Kombucha Supplies\n.\nKombucha Brewing Kit\n$43.00 - $57.00\nMaking homemade kombucha is simple, easy, and inexpensive!\nShop now\nHomemade Kombucha Recipe\nThis kombucha recipe guides you through each step simply and effectively. You'll get 3 L of plain kombucha, which you can enjoy as is or flavour to your taste.\nPrep Time\n15\nminutes\nfermentation\n10\ndays\nServings\n3\nL\n1\nkombucha scoby (with liquid culture)\n(350 ml)\n12\ng\nkombucha tea\n(2-3 tbsp.)\n180\ng\nsugar\n(250 ml)\n2.5\nL\nfiltered water (or with little chlorine) + 500 ml boiling water\n125\nml\nfruit juice to taste (pineapple, apple, orange, etc.)\n(optional)\nPreparing the Sweet Tea\nPlace the tea bag(s) in the jar.\nAdd 500 ml of hot water, leave to infuse for 15 minutes, then remove the tea bag(s).\nAdd the sugar and stir until dissolved.\nAdd cold water to the 3L level. The tea is now lukewarm.\nAdd the Scoby\nAdd the scoby with its liquid culture.\nCover the container with the cloth and secure it with the elastic band.\nPlace the jar in a well-ventilated place away from direct sunlight.\nFermenting the Kombucha\nAllow to ferment for 10 to 15 days at room temperature.\nTaste regularly from day 5 onwards. The kombucha is ready when its sugar and acidity levels are to your liking, whether this is on the 5th or 15th day.\nFlavouring\nRemove the scoby and 500 ml of plain kombucha. Set aside to start your next recipe.\nAdd fruit juice, herbal tea, syrup, chopped fruit, or anything else you like to flavour your kombucha.\nBottling\nPour the kombucha into pressure resistant bottles.\nStore the bottles at room temperature.\nAfter 3 days, open and reseal a bottle to test its pressure. Prolong fermentation a few days longer for a fizzier kombucha. When it's fizzy enough (watch the pressure!), put it in the fridge.\nShare and tag @revolutionfermentation!\nHow to Store a Kombucha Scoby\nOnce fermentation is complete, you can (and should!) store your kombucha mother for future recipes.\nThe best way to keep your kombucha mother is to start a new kombucha preparation straight away. However, you can space out your recipes by a few days, or even a few months by properly storing your scoby.\nIn summary:\nYou should keep\n10% of the volume of the next recipe.\nThe pellicle is not necessary…\nit’s the liquid that counts!\nAt room temperature, a mother will keep for 3 to 4 weeks (unused).\nIn the fridge, a mother will keep for 6 months.\nHow Much Kombucha Mother to Store?\nWe recommend keeping\n10% of the volume of the next recipe\n. This is the ideal proportion to start fermenting a kombucha. Feel free to use more, but it is not recommended to use less.\nFor example, if you want to make 3 litres of kombucha, you should use at least 300ml of plain kombucha. You could also use 500ml, but 250ml would not be enough.\nShould I Keep the Pellicle or the Liquid?\nYou don’t need a gelatinous pellicle to ferment kombucha, as most of the microorganisms are provided by the\nliquid culture\n(freshly harvested plain kombucha).\nYou can make kombucha with liquid culture alone. On the other hand, the pellicle alone is not enough to start fermentation.\nIf the pellicle is thicker than 3 cm, you can cut it off. You can keep the top or bottom pellicle, as long as it is supplemented with enough starter liquid.\nStoring in the Fridge\nHere’s how to store a scoby in the fridge:\nPlace the kombucha mother and its liquid in an airtight container.\nWrite the date on the container.\nPlace in the fridge.\nYour kombucha culture will go dormant and\nkeep for up to six months\n.\nStorage at Room Temperature\nYou can keep a kombucha mother at room temperature for about 3 weeks. Store it in a jar with a cloth over it.\nAfter 3 weeks, add more sugar and tea to extend the shelf life.\nFor more information, read\nHow to Store Your Kombucha Scoby\n.\nHow to Flavour Your Kombucha\nPlain kombucha is delicious. However, kombucha can be flavoured with all kinds of tastes to vary the pleasure!\nOptions for flavouring kombucha:\nTea and herbal teas\nFruit juices\nFruit pieces\nSpices\nSyrups\nFlavouring your kombucha depends entirely on your taste. It’s best to follow one of our kombucha recipes or experiment on your own. Here are some of our favourite recipes to inspire you:\nGinger Kombucha Recipe\nStrawberry and Basil Kombucha Recipe\nBalsam Fir Bud Kombucha Recipe\nRoot Beer Kombucha Recipe\nGreen Tea, Lime and Honey Kombucha Recipe\nWhen to Flavour?\nFlavour your kombucha\njust before bottling\n. Before adding your flavours, remove the scoby to avoid contaminating it.\n(Not recommended) If you add flavours at the start of fermentation,\nthe ingredients could weaken the scoby\n. Furthermore, much of the flavour disappears during the first fermentation.\nHow Much Flavouring Should I Use?\nThe quantity of aromatics to add varies according to the type of ingredient used:\nLiquids (juices, fruit purees)\n: For 3 litres of plain kombucha, add around 750 ml of liquid.\nConcentrated ingredients (syrups, spices)\n: A few teaspoons are enough to flavour 3 litres of kombucha.\nAdd the ingredients gradually, taste regularly, and adjust until the flavour is to your liking!\nFrequently Asked Questions\nHere are the answers to your most frequently asked questions.\nWhat’s the Best Tea for Kombucha?\nThe best plant for making kombucha is\nplain tea\n(black or green). Tea contains the nutrients and tannins essential for the microorganisms in kombucha.\nYou can use green tea, black tea, oolong tea, or tea blends. Avoid flavoured teas, which may contain compounds that weaken the scoby. If you wish to use flavoured teas, use them after the first fermentation, to add flavour.\nYou can also use plants other than tea if they are very rich in tannins, such as raspberry leaves.\nTo find out more, read:\n100% Local Canadian Kombucha Recipe\nChoosing the Best Tea for Kombucha\nWhich Sugar to Use for Kombucha?\nThe best sugar to use for kombucha is plain\nwhite sugar\n. The microorganisms in the kombucha can digest it easily.\nOther sugars can be used for kombucha, such as\nmaple syrup\n,\ncane sugar\n,\nbrown sugar\n,\ngolden sugar\n, etc.\nIf you want to make\nkombucha with honey\n, get a\nJun scoby\n. Jun is a cousin culture of kombucha, which is specialized for fermenting honey.\nFind out more:\nWhich sugar to use for kombucha?\nJun recipe\nHow to Measure Sugar in Kombucha?\n6 Tips for Making (Almost) Sugar-Free Kombucha\nWhich Water to Use for Kombucha?\nThe water should be as chlorine-free as possible. If you don’t have a filter, you can let the tap water stand for two hours in a carafe. The chlorine will evaporate.\nTo find out more, see\nWhich Water for My Fermentations?\nWhat’s a Scoby, a Kombucha Mother, a Starter, and Liquid Culture?\nIn a nutshell, they’re all the same thing.\nA kombucha mother is a group of\nbacteria and yeast living in symbiosis\n. The acronym\nSCOBY\nstands for\nSymbiotic Colony of Bacteria and Yeast\n.\nAlthough the gelatinous pellicle is often referred to as ‘the mother’, the liquid culture is also part of the mother.\nA kombucha mother contains yeast and bacteria that feed on sweet tea. Each microorganism has its own role:\nYeast transforms the sugar into\nCO\n2\n(bubbles!) and\nalcohol\n.\nBacteria\ntransform the alcohol into\nacid\n(the good vinegar taste).\nAfter fermentation, the result is a tangy, fizzy tea with very little alcohol, thanks to the work of the microorganisms.\nThe microorganisms live mainly in the plain kombucha that comes with the gelatinous disc. The plain kombucha that is added with the gelatinous disc is known as\nthe starter culture or liquid culture\n. This liquid provides the microorganisms and acidity essential for fermentation to kick off properly.\nNote that it is\nnot a mushroom\n. 😉\nTo find out more, see\nWhat Is a Kombucha Mother?\nHow to Change the Quantities of a Kombucha Recipe?\nYou can change the volume of the kombucha recipe, but you need to keep the proportions the same.\nProportions of ingredients to make kombucha:\nTea: 4 g (2 tsp.) \/ litre\nSugar: 60 g \/ litre\nStarter culture: 100 ml \/ litre\nHow Much Tea?\nAdding tea provides the\ntannins\nneeded for the bacteria to develop properly. The recommended quantity of tea is\n4 g of tea per litre\nof kombucha (2 tsp.), but you can add considerably more.\nHow Much Sugar?\nSugar is essential\nfor kombucha fermentation, so it’s impossible to do without it. It’s what feeds the microorganisms! You need between\n60 and 80 g of sugar per litre\nof kombucha.\nLearn more by reading “\nWhich are the best sugars for kombucha?\n”\nHow Much Starter Culture?\nThe amount of starter culture (the mother) required is\n10% of the volume of the next recipe\n. You can easily add more than 10% culture, but it is not recommended to add less.\nRead the previous chapter:\nHow to Store a Kombucha Scoby\n.\nWhat Are Primary and Secondary Fermentation (F1 and F2)?\nPrimary fermentation (also known as F1) is the stage during which the tea is transformed into kombucha. It takes place in a large jar covered with a cloth.\nSecondary fermentation (also known as F2) is the stage during which the kombucha is bottled and becomes fizzy.\nThe second fermentation is stopped (or rather slowed down considerably) when the bottles are placed in the fridge.\nHow Do You Get Bubbles in Your Kombucha?\nKombucha becomes fizzy during secondary fermentation (F2). To get bubbles, place the kombucha in airtight, pressure resistant bottles and allow it to ferment for a few days. 3 to 4 days is generally enough to produce the perfect fizz.\nTo find out more, see\nHow to Make Kombucha Fizzier\n. On the other hand, if your kombucha is too fizzy or if you want fewer bubbles, see\nHow to Get Less Bubbles in Your Kombucha\n.\nIs It Normal That My Mother Sinks to the Bottom?\nYes, this happens very often with a new mother. But don’t worry! A new mother will form on top.\nTo find out more, read\nWhy Is My Kombucha Scoby Sinking?\nHow Do I Know if My Kombucha Mother Is Doing Well?\nAt first glance, a kombucha mother looks very strange! A slimy texture, black filaments, brown spots… But 99% of the time, kombucha mothers are perfectly healthy!\nTo help you find out if everything’s fine, we’ve put together an article on\nHow to Tell if Your Kombucha Scoby Is Ill\n.\nWhere Can I Ferment My Kombucha?\nKombucha should be fermented away from direct sunlight, but in a place where air can circulate. Avoid placing it in a closed cupboard, as this restricts the ventilation needed for good fermentation. A quiet corner on your counter, at room temperature, works perfectly to promote regular fermentation.\nDo you have questions about fermentation temperature? See our guide\nBest Temperature for Fermentation?\nGet the Tools!\nWe recommend the following products for making homemade kombucha.\nGet Started!\nBuy a\nkit to make kombucha\nDiscover our\nsupplies and ingredients for making kombucha\nTry our\nrecipes for flavouring kombucha","attrs_markdown":"[Skip to content](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#content)\n\nFree shipping in Canada for orders over \\$95\n\n- [Home](https:\/\/revolutionfermentation.com\/)\n- [Shop](https:\/\/shop.revolutionfermentation.com\/)\n  - [By Ferments](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/)\n    - [Kombucha](https:\/\/shop.revolutionfermentation.com\/collections\/kombucha-making)\n    - [Fermented Vegetables](https:\/\/shop.revolutionfermentation.com\/collections\/fermenting-vegetables)\n    - [Fermented Beverages](https:\/\/shop.revolutionfermentation.com\/collections\/fermented-beverages)\n    - [Kefir](https:\/\/shop.revolutionfermentation.com\/collections\/kefir-making)\n    - 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Prepare a sweet [tea](https:\/\/shop.revolutionfermentation.com\/products\/organic-tea-for-kombucha-pack-of-4)\n2. Add a [kombucha scoby](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby)\n3. Let it ferment on the counter\n4. Flavour (optional)\n5. Bottling\n\nIn around ten days, your beverage is ready. And the best part? You can **reuse your kombucha scoby** over and over again. For those who prefer to start with everything at hand, a [kombucha kit](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit) can be a practical option for getting off to a good start.\n\nGo straight to the section that interests you:\n\n- [How to make kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#making)\n- [Easy homemade kombucha recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#recipe)\n- [Storing your kombucha scoby](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#storing)\n- [Flavouring your kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#flavouring)\n- [Frequently asked questions](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#faq)\n- [Get the Tools\\!](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#tools)\n## What Is Kombucha?\nKombucha is a naturally fermented sweet tea discovered [thousands of years ago in Asia](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/kombucha-origins\/). Today, its popularity continues to grow as a result of its [health benefits](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/health-benefits-of-homemade-kombucha\/), delicious taste, and the ease of preparation at home.\n\n**To make kombucha**, we use a [**kombucha mother**](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby), also known as SCOBY (for *Symbiotic Culture of Bacteria and Yeast*). This living mixture of bacteria and yeast transforms the sugar in the tea into a slightly fizzy, tangy drink, rich in probiotics that are beneficial for digestion.\n\n![Kombucha recipe with lime](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/kombucha-lime-honey-800x613-1.jpg)![Kombucha recipe with lime](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20800%20613%22%3E%3C\/svg%3E)\n\n## Is Drinking Homemade Kombucha Dangerous?\n**No**, thanks to its natural acidity, there is no risk in drinking homemade kombucha. By using a healthy scoby and following basic kitchen hygiene, you can make this beverage safely and tastefully.\n\nTo find out more, read [Dangers of Homemade Kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/dangers-kombucha\/).\n\n## How To Make Kombucha at Home?\nIn a nutshell, here are the **5 steps to make your own kombucha**.\n\n### 1\\. Prepare Sweet Tea\nThe microorganisms in kombucha need the sugar and tannins in **sweet tea** to make kombucha. For 3 litres of kombucha, we recommend 12 g of plain [tea](https:\/\/shop.revolutionfermentation.com\/products\/organic-tea-for-kombucha-pack-of-4) (2-3 tbsp.) and 180 g of [sugar](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/best-sugar-kombucha\/) (250 ml).\n\n### 2\\. Add the Scoby\nOnce your sweet tea is lukewarm, add the [**scoby**](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby) (the liquid and the pellicle), providing the microorganisms needed for fermentation. For 3 litres of sweet tea, you’ll need 300 to 500 ml of kombucha scoby.\n\n### 3\\. Leave to Ferment\nKeep the fermentation jar at [room temperature](https:\/\/revolutionfermentation.com\/en\/blogs\/other\/best-fermentation-temperature\/), covered with [a cloth](https:\/\/shop.revolutionfermentation.com\/products\/cotton-filter-rubber-band-by-revolution-fermentation) that allows the kombucha to breathe and protects it from impurities. For 10 to 15 days, the yeast and bacteria will transform the sweet tea into kombucha. The longer the fermentation, **the less sweet and more acidic the taste**. This stage is called the **first fermentation**, or **F1**.\n\n### 4\\. Remove the Scoby and Flavour\nAfter about 10 days of fermentation, set aside the mother with 300 to 500 ml of kombucha for the next recipe. The rest can be drunk on its own or flavoured to taste.\n\n### 5\\. Bottling\nTransfer the kombucha to the bottle and leave it at room temperature for a few days. It is during this **second fermentation (F2)** that the bubbles form.\n\nAnd that’s all there is to making kombucha at home\\!\n\n## What Ingredients Are Needed to Make Homemade Kombucha?\nHere are the essential ingredients for making your homemade kombucha:\n\n- **Plain Tea**: We generally use black tea, green tea, or a mixture of the two. It is recommended to avoid flavoured teas for the first fermentation, as they can harm the health of your culture. Click [here](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#best-tea) for more information on teas.\n- **Sugar**: White sugar and cane sugar are the most used, as they are easily consumed by yeast and bacteria during fermentation. Other sugars, such as honey or maple syrup, can also be used under certain specific conditions. See the [FAQ to find out more](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#faq).\n- **Scoby**: This living culture of bacteria and yeast comes in the form of a whitish gelatinous pellicle and living liquid kombucha. The pellicle is optional, but the liquid is not. This liquid should make up about 10% of the volume of the sweet tea to ensure proper fermentation.