🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 1 (from laksa028)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa001.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://wholenaturallife.com/how-to-make-kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://wholenaturallife.com/how-to-make-kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/wholenaturallife.com\/how-to-make-kombucha\/","crawl_time":1775811211,"first_indexed_time":1502501937,"http_code":200,"src_unparsed":"com,wholenaturallife!\/how-to-make-kombucha\/ s443","src_root_hash":"12448763794696365401","history_drop_reason":null,"meta_title":"How to Make Kombucha - Whole Natural Life","meta_descriptions":["Kombucha is a fermented beverage made from sweetened tea. Learn how to make kombucha at home with these easy instructions."],"attrs_boilerpipe_text":"Kombucha is a delicious fermented beverage made from sweetened tea. Like\nmilk kefir\nand\nwater kefir\n, kombucha contains beneficial yeasts and bacteria that can help improve your digestion and boost your immune system. Even better, however, is the fact that kombucha is very enjoyable to drink! I love that kombucha adds some healthy variety to my drink options.\nWhile you can purchase bottled kombucha in health food stores, I highly recommend making your own as the cost savings are huge for a minimal amount of work on your part.\nIf you’ve tried store-bought kombucha before and didn’t find it to your liking, it may still be worth trying to make your own as you can wildly vary the taste of your kombucha depending on what flavoring agents you decide to add after the initial fermenting process is complete. I don’t really care for the taste of plain kombucha, but when I throw in some berries or a slice of lemon I find the resulting concoction utterly delicious.\nFinding a SCOBY\nTo begin making kombucha you first must obtain a SCOBY, the mushroom-like culture that is used to ferment kombucha. You have a couple of options for getting a SCOBY:\nRequest a SCOBY from someone local who’s already making kombucha. Each new batch of kombucha generally grows a new SCOBY so regular kombucha makers usually have them available. I suggest emailing your local Weston A. Price Foundation chapter group as one potential resource for finding local kombucha brewers.\nBuy a SCOBY online. If I had to buy a SCOBY online I would purchase\nthis one\n.\n \nKombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID\n&\nEquipment You’ll Need\nLarge saucepan or stockpot\n1 gallon glass jar\nDish towel or other cloth to keep out fruit flies\nRubber band\nStrainer\n(if using tea leaves)\nThe following ingredients are to brew one gallon of kombucha. (Your finished amount will be slightly less, since you need to save some of the kombucha to start your next batch.) You can easily multiply or divide this recipe to make larger or smaller amounts of kombucha. I usually brew four gallons of kombucha at a time.\nHow to Make Kombucha\nSave Recipe\nPrint Recipe\nIngredients\nFiltered water\n1 cup\norganic sugar\n2 tablespoons loose organic black, white, or green tea or 6 tea bags (I like to use half of\nthis green tea\nand half of\nthis white tea\n)\n2 cups finished kombucha (from previous batch or store-bought)\n1 SCOBY (\nfind a SCOBY here\n)\nInstructions\nPut four cups of filtered water into your saucepan or stockpot.\nAdd your sugar.\nBring the water to a boil, then turn off the heat. (This should dissolve your sugar, but if you still see dissolved sugar in your tea at a later stage, just stir until it's dissolved.)\nAdd your loose tea or tea bags.\nAllow your steeping tea to cool until it reaches room temperature. (Slightly warmer is okay, too, but you don't want it hot.)\nAfter the tea has come to room temperature, remove your tea bags or strain out the tea leaves while pouring the tea into your gallon glass jar.\nAdd the finished kombucha (from a previous batch or store-bought) to your glass jar. Adding finished kombucha ensures that your new batch of kombucha will brew at a safe pH.\nAdd your SCOBY to your jar. I just move my SCOBY with my (thoroughly washed) hands, but you could use tongs or some other implement if you prefer. Your SCOBY may float or sink—it really doesn't matter.\nFill the rest of the jar with filtered water, leaving about an inch of headspace at the top.\nCover with a dish towel or something else breathable but tightly-woven enough to keep out fruit flies. Secure your cloth with a rubber band.\nPlace your jar of kombucha somewhere out of the way and allow it to ferment at room temperature for 7 to 28 days. The longer you leave it, the less sweet your final batch will taste. When I was on the GAPS diet, I let my kombucha brew for at least 28 days to make sure that most of the sugar had been consumed by the SCOBY. These days I just make a new batch when I run out of my previous batch, usually after about two weeks or so. Experiment to see what length of brew time you prefer.\nWhen you're satisfied that your kombucha is done fermenting, remove the SCOBY and at least two cups of kombucha for every gallon-sized batch that you want to make next time. I find it easiest to remove the SCOBY and the two cups of kombucha at the same time I'm starting my next batch, but you can also store your SCOBY in the two cups of kombucha on your counter or in your fridge in between batches.\nOnce you have removed the SCOBY and two cups of kombucha for your next batch, the rest of the kombucha is yours to drink at will. If you want to change the flavor or your kombucha, keep reading for directions on how to do a second ferment. If you like the flavor of your kombucha as is, you can skip the second ferment and just store your kombucha in a lidded glass jar at room temperature or in your fridge.\n7.8.1.1\n15\nhttps:\/\/wholenaturallife.com\/how-to-make-kombucha\/\n Kombucha Second Ferment\nA second ferment can dramatically change the flavor of your kombucha–and when it comes to choosing flavoring agents, your options are pretty much endless. Try different combinations of fruit, herbs, and spices to see what you like. Personally I am very fond of\nstrawberry kombucha\n and\nraspberry kombucha\n.\nTo do a second ferment, just add your selected flavoring agents to your kombucha and cover with a tight-fitting lid. Allow the kombucha to ferment for a couple days or so before you begin drinking it. At this point you can remove your flavoring agents or just leave them in.\nStore your kombucha in your fridge or at room temperature.\nA Couple of Notes\nIf it takes you more than a few days to drink your kombucha, it will start growing another SCOBY. This is perfectly fine–just discard it if it gets in your way.\nKombucha will continue to ferment even after the SCOBY has been removed, so the flavor becomes more and more sour over time. I usually just add some water to any kombucha that I find too sour for my tastes. You can also try using it in place of vinegar in recipes like salad dressing.\nLooking for More Fermented Food Recipes? \nIf you’re looking for more fermented foods to add to your diet, be sure to check out my posts on\nhow to make kombucha\n, \nhow to make water kefir\n, and how to make \nInstant Pot yogurt\n. All of these fermented foods will help you get even more beneficial probiotics in your diet.\n———————————————————————————————————\nSTANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and\/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with Whole Natural Life’s ideals and I believe would be of value to my readers. Please also note that Whole Natural Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.\nYou might also enjoy these posts:","attrs_markdown":"- [Home](https:\/\/wholenaturallife.com\/)\n- [About](http:\/\/wholenaturallife.com\/about)\n  - [About Meghan](https:\/\/wholenaturallife.com\/about\/)\n  - [Privacy Policy](https:\/\/wholenaturallife.com\/privacy-policy\/)\n  - [Disclaimers\/Disclosures](https:\/\/wholenaturallife.com\/disclaimer\/)\n- [Real Food Recipes](https:\/\/wholenaturallife.com\/category\/real-food-recipes\/)\n  - [Coconut Ice Creams](http:\/\/wholenaturallife.com\/tag\/coconut-ice-cream\/)\n  - [Coconut Oil Recipes](http:\/\/wholenaturallife.com\/tag\/coconut-oil\/)\n  - [Grass-fed Butter Candies](http:\/\/wholenaturallife.com\/tag\/butter-candies\/)\n  - [Fermented Foods](http:\/\/wholenaturallife.com\/tag\/fermented-foods\/)\n  - [Gluten-free Cookies](http:\/\/wholenaturallife.com\/tag\/cookies\/)\n- [Crazy for Coconut E-Book](https:\/\/wholenaturallife.com\/crazy-for-coconut\/)\n- [Things I Love](https:\/\/wholenaturallife.com\/shopping-list\/)\n\n[![Whole Natural Life](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2017\/02\/Whole-Natural-Life-Header-Feb-2017-4.jpg)](https:\/\/wholenaturallife.com\/)\n\n# How to Make Kombucha\nPosted on July 8, 2013 by [Meghan Slocum](https:\/\/wholenaturallife.com\/author\/slocummp\/ \"View all posts by Meghan Slocum\") • [15 Comments](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comments \"How to Make Kombucha – Comments\")\n\n(Note: This post may contain affiliate links. Your cost won't change if you purchase something, but I will receive a small commission.)