\n- **Water**: If your water is drinkable, it is suitable for your kombucha. However, if it contains chlorine or does not taste good, we recommend that you boil or filter it before using it.\n## What Equipment Is Needed to Make Homemade Kombucha?\nThe basic supplies needed to make your own kombucha are easy to obtain.\n\nHere’s what you’ll need:\n\n- A [fermentation jar with a wide opening](https:\/\/shop.revolutionfermentation.com\/products\/1-gallon-fermentation-glass-jar): kombucha needs oxygen to ferment properly.\n- A [fine-mesh fabric](https:\/\/shop.revolutionfermentation.com\/products\/cotton-filter-rubber-band-by-revolution-fermentation): avoid cheesecloth, as it has too large a mesh.\n- [Pressure resistant bottles](https:\/\/shop.revolutionfermentation.com\/products\/12-transparent-glass-bottles-swing-top-cap-750-ml): choose bottles designed for carbonated beverages, as they can withstand the pressure generated by fermentation. Avoid Mason jars and decorative bottles that could explode under pressure.\n\nHave a look at our [**Kit for making kombucha**](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit) and, to find out more, see [How to Choose Your Kombucha Supplies](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/choose-kombucha-supplies\/).\n\n[![Kombucha Brewing Kit](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/kombucha-brewing-kit_900x900_96511a20-4c47-4b81-a7b4-dd7fdf9ff794.jpg?v=1635957052&width=540)![Kombucha Brewing Kit](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C\/svg%3E)](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n\n### [Kombucha Brewing Kit](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n\\$43.00 - \\$57.00\n\nMaking homemade kombucha is simple, easy, and inexpensive\\!\n\n[Shop now](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n\n![How to brew kombucha at home](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/How-to-make-your-own-kombucha-2-1400x788-1-500x500.jpg)\n\n![How to brew kombucha at home](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20250%20250%22%3E%3C\/svg%3E)\n## Homemade Kombucha Recipe\nThis kombucha recipe guides you through each step simply and effectively. You'll get 3 L of plain kombucha, which you can enjoy as is or flavour to your taste.\n\n5\n\nout of [6 ratings](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#comments \"Share your feedback\")\n\n[Print Recipe](https:\/\/revolutionfermentation.com\/en\/wprm_print\/homemade-kombucha-recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Frevolutionfermentation.com%2Fen%2Fblogs%2Fkombucha%2Fhow-to-make-your-own-kombucha%2F&media=https%3A%2F%2Frevolutionfermentation.com%2Fwp-content%2Fuploads%2F2021%2F04%2FHow-to-make-your-own-kombucha-2-1400x788-1.jpg&description=Homemade+Kombucha+Recipe&is_video=false)\n\nPrep Time 15 minutes mins\n\nfermentation 10 days d\n\nServings 3 L\n\n### Equipment\n- 1 [wide-mouth jar](https:\/\/shop.revolutionfermentation.com\/products\/1-gallon-fermentation-glass-jar)\n- 1 [cloth and elastic band to cover the mouth of the jar](https:\/\/shop.revolutionfermentation.com\/products\/cotton-filter-rubber-band-by-revolution-fermentation)\n- 3 [pressure resistant 750 ml bottles](https:\/\/shop.revolutionfermentation.com\/products\/12-transparent-glass-bottles-swing-top-cap-750-ml)\n\n### Ingredients  1x 2x 3x\n- 1  [kombucha scoby (with liquid culture)](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby) (350 ml)\n- 12 g [kombucha tea](https:\/\/shop.revolutionfermentation.com\/products\/organic-tea-for-kombucha-pack-of-4) (2-3 tbsp.)\n- 180 g sugar (250 ml)\n- 2\\.5 L filtered water (or with little chlorine) + 500 ml boiling water\n- 125 ml fruit juice to taste (pineapple, apple, orange, etc.)  (optional)\n\n### Steps\n#### Preparing the Sweet Tea\n- Place the tea bag(s) in the jar.\n- Add 500 ml of hot water, leave to infuse for 15 minutes, then remove the tea bag(s).\n- Add the sugar and stir until dissolved.\n- Add cold water to the 3L level. The tea is now lukewarm.\n\n#### Add the Scoby\n- Add the scoby with its liquid culture.\n- Cover the container with the cloth and secure it with the elastic band.\n- Place the jar in a well-ventilated place away from direct sunlight.\n\n#### Fermenting the Kombucha\n- Allow to ferment for 10 to 15 days at room temperature.\n- Taste regularly from day 5 onwards. The kombucha is ready when its sugar and acidity levels are to your liking, whether this is on the 5th or 15th day.\n\n#### Flavouring\n- Remove the scoby and 500 ml of plain kombucha. Set aside to start your next recipe.\n- Add fruit juice, herbal tea, syrup, chopped fruit, or anything else you like to flavour your kombucha.\n\n#### Bottling\n- Pour the kombucha into pressure resistant bottles.\n- Store the bottles at room temperature.\n- After 3 days, open and reseal a bottle to test its pressure. Prolong fermentation a few days longer for a fizzier kombucha. When it's fizzy enough (watch the pressure!), put it in the fridge.\n\n### Notes\nAnd that's it! Your kombucha is now ready to drink. You can keep it in the fridge for as long as you like.\n\nTo find out more about supplies, see [How to Choose Your Kombucha Supplies](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/choose-kombucha-supplies\/).\n\nAnd check out our [recipes for flavouring your kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/category\/kombucha\/kombucha-recipes\/)\\!\n\nHave you tried it?Share and tag @revolutionfermentation\\!\n\n![Kombucha scoby in a jar](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/kombucha-scoby-jar-768x588-2.jpg)![Kombucha scoby in a jar](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20768%20588%22%3E%3C\/svg%3E)\n\n## How to Store a Kombucha Scoby\nOnce fermentation is complete, you can (and should!) store your kombucha mother for future recipes.\n\nThe best way to keep your kombucha mother is to start a new kombucha preparation straight away. However, you can space out your recipes by a few days, or even a few months by properly storing your scoby.\n\nIn summary:\n\n- You should keep **10% of the volume of the next recipe.**\n- The pellicle is not necessary… **it’s the liquid that counts\\!**\n- At room temperature, a mother will keep for 3 to 4 weeks (unused).\n- In the fridge, a mother will keep for 6 months.\n### How Much Kombucha Mother to Store?\nWe recommend keeping **10% of the volume of the next recipe**. This is the ideal proportion to start fermenting a kombucha. Feel free to use more, but it is not recommended to use less.\n\nFor example, if you want to make 3 litres of kombucha, you should use at least 300ml of plain kombucha. You could also use 500ml, but 250ml would not be enough.\n\n![Big scoby for making kombucha at home](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/big-scoby-kombucha-768x588-2.jpg)![Big scoby for making kombucha at home](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20768%20588%22%3E%3C\/svg%3E)\n\n### Should I Keep the Pellicle or the Liquid?\nYou don’t need a gelatinous pellicle to ferment kombucha, as most of the microorganisms are provided by the **liquid culture** (freshly harvested plain kombucha).\n\nYou can make kombucha with liquid culture alone. On the other hand, the pellicle alone is not enough to start fermentation.\n\nIf the pellicle is thicker than 3 cm, you can cut it off. You can keep the top or bottom pellicle, as long as it is supplemented with enough starter liquid.\n\n### Storing in the Fridge\nHere’s how to store a scoby in the fridge:\n\n1. Place the kombucha mother and its liquid in an airtight container.\n2. Write the date on the container.\n3. Place in the fridge.\n\nYour kombucha culture will go dormant and **keep for up to six months**.\n\n### Storage at Room Temperature\nYou can keep a kombucha mother at room temperature for about 3 weeks. Store it in a jar with a cloth over it.\n\nAfter 3 weeks, add more sugar and tea to extend the shelf life.\n\nFor more information, read [How to Store Your Kombucha Scoby](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-store-your-kombucha-scoby\/).\n\n![Flavouring homemade kombucha](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/flavouring-kombucha-768x588-2.jpg)![Flavouring homemade kombucha](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20768%20588%22%3E%3C\/svg%3E)\n\n## How to Flavour Your Kombucha\nPlain kombucha is delicious. However, kombucha can be flavoured with all kinds of tastes to vary the pleasure\\!\n\nOptions for flavouring kombucha:\n\n- Tea and herbal teas\n- Fruit juices\n- Fruit pieces\n- Spices\n- Syrups\n\nFlavouring your kombucha depends entirely on your taste. It’s best to follow one of our kombucha recipes or experiment on your own. Here are some of our favourite recipes to inspire you:\n\n- [Ginger Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/ginger-kombucha-recipe\/)\n- [Strawberry and Basil Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/strawberry-basil-kombucha-recipe\/)\n- [Balsam Fir Bud Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/balsam-fir-bud-kombucha\/)\n- [Root Beer Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/rootbeer-kombucha-rootboocha\/)\n- [Green Tea, Lime and Honey Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/green-tea-lime-and-honey-kombucha\/)\n### When to Flavour?\nFlavour your kombucha **just before bottling**. Before adding your flavours, remove the scoby to avoid contaminating it.\n\n(Not recommended) If you add flavours at the start of fermentation, **the ingredients could weaken the scoby**. Furthermore, much of the flavour disappears during the first fermentation.\n\n### How Much Flavouring Should I Use?\nThe quantity of aromatics to add varies according to the type of ingredient used:\n\n- **Liquids (juices, fruit purees)**: For 3 litres of plain kombucha, add around 750 ml of liquid.\n- **Concentrated ingredients (syrups, spices)**: A few teaspoons are enough to flavour 3 litres of kombucha.\n\nAdd the ingredients gradually, taste regularly, and adjust until the flavour is to your liking\\!\n\n![Flavouring homemade kombucha with blueberries](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/Blueberry-kombucha-flavouring-768x588-2.jpg)![Flavouring homemade kombucha with blueberries](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20768%20588%22%3E%3C\/svg%3E)\n\n## Frequently Asked Questions\nHere are the answers to your most frequently asked questions.\n\n### What’s the Best Tea for Kombucha?\nThe best plant for making kombucha is **plain tea** (black or green). Tea contains the nutrients and tannins essential for the microorganisms in kombucha.\n\nYou can use green tea, black tea, oolong tea, or tea blends. Avoid flavoured teas, which may contain compounds that weaken the scoby. If you wish to use flavoured teas, use them after the first fermentation, to add flavour.\n\nYou can also use plants other than tea if they are very rich in tannins, such as raspberry leaves.\n\nTo find out more, read:\n\n- [100% Local Canadian Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/local-kombucha-recipe\/)\n- [Choosing the Best Tea for Kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/choosing-best-tea-for-kombucha\/)\n### Which Sugar to Use for Kombucha?\nThe best sugar to use for kombucha is plain **white sugar**. The microorganisms in the kombucha can digest it easily.\n\nOther sugars can be used for kombucha, such as [maple syrup](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/local-kombucha-recipe\/), **cane sugar**, **brown sugar**, **golden sugar**, etc.\n\nIf you want to make **kombucha with honey**, get a [**Jun scoby**](https:\/\/shop.revolutionfermentation.com\/products\/jun-scoby-honey-kombucha). Jun is a cousin culture of kombucha, which is specialized for fermenting honey.\n\nFind out more:\n\n- [Which sugar to use for kombucha?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/best-sugar-kombucha\/)\n- [Jun recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-jun-honey-kombucha\/)\n- [How to Measure Sugar in Kombucha?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-measure-sugar-in-kombucha\/)\n- [6 Tips for Making (Almost) Sugar-Free Kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/tips-sugar-free-kombucha\/)\n### Which Water to Use for Kombucha?\nThe water should be as chlorine-free as possible. If you don’t have a filter, you can let the tap water stand for two hours in a carafe. The chlorine will evaporate.\n\nTo find out more, see [Which Water for My Fermentations?](https:\/\/revolutionfermentation.com\/en\/blogs\/fermented-beverages\/best-water-for-fermenting\/)\n\n### What’s a Scoby, a Kombucha Mother, a Starter, and Liquid Culture?\nIn a nutshell, they’re all the same thing.\n\nA kombucha mother is a group of **bacteria and yeast living in symbiosis**. The acronym **SCOBY** stands for *Symbiotic Colony of Bacteria and Yeast*.\n\nAlthough the gelatinous pellicle is often referred to as ‘the mother’, the liquid culture is also part of the mother.\n\nA kombucha mother contains yeast and bacteria that feed on sweet tea. Each microorganism has its own role:\n\n- Yeast transforms the sugar into **CO2** (bubbles!) and **alcohol**.\n- **Bacteria** transform the alcohol into **acid** (the good vinegar taste).\n\nAfter fermentation, the result is a tangy, fizzy tea with very little alcohol, thanks to the work of the microorganisms.\n\nThe microorganisms live mainly in the plain kombucha that comes with the gelatinous disc. The plain kombucha that is added with the gelatinous disc is known as **the starter culture or liquid culture**. This liquid provides the microorganisms and acidity essential for fermentation to kick off properly.\n\nNote that it is [not a mushroom](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/is-kombucha-really-a-mushroom\/). 😉\n\nTo find out more, see [What Is a Kombucha Mother?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/where-to-find-kombucha-scoby\/)\n\n### How to Change the Quantities of a Kombucha Recipe?\nYou can change the volume of the kombucha recipe, but you need to keep the proportions the same.\n\n**Proportions of ingredients to make kombucha:**\n\n- Tea: 4 g (2 tsp.) \/ litre\n- Sugar: 60 g \/ litre\n- Starter culture: 100 ml \/ litre\n#### How Much Tea?\nAdding tea provides the **tannins** needed for the bacteria to develop properly. The recommended quantity of tea is **4 g of tea per litre** of kombucha (2 tsp.), but you can add considerably more.\n\n#### How Much Sugar?\n**Sugar is essential** for kombucha fermentation, so it’s impossible to do without it. It’s what feeds the microorganisms! You need between **60 and 80 g of sugar per litre** of kombucha.\n\nLearn more by reading “[Which are the best sugars for kombucha?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/best-sugar-kombucha\/)”\n\n#### How Much Starter Culture?\nThe amount of starter culture (the mother) required is **10% of the volume of the next recipe**. You can easily add more than 10% culture, but it is not recommended to add less.\n\nRead the previous chapter: [How to Store a Kombucha Scoby](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#storing).\n\n### What Are Primary and Secondary Fermentation (F1 and F2)?\nPrimary fermentation (also known as F1) is the stage during which the tea is transformed into kombucha. It takes place in a large jar covered with a cloth.\n\nSecondary fermentation (also known as F2) is the stage during which the kombucha is bottled and becomes fizzy.\n\nThe second fermentation is stopped (or rather slowed down considerably) when the bottles are placed in the fridge.\n\n### How Do You Get Bubbles in Your Kombucha?\nKombucha becomes fizzy during secondary fermentation (F2). To get bubbles, place the kombucha in airtight, pressure resistant bottles and allow it to ferment for a few days. 3 to 4 days is generally enough to produce the perfect fizz.\n\nTo find out more, see [How to Make Kombucha Fizzier](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-sparkling-kombucha\/). On the other hand, if your kombucha is too fizzy or if you want fewer bubbles, see [How to Get Less Bubbles in Your Kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-my-kombucha-less-fizzy\/).\n\n### Is It Normal That My Mother Sinks to the Bottom?\nYes, this happens very often with a new mother. But don’t worry! A new mother will form on top.\n\nTo find out more, read [Why Is My Kombucha Scoby Sinking?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/why-kombucha-scoby-sinks\/)\n\n### How Do I Know if My Kombucha Mother Is Doing Well?\nAt first glance, a kombucha mother looks very strange! A slimy texture, black filaments, brown spots… But 99% of the time, kombucha mothers are perfectly healthy\\!