\n\n[![How to Make Kombucha](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-make-kombucha-1024x657.jpg)](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-make-kombucha.jpg)Kombucha is a delicious fermented beverage made from sweetened tea. Like [milk kefir](http:\/\/wholenaturallife.com\/2012\/02\/23\/how-to-make-kefir\/ \"How to Make Kefir\") and [water kefir](http:\/\/wholenaturallife.com\/2012\/01\/16\/how-to-make-water-kefir\/ \"How to Make Water Kefir\"), kombucha contains beneficial yeasts and bacteria that can help improve your digestion and boost your immune system. Even better, however, is the fact that kombucha is very enjoyable to drink! I love that kombucha adds some healthy variety to my drink options.\n\nWhile you can purchase bottled kombucha in health food stores, I highly recommend making your own as the cost savings are huge for a minimal amount of work on your part.\n\nIf you’ve tried store-bought kombucha before and didn’t find it to your liking, it may still be worth trying to make your own as you can wildly vary the taste of your kombucha depending on what flavoring agents you decide to add after the initial fermenting process is complete. I don’t really care for the taste of plain kombucha, but when I throw in some berries or a slice of lemon I find the resulting concoction utterly delicious.\n\n# Finding a SCOBY[![Kombucha SCOBY](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/Kombucha-SCOBY-1024x752.jpg)](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/Kombucha-SCOBY.jpg)\nTo begin making kombucha you first must obtain a SCOBY, the mushroom-like culture that is used to ferment kombucha. You have a couple of options for getting a SCOBY:\n\n- Request a SCOBY from someone local who’s already making kombucha. Each new batch of kombucha generally grows a new SCOBY so regular kombucha makers usually have them available. I suggest emailing your local Weston A. Price Foundation chapter group as one potential resource for finding local kombucha brewers.\n- Buy a SCOBY online. If I had to buy a SCOBY online I would purchase [this one](http:\/\/amzn.to\/1MEcNnw).\n\n[Kombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID![](http:\/\/easyproductdisplays.com\/wp-content\/uploads\/2014\/10\/AmazonBlack-e1413517778206.png)](http:\/\/www.amazon.com\/Kombucha-Kamp-Genuine-KOMBUCHA-CULTURE\/dp\/B008OHZ1XW?tag=198500-20 \"Kombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID\")\n\n&\n\n## **Equipment You’ll Need**\nLarge saucepan or stockpot\n\n[1 gallon glass jar](http:\/\/amzn.to\/22IZK5U)\n\nDish towel or other cloth to keep out fruit flies\n\nRubber band\n\n[Strainer](http:\/\/amzn.to\/1SopMZM) (if using tea leaves)\n\nThe following ingredients are to brew one gallon of kombucha. (Your finished amount will be slightly less, since you need to save some of the kombucha to start your next batch.) You can easily multiply or divide this recipe to make larger or smaller amounts of kombucha. I usually brew four gallons of kombucha at a time.\n\n## How to Make Kombucha ![Save Recipe](https:\/\/wholenaturallife.com\/wp-content\/plugins\/meal-planner-pro\/plus.png)Save Recipe Print Recipe ![Recipe Image](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-make-kombucha.jpg) [My Recipes](https:\/\/wholenaturallife.mealplannerpro.com\/recipe\/recipeBox) [My Lists](https:\/\/wholenaturallife.mealplannerpro.com\/grocery-list) [My Calendar](https:\/\/wholenaturallife.mealplannerpro.com\/meal-planning-calendar) Ingredients Filtered water 1 cup [organic sugar](http:\/\/amzn.to\/1VyQx0M) 2 tablespoons loose organic black, white, or green tea or 6 tea bags (I like to use half of [this green tea](http:\/\/amzn.to\/1SiETS0) and half of [this white tea](http:\/\/amzn.to\/1pervWR)) 2 cups finished kombucha (from previous batch or store-bought) 1 SCOBY ([find a SCOBY here](http:\/\/amzn.to\/1MEcNnw)) Instructions Put four cups of filtered water into your saucepan or stockpot. Add your sugar. Bring the water to a boil, then turn off the heat. (This should dissolve your sugar, but if you still see dissolved sugar in your tea at a later stage, just stir until it's dissolved.) Add your loose tea or tea bags. Allow your steeping tea to cool until it reaches room temperature. (Slightly warmer is okay, too, but you don't want it hot.) After the tea has come to room temperature, remove your tea bags or strain out the tea leaves while pouring the tea into your gallon glass jar. Add the finished kombucha (from a previous batch or store-bought) to your glass jar. Adding finished kombucha ensures that your new batch of kombucha will brew at a safe pH. Add your SCOBY to your jar. I just move my SCOBY with my (thoroughly washed) hands, but you could use tongs or some other implement if you prefer. Your SCOBY may float or sink—it really doesn't matter. Fill the rest of the jar with filtered water, leaving about an inch of headspace at the top. Cover with a dish towel or something else breathable but tightly-woven enough to keep out fruit flies. Secure your cloth with a rubber band. Place your jar of kombucha somewhere out of the way and allow it to ferment at room temperature for 7 to 28 days. The longer you leave it, the less sweet your final batch will taste. When I was on the GAPS diet, I let my kombucha brew for at least 28 days to make sure that most of the sugar had been consumed by the SCOBY. These days I just make a new batch when I run out of my previous batch, usually after about two weeks or so. Experiment to see what length of brew time you prefer. When you're satisfied that your kombucha is done fermenting, remove the SCOBY and at least two cups of kombucha for every gallon-sized batch that you want to make next time. I find it easiest to remove the SCOBY and the two cups of kombucha at the same time I'm starting my next batch, but you can also store your SCOBY in the two cups of kombucha on your counter or in your fridge in between batches. Once you have removed the SCOBY and two cups of kombucha for your next batch, the rest of the kombucha is yours to drink at will. If you want to change the flavor or your kombucha, keep reading for directions on how to do a second ferment. If you like the flavor of your kombucha as is, you can skip the second ferment and just store your kombucha in a lidded glass jar at room temperature or in your fridge. 7\\.8.1.1 15 <https:\/\/wholenaturallife.com\/how-to-make-kombucha\/>\n##\n## Kombucha Second Ferment\n# [![Kombucha Second Ferment](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/Kombucha-second-ferment-1024x634.jpg)](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/Kombucha-second-ferment.jpg)\nA second ferment can dramatically change the flavor of your kombucha–and when it comes to choosing flavoring agents, your options are pretty much endless. Try different combinations of fruit, herbs, and spices to see what you like. Personally I am very fond of [strawberry kombucha](http:\/\/wholenaturallife.com\/strawberry-kombucha\/) and [raspberry kombucha](http:\/\/wholenaturallife.com\/raspberry-kombucha\/).\n\nTo do a second ferment, just add your selected flavoring agents to your kombucha and cover with a tight-fitting lid. Allow the kombucha to ferment for a couple days or so before you begin drinking it. At this point you can remove your flavoring agents or just leave them in.\n\nStore your kombucha in your fridge or at room temperature.\n\n# A Couple of Notes\nIf it takes you more than a few days to drink your kombucha, it will start growing another SCOBY. This is perfectly fine–just discard it if it gets in your way.\n\nKombucha will continue to ferment even after the SCOBY has been removed, so the flavor becomes more and more sour over time. I usually just add some water to any kombucha that I find too sour for my tastes. You can also try using it in place of vinegar in recipes like salad dressing.\n\n# **Looking for More Fermented Food Recipes?**\nIf you’re looking for more fermented foods to add to your diet, be sure to check out my posts on [how to make kombucha](http:\/\/wholenaturallife.com\/how-to-make-kombucha\/), [how to make water kefir](http:\/\/wholenaturallife.com\/how-to-make-water-kefir\/), and how to make [Instant Pot yogurt](http:\/\/wholenaturallife.com\/instant-pot-yogurt\/). All of these fermented foods will help you get even more beneficial probiotics in your diet.\n\n[![How to Make Kombucha: A healthy probiotic beverage that's cheap and easy to make at home! ](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-Make-Kombucha--524x900.jpg)](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-Make-Kombucha-.jpg)\n\n———————————————————————————————————\n\n*STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and\/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with Whole Natural Life’s ideals and I believe would be of value to my readers. Please also note that Whole Natural Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.