\n\nTo help you find out if everything’s fine, we’ve put together an article on [How to Tell if Your Kombucha Scoby Is Ill](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/healthy-or-moldy-kombucha-scoby\/).\n\n### Where Can I Ferment My Kombucha?\nKombucha should be fermented away from direct sunlight, but in a place where air can circulate. Avoid placing it in a closed cupboard, as this restricts the ventilation needed for good fermentation. A quiet corner on your counter, at room temperature, works perfectly to promote regular fermentation.\n\nDo you have questions about fermentation temperature? See our guide [*Best Temperature for Fermentation?*](https:\/\/revolutionfermentation.com\/en\/blogs\/other\/best-fermentation-temperature\/)\n\n## Get the Tools\\!\nWe recommend the following products for making homemade kombucha.\n\n[![Kombucha Brewing Kit](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/kombucha-brewing-kit_900x900_96511a20-4c47-4b81-a7b4-dd7fdf9ff794.jpg?v=1635957052&width=540)![Kombucha Brewing Kit](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C\/svg%3E)](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n\n### [Kombucha Brewing Kit](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n\\$43.00 - \\$57.00\n\n[![Mamma Kombucha (Kombucha SCOBY)](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/kombu01_2048x2048_1af846fb-d0c4-40da-ba0e-ff8341c3a7fa.jpg?v=1637261384&width=540)![Mamma Kombucha (Kombucha SCOBY)](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C\/svg%3E)](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby)\n\n### [Mamma Kombucha (Kombucha SCOBY)](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby)\n\\$21.00\n\n[![750ml Swing Top Glass Bottles (Case of 12)](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/Bouteilles-verre-transparent-swingtop-750ml-vide.jpg?v=1637261733&width=540)![750ml Swing Top Glass Bottles (Case of 12)](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C\/svg%3E)On sale](https:\/\/shop.revolutionfermentation.com\/products\/12-transparent-glass-bottles-swing-top-cap-750-ml)\n\n### [750ml Swing Top Glass Bottles (Case of 12)](https:\/\/shop.revolutionfermentation.com\/products\/12-transparent-glass-bottles-swing-top-cap-750-ml)\n\\$48.90 ~~\\$58.90~~\n\n[![Organic Kombucha Tea Bags (Pack of 4)](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/tea01_540x_efde6ebd-29ef-4298-b759-277ba716d537.jpg?v=1637261562&width=540)![Organic Kombucha Tea Bags (Pack of 4)](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C\/svg%3E)](https:\/\/shop.revolutionfermentation.com\/products\/organic-tea-for-kombucha-pack-of-4)\n\n### [Organic Kombucha Tea Bags (Pack of 4)](https:\/\/shop.revolutionfermentation.com\/products\/organic-tea-for-kombucha-pack-of-4)\n\\$12.95\n\n[![Stainless Steel Funnel With Strainer](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/entonoir13cm.jpg?v=1637261881&width=540)![Stainless Steel Funnel With Strainer](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C\/svg%3E)](https:\/\/shop.revolutionfermentation.com\/products\/stainless-steel-funnel-removable-filter)\n\n### [Stainless Steel Funnel With Strainer](https:\/\/shop.revolutionfermentation.com\/products\/stainless-steel-funnel-removable-filter)\n\\$17.00\n\n[![\"The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea\" by Hannah Crum and Alex LaGory](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/The_big_book_of_kombucha_cover_2048x2048_7232ddf3-26d6-45ee-a114-c1f2b55dcb89.jpg?v=1637261429&width=540)![\"The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea\" by Hannah Crum and Alex LaGory](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C\/svg%3E)On sale](https:\/\/shop.revolutionfermentation.com\/products\/the-big-book-of-kombucha-brewing-flavoring-and-enjoying-the-health-benefits-of-fermented-tea)\n\n### [\"The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea\" by Hannah Crum and Alex LaGory](https:\/\/shop.revolutionfermentation.com\/products\/the-big-book-of-kombucha-brewing-flavoring-and-enjoying-the-health-benefits-of-fermented-tea)\n\\$29.99 ~~\\$34.99~~\n## Get Started\\!\n- Buy a [kit to make kombucha](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n- Discover our [supplies and ingredients for making kombucha](https:\/\/shop.revolutionfermentation.com\/collections\/kombucha-making)\n- Try our [recipes for flavouring kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/category\/kombucha\/kombucha-recipes\/)\n\n### Article comments\n(1 rating is without a comment)\n\n1. **Evelyn**\n   \n   ![5 stars](https:\/\/revolutionfermentation.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C\/svg%3E)\n   \n   [January 3, 2026](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/comment-page-1\/#comment-1451)\n   \n   As an update to SCOBY smoothy – I did a bit of reading and contrary to what I would have thought, there seems to be no health benefit to eating\/drinking a SCOBY other than for zero waste. So my zero waste option is back to composting 😀\n   \n   [Reply](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/?replytocom=1451#respond)\n   1. **Jean-Luc Henry Admin**\n      \n      Exactly 😊👍\n      \n      You’re right. Beyond the zero-waste aspect, there’s no proven added health benefit to eating a SCOBY compared to the kombucha itself. Most of the beneficial compounds are already in the liquid, while the SCOBY itself is mostly cellulose 🧫🌱.\n      \n      So composting your SCOBY is a perfectly good choice ♻️\n2. **Evelyn**\n   \n   ![5 stars](https:\/\/revolutionfermentation.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C\/svg%3E)\n   \n   [January 1, 2026](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/comment-page-1\/#comment-1448)\n   \n   I always use your kombucha recipe and have been making it successfully for over a year. I flavour it with your ginger bug recipe, your shrub recipe (blackcurrant is my favourite at the moment) and am waiting for my cheong to mature. I use spare SCOBYs in the garden directlyor composted, but recently tried a recipe for SCOBY smoothy which was surprisingly good – I would recommend trying it\\!\n   \n   [Reply](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/?replytocom=1448#respond)\n   1. **Jean-Luc Henry Admin**\n      \n      Hi Evelyn,\n      \n      Thank you for sharing this 🙏  \n       Blackcurrant shrub is delicious 😋 and your fermentation lineup is impressive.\n      \n      You’re absolutely right: SCOBY smoothies can be surprisingly enjoyable. From our side, we usually mention them more as a zero-waste option, since most of the benefits are already in the kombucha itself, but experimenting is part of the fun 🍹♻️\n      \n      Thanks again for the great feedback, and happy fermenting ✨\n3. **Anne**\n   \n   ![5 stars](https:\/\/revolutionfermentation.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C\/svg%3E)\n   \n   [November 27, 2025](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/comment-page-1\/#comment-1393)\n   \n   I made kombucha a long time ago and didn’t use a scoby. Would that have been possible? Whatever recipe I used worked. The container fermented and had a large mother on top. I can’t even remember what it tasted like.\n   \n   [Reply](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/?replytocom=1393#respond)\n   1. **Jean-Luc Henry Admin**\n      \n      Yes, that’s absolutely possible.\n      \n      Kombucha can be started without a SCOBY if you use raw, unpasteurized kombucha as the starter. The SCOBY actually forms during fermentation, which is why you saw a new “mother” develop on top. That’s the normal process 🫙\n      \n      So your recipe worked exactly as it should.\n4. **cecilia**\n   \n   ![5 stars](https:\/\/revolutionfermentation.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C\/svg%3E)\n   \n   [April 29, 2025](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/comment-page-1\/#comment-584)\n   \n   QUESTION.? FOR HOW LONG CAN I KEEP 1ST FERMENTED KOMBUSHA TEA WITH OUT DOING THE 2ND FERMANTATION\n   \n   [Reply](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/?replytocom=584#respond)\n   1. **Justine**\n      \n      Hi Cecilia,\n      \n      You can keep it up to 2-4 weeks, sealed, in the fridge.\n5. **Desirée Bannon**\n   \n   ![5 stars](https:\/\/revolutionfermentation.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C\/svg%3E)\n   \n   [April 9, 2025](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/comment-page-1\/#comment-503)\n   \n   I always find an answer to my questions when I use your site, thank you. I am in Cape Town, South Africa in case you are interested to know how far & wide your site is used.\n   \n   [Reply](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/?replytocom=503#respond)\n### Share your feedback [Cancel reply](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#respond)\n\n- [Home](https:\/\/revolutionfermentation.com\/)\n- [Shop](https:\/\/shop.revolutionfermentation.com\/)\n  - [By Ferments](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/)\n    - [Kombucha](https:\/\/shop.revolutionfermentation.com\/collections\/kombucha-making)\n    - [Fermented Vegetables](https:\/\/shop.revolutionfermentation.com\/collections\/fermenting-vegetables)\n    - [Fermented Beverages](https:\/\/shop.revolutionfermentation.com\/collections\/fermented-beverages)\n    - [Kefir](https:\/\/shop.revolutionfermentation.com\/collections\/kefir-making)\n    - [Grains & Legumes](https:\/\/shop.revolutionfermentation.com\/collections\/tempeh-soy-koji-making)\n    - 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[How-Tos & FAQs](https:\/\/revolutionfermentation.com\/en\/blogs\/category\/fermented-beverages\/beverages-how-tos\/)\n    - [Recipes](https:\/\/revolutionfermentation.com\/en\/blogs\/category\/fermented-beverages\/beverages-recipes\/)\n    - [Going Further](https:\/\/revolutionfermentation.com\/en\/blogs\/category\/fermented-beverages\/beverages-articles\/)\n  - [Other](https:\/\/revolutionfermentation.com\/en\/blogs\/category\/other\/)\n\nMenu\n\n- [Home](https:\/\/revolutionfermentation.com\/en\/)\n- [Products](https:\/\/shop.revolutionfermentation.com\/)\n- [Learn](https:\/\/revolutionfermentation.com\/en\/learn\/)\n- [About](https:\/\/shop.revolutionfermentation.com\/pages\/about)\n- [Contact](https:\/\/revolutionfermentation.com\/en\/contact\/)\n\nContact\n\nMade with *♥* in Québec  \n[\\[email protected\\]](https:\/\/revolutionfermentation.com\/cdn-cgi\/l\/email-protection)  \n(819) 272-7044\n\n- [Facebook](https:\/\/www.facebook.com\/revolutionfermentation)\n- [Pinterest](https:\/\/www.pinterest.ca\/revolutionfermentation\/)\n- [Instagram](https:\/\/www.instagram.com\/revolutionfermentation\/)\n- [YouTube](https:\/\/www.youtube.com\/c\/R%C3%A9volutionFermentation)\n\nNewsletter\n\n[**Signup today**](https:\/\/revolutionfermentation.com\/en\/newsletter\/) to receive new recipes, guides, tips and store discounts\\!\n\n[English](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/)\n\nSelect your country and language\n\n[English](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/)\n\n[English](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/)\n\n[Français](https:\/\/revolutionfermentation.com\/blogs\/kombucha\/comment-faire-son-kombucha-maison\/)\n\n[Français](https:\/\/revolutionfermentation.com\/fra\/blogs\/kombucha\/comment-faire-son-kombucha-maison\/)\n\n[Français](https:\/\/revolutionfermentation.com\/fra\/blogs\/kombucha\/comment-faire-son-kombucha-maison\/)\n\n[Français](https:\/\/revolutionfermentation.com\/fra\/blogs\/kombucha\/comment-faire-son-kombucha-maison\/)\n\n© 2026 Revolution Fermentation\n\n[**5**Leave a comment to help us improve our content\\!](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#comments)\n\nScroll to Top\n\n![](https:\/\/www.facebook.com\/tr?id=916504063434703&ev=PageView&noscript=1)","attrs_readable_markdown":"This comprehensive guide will help you prepare **your first homemade kombucha recipe** and serve as a **reference** for the rest of your sparkling adventure.\n\nYou’ll see, making kombucha at home is **quick, easy, and delicious**\\!\n\nThere are just 5 steps to making kombucha:\n\n1. Prepare a sweet [tea](https:\/\/shop.revolutionfermentation.com\/products\/organic-tea-for-kombucha-pack-of-4)\n2. Add a [kombucha scoby](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby)\n3. Let it ferment on the counter\n4. Flavour (optional)\n5. Bottling\n\nIn around ten days, your beverage is ready. And the best part? You can **reuse your kombucha scoby** over and over again. For those who prefer to start with everything at hand, a [kombucha kit](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit) can be a practical option for getting off to a good start.\n\nGo straight to the section that interests you:\n\n- [How to make kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#making)\n- [Easy homemade kombucha recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#recipe)\n- [Storing your kombucha scoby](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#storing)\n- [Flavouring your kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#flavouring)\n- [Frequently asked questions](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#faq)\n- [Get the Tools\\!](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#tools)\n## What Is Kombucha?\nKombucha is a naturally fermented sweet tea discovered [thousands of years ago in Asia](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/kombucha-origins\/). Today, its popularity continues to grow as a result of its [health benefits](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/health-benefits-of-homemade-kombucha\/), delicious taste, and the ease of preparation at home.\n\n**To make kombucha**, we use a [**kombucha mother**](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby), also known as SCOBY (for *Symbiotic Culture of Bacteria and Yeast*). This living mixture of bacteria and yeast transforms the sugar in the tea into a slightly fizzy, tangy drink, rich in probiotics that are beneficial for digestion.\n\n![Kombucha recipe with lime](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/kombucha-lime-honey-800x613-1.jpg)\n\n## Is Drinking Homemade Kombucha Dangerous?\n**No**, thanks to its natural acidity, there is no risk in drinking homemade kombucha. By using a healthy scoby and following basic kitchen hygiene, you can make this beverage safely and tastefully.\n\nTo find out more, read [Dangers of Homemade Kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/dangers-kombucha\/).\n\n## How To Make Kombucha at Home?\nIn a nutshell, here are the **5 steps to make your own kombucha**.\n\n### 1\\. Prepare Sweet Tea\nThe microorganisms in kombucha need the sugar and tannins in **sweet tea** to make kombucha. For 3 litres of kombucha, we recommend 12 g of plain [tea](https:\/\/shop.revolutionfermentation.com\/products\/organic-tea-for-kombucha-pack-of-4) (2-3 tbsp.) and 180 g of [sugar](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/best-sugar-kombucha\/) (250 ml).\n\n### 2\\. Add the Scoby\nOnce your sweet tea is lukewarm, add the [**scoby**](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby) (the liquid and the pellicle), providing the microorganisms needed for fermentation. For 3 litres of sweet tea, you’ll need 300 to 500 ml of kombucha scoby.\n\n### 3\\. Leave to Ferment\nKeep the fermentation jar at [room temperature](https:\/\/revolutionfermentation.com\/en\/blogs\/other\/best-fermentation-temperature\/), covered with [a cloth](https:\/\/shop.revolutionfermentation.com\/products\/cotton-filter-rubber-band-by-revolution-fermentation) that allows the kombucha to breathe and protects it from impurities. For 10 to 15 days, the yeast and bacteria will transform the sweet tea into kombucha. The longer the fermentation, **the less sweet and more acidic the taste**. This stage is called the **first fermentation**, or **F1**.\n\n### 4\\. Remove the Scoby and Flavour\nAfter about 10 days of fermentation, set aside the mother with 300 to 500 ml of kombucha for the next recipe. The rest can be drunk on its own or flavoured to taste.\n\n### 5\\. Bottling\nTransfer the kombucha to the bottle and leave it at room temperature for a few days. It is during this **second fermentation (F2)** that the bubbles form.\n\nAnd that’s all there is to making kombucha at home\\!\n\n## What Ingredients Are Needed to Make Homemade Kombucha?\nHere are the essential ingredients for making your homemade kombucha:\n\n- **Plain Tea**: We generally use black tea, green tea, or a mixture of the two. It is recommended to avoid flavoured teas for the first fermentation, as they can harm the health of your culture. Click [here](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#best-tea) for more information on teas.\n- **Sugar**: White sugar and cane sugar are the most used, as they are easily consumed by yeast and bacteria during fermentation. Other sugars, such as honey or maple syrup, can also be used under certain specific conditions. See the [FAQ to find out more](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#faq).