*\n\n#### You might also enjoy these posts:\n[![](https:\/\/wholenaturallife.com\/wp-content\/plugins\/igit-related-posts-with-thumb-images-after-posts\/timthumb.php?src=\/wp-content\/uploads\/2016\/10\/Instant-Pot-Yogurt-FB-150x150.jpg&w=100&h=100&zc=1)](https:\/\/wholenaturallife.com\/instant-pot-yogurt\/)\n\n[Instant Pot Yogurt](https:\/\/wholenaturallife.com\/instant-pot-yogurt\/)\n\n[![](https:\/\/wholenaturallife.com\/wp-content\/plugins\/igit-related-posts-with-thumb-images-after-posts\/timthumb.php?src=\/wp-content\/uploads\/2016\/04\/Lemon-Strawberry-Kombucha-5-150x150.jpg&w=100&h=100&zc=1)](https:\/\/wholenaturallife.com\/lemon-strawberry-kombucha\/)\n\n[Lemon Strawberry Kombucha](https:\/\/wholenaturallife.com\/lemon-strawberry-kombucha\/)\n\n[![](https:\/\/wholenaturallife.com\/wp-content\/plugins\/igit-related-posts-with-thumb-images-after-posts\/timthumb.php?src=\/wp-content\/uploads\/2016\/04\/Raspberry-Kombucha-1-min-150x150.jpg&w=100&h=100&zc=1)](https:\/\/wholenaturallife.com\/raspberry-kombucha\/)\n\n[How to Make Raspberry Kombucha](https:\/\/wholenaturallife.com\/raspberry-kombucha\/)\n\n[![](https:\/\/wholenaturallife.com\/wp-content\/plugins\/igit-related-posts-with-thumb-images-after-posts\/timthumb.php?src=\/wp-content\/uploads\/2016\/01\/Strawberry-Kombucha-150x150.jpg&w=100&h=100&zc=1)](https:\/\/wholenaturallife.com\/strawberry-kombucha\/)\n\n[Strawberry Kombucha: A Delicious Probiotic Be...](https:\/\/wholenaturallife.com\/strawberry-kombucha\/)\n\nFiled Under: [Real Food Recipes](https:\/\/wholenaturallife.com\/category\/real-food-recipes\/)\n\n[← Thai Peanut Sauce](https:\/\/wholenaturallife.com\/thai-peanut-sauce\/)\n\n[Real Food from Azure Standard →](https:\/\/wholenaturallife.com\/real-food-from-azure-standard\/)\n\n### 15 Responses to *How to Make Kombucha*\n1. amanda\n   \n   says:\n   \n   [July 14, 2013 at 9:16 am](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-30926)\n   \n   Hi there, thanks for this great post!! i thought i needed to buy an expensive fancy brewer to attempt this. I just have one question. Do you end up with 2 SCOBY\\`s in your jar? You said that each batch grows one, AND you said that you put one into the jar with the sweet tea. Also, is this considered a caffeinated beverage?\n   \n   [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-30926)\n   - [Meghan Slocum](http:\/\/wholenaturallife.com\/)\n     \n     says:\n     \n     [July 17, 2013 at 11:28 am](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-32098)\n     \n     Yes, each batch usually grows a new one. It's sort of attached to the old one--you can peel it off, or I often just leave it and put it into my new jar with the old SCOBY. Up to you. As for the caffeine, I'm not sure. I suppose it depends on what type of tea you use.\n     \n     [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-32098)\n     - amanda\n       \n       says:\n       \n       [July 17, 2013 at 2:06 pm](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-32143)\n       \n       super helpful! thank you meghan...i cant wait to give it a try\\!\n       \n       [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-32143)\n   - [Joel](https:\/\/www.instagram.com\/sdgorillagrubb\/)\n     \n     says:\n     \n     [November 22, 2015 at 8:37 pm](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-944179)\n     \n     I'm pretty new to brewing Kombucha, but researched extensively prior to attempting my first brew. I learned that the SCOBY digests the caffeine and most of the sugars, which is how the SCOBY grows. End results: NO caffeine, A Little sugar. Hope this helps.\n     \n     [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-944179)\n2. [Fermenting with a Hip Girl](http:\/\/blog.fillmorecontainer.com\/index.php\/2013\/08\/05\/fermenting-with-a-hip-girl\/)\n   \n   says:\n   \n   [August 5, 2013 at 7:01 am](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-42169)\n   \n   \\[...\\] How to Make Kombucha from Whole Natural Life . (Try brewing Kombucha in a 1 gallon jar and storing in our french square jars.) \\[...\\]\n   \n   [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-42169)\n3. Glo\n   \n   says:\n   \n   [November 17, 2013 at 10:15 am](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-91162)\n   \n   Not sure if I put this in the right section, would like to know if you can use honey or local made maple syrup in place of the sugar? Have you tried or will it not ferment as well?\n   \n   [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-91162)\n   - [Meghan Slocum](http:\/\/wholenaturallife.com\/)\n     \n     says:\n     \n     [November 18, 2013 at 10:54 am](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-91760)\n     \n     I have never tried this. I've read that it doesn't work as well, but maybe try it with an extra SCOBY and see how it goes? You could also do some more Googling to see if anyone else has experience...\n     \n     [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-91760)\n   - [Joel](https:\/\/www.instagram.com\/sdgorillagrubb\/)\n     \n     says:\n     \n     [November 22, 2015 at 8:42 pm](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-944180)\n     \n     You can use honey, agave or organic cane sugar when brewing Kombucha. Taste will vary slightly, but I recommend you use your favorite sweetener to produce the best Booch (for your taste). If you decide to brew with Green Tea and Honey or Agave, the finished Kombucha product is called \"Jun\" (June). Jun is considered the \"Champagne of Kombucha\" -cheers\\!\n     \n     [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-944180)\n4. [How-to — Spring Cleaning Your Diet ~ Krrb Blog](http:\/\/blog.krrb.com\/2014\/04\/02\/how-to-spring-cleaning-your-diet\/)\n   \n   says:\n   \n   [April 2, 2014 at 3:07 pm](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-260150)\n   \n   \\[…\\] of joe with refreshing cucumber water. Or if you crave the jolt of energy a cup of coffee has, give Kombucha Tea a try. Fizzy and full of healthy probiotics that improve digestion, it’s a \\[…\\]\n   \n   [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-260150)\n5. [How to Make Kombucha \\| gdhayesblog](http:\/\/gdhayesblog.wordpress.com\/2014\/04\/12\/how-to-make-kombucha\/)\n   \n   says:\n   \n   [April 12, 2014 at 9:19 am](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-283330)\n   \n   \\[…\\] via How to Make Kombucha. \\[…\\]\n   \n   [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-283330)\n6. [G.R. East](http:\/\/dentaleastwood.com.au\/)\n   \n   says:\n   \n   [January 5, 2016 at 6:40 pm](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-948061)\n   \n   Great recipe. I've been into kefir for a while, and I've been looking for a way to try kombucha. Question - do you know if this works without sugar, or if there is a sugar-free option?\n   \n   [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-948061)\n   - [Meghan Slocum](http:\/\/wholenaturallife.com\/)\n     \n     says:\n     \n     [January 6, 2016 at 2:52 pm](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-948130)\n     \n     I'm pretty sure you need to use sugar, since the sugar and tea are food for the kombucha SCOBY. You \\*might\\* be able to use an alternative sugar (like honey or coconut sugar) but I've never tried it so you'd have to do some research on that.\n     \n     [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-948130)\n   - [Lisa](https:\/\/www.rohtopia.com\/)\n     \n     says:\n     \n     [March 24, 2018 at 7:15 pm](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-993608)\n     \n     According to another comment, the SCOBY digests most of the sugars, which is how the SCOBY grows. So you do need sugar to create it but the end result is very little sugar. Hope this helps.\n     \n     [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-993608)\n7. Cyndi\n   \n   says:\n   \n   [May 19, 2018 at 7:58 pm](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-995786)\n   \n   Can you cut Scoby in half and do two half gallon jars? I only have half gallons.\n   \n   [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-995786)\n   - [Meghan Slocum](http:\/\/wholenaturallife.com\/)\n     \n     says:\n     \n     [May 23, 2018 at 9:31 am](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-996009)\n     \n     I've never tried that, but I think it would probably work.\n     \n     [Reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#comment-996009)\n### Leave a reply [Cancel reply](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/#respond)\n\n- ### Follow Me\\!\n  [![Follow me on Pinterest](https:\/\/wholenaturallife.com\/wp-content\/plugins\/social-media-widget\/images\/default\/32\/pinterest.png)](http:\/\/pinterest.com\/wholenaturlife\/)[![Follow me on Facebook](https:\/\/wholenaturallife.com\/wp-content\/plugins\/social-media-widget\/images\/default\/32\/facebook.png)](http:\/\/www.facebook.com\/wholenaturallife)[![Follow me on Instagram](https:\/\/wholenaturallife.com\/wp-content\/plugins\/social-media-widget\/images\/default\/32\/instagram.png)](https:\/\/www.instagram.com\/wholenaturallife\/)[![Follow me on Google+](https:\/\/wholenaturallife.com\/wp-content\/plugins\/social-media-widget\/images\/default\/32\/googleplus.png)](https:\/\/plus.google.com\/u\/0\/b\/100406419469740347320\/100406419469740347320)[![Follow me on E-mail](https:\/\/wholenaturallife.com\/wp-content\/plugins\/social-media-widget\/images\/default\/32\/email.png)](https:\/\/madmimi.com\/signups\/77449\/iframe)[![Follow me on RSS](https:\/\/wholenaturallife.com\/wp-content\/plugins\/social-media-widget\/images\/default\/32\/rss.png)](http:\/\/feeds.feedburner.com\/WholeNaturalLife)\n- ### SEARCH THIS SITE\n\nPowered by Headway, the [drag and drop WordPress theme](http:\/\/headwaythemes.com\/ \"Headway Premium WordPress Theme\")\n\n[Go To