\n- **Scoby**: This living culture of bacteria and yeast comes in the form of a whitish gelatinous pellicle and living liquid kombucha. The pellicle is optional, but the liquid is not. This liquid should make up about 10% of the volume of the sweet tea to ensure proper fermentation.\n- **Water**: If your water is drinkable, it is suitable for your kombucha. However, if it contains chlorine or does not taste good, we recommend that you boil or filter it before using it.\n## What Equipment Is Needed to Make Homemade Kombucha?\nThe basic supplies needed to make your own kombucha are easy to obtain.\n\nHere’s what you’ll need:\n\n- A [fermentation jar with a wide opening](https:\/\/shop.revolutionfermentation.com\/products\/1-gallon-fermentation-glass-jar): kombucha needs oxygen to ferment properly.\n- A [fine-mesh fabric](https:\/\/shop.revolutionfermentation.com\/products\/cotton-filter-rubber-band-by-revolution-fermentation): avoid cheesecloth, as it has too large a mesh.\n- [Pressure resistant bottles](https:\/\/shop.revolutionfermentation.com\/products\/12-transparent-glass-bottles-swing-top-cap-750-ml): choose bottles designed for carbonated beverages, as they can withstand the pressure generated by fermentation. Avoid Mason jars and decorative bottles that could explode under pressure.\n\nHave a look at our [**Kit for making kombucha**](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit) and, to find out more, see [How to Choose Your Kombucha Supplies](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/choose-kombucha-supplies\/).\n\n[![Kombucha Brewing Kit](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/kombucha-brewing-kit_900x900_96511a20-4c47-4b81-a7b4-dd7fdf9ff794.jpg?v=1635957052&width=540)](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n\n### [Kombucha Brewing Kit](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n\\$43.00 - \\$57.00\n\nMaking homemade kombucha is simple, easy, and inexpensive\\!\n\n[Shop now](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n\n![How to brew kombucha at home](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/How-to-make-your-own-kombucha-2-1400x788-1-500x500.jpg)\n\n## Homemade Kombucha Recipe\nThis kombucha recipe guides you through each step simply and effectively. You'll get 3 L of plain kombucha, which you can enjoy as is or flavour to your taste.\n\nPrep Time 15 minutes\n\nfermentation 10 days\n\nServings 3 L\n\n- 1  [kombucha scoby (with liquid culture)](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby) (350 ml)\n- 12 g [kombucha tea](https:\/\/shop.revolutionfermentation.com\/products\/organic-tea-for-kombucha-pack-of-4) (2-3 tbsp.)\n- 180 g sugar (250 ml)\n- 2\\.5 L filtered water (or with little chlorine) + 500 ml boiling water\n- 125 ml fruit juice to taste (pineapple, apple, orange, etc.)  (optional)\n\n#### Preparing the Sweet Tea\n- Place the tea bag(s) in the jar.\n- Add 500 ml of hot water, leave to infuse for 15 minutes, then remove the tea bag(s).\n- Add the sugar and stir until dissolved.\n- Add cold water to the 3L level. The tea is now lukewarm.\n\n#### Add the Scoby\n- Add the scoby with its liquid culture.\n- Cover the container with the cloth and secure it with the elastic band.\n- Place the jar in a well-ventilated place away from direct sunlight.\n\n#### Fermenting the Kombucha\n- Allow to ferment for 10 to 15 days at room temperature.\n- Taste regularly from day 5 onwards. The kombucha is ready when its sugar and acidity levels are to your liking, whether this is on the 5th or 15th day.\n\n#### Flavouring\n- Remove the scoby and 500 ml of plain kombucha. Set aside to start your next recipe.\n- Add fruit juice, herbal tea, syrup, chopped fruit, or anything else you like to flavour your kombucha.\n\n#### Bottling\n- Pour the kombucha into pressure resistant bottles.\n- Store the bottles at room temperature.\n- After 3 days, open and reseal a bottle to test its pressure. Prolong fermentation a few days longer for a fizzier kombucha. When it's fizzy enough (watch the pressure!), put it in the fridge.\n\nShare and tag @revolutionfermentation\\!\n\n![Kombucha scoby in a jar](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/kombucha-scoby-jar-768x588-2.jpg)\n\n## How to Store a Kombucha Scoby\nOnce fermentation is complete, you can (and should!) store your kombucha mother for future recipes.\n\nThe best way to keep your kombucha mother is to start a new kombucha preparation straight away. However, you can space out your recipes by a few days, or even a few months by properly storing your scoby.\n\nIn summary:\n\n- You should keep **10% of the volume of the next recipe.**\n- The pellicle is not necessary… **it’s the liquid that counts\\!**\n- At room temperature, a mother will keep for 3 to 4 weeks (unused).\n- In the fridge, a mother will keep for 6 months.\n### How Much Kombucha Mother to Store?\nWe recommend keeping **10% of the volume of the next recipe**. This is the ideal proportion to start fermenting a kombucha. Feel free to use more, but it is not recommended to use less.\n\nFor example, if you want to make 3 litres of kombucha, you should use at least 300ml of plain kombucha. You could also use 500ml, but 250ml would not be enough.\n\n![Big scoby for making kombucha at home](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/big-scoby-kombucha-768x588-2.jpg)\n\n### Should I Keep the Pellicle or the Liquid?\nYou don’t need a gelatinous pellicle to ferment kombucha, as most of the microorganisms are provided by the **liquid culture** (freshly harvested plain kombucha).\n\nYou can make kombucha with liquid culture alone. On the other hand, the pellicle alone is not enough to start fermentation.\n\nIf the pellicle is thicker than 3 cm, you can cut it off. You can keep the top or bottom pellicle, as long as it is supplemented with enough starter liquid.\n\n### Storing in the Fridge\nHere’s how to store a scoby in the fridge:\n\n1. Place the kombucha mother and its liquid in an airtight container.\n2. Write the date on the container.\n3. Place in the fridge.\n\nYour kombucha culture will go dormant and **keep for up to six months**.\n\n### Storage at Room Temperature\nYou can keep a kombucha mother at room temperature for about 3 weeks. Store it in a jar with a cloth over it.\n\nAfter 3 weeks, add more sugar and tea to extend the shelf life.\n\nFor more information, read [How to Store Your Kombucha Scoby](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-store-your-kombucha-scoby\/).\n\n![Flavouring homemade kombucha](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/flavouring-kombucha-768x588-2.jpg)\n\n## How to Flavour Your Kombucha\nPlain kombucha is delicious. However, kombucha can be flavoured with all kinds of tastes to vary the pleasure\\!\n\nOptions for flavouring kombucha:\n\n- Tea and herbal teas\n- Fruit juices\n- Fruit pieces\n- Spices\n- Syrups\n\nFlavouring your kombucha depends entirely on your taste. It’s best to follow one of our kombucha recipes or experiment on your own. Here are some of our favourite recipes to inspire you:\n\n- [Ginger Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/ginger-kombucha-recipe\/)\n- [Strawberry and Basil Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/strawberry-basil-kombucha-recipe\/)\n- [Balsam Fir Bud Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/balsam-fir-bud-kombucha\/)\n- [Root Beer Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/rootbeer-kombucha-rootboocha\/)\n- [Green Tea, Lime and Honey Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/green-tea-lime-and-honey-kombucha\/)\n### When to Flavour?\nFlavour your kombucha **just before bottling**. Before adding your flavours, remove the scoby to avoid contaminating it.\n\n(Not recommended) If you add flavours at the start of fermentation, **the ingredients could weaken the scoby**. Furthermore, much of the flavour disappears during the first fermentation.\n\n### How Much Flavouring Should I Use?\nThe quantity of aromatics to add varies according to the type of ingredient used:\n\n- **Liquids (juices, fruit purees)**: For 3 litres of plain kombucha, add around 750 ml of liquid.\n- **Concentrated ingredients (syrups, spices)**: A few teaspoons are enough to flavour 3 litres of kombucha.\n\nAdd the ingredients gradually, taste regularly, and adjust until the flavour is to your liking\\!\n\n![Flavouring homemade kombucha with blueberries](https:\/\/revolutionfermentation.com\/wp-content\/uploads\/2021\/04\/Blueberry-kombucha-flavouring-768x588-2.jpg)\n\n## Frequently Asked Questions\nHere are the answers to your most frequently asked questions.\n\n### What’s the Best Tea for Kombucha?\nThe best plant for making kombucha is **plain tea** (black or green). Tea contains the nutrients and tannins essential for the microorganisms in kombucha.\n\nYou can use green tea, black tea, oolong tea, or tea blends. Avoid flavoured teas, which may contain compounds that weaken the scoby. If you wish to use flavoured teas, use them after the first fermentation, to add flavour.\n\nYou can also use plants other than tea if they are very rich in tannins, such as raspberry leaves.\n\nTo find out more, read:\n\n- [100% Local Canadian Kombucha Recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/local-kombucha-recipe\/)\n- [Choosing the Best Tea for Kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/choosing-best-tea-for-kombucha\/)\n### Which Sugar to Use for Kombucha?\nThe best sugar to use for kombucha is plain **white sugar**. The microorganisms in the kombucha can digest it easily.\n\nOther sugars can be used for kombucha, such as [maple syrup](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/local-kombucha-recipe\/), **cane sugar**, **brown sugar**, **golden sugar**, etc.\n\nIf you want to make **kombucha with honey**, get a [**Jun scoby**](https:\/\/shop.revolutionfermentation.com\/products\/jun-scoby-honey-kombucha). Jun is a cousin culture of kombucha, which is specialized for fermenting honey.\n\nFind out more:\n\n- [Which sugar to use for kombucha?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/best-sugar-kombucha\/)\n- [Jun recipe](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-jun-honey-kombucha\/)\n- [How to Measure Sugar in Kombucha?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-measure-sugar-in-kombucha\/)\n- [6 Tips for Making (Almost) Sugar-Free Kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/tips-sugar-free-kombucha\/)\n### Which Water to Use for Kombucha?\nThe water should be as chlorine-free as possible. If you don’t have a filter, you can let the tap water stand for two hours in a carafe. The chlorine will evaporate.\n\nTo find out more, see [Which Water for My Fermentations?](https:\/\/revolutionfermentation.com\/en\/blogs\/fermented-beverages\/best-water-for-fermenting\/)\n\n### What’s a Scoby, a Kombucha Mother, a Starter, and Liquid Culture?\nIn a nutshell, they’re all the same thing.\n\nA kombucha mother is a group of **bacteria and yeast living in symbiosis**. The acronym **SCOBY** stands for *Symbiotic Colony of Bacteria and Yeast*.\n\nAlthough the gelatinous pellicle is often referred to as ‘the mother’, the liquid culture is also part of the mother.\n\nA kombucha mother contains yeast and bacteria that feed on sweet tea. Each microorganism has its own role:\n\n- Yeast transforms the sugar into **CO2** (bubbles!) and **alcohol**.\n- **Bacteria** transform the alcohol into **acid** (the good vinegar taste).\n\nAfter fermentation, the result is a tangy, fizzy tea with very little alcohol, thanks to the work of the microorganisms.\n\nThe microorganisms live mainly in the plain kombucha that comes with the gelatinous disc. The plain kombucha that is added with the gelatinous disc is known as **the starter culture or liquid culture**. This liquid provides the microorganisms and acidity essential for fermentation to kick off properly.\n\nNote that it is [not a mushroom](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/is-kombucha-really-a-mushroom\/). 😉\n\nTo find out more, see [What Is a Kombucha Mother?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/where-to-find-kombucha-scoby\/)\n\n### How to Change the Quantities of a Kombucha Recipe?\nYou can change the volume of the kombucha recipe, but you need to keep the proportions the same.\n\n**Proportions of ingredients to make kombucha:**\n\n- Tea: 4 g (2 tsp.) \/ litre\n- Sugar: 60 g \/ litre\n- Starter culture: 100 ml \/ litre\n#### How Much Tea?\nAdding tea provides the **tannins** needed for the bacteria to develop properly. The recommended quantity of tea is **4 g of tea per litre** of kombucha (2 tsp.), but you can add considerably more.\n\n#### How Much Sugar?\n**Sugar is essential** for kombucha fermentation, so it’s impossible to do without it. It’s what feeds the microorganisms! You need between **60 and 80 g of sugar per litre** of kombucha.\n\nLearn more by reading “[Which are the best sugars for kombucha?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/best-sugar-kombucha\/)”\n\n#### How Much Starter Culture?\nThe amount of starter culture (the mother) required is **10% of the volume of the next recipe**. You can easily add more than 10% culture, but it is not recommended to add less.\n\nRead the previous chapter: [How to Store a Kombucha Scoby](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-your-own-kombucha\/#storing).\n\n### What Are Primary and Secondary Fermentation (F1 and F2)?\nPrimary fermentation (also known as F1) is the stage during which the tea is transformed into kombucha. It takes place in a large jar covered with a cloth.\n\nSecondary fermentation (also known as F2) is the stage during which the kombucha is bottled and becomes fizzy.\n\nThe second fermentation is stopped (or rather slowed down considerably) when the bottles are placed in the fridge.\n\n### How Do You Get Bubbles in Your Kombucha?\nKombucha becomes fizzy during secondary fermentation (F2). To get bubbles, place the kombucha in airtight, pressure resistant bottles and allow it to ferment for a few days. 3 to 4 days is generally enough to produce the perfect fizz.\n\nTo find out more, see [How to Make Kombucha Fizzier](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-sparkling-kombucha\/). On the other hand, if your kombucha is too fizzy or if you want fewer bubbles, see [How to Get Less Bubbles in Your Kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/how-to-make-my-kombucha-less-fizzy\/).\n\n### Is It Normal That My Mother Sinks to the Bottom?\nYes, this happens very often with a new mother. But don’t worry! A new mother will form on top.\n\nTo find out more, read [Why Is My Kombucha Scoby Sinking?](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/why-kombucha-scoby-sinks\/)\n\n### How Do I Know if My Kombucha Mother Is Doing Well?\nAt first glance, a kombucha mother looks very strange! A slimy texture, black filaments, brown spots… But 99% of the time, kombucha mothers are perfectly healthy\\!\n\nTo help you find out if everything’s fine, we’ve put together an article on [How to Tell if Your Kombucha Scoby Is Ill](https:\/\/revolutionfermentation.com\/en\/blogs\/kombucha\/healthy-or-moldy-kombucha-scoby\/).\n\n### Where Can I Ferment My Kombucha?\nKombucha should be fermented away from direct sunlight, but in a place where air can circulate. Avoid placing it in a closed cupboard, as this restricts the ventilation needed for good fermentation. A quiet corner on your counter, at room temperature, works perfectly to promote regular fermentation.\n\nDo you have questions about fermentation temperature? See our guide [*Best Temperature for Fermentation?*](https:\/\/revolutionfermentation.com\/en\/blogs\/other\/best-fermentation-temperature\/)\n\n## Get the Tools\\!\nWe recommend the following products for making homemade kombucha.\n\n[![Kombucha Brewing Kit](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/kombucha-brewing-kit_900x900_96511a20-4c47-4b81-a7b4-dd7fdf9ff794.jpg?v=1635957052&width=540)](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n\n[![Mamma Kombucha (Kombucha SCOBY)](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/kombu01_2048x2048_1af846fb-d0c4-40da-ba0e-ff8341c3a7fa.jpg?v=1637261384&width=540)](https:\/\/shop.revolutionfermentation.com\/products\/fresh-kombucha-mamma-scoby)\n\n[![Organic Kombucha Tea Bags (Pack of 4)](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/tea01_540x_efde6ebd-29ef-4298-b759-277ba716d537.jpg?v=1637261562&width=540)](https:\/\/shop.revolutionfermentation.com\/products\/organic-tea-for-kombucha-pack-of-4)\n\n[![Stainless Steel Funnel With Strainer](https:\/\/cdn.shopify.com\/s\/files\/1\/0117\/1950\/8034\/products\/entonoir13cm.jpg?v=1637261881&width=540)](https:\/\/shop.revolutionfermentation.com\/products\/stainless-steel-funnel-removable-filter)\n## Get Started\\!\n- Buy a [kit to make kombucha](https:\/\/shop.revolutionfermentation.com\/products\/kombucha-brewing-kit)\n- Discover our [supplies and ingredients for making kombucha](https:\/\/shop.revolutionfermentation.com\/collections\/kombucha-making)\n- Try our [recipes for flavouring kombucha](https:\/\/revolutionfermentation.com\/en\/blogs\/category\/kombucha\/kombucha-recipes\/)","meta_canonical":null}

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Meta Title	How to Make Your Own Kombucha (recipe) \| Revolution Fermentation
Meta Description	Discover our complete guide for making kombucha at home. You’ll see that it’s easy, quick and delicious. Learn how to make kombucha in 5 easy steps!
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Boilerpipe Text	This comprehensive guide will help you prepare your first homemade kombucha recipe and serve as a reference for the rest of your sparkling adventure. You’ll see, making kombucha at home is quick, easy, and delicious ! There are just 5 steps to making kombucha: Prepare a sweet tea Add a kombucha scoby Let it ferment on the counter Flavour (optional) Bottling In around ten days, your beverage is ready. And the best part? You can reuse your kombucha scoby over and over again. For those who prefer to start with everything at hand, a kombucha kit can be a practical option for getting off to a good start. Go straight to the section that interests you: How to make kombucha Easy homemade kombucha recipe Storing your kombucha scoby Flavouring your kombucha Frequently asked questions Get the Tools! What Is Kombucha? Kombucha is a naturally fermented sweet tea discovered thousands of years ago in Asia . Today, its popularity continues to grow as a result of its health benefits , delicious taste, and the ease of preparation at home. To make kombucha , we use a kombucha mother , also known as SCOBY (for Symbiotic Culture of Bacteria and Yeast ). This living mixture of bacteria and yeast transforms the sugar in the tea into a slightly fizzy, tangy drink, rich in probiotics that are beneficial for digestion. Is Drinking Homemade Kombucha Dangerous? No , thanks to its natural acidity, there is no risk in drinking homemade kombucha. By using a healthy scoby and following basic kitchen hygiene, you can make this beverage safely and tastefully. To find out more, read Dangers of Homemade Kombucha . How To Make Kombucha at Home? In a nutshell, here are the 5 steps to make your own kombucha . 1. Prepare Sweet Tea The microorganisms in kombucha need the sugar and tannins in sweet tea to make kombucha. For 3 litres of kombucha, we recommend 12 g of plain tea (2-3 tbsp.) and 180 g of sugar (250 ml). 2. Add the Scoby Once your sweet tea is lukewarm, add the scoby (the liquid and the pellicle), providing the microorganisms needed for fermentation. For 3 litres of sweet tea, you’ll need 300 to 500 ml of kombucha scoby. 3. Leave to Ferment Keep the fermentation jar at room temperature , covered with a cloth that allows the kombucha to breathe and protects it from impurities. For 10 to 15 days, the yeast and bacteria will transform the sweet tea into kombucha. The longer the fermentation, the less sweet and more acidic the taste . This stage is called the first fermentation , or F1 . 4. Remove the Scoby and Flavour After about 10 days of fermentation, set aside the mother with 300 to 500 ml of kombucha for the next recipe. The rest can be drunk on its own or flavoured to taste. 5. Bottling Transfer the kombucha to the bottle and leave it at room temperature for a few days. It is during this second fermentation (F2) that the bubbles form. And that’s all there is to making kombucha at home! What Ingredients Are Needed to Make Homemade Kombucha? Here are the essential ingredients for making your homemade kombucha: Plain Tea : We generally use black tea, green tea, or a mixture of the two. It is recommended to avoid flavoured teas for the first fermentation, as they can harm the health of your culture. Click here for more information on teas. Sugar : White sugar and cane sugar are the most used, as they are easily consumed by yeast and bacteria during fermentation. Other sugars, such as honey or maple syrup, can also be used under certain specific conditions. See the FAQ to find out more . Scoby : This living culture of bacteria and yeast comes in the form of a whitish gelatinous pellicle and living liquid kombucha. The pellicle is optional, but the liquid is not. This liquid should make up about 10% of the volume of the sweet tea to ensure proper fermentation. Water : If your water is drinkable, it is suitable for your kombucha. However, if it contains chlorine or does not taste good, we recommend that you boil or filter it before using it. What Equipment Is Needed to Make Homemade Kombucha? The basic supplies needed to make your own kombucha are easy to obtain. Here’s what you’ll need: A fermentation jar with a wide opening : kombucha needs oxygen to ferment properly. A fine-mesh fabric : avoid cheesecloth, as it has too large a mesh. Pressure resistant bottles : choose bottles designed for carbonated beverages, as they can withstand the pressure generated by fermentation. Avoid Mason jars and decorative bottles that could explode under pressure. Have a look at our Kit for making kombucha and, to find out more, see How to Choose Your Kombucha Supplies . Kombucha Brewing Kit $43.00 - $57.00 Making homemade kombucha is simple, easy, and inexpensive! Shop now Homemade Kombucha Recipe This kombucha recipe guides you through each step simply and effectively. You'll get 3 L of plain kombucha, which you can enjoy as is or flavour to your taste. Prep Time 15 minutes fermentation 10 days Servings 3 L 1 kombucha scoby (with liquid culture) (350 ml) 12 g kombucha tea (2-3 tbsp.) 180 g sugar (250 ml) 2.5 L filtered water (or with little chlorine) + 500 ml boiling water 125 ml fruit juice to taste (pineapple, apple, orange, etc.) (optional) Preparing the Sweet Tea Place the tea bag(s) in the jar. Add 500 ml of hot water, leave to infuse for 15 minutes, then remove the tea bag(s). Add the sugar and stir until dissolved. Add cold water to the 3L level. The tea is now lukewarm. Add the Scoby Add the scoby with its liquid culture. Cover the container with the cloth and secure it with the elastic band. Place the jar in a well-ventilated place away from direct sunlight. Fermenting the Kombucha Allow to ferment for 10 to 15 days at room temperature. Taste regularly from day 5 onwards. The kombucha is ready when its sugar and acidity levels are to your liking, whether this is on the 5th or 15th day. Flavouring Remove the scoby and 500 ml of plain kombucha. Set aside to start your next recipe. Add fruit juice, herbal tea, syrup, chopped fruit, or anything else you like to flavour your kombucha. Bottling Pour the kombucha into pressure resistant bottles. Store the bottles at room temperature. After 3 days, open and reseal a bottle to test its pressure. Prolong fermentation a few days longer for a fizzier kombucha. When it's fizzy enough (watch the pressure!), put it in the fridge. Share and tag @revolutionfermentation! How to Store a Kombucha Scoby Once fermentation is complete, you can (and should!) store your kombucha mother for future recipes. The best way to keep your kombucha mother is to start a new kombucha preparation straight away. However, you can space out your recipes by a few days, or even a few months by properly storing your scoby. In summary: You should keep 10% of the volume of the next recipe. The pellicle is not necessary… it’s the liquid that counts! At room temperature, a mother will keep for 3 to 4 weeks (unused). In the fridge, a mother will keep for 6 months. How Much Kombucha Mother to Store? We recommend keeping 10% of the volume of the next recipe . This is the ideal proportion to start fermenting a kombucha. Feel free to use more, but it is not recommended to use less. For example, if you want to make 3 litres of kombucha, you should use at least 300ml of plain kombucha. You could also use 500ml, but 250ml would not be enough. Should I Keep the Pellicle or the Liquid? You don’t need a gelatinous pellicle to ferment kombucha, as most of the microorganisms are provided by the liquid culture (freshly harvested plain kombucha). You can make kombucha with liquid culture alone. On the other hand, the pellicle alone is not enough to start fermentation. If the pellicle is thicker than 3 cm, you can cut it off. You can keep the top or bottom pellicle, as long as it is supplemented with enough starter liquid. Storing in the Fridge Here’s how to store a scoby in the fridge: Place the kombucha mother and its liquid in an airtight container. Write the date on the container. Place in the fridge. Your kombucha culture will go dormant and keep for up to six months . Storage at Room Temperature You can keep a kombucha mother at room temperature for about 3 weeks. Store it in a jar with a cloth over it. After 3 weeks, add more sugar and tea to extend the shelf life. For more information, read How to Store Your Kombucha Scoby . How to Flavour Your Kombucha Plain kombucha is delicious. However, kombucha can be flavoured with all kinds of tastes to vary the pleasure! Options for flavouring kombucha: Tea and herbal teas Fruit juices Fruit pieces Spices Syrups Flavouring your kombucha depends entirely on your taste. It’s best to follow one of our kombucha recipes or experiment on your own. Here are some of our favourite recipes to inspire you: Ginger Kombucha Recipe Strawberry and Basil Kombucha Recipe Balsam Fir Bud Kombucha Recipe Root Beer Kombucha Recipe Green Tea, Lime and Honey Kombucha Recipe When to Flavour? Flavour your kombucha just before bottling . Before adding your flavours, remove the scoby to avoid contaminating it. (Not recommended) If you add flavours at the start of fermentation, the ingredients could weaken the scoby . Furthermore, much of the flavour disappears during the first fermentation. How Much Flavouring Should I Use? The quantity of aromatics to add varies according to the type of ingredient used: Liquids (juices, fruit purees) : For 3 litres of plain kombucha, add around 750 ml of liquid. Concentrated ingredients (syrups, spices) : A few teaspoons are enough to flavour 3 litres of kombucha. Add the ingredients gradually, taste regularly, and adjust until the flavour is to your liking! Frequently Asked Questions Here are the answers to your most frequently asked questions. What’s the Best Tea for Kombucha? The best plant for making kombucha is plain tea (black or green). Tea contains the nutrients and tannins essential for the microorganisms in kombucha. You can use green tea, black tea, oolong tea, or tea blends. Avoid flavoured teas, which may contain compounds that weaken the scoby. If you wish to use flavoured teas, use them after the first fermentation, to add flavour. You can also use plants other than tea if they are very rich in tannins, such as raspberry leaves. To find out more, read: 100% Local Canadian Kombucha Recipe Choosing the Best Tea for Kombucha Which Sugar to Use for Kombucha? The best sugar to use for kombucha is plain white sugar . The microorganisms in the kombucha can digest it easily. Other sugars can be used for kombucha, such as maple syrup , cane sugar , brown sugar , golden sugar , etc. If you want to make kombucha with honey , get a Jun scoby . Jun is a cousin culture of kombucha, which is specialized for fermenting honey. Find out more: Which sugar to use for kombucha? Jun recipe How to Measure Sugar in Kombucha? 6 Tips for Making (Almost) Sugar-Free Kombucha Which Water to Use for Kombucha? The water should be as chlorine-free as possible. If you don’t have a filter, you can let the tap water stand for two hours in a carafe. The chlorine will evaporate. To find out more, see Which Water for My Fermentations? What’s a Scoby, a Kombucha Mother, a Starter, and Liquid Culture? In a nutshell, they’re all the same thing. A kombucha mother is a group of bacteria and yeast living in symbiosis . The acronym SCOBY stands for Symbiotic Colony of Bacteria and Yeast . Although the gelatinous pellicle is often referred to as ‘the mother’, the liquid culture is also part of the mother. A kombucha mother contains yeast and bacteria that feed on sweet tea. Each microorganism has its own role: Yeast transforms the sugar into CO 2 (bubbles!) and alcohol . Bacteria transform the alcohol into acid (the good vinegar taste). After fermentation, the result is a tangy, fizzy tea with very little alcohol, thanks to the work of the microorganisms. The microorganisms live mainly in the plain kombucha that comes with the gelatinous disc. The plain kombucha that is added with the gelatinous disc is known as the starter culture or liquid culture . This liquid provides the microorganisms and acidity essential for fermentation to kick off properly. Note that it is not a mushroom . 😉 To find out more, see What Is a Kombucha Mother? How to Change the Quantities of a Kombucha Recipe? You can change the volume of the kombucha recipe, but you need to keep the proportions the same. Proportions of ingredients to make kombucha: Tea: 4 g (2 tsp.) / litre Sugar: 60 g / litre Starter culture: 100 ml / litre How Much Tea? Adding tea provides the tannins needed for the bacteria to develop properly. The recommended quantity of tea is 4 g of tea per litre of kombucha (2 tsp.), but you can add considerably more. How Much Sugar? Sugar is essential for kombucha fermentation, so it’s impossible to do without it. It’s what feeds the microorganisms! You need between 60 and 80 g of sugar per litre of kombucha. Learn more by reading “ Which are the best sugars for kombucha? ” How Much Starter Culture? The amount of starter culture (the mother) required is 10% of the volume of the next recipe . You can easily add more than 10% culture, but it is not recommended to add less. Read the previous chapter: How to Store a Kombucha Scoby . What Are Primary and Secondary Fermentation (F1 and F2)? Primary fermentation (also known as F1) is the stage during which the tea is transformed into kombucha. It takes place in a large jar covered with a cloth. Secondary fermentation (also known as F2) is the stage during which the kombucha is bottled and becomes fizzy. The second fermentation is stopped (or rather slowed down considerably) when the bottles are placed in the fridge. How Do You Get Bubbles in Your Kombucha? Kombucha becomes fizzy during secondary fermentation (F2). To get bubbles, place the kombucha in airtight, pressure resistant bottles and allow it to ferment for a few days. 3 to 4 days is generally enough to produce the perfect fizz. To find out more, see How to Make Kombucha Fizzier . On the other hand, if your kombucha is too fizzy or if you want fewer bubbles, see How to Get Less Bubbles in Your Kombucha . Is It Normal That My Mother Sinks to the Bottom? Yes, this happens very often with a new mother. But don’t worry! A new mother will form on top. To find out more, read Why Is My Kombucha Scoby Sinking? How Do I Know if My Kombucha Mother Is Doing Well? At first glance, a kombucha mother looks very strange! A slimy texture, black filaments, brown spots… But 99% of the time, kombucha mothers are perfectly healthy! To help you find out if everything’s fine, we’ve put together an article on How to Tell if Your Kombucha Scoby Is Ill . Where Can I Ferment My Kombucha? Kombucha should be fermented away from direct sunlight, but in a place where air can circulate. Avoid placing it in a closed cupboard, as this restricts the ventilation needed for good fermentation. A quiet corner on your counter, at room temperature, works perfectly to promote regular fermentation. Do you have questions about fermentation temperature? See our guide Best Temperature for Fermentation? Get the Tools! We recommend the following products for making homemade kombucha. Get Started! Buy a kit to make kombucha Discover our supplies and ingredients for making kombucha Try our recipes for flavouring kombucha