Top](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/)[Administration Login](https:\/\/wholenaturallife.com\/wp-admin\/)\n\nCopyright © 2026 Whole Natural Life\n\n[View Full Site](https:\/\/wholenaturallife.com\/how-to-make-kombucha\/?full-site=true)","attrs_readable_markdown":"[![How to Make Kombucha](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-make-kombucha-1024x657.jpg)](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-make-kombucha.jpg)Kombucha is a delicious fermented beverage made from sweetened tea. Like [milk kefir](http:\/\/wholenaturallife.com\/2012\/02\/23\/how-to-make-kefir\/ \"How to Make Kefir\") and [water kefir](http:\/\/wholenaturallife.com\/2012\/01\/16\/how-to-make-water-kefir\/ \"How to Make Water Kefir\"), kombucha contains beneficial yeasts and bacteria that can help improve your digestion and boost your immune system. Even better, however, is the fact that kombucha is very enjoyable to drink! I love that kombucha adds some healthy variety to my drink options.\n\nWhile you can purchase bottled kombucha in health food stores, I highly recommend making your own as the cost savings are huge for a minimal amount of work on your part.\n\nIf you’ve tried store-bought kombucha before and didn’t find it to your liking, it may still be worth trying to make your own as you can wildly vary the taste of your kombucha depending on what flavoring agents you decide to add after the initial fermenting process is complete. I don’t really care for the taste of plain kombucha, but when I throw in some berries or a slice of lemon I find the resulting concoction utterly delicious.\n\n## Finding a SCOBY[![Kombucha SCOBY](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/Kombucha-SCOBY-1024x752.jpg)](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/Kombucha-SCOBY.jpg)\nTo begin making kombucha you first must obtain a SCOBY, the mushroom-like culture that is used to ferment kombucha. You have a couple of options for getting a SCOBY:\n\n- Request a SCOBY from someone local who’s already making kombucha. Each new batch of kombucha generally grows a new SCOBY so regular kombucha makers usually have them available. I suggest emailing your local Weston A. Price Foundation chapter group as one potential resource for finding local kombucha brewers.\n- Buy a SCOBY online. If I had to buy a SCOBY online I would purchase [this one](http:\/\/amzn.to\/1MEcNnw).\n\n[Kombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID![](http:\/\/easyproductdisplays.com\/wp-content\/uploads\/2014\/10\/AmazonBlack-e1413517778206.png)](http:\/\/www.amazon.com\/Kombucha-Kamp-Genuine-KOMBUCHA-CULTURE\/dp\/B008OHZ1XW?tag=198500-20 \"Kombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID\")\n\n&\n\n## **Equipment You’ll Need**\nLarge saucepan or stockpot\n\n[1 gallon glass jar](http:\/\/amzn.to\/22IZK5U)\n\nDish towel or other cloth to keep out fruit flies\n\nRubber band\n\n[Strainer](http:\/\/amzn.to\/1SopMZM) (if using tea leaves)\n\nThe following ingredients are to brew one gallon of kombucha. (Your finished amount will be slightly less, since you need to save some of the kombucha to start your next batch.) You can easily multiply or divide this recipe to make larger or smaller amounts of kombucha. I usually brew four gallons of kombucha at a time.\n\n## How to Make Kombucha ![Save Recipe](https:\/\/wholenaturallife.com\/wp-content\/plugins\/meal-planner-pro\/plus.png)Save Recipe Print Recipe ![Recipe Image](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-make-kombucha.jpg) Ingredients Filtered water 1 cup [organic sugar](http:\/\/amzn.to\/1VyQx0M) 2 tablespoons loose organic black, white, or green tea or 6 tea bags (I like to use half of [this green tea](http:\/\/amzn.to\/1SiETS0) and half of [this white tea](http:\/\/amzn.to\/1pervWR)) 2 cups finished kombucha (from previous batch or store-bought) 1 SCOBY ([find a SCOBY here](http:\/\/amzn.to\/1MEcNnw)) Instructions Put four cups of filtered water into your saucepan or stockpot. Add your sugar. Bring the water to a boil, then turn off the heat. (This should dissolve your sugar, but if you still see dissolved sugar in your tea at a later stage, just stir until it's dissolved.) Add your loose tea or tea bags. Allow your steeping tea to cool until it reaches room temperature. (Slightly warmer is okay, too, but you don't want it hot.) After the tea has come to room temperature, remove your tea bags or strain out the tea leaves while pouring the tea into your gallon glass jar. Add the finished kombucha (from a previous batch or store-bought) to your glass jar. Adding finished kombucha ensures that your new batch of kombucha will brew at a safe pH. Add your SCOBY to your