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You’ll see, making kombucha at home is quick, easy, and delicious\! There are just 5 steps to making kombucha: 1. Prepare a sweet [tea](https://shop.revolutionfermentation.com/products/organic-tea-for-kombucha-pack-of-4) 2. Add a [kombucha scoby](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby) 3. Let it ferment on the counter 4. Flavour (optional) 5. Bottling In around ten days, your beverage is ready. And the best part? You can reuse your kombucha scoby over and over again. For those who prefer to start with everything at hand, a [kombucha kit](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) can be a practical option for getting off to a good start. Go straight to the section that interests you: - [How to make kombucha](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#making) - [Easy homemade kombucha recipe](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#recipe) - [Storing your kombucha scoby](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#storing) - [Flavouring your kombucha](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#flavouring) - [Frequently asked questions](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#faq) - [Get the Tools\!](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#tools) ## What Is Kombucha? Kombucha is a naturally fermented sweet tea discovered [thousands of years ago in Asia](https://revolutionfermentation.com/en/blogs/kombucha/kombucha-origins/). Today, its popularity continues to grow as a result of its [health benefits](https://revolutionfermentation.com/en/blogs/kombucha/health-benefits-of-homemade-kombucha/), delicious taste, and the ease of preparation at home. To make kombucha, we use a [kombucha mother](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby), also known as SCOBY (for Symbiotic Culture of Bacteria and Yeast). This living mixture of bacteria and yeast transforms the sugar in the tea into a slightly fizzy, tangy drink, rich in probiotics that are beneficial for digestion. ![Kombucha recipe with lime](https://revolutionfermentation.com/wp-content/uploads/2021/04/kombucha-lime-honey-800x613-1.jpg)![Kombucha recipe with lime](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20800%20613%22%3E%3C/svg%3E) ## Is Drinking Homemade Kombucha Dangerous? No, thanks to its natural acidity, there is no risk in drinking homemade kombucha. By using a healthy scoby and following basic kitchen hygiene, you can make this beverage safely and tastefully. To find out more, read [Dangers of Homemade Kombucha](https://revolutionfermentation.com/en/blogs/kombucha/dangers-kombucha/). ## How To Make Kombucha at Home? In a nutshell, here are the 5 steps to make your own kombucha. ### 1\. Prepare Sweet Tea The microorganisms in kombucha need the sugar and tannins in sweet tea to make kombucha. For 3 litres of kombucha, we recommend 12 g of plain [tea](https://shop.revolutionfermentation.com/products/organic-tea-for-kombucha-pack-of-4) (2-3 tbsp.) and 180 g of [sugar](https://revolutionfermentation.com/en/blogs/kombucha/best-sugar-kombucha/) (250 ml). ### 2\. Add the Scoby Once your sweet tea is lukewarm, add the [scoby](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby) (the liquid and the pellicle), providing the microorganisms needed for fermentation. For 3 litres of sweet tea, you’ll need 300 to 500 ml of kombucha scoby. ### 3\. Leave to Ferment Keep the fermentation jar at [room temperature](https://revolutionfermentation.com/en/blogs/other/best-fermentation-temperature/), covered with [a cloth](https://shop.revolutionfermentation.com/products/cotton-filter-rubber-band-by-revolution-fermentation) that allows the kombucha to breathe and protects it from impurities. For 10 to 15 days, the yeast and bacteria will transform the sweet tea into kombucha. The longer the fermentation, the less sweet and more acidic the taste. This stage is called the first fermentation, or F1. ### 4\. Remove the Scoby and Flavour After about 10 days of fermentation, set aside the mother with 300 to 500 ml of kombucha for the next recipe. The rest can be drunk on its own or flavoured to taste. ### 5\. Bottling Transfer the kombucha to the bottle and leave it at room temperature for a few days. It is during this second fermentation (F2) that the bubbles form. And that’s all there is to making kombucha at home\! ## What Ingredients Are Needed to Make Homemade Kombucha? Here are the essential ingredients for making your homemade kombucha: - Plain Tea: We generally use black tea, green tea, or a mixture of the two. It is recommended to avoid flavoured teas for the first fermentation, as they can harm the health of your culture. Click [here](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#best-tea) for more information on teas. - Sugar: White sugar and cane sugar are the most used, as they are easily consumed by yeast and bacteria during fermentation. Other sugars, such as honey or maple syrup, can also be used under certain specific conditions. See the [FAQ to find out more](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#faq). - Scoby: This living culture of bacteria and yeast comes in the form of a whitish gelatinous pellicle and living liquid kombucha. The pellicle is optional, but the liquid is not. This liquid should make up about 10% of the volume of the sweet tea to ensure proper fermentation. - Water: If your water is drinkable, it is suitable for your kombucha. However, if it contains chlorine or does not taste good, we recommend that you boil or filter it before using it. ## What Equipment Is Needed to Make Homemade Kombucha? The basic supplies needed to make your own kombucha are easy to obtain. Here’s what you’ll need: - A [fermentation jar with a wide opening](https://shop.revolutionfermentation.com/products/1-gallon-fermentation-glass-jar): kombucha needs oxygen to ferment properly. - A [fine-mesh fabric](https://shop.revolutionfermentation.com/products/cotton-filter-rubber-band-by-revolution-fermentation): avoid cheesecloth, as it has too large a mesh. - [Pressure resistant bottles](https://shop.revolutionfermentation.com/products/12-transparent-glass-bottles-swing-top-cap-750-ml): choose bottles designed for carbonated beverages, as they can withstand the pressure generated by fermentation. Avoid Mason jars and decorative bottles that could explode under pressure. Have a look at our [Kit for making kombucha](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) and, to find out more, see [How to Choose Your Kombucha Supplies](https://revolutionfermentation.com/en/blogs/kombucha/choose-kombucha-supplies/). [![Kombucha Brewing Kit](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/kombucha-brewing-kit_900x900_96511a20-4c47-4b81-a7b4-dd7fdf9ff794.jpg?v=1635957052&width=540)![Kombucha Brewing Kit](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C/svg%3E)](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) ### [Kombucha Brewing Kit](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) \$43.00 - \$57.00 Making homemade kombucha is simple, easy, and inexpensive\! [Shop now](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) ![How to brew kombucha at home](https://revolutionfermentation.com/wp-content/uploads/2021/04/How-to-make-your-own-kombucha-2-1400x788-1-500x500.jpg) ![How to brew kombucha at home](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20250%20250%22%3E%3C/svg%3E) ## Homemade Kombucha Recipe This kombucha recipe guides you through each step simply and effectively. You'll get 3 L of plain kombucha, which you can enjoy as is or flavour to your taste. 5 out of [6 ratings](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#comments "Share your feedback") [Print Recipe](https://revolutionfermentation.com/en/wprm_print/homemade-kombucha-recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Frevolutionfermentation.com%2Fen%2Fblogs%2Fkombucha%2Fhow-to-make-your-own-kombucha%2F&media=https%3A%2F%2Frevolutionfermentation.com%2Fwp-content%2Fuploads%2F2021%2F04%2FHow-to-make-your-own-kombucha-2-1400x788-1.jpg&description=Homemade+Kombucha+Recipe&is_video=false) Prep Time 15 minutes mins fermentation 10 days d Servings 3 L ### Equipment - 1 [wide-mouth jar](https://shop.revolutionfermentation.com/products/1-gallon-fermentation-glass-jar) - 1 [cloth and elastic band to cover the mouth of the jar](https://shop.revolutionfermentation.com/products/cotton-filter-rubber-band-by-revolution-fermentation) - 3 [pressure resistant 750 ml bottles](https://shop.revolutionfermentation.com/products/12-transparent-glass-bottles-swing-top-cap-750-ml) ### Ingredients 1x 2x 3x - 1 [kombucha scoby (with liquid culture)](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby) (350 ml) - 12 g [kombucha tea](https://shop.revolutionfermentation.com/products/organic-tea-for-kombucha-pack-of-4) (2-3 tbsp.) - 180 g sugar (250 ml) - 2\.5 L filtered water (or with little chlorine) + 500 ml boiling water - 125 ml fruit juice to taste (pineapple, apple, orange, etc.) (optional) ### Steps #### Preparing the Sweet Tea - Place the tea bag(s) in the jar. - Add 500 ml of hot water, leave to infuse for 15 minutes, then remove the tea bag(s). - Add the sugar and stir until dissolved. - Add cold water to the 3L level. The tea is now lukewarm. #### Add the Scoby - Add the scoby with its liquid culture. - Cover the container with the cloth and secure it with the elastic band. - Place the jar in a well-ventilated place away from direct sunlight. #### Fermenting the Kombucha - Allow to ferment for 10 to 15 days at room temperature. - Taste regularly from day 5 onwards. The kombucha is ready when its sugar and acidity levels are to your liking, whether this is on the 5th or 15th day. #### Flavouring - Remove the scoby and 500 ml of plain kombucha. Set aside to start your next recipe. - Add fruit juice, herbal tea, syrup, chopped fruit, or anything else you like to flavour your kombucha. #### Bottling - Pour the kombucha into pressure resistant bottles. - Store the bottles at room temperature. - After 3 days, open and reseal a bottle to test its pressure. Prolong fermentation a few days longer for a fizzier kombucha. When it's fizzy enough (watch the pressure!), put it in the fridge. ### Notes And that's it! Your kombucha is now ready to drink. You can keep it in the fridge for as long as you like. To find out more about supplies, see [How to Choose Your Kombucha Supplies](https://revolutionfermentation.com/en/blogs/kombucha/choose-kombucha-supplies/). And check out our [recipes for flavouring your kombucha](https://revolutionfermentation.com/en/blogs/category/kombucha/kombucha-recipes/)\! Have you tried it?Share and tag @revolutionfermentation\! ![Kombucha scoby in a jar](https://revolutionfermentation.com/wp-content/uploads/2021/04/kombucha-scoby-jar-768x588-2.jpg)![Kombucha scoby in a jar](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20768%20588%22%3E%3C/svg%3E) ## How to Store a Kombucha Scoby Once fermentation is complete, you can (and should!) store your kombucha mother for future recipes. The best way to keep your kombucha mother is to start a new kombucha preparation straight away. However, you can space out your recipes by a few days, or even a few months by properly storing your scoby. In summary: - You should keep 10% of the volume of the next recipe. - The pellicle is not necessary… it’s the liquid that counts\! - At room temperature, a mother will keep for 3 to 4 weeks (unused). - In the fridge, a mother will keep for 6 months. ### How Much Kombucha Mother to Store? We recommend keeping 10% of the volume of the next recipe. This is the ideal proportion to start fermenting a kombucha. Feel free to use more, but it is not recommended to use less. For example, if you want to make 3 litres of kombucha, you should use at least 300ml of plain kombucha. You could also use 500ml, but 250ml would not be enough. ![Big scoby for making kombucha at home](https://revolutionfermentation.com/wp-content/uploads/2021/04/big-scoby-kombucha-768x588-2.jpg)![Big scoby for making kombucha at home](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20768%20588%22%3E%3C/svg%3E) ### Should I Keep the Pellicle or the Liquid? You don’t need a gelatinous pellicle to ferment kombucha, as most of the microorganisms are provided by the liquid culture (freshly harvested plain kombucha). You can make kombucha with liquid culture alone. On the other hand, the pellicle alone is not enough to start fermentation. If the pellicle is thicker than 3 cm, you can cut it off. You can keep the top or bottom pellicle, as long as it is supplemented with enough starter liquid. ### Storing in the Fridge Here’s how to store a scoby in the fridge: 1. Place the kombucha mother and its liquid in an airtight container. 2. Write the date on the container. 3. Place in the fridge. Your kombucha culture will go dormant and keep for up to six months. ### Storage at Room Temperature You can keep a kombucha mother at room temperature for about 3 weeks. Store it in a jar with a cloth over it. After 3 weeks, add more sugar and tea to extend the shelf life. For more information, read [How to Store Your Kombucha Scoby](https://revolutionfermentation.com/en/blogs/kombucha/how-to-store-your-kombucha-scoby/). ![Flavouring homemade kombucha](https://revolutionfermentation.com/wp-content/uploads/2021/04/flavouring-kombucha-768x588-2.jpg)![Flavouring homemade kombucha](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20768%20588%22%3E%3C/svg%3E) ## How to Flavour Your Kombucha Plain kombucha is delicious. However, kombucha can be flavoured with all kinds of tastes to vary the pleasure\! Options for flavouring kombucha: - Tea and herbal teas - Fruit juices - Fruit pieces - Spices - Syrups Flavouring your kombucha depends entirely on your taste. It’s best to follow one of our kombucha recipes or experiment on your own. Here are some of our favourite recipes to inspire you: - [Ginger Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/ginger-kombucha-recipe/) - [Strawberry and Basil Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/strawberry-basil-kombucha-recipe/) - [Balsam Fir Bud Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/balsam-fir-bud-kombucha/) - [Root Beer Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/rootbeer-kombucha-rootboocha/) - [Green Tea, Lime and Honey Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/green-tea-lime-and-honey-kombucha/) ### When to Flavour? Flavour your kombucha just before bottling. Before adding your flavours, remove the scoby to avoid contaminating it. (Not recommended) If you add flavours at the start of fermentation, the ingredients could weaken the scoby. Furthermore, much of the flavour disappears during the first fermentation. ### How Much Flavouring Should I Use? The quantity of aromatics to add varies according to the type of ingredient used: - Liquids (juices, fruit purees): For 3 litres of plain kombucha, add around 750 ml of liquid. - Concentrated ingredients (syrups, spices): A few teaspoons are enough to flavour 3 litres of kombucha. Add the ingredients gradually, taste regularly, and adjust until the flavour is to your liking\! ![Flavouring homemade kombucha with blueberries](https://revolutionfermentation.com/wp-content/uploads/2021/04/Blueberry-kombucha-flavouring-768x588-2.jpg)![Flavouring homemade kombucha with blueberries](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20768%20588%22%3E%3C/svg%3E) ## Frequently Asked Questions Here are the answers to your most frequently asked questions. ### What’s the Best Tea for Kombucha? The best plant for making kombucha is plain tea (black or green). Tea contains the nutrients and tannins essential for the microorganisms in kombucha. You can use green tea, black tea, oolong tea, or tea blends. Avoid flavoured teas, which may contain compounds that weaken the scoby. If you wish to use flavoured teas, use them after the first fermentation, to add flavour. You can also use plants other than tea if they are very rich in tannins, such as raspberry leaves. To find out more, read: - [100% Local Canadian Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/local-kombucha-recipe/) - [Choosing the Best Tea for Kombucha](https://revolutionfermentation.com/en/blogs/kombucha/choosing-best-tea-for-kombucha/) ### Which Sugar to Use for Kombucha? The best sugar to use for kombucha is plain white sugar. The microorganisms in the kombucha can digest it easily. Other sugars can be used for kombucha, such as [maple syrup](https://revolutionfermentation.com/en/blogs/kombucha/local-kombucha-recipe/), cane sugar, brown sugar, golden sugar, etc. If you want to make kombucha with honey, get a [Jun scoby](https://shop.revolutionfermentation.com/products/jun-scoby-honey-kombucha). Jun is a cousin culture of kombucha, which is specialized for fermenting honey. Find out more: - [Which sugar to use for kombucha?](https://revolutionfermentation.com/en/blogs/kombucha/best-sugar-kombucha/) - [Jun recipe](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-jun-honey-kombucha/) - [How to Measure Sugar in Kombucha?](https://revolutionfermentation.com/en/blogs/kombucha/how-to-measure-sugar-in-kombucha/) - [6 Tips for Making (Almost) Sugar-Free Kombucha](https://revolutionfermentation.com/en/blogs/kombucha/tips-sugar-free-kombucha/) ### Which Water to Use for Kombucha? The water should be as chlorine-free as possible. If you don’t have a filter, you can let the tap water stand for two hours in a carafe. The chlorine will evaporate. To find out more, see [Which Water for My Fermentations?](https://revolutionfermentation.com/en/blogs/fermented-beverages/best-water-for-fermenting/) ### What’s a Scoby, a Kombucha Mother, a Starter, and Liquid Culture? In a nutshell, they’re all the same thing. A kombucha mother is a group of bacteria and yeast living in symbiosis. The acronym SCOBY stands for Symbiotic Colony of Bacteria and Yeast. Although the gelatinous pellicle is often referred to as ‘the mother’, the liquid culture is also part of the mother. A kombucha mother contains yeast and bacteria that feed on sweet tea. Each microorganism has its own role: - Yeast transforms the sugar into CO2 (bubbles!) and alcohol. - Bacteria transform the alcohol into acid (the good vinegar taste). After fermentation, the result is a tangy, fizzy tea with very little alcohol, thanks to the work of the microorganisms. The microorganisms live mainly in the plain kombucha that comes with the gelatinous disc. The plain kombucha that is added with the gelatinous disc is known as the starter culture or liquid culture. This liquid provides the microorganisms and acidity essential for fermentation to kick off properly. Note that it is [not a mushroom](https://revolutionfermentation.com/en/blogs/kombucha/is-kombucha-really-a-mushroom/). 😉 To find out more, see [What Is a Kombucha Mother?](https://revolutionfermentation.com/en/blogs/kombucha/where-to-find-kombucha-scoby/) ### How to Change the Quantities of a Kombucha Recipe? You can change the volume of the kombucha recipe, but you need to keep the proportions the same. Proportions of ingredients to make kombucha: - Tea: 4 g (2 tsp.) / litre - Sugar: 60 g / litre - Starter culture: 100 ml / litre #### How Much Tea? Adding tea provides the tannins needed for the bacteria to develop properly. The recommended quantity of tea is 4 g of tea per litre of kombucha (2 tsp.), but you can add considerably more. #### How Much Sugar? Sugar is essential for kombucha fermentation, so it’s impossible to do without it. It’s what feeds the microorganisms! You need between 60 and 80 g of sugar per litre of kombucha. Learn more by reading “[Which are the best sugars for kombucha?](https://revolutionfermentation.com/en/blogs/kombucha/best-sugar-kombucha/)” #### How Much Starter Culture? The amount of starter culture (the mother) required is 10% of the volume of the next recipe. You can easily add more than 10% culture, but it is not recommended to add less. Read the previous chapter: [How to Store a Kombucha Scoby](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#storing). ### What Are Primary and Secondary Fermentation (F1 and F2)? Primary fermentation (also known as F1) is the stage during which the tea is transformed into kombucha. It takes place in a large jar covered with a cloth. Secondary fermentation (also known as F2) is the stage during which the kombucha is bottled and becomes fizzy. The second fermentation is stopped (or rather slowed down considerably) when the bottles are placed in the fridge. ### How Do You Get Bubbles in Your Kombucha? Kombucha becomes fizzy during secondary fermentation (F2). To get bubbles, place the kombucha in airtight, pressure resistant bottles and allow it to ferment for a few days. 3 to 4 days is generally enough to produce the perfect fizz. To find out more, see [How to Make Kombucha Fizzier](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-sparkling-kombucha/). On the other hand, if your kombucha is too fizzy or if you want fewer bubbles, see [How to Get Less Bubbles in Your Kombucha](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-my-kombucha-less-fizzy/). ### Is It Normal That My Mother Sinks to the Bottom? Yes, this happens very often with a new mother. But don’t worry! A new mother will form on top. To find out more, read [Why Is My Kombucha Scoby Sinking?](https://revolutionfermentation.com/en/blogs/kombucha/why-kombucha-scoby-sinks/) ### How Do I Know if My Kombucha Mother Is Doing Well? At first glance, a kombucha mother looks very strange! A slimy texture, black filaments, brown spots… But 99% of the time, kombucha mothers are perfectly healthy\! To help you find out if everything’s fine, we’ve put together an article on [How to Tell if Your Kombucha Scoby Is Ill](https://revolutionfermentation.com/en/blogs/kombucha/healthy-or-moldy-kombucha-scoby/). ### Where Can I Ferment My Kombucha? Kombucha should be fermented away from direct sunlight, but in a place where air can circulate. Avoid placing it in a closed cupboard, as this restricts the ventilation needed for good fermentation. A quiet corner on your counter, at room temperature, works perfectly to promote regular fermentation. Do you have questions about fermentation temperature? See our guide [Best Temperature for Fermentation?](https://revolutionfermentation.com/en/blogs/other/best-fermentation-temperature/) ## Get the Tools\! We recommend the following products for making homemade kombucha. [![Kombucha Brewing Kit](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/kombucha-brewing-kit_900x900_96511a20-4c47-4b81-a7b4-dd7fdf9ff794.jpg?v=1635957052&width=540)![Kombucha Brewing Kit](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C/svg%3E)](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) ### [Kombucha Brewing Kit](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) \$43.00 - \$57.00 [![Mamma Kombucha (Kombucha SCOBY)](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/kombu01_2048x2048_1af846fb-d0c4-40da-ba0e-ff8341c3a7fa.jpg?v=1637261384&width=540)![Mamma Kombucha (Kombucha SCOBY)](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C/svg%3E)](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby) ### [Mamma Kombucha (Kombucha SCOBY)](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby) \$21.00 [![750ml Swing Top Glass Bottles (Case of 12)](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/Bouteilles-verre-transparent-swingtop-750ml-vide.jpg?v=1637261733&width=540)![750ml Swing Top Glass Bottles (Case of 12)](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C/svg%3E)On sale](https://shop.revolutionfermentation.com/products/12-transparent-glass-bottles-swing-top-cap-750-ml) ### [750ml Swing Top Glass Bottles (Case of 12)](https://shop.revolutionfermentation.com/products/12-transparent-glass-bottles-swing-top-cap-750-ml) \$48.90 ~~\$58.90~~ [![Organic Kombucha Tea Bags (Pack of 4)](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/tea01_540x_efde6ebd-29ef-4298-b759-277ba716d537.jpg?v=1637261562&width=540)![Organic Kombucha Tea Bags (Pack of 4)](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C/svg%3E)](https://shop.revolutionfermentation.com/products/organic-tea-for-kombucha-pack-of-4) ### [Organic Kombucha Tea Bags (Pack of 4)](https://shop.revolutionfermentation.com/products/organic-tea-for-kombucha-pack-of-4) \$12.95 [![Stainless Steel Funnel With Strainer](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/entonoir13cm.jpg?v=1637261881&width=540)![Stainless Steel Funnel With Strainer](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C/svg%3E)](https://shop.revolutionfermentation.com/products/stainless-steel-funnel-removable-filter) ### [Stainless Steel Funnel With Strainer](https://shop.revolutionfermentation.com/products/stainless-steel-funnel-removable-filter) \$17.00 [!["The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea" by Hannah Crum and Alex LaGory](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/The_big_book_of_kombucha_cover_2048x2048_7232ddf3-26d6-45ee-a114-c1f2b55dcb89.jpg?v=1637261429&width=540)!["The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea" by Hannah Crum and Alex LaGory](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20540%20540%22%3E%3C/svg%3E)On sale](https://shop.revolutionfermentation.com/products/the-big-book-of-kombucha-brewing-flavoring-and-enjoying-the-health-benefits-of-fermented-tea) ### ["The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea" by Hannah Crum and Alex LaGory](https://shop.revolutionfermentation.com/products/the-big-book-of-kombucha-brewing-flavoring-and-enjoying-the-health-benefits-of-fermented-tea) \$29.99 ~~\$34.99~~ ## Get Started\! - Buy a [kit to make kombucha](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) - Discover our [supplies and ingredients for making kombucha](https://shop.revolutionfermentation.com/collections/kombucha-making) - Try our [recipes for flavouring kombucha](https://revolutionfermentation.com/en/blogs/category/kombucha/kombucha-recipes/) ### Article comments (1 rating is without a comment) 1. Evelyn ![5 stars](https://revolutionfermentation.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C/svg%3E) [January 3, 2026](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/comment-page-1/#comment-1451) As an update to SCOBY smoothy – I did a bit of reading and contrary to what I would have thought, there seems to be no health benefit to eating/drinking a SCOBY other than for zero waste. So my zero waste option is back to composting 😀 [Reply](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/?replytocom=1451#respond) 1. Jean-Luc Henry Admin Exactly 😊👍 You’re right. Beyond the zero-waste aspect, there’s no proven added health benefit to eating a SCOBY compared to the kombucha itself. Most of the beneficial compounds are already in the liquid, while the SCOBY itself is mostly cellulose 🧫🌱. So composting your SCOBY is a perfectly good choice ♻️ 2. Evelyn ![5 stars](https://revolutionfermentation.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C/svg%3E) [January 1, 2026](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/comment-page-1/#comment-1448) I always use your kombucha recipe and have been making it successfully for over a year. I flavour it with your ginger bug recipe, your shrub recipe (blackcurrant is my favourite at the moment) and am waiting for my cheong to mature. I use spare SCOBYs in the garden directlyor composted, but recently tried a recipe for SCOBY smoothy which was surprisingly good – I would recommend trying it\! [Reply](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/?replytocom=1448#respond) 1. Jean-Luc Henry Admin Hi Evelyn, Thank you for sharing this 🙏 Blackcurrant shrub is delicious 😋 and your fermentation lineup is impressive. You’re absolutely right: SCOBY smoothies can be surprisingly enjoyable. From our side, we usually mention them more as a zero-waste option, since most of the benefits are already in the kombucha itself, but experimenting is part of the fun 🍹♻️ Thanks again for the great feedback, and happy fermenting ✨ 3. Anne ![5 stars](https://revolutionfermentation.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C/svg%3E) [November 27, 2025](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/comment-page-1/#comment-1393) I made kombucha a long time ago and didn’t use a scoby. Would that have been possible? Whatever recipe I used worked. The container fermented and had a large mother on top. I can’t even remember what it tasted like. [Reply](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/?replytocom=1393#respond) 1. Jean-Luc Henry Admin Yes, that’s absolutely possible. Kombucha can be started without a SCOBY if you use raw, unpasteurized kombucha as the starter. The SCOBY actually forms during fermentation, which is why you saw a new “mother” develop on top. That’s the normal process 🫙 So your recipe worked exactly as it should. 4. cecilia ![5 stars](https://revolutionfermentation.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C/svg%3E) [April 29, 2025](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/comment-page-1/#comment-584) QUESTION.? FOR HOW LONG CAN I KEEP 1ST FERMENTED KOMBUSHA TEA WITH OUT DOING THE 2ND FERMANTATION [Reply](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/?replytocom=584#respond) 1. Justine Hi Cecilia, You can keep it up to 2-4 weeks, sealed, in the fridge. 5. Desirée Bannon ![5 stars](https://revolutionfermentation.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2080%2016%22%3E%3C/svg%3E) [April 9, 2025](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/comment-page-1/#comment-503) I always find an answer to my questions when I use your site, thank you. I am in Cape Town, South Africa in case you are interested to know how far & wide your site is used. 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Readable Markdown	This comprehensive guide will help you prepare your first homemade kombucha recipe and serve as a reference for the rest of your sparkling adventure. You’ll see, making kombucha at home is quick, easy, and delicious\! There are just 5 steps to making kombucha: 1. Prepare a sweet [tea](https://shop.revolutionfermentation.com/products/organic-tea-for-kombucha-pack-of-4) 2. Add a [kombucha scoby](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby) 3. Let it ferment on the counter 4. Flavour (optional) 5. Bottling In around ten days, your beverage is ready. And the best part? You can reuse your kombucha scoby over and over again. For those who prefer to start with everything at hand, a [kombucha kit](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) can be a practical option for getting off to a good start. Go straight to the section that interests you: - [How to make kombucha](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#making) - [Easy homemade kombucha recipe](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#recipe) - [Storing your kombucha scoby](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#storing) - [Flavouring your kombucha](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#flavouring) - [Frequently asked questions](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#faq) - [Get the Tools\!](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#tools) ## What Is Kombucha? Kombucha is a naturally fermented sweet tea discovered [thousands of years ago in Asia](https://revolutionfermentation.com/en/blogs/kombucha/kombucha-origins/). Today, its popularity continues to grow as a result of its [health benefits](https://revolutionfermentation.com/en/blogs/kombucha/health-benefits-of-homemade-kombucha/), delicious taste, and the ease of preparation at home. To make kombucha, we use a [kombucha mother](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby), also known as SCOBY (for Symbiotic Culture of Bacteria and Yeast). This living mixture of bacteria and yeast transforms the sugar in the tea into a slightly fizzy, tangy drink, rich in probiotics that are beneficial for digestion. ![Kombucha recipe with lime](https://revolutionfermentation.com/wp-content/uploads/2021/04/kombucha-lime-honey-800x613-1.jpg) ## Is Drinking Homemade Kombucha Dangerous? No, thanks to its natural acidity, there is no risk in drinking homemade kombucha. By using a healthy scoby and following basic kitchen hygiene, you can make this beverage safely and tastefully. To find out more, read [Dangers of Homemade Kombucha](https://revolutionfermentation.com/en/blogs/kombucha/dangers-kombucha/). ## How To Make Kombucha at Home? In a nutshell, here are the 5 steps to make your own kombucha. ### 1\. Prepare Sweet Tea The microorganisms in kombucha need the sugar and tannins in sweet tea to make kombucha. For 3 litres of kombucha, we recommend 12 g of plain [tea](https://shop.revolutionfermentation.com/products/organic-tea-for-kombucha-pack-of-4) (2-3 tbsp.) and 180 g of [sugar](https://revolutionfermentation.com/en/blogs/kombucha/best-sugar-kombucha/) (250 ml). ### 2\. Add the Scoby Once your sweet tea is lukewarm, add the [scoby](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby) (the liquid and the pellicle), providing the microorganisms needed for fermentation. For 3 litres of sweet tea, you’ll need 300 to 500 ml of kombucha scoby. ### 3\. Leave to Ferment Keep the fermentation jar at [room temperature](https://revolutionfermentation.com/en/blogs/other/best-fermentation-temperature/), covered with [a cloth](https://shop.revolutionfermentation.com/products/cotton-filter-rubber-band-by-revolution-fermentation) that allows the kombucha to breathe and protects it from impurities. For 10 to 15 days, the yeast and bacteria will transform the sweet tea into kombucha. The longer the fermentation, the less sweet and more acidic the taste. This stage is called the first fermentation, or F1. ### 4\. Remove the Scoby and Flavour After about 10 days of fermentation, set aside the mother with 300 to 500 ml of kombucha for the next recipe. The rest can be drunk on its own or flavoured to taste. ### 5\. Bottling Transfer the kombucha to the bottle and leave it at room temperature for a few days. It is during this second fermentation (F2) that the bubbles form. And that’s all there is to making kombucha at home\! ## What Ingredients Are Needed to Make Homemade Kombucha? Here are the essential ingredients for making your homemade kombucha: - Plain Tea: We generally use black tea, green tea, or a mixture of the two. It is recommended to avoid flavoured teas for the first fermentation, as they can harm the health of your culture. Click [here](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#best-tea) for more information on teas. - Sugar: White sugar and cane sugar are the most used, as they are easily consumed by yeast and bacteria during fermentation. Other sugars, such as honey or maple syrup, can also be used under certain specific conditions. See the [FAQ to find out more](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#faq). - Scoby: This living culture of bacteria and yeast comes in the form of a whitish gelatinous pellicle and living liquid kombucha. The pellicle is optional, but the liquid is not. This liquid should make up about 10% of the volume of the sweet tea to ensure proper fermentation. - Water: If your water is drinkable, it is suitable for your kombucha. However, if it contains chlorine or does not taste good, we recommend that you boil or filter it before using it. ## What Equipment Is Needed to Make Homemade Kombucha? The basic supplies needed to make your own kombucha are easy to obtain. Here’s what you’ll need: - A [fermentation jar with a wide opening](https://shop.revolutionfermentation.com/products/1-gallon-fermentation-glass-jar): kombucha needs oxygen to ferment properly. - A [fine-mesh fabric](https://shop.revolutionfermentation.com/products/cotton-filter-rubber-band-by-revolution-fermentation): avoid cheesecloth, as it has too large a mesh. - [Pressure resistant bottles](https://shop.revolutionfermentation.com/products/12-transparent-glass-bottles-swing-top-cap-750-ml): choose bottles designed for carbonated beverages, as they can withstand the pressure generated by fermentation. Avoid Mason jars and decorative bottles that could explode under pressure. Have a look at our [Kit for making kombucha](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) and, to find out more, see [How to Choose Your Kombucha Supplies](https://revolutionfermentation.com/en/blogs/kombucha/choose-kombucha-supplies/). [![Kombucha Brewing Kit](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/kombucha-brewing-kit_900x900_96511a20-4c47-4b81-a7b4-dd7fdf9ff794.jpg?v=1635957052&width=540)](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) ### [Kombucha Brewing Kit](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) \$43.00 - \$57.00 Making homemade kombucha is simple, easy, and inexpensive\! [Shop now](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) ![How to brew kombucha at home](https://revolutionfermentation.com/wp-content/uploads/2021/04/How-to-make-your-own-kombucha-2-1400x788-1-500x500.jpg) ## Homemade Kombucha Recipe This kombucha recipe guides you through each step simply and effectively. You'll get 3 L of plain kombucha, which you can enjoy as is or flavour to your taste. Prep Time 15 minutes fermentation 10 days Servings 3 L - 1 [kombucha scoby (with liquid culture)](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby) (350 ml) - 12 g [kombucha tea](https://shop.revolutionfermentation.com/products/organic-tea-for-kombucha-pack-of-4) (2-3 tbsp.) - 180 g sugar (250 ml) - 2\.5 L filtered water (or with little chlorine) + 500 ml boiling water - 125 ml fruit juice to taste (pineapple, apple, orange, etc.) (optional) #### Preparing the Sweet Tea - Place the tea bag(s) in the jar. - Add 500 ml of hot water, leave to infuse for 15 minutes, then remove the tea bag(s). - Add the sugar and stir until dissolved. - Add cold water to the 3L level. The tea is now lukewarm. #### Add the Scoby - Add the scoby with its liquid culture. - Cover the container with the cloth and secure it with the elastic band. - Place the jar in a well-ventilated place away from direct sunlight. #### Fermenting the Kombucha - Allow to ferment for 10 to 15 days at room temperature. - Taste regularly from day 5 onwards. The kombucha is ready when its sugar and acidity levels are to your liking, whether this is on the 5th or 15th day. #### Flavouring - Remove the scoby and 500 ml of plain kombucha. Set aside to start your next recipe. - Add fruit juice, herbal tea, syrup, chopped fruit, or anything else you like to flavour your kombucha. #### Bottling - Pour the kombucha into pressure resistant bottles. - Store the bottles at room temperature. - After 3 days, open and reseal a bottle to test its pressure. Prolong fermentation a few days longer for a fizzier kombucha. When it's fizzy enough (watch the pressure!), put it in the fridge. Share and tag @revolutionfermentation\! ![Kombucha scoby in a jar](https://revolutionfermentation.com/wp-content/uploads/2021/04/kombucha-scoby-jar-768x588-2.jpg) ## How to Store a Kombucha Scoby Once fermentation is complete, you can (and should!) store your kombucha mother for future recipes. The best way to keep your kombucha mother is to start a new kombucha preparation straight away. However, you can space out your recipes by a few days, or even a few months by properly storing your scoby. In summary: - You should keep 10% of the volume of the next recipe. - The pellicle is not necessary… it’s the liquid that counts\! - At room temperature, a mother will keep for 3 to 4 weeks (unused). - In the fridge, a mother will keep for 6 months. ### How Much Kombucha Mother to Store? We recommend keeping 10% of the volume of the next recipe. This is the ideal proportion to start fermenting a kombucha. Feel free to use more, but it is not recommended to use less. For example, if you want to make 3 litres of kombucha, you should use at least 300ml of plain kombucha. You could also use 500ml, but 250ml would not be enough. ![Big scoby for making kombucha at home](https://revolutionfermentation.com/wp-content/uploads/2021/04/big-scoby-kombucha-768x588-2.jpg) ### Should I Keep the Pellicle or the Liquid? You don’t need a gelatinous pellicle to ferment kombucha, as most of the microorganisms are provided by the liquid culture (freshly harvested plain kombucha). You can make kombucha with liquid culture alone. On the other hand, the pellicle alone is not enough to start fermentation. If the pellicle is thicker than 3 cm, you can cut it off. You can keep the top or bottom pellicle, as long as it is supplemented with enough starter liquid. ### Storing in the Fridge Here’s how to store a scoby in the fridge: 1. Place the kombucha mother and its liquid in an airtight container. 2. Write the date on the container. 3. Place in the fridge. Your kombucha culture will go dormant and keep for up to six months. ### Storage at Room Temperature You can keep a kombucha mother at room temperature for about 3 weeks. Store it in a jar with a cloth over it. After 3 weeks, add more sugar and tea to extend the shelf life. For more information, read [How to Store Your Kombucha Scoby](https://revolutionfermentation.com/en/blogs/kombucha/how-to-store-your-kombucha-scoby/). ![Flavouring homemade kombucha](https://revolutionfermentation.com/wp-content/uploads/2021/04/flavouring-kombucha-768x588-2.jpg) ## How to Flavour Your Kombucha Plain kombucha is delicious. However, kombucha can be flavoured with all kinds of tastes to vary the pleasure\! Options for flavouring kombucha: - Tea and herbal teas - Fruit juices - Fruit pieces - Spices - Syrups Flavouring your kombucha depends entirely on your taste. It’s best to follow one of our kombucha recipes or experiment on your own. Here are some of our favourite recipes to inspire you: - [Ginger Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/ginger-kombucha-recipe/) - [Strawberry and Basil Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/strawberry-basil-kombucha-recipe/) - [Balsam Fir Bud Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/balsam-fir-bud-kombucha/) - [Root Beer Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/rootbeer-kombucha-rootboocha/) - [Green Tea, Lime and Honey Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/green-tea-lime-and-honey-kombucha/) ### When to Flavour? Flavour your kombucha just before bottling. Before adding your flavours, remove the scoby to avoid contaminating it. (Not recommended) If you add flavours at the start of fermentation, the ingredients could weaken the scoby. Furthermore, much of the flavour disappears during the first fermentation. ### How Much Flavouring Should I Use? The quantity of aromatics to add varies according to the type of ingredient used: - Liquids (juices, fruit purees): For 3 litres of plain kombucha, add around 750 ml of liquid. - Concentrated ingredients (syrups, spices): A few teaspoons are enough to flavour 3 litres of kombucha. Add the ingredients gradually, taste regularly, and adjust until the flavour is to your liking\! ![Flavouring homemade kombucha with blueberries](https://revolutionfermentation.com/wp-content/uploads/2021/04/Blueberry-kombucha-flavouring-768x588-2.jpg) ## Frequently Asked Questions Here are the answers to your most frequently asked questions. ### What’s the Best Tea for Kombucha? The best plant for making kombucha is plain tea (black or green). Tea contains the nutrients and tannins essential for the microorganisms in kombucha. You can use green tea, black tea, oolong tea, or tea blends. Avoid flavoured teas, which may contain compounds that weaken the scoby. If you wish to use flavoured teas, use them after the first fermentation, to add flavour. You can also use plants other than tea if they are very rich in tannins, such as raspberry leaves. To find out more, read: - [100% Local Canadian Kombucha Recipe](https://revolutionfermentation.com/en/blogs/kombucha/local-kombucha-recipe/) - [Choosing the Best Tea for Kombucha](https://revolutionfermentation.com/en/blogs/kombucha/choosing-best-tea-for-kombucha/) ### Which Sugar to Use for Kombucha? The best sugar to use for kombucha is plain white sugar. The microorganisms in the kombucha can digest it easily. Other sugars can be used for kombucha, such as [maple syrup](https://revolutionfermentation.com/en/blogs/kombucha/local-kombucha-recipe/), cane sugar, brown sugar, golden sugar, etc. If you want to make kombucha with honey, get a [Jun scoby](https://shop.revolutionfermentation.com/products/jun-scoby-honey-kombucha). Jun is a cousin culture of kombucha, which is specialized for fermenting honey. Find out more: - [Which sugar to use for kombucha?](https://revolutionfermentation.com/en/blogs/kombucha/best-sugar-kombucha/) - [Jun recipe](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-jun-honey-kombucha/) - [How to Measure Sugar in Kombucha?](https://revolutionfermentation.com/en/blogs/kombucha/how-to-measure-sugar-in-kombucha/) - [6 Tips for Making (Almost) Sugar-Free Kombucha](https://revolutionfermentation.com/en/blogs/kombucha/tips-sugar-free-kombucha/) ### Which Water to Use for Kombucha? The water should be as chlorine-free as possible. If you don’t have a filter, you can let the tap water stand for two hours in a carafe. The chlorine will evaporate. To find out more, see [Which Water for My Fermentations?](https://revolutionfermentation.com/en/blogs/fermented-beverages/best-water-for-fermenting/) ### What’s a Scoby, a Kombucha Mother, a Starter, and Liquid Culture? In a nutshell, they’re all the same thing. A kombucha mother is a group of bacteria and yeast living in symbiosis. The acronym SCOBY stands for Symbiotic Colony of Bacteria and Yeast. Although the gelatinous pellicle is often referred to as ‘the mother’, the liquid culture is also part of the mother. A kombucha mother contains yeast and bacteria that feed on sweet tea. Each microorganism has its own role: - Yeast transforms the sugar into CO2 (bubbles!) and alcohol. - Bacteria transform the alcohol into acid (the good vinegar taste). After fermentation, the result is a tangy, fizzy tea with very little alcohol, thanks to the work of the microorganisms. The microorganisms live mainly in the plain kombucha that comes with the gelatinous disc. The plain kombucha that is added with the gelatinous disc is known as the starter culture or liquid culture. This liquid provides the microorganisms and acidity essential for fermentation to kick off properly. Note that it is [not a mushroom](https://revolutionfermentation.com/en/blogs/kombucha/is-kombucha-really-a-mushroom/). 😉 To find out more, see [What Is a Kombucha Mother?](https://revolutionfermentation.com/en/blogs/kombucha/where-to-find-kombucha-scoby/) ### How to Change the Quantities of a Kombucha Recipe? You can change the volume of the kombucha recipe, but you need to keep the proportions the same. Proportions of ingredients to make kombucha: - Tea: 4 g (2 tsp.) / litre - Sugar: 60 g / litre - Starter culture: 100 ml / litre #### How Much Tea? Adding tea provides the tannins needed for the bacteria to develop properly. The recommended quantity of tea is 4 g of tea per litre of kombucha (2 tsp.), but you can add considerably more. #### How Much Sugar? Sugar is essential for kombucha fermentation, so it’s impossible to do without it. It’s what feeds the microorganisms! You need between 60 and 80 g of sugar per litre of kombucha. Learn more by reading “[Which are the best sugars for kombucha?](https://revolutionfermentation.com/en/blogs/kombucha/best-sugar-kombucha/)” #### How Much Starter Culture? The amount of starter culture (the mother) required is 10% of the volume of the next recipe. You can easily add more than 10% culture, but it is not recommended to add less. Read the previous chapter: [How to Store a Kombucha Scoby](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-your-own-kombucha/#storing). ### What Are Primary and Secondary Fermentation (F1 and F2)? Primary fermentation (also known as F1) is the stage during which the tea is transformed into kombucha. It takes place in a large jar covered with a cloth. Secondary fermentation (also known as F2) is the stage during which the kombucha is bottled and becomes fizzy. The second fermentation is stopped (or rather slowed down considerably) when the bottles are placed in the fridge. ### How Do You Get Bubbles in Your Kombucha? Kombucha becomes fizzy during secondary fermentation (F2). To get bubbles, place the kombucha in airtight, pressure resistant bottles and allow it to ferment for a few days. 3 to 4 days is generally enough to produce the perfect fizz. To find out more, see [How to Make Kombucha Fizzier](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-sparkling-kombucha/). On the other hand, if your kombucha is too fizzy or if you want fewer bubbles, see [How to Get Less Bubbles in Your Kombucha](https://revolutionfermentation.com/en/blogs/kombucha/how-to-make-my-kombucha-less-fizzy/). ### Is It Normal That My Mother Sinks to the Bottom? Yes, this happens very often with a new mother. But don’t worry! A new mother will form on top. To find out more, read [Why Is My Kombucha Scoby Sinking?](https://revolutionfermentation.com/en/blogs/kombucha/why-kombucha-scoby-sinks/) ### How Do I Know if My Kombucha Mother Is Doing Well? At first glance, a kombucha mother looks very strange! A slimy texture, black filaments, brown spots… But 99% of the time, kombucha mothers are perfectly healthy\! To help you find out if everything’s fine, we’ve put together an article on [How to Tell if Your Kombucha Scoby Is Ill](https://revolutionfermentation.com/en/blogs/kombucha/healthy-or-moldy-kombucha-scoby/). ### Where Can I Ferment My Kombucha? Kombucha should be fermented away from direct sunlight, but in a place where air can circulate. Avoid placing it in a closed cupboard, as this restricts the ventilation needed for good fermentation. A quiet corner on your counter, at room temperature, works perfectly to promote regular fermentation. Do you have questions about fermentation temperature? See our guide [Best Temperature for Fermentation?](https://revolutionfermentation.com/en/blogs/other/best-fermentation-temperature/) ## Get the Tools\! We recommend the following products for making homemade kombucha. [![Kombucha Brewing Kit](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/kombucha-brewing-kit_900x900_96511a20-4c47-4b81-a7b4-dd7fdf9ff794.jpg?v=1635957052&width=540)](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) [![Mamma Kombucha (Kombucha SCOBY)](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/kombu01_2048x2048_1af846fb-d0c4-40da-ba0e-ff8341c3a7fa.jpg?v=1637261384&width=540)](https://shop.revolutionfermentation.com/products/fresh-kombucha-mamma-scoby) [![Organic Kombucha Tea Bags (Pack of 4)](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/tea01_540x_efde6ebd-29ef-4298-b759-277ba716d537.jpg?v=1637261562&width=540)](https://shop.revolutionfermentation.com/products/organic-tea-for-kombucha-pack-of-4) [![Stainless Steel Funnel With Strainer](https://cdn.shopify.com/s/files/1/0117/1950/8034/products/entonoir13cm.jpg?v=1637261881&width=540)](https://shop.revolutionfermentation.com/products/stainless-steel-funnel-removable-filter) ## Get Started\! - Buy a [kit to make kombucha](https://shop.revolutionfermentation.com/products/kombucha-brewing-kit) - Discover our [supplies and ingredients for making kombucha](https://shop.revolutionfermentation.com/collections/kombucha-making) - Try our [recipes for flavouring kombucha](https://revolutionfermentation.com/en/blogs/category/kombucha/kombucha-recipes/)
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