jar. I just move my SCOBY with my (thoroughly washed) hands, but you could use tongs or some other implement if you prefer. Your SCOBY may float or sink—it really doesn't matter. Fill the rest of the jar with filtered water, leaving about an inch of headspace at the top. Cover with a dish towel or something else breathable but tightly-woven enough to keep out fruit flies. Secure your cloth with a rubber band. Place your jar of kombucha somewhere out of the way and allow it to ferment at room temperature for 7 to 28 days. The longer you leave it, the less sweet your final batch will taste. When I was on the GAPS diet, I let my kombucha brew for at least 28 days to make sure that most of the sugar had been consumed by the SCOBY. These days I just make a new batch when I run out of my previous batch, usually after about two weeks or so. Experiment to see what length of brew time you prefer. When you're satisfied that your kombucha is done fermenting, remove the SCOBY and at least two cups of kombucha for every gallon-sized batch that you want to make next time. I find it easiest to remove the SCOBY and the two cups of kombucha at the same time I'm starting my next batch, but you can also store your SCOBY in the two cups of kombucha on your counter or in your fridge in between batches. Once you have removed the SCOBY and two cups of kombucha for your next batch, the rest of the kombucha is yours to drink at will. If you want to change the flavor or your kombucha, keep reading for directions on how to do a second ferment. If you like the flavor of your kombucha as is, you can skip the second ferment and just store your kombucha in a lidded glass jar at room temperature or in your fridge. 7\\.8.1.1 15 <https:\/\/wholenaturallife.com\/how-to-make-kombucha\/>\n## Kombucha Second Ferment\n## [![Kombucha Second Ferment](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/Kombucha-second-ferment-1024x634.jpg)](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/Kombucha-second-ferment.jpg)\nA second ferment can dramatically change the flavor of your kombucha–and when it comes to choosing flavoring agents, your options are pretty much endless. Try different combinations of fruit, herbs, and spices to see what you like. Personally I am very fond of [strawberry kombucha](http:\/\/wholenaturallife.com\/strawberry-kombucha\/) and [raspberry kombucha](http:\/\/wholenaturallife.com\/raspberry-kombucha\/).\n\nTo do a second ferment, just add your selected flavoring agents to your kombucha and cover with a tight-fitting lid. Allow the kombucha to ferment for a couple days or so before you begin drinking it. At this point you can remove your flavoring agents or just leave them in.\n\nStore your kombucha in your fridge or at room temperature.\n\n## A Couple of Notes\nIf it takes you more than a few days to drink your kombucha, it will start growing another SCOBY. This is perfectly fine–just discard it if it gets in your way.\n\nKombucha will continue to ferment even after the SCOBY has been removed, so the flavor becomes more and more sour over time. I usually just add some water to any kombucha that I find too sour for my tastes. You can also try using it in place of vinegar in recipes like salad dressing.\n\n## **Looking for More Fermented Food Recipes?**\nIf you’re looking for more fermented foods to add to your diet, be sure to check out my posts on [how to make kombucha](http:\/\/wholenaturallife.com\/how-to-make-kombucha\/), [how to make water kefir](http:\/\/wholenaturallife.com\/how-to-make-water-kefir\/), and how to make [Instant Pot yogurt](http:\/\/wholenaturallife.com\/instant-pot-yogurt\/). All of these fermented foods will help you get even more beneficial probiotics in your diet.\n\n[![How to Make Kombucha: A healthy probiotic beverage that's cheap and easy to make at home! ](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-Make-Kombucha--524x900.jpg)](http:\/\/wholenaturallife.com\/wp-content\/uploads\/2013\/07\/How-to-Make-Kombucha-.jpg)\n\n———————————————————————————————————\n\n*STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and\/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with Whole Natural Life’s ideals and I believe would be of value to my readers. Please also note that Whole Natural Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.*\n\n#### You might also enjoy these posts:\n[![](https:\/\/wholenaturallife.com\/wp-content\/plugins\/igit-related-posts-with-thumb-images-after-posts\/timthumb.php?src=\/wp-content\/uploads\/2016\/10\/Instant-Pot-Yogurt-FB-150x150.jpg&w=100&h=100&zc=1)](https:\/\/wholenaturallife.com\/instant-pot-yogurt\/)\n\n[![](https:\/\/wholenaturallife.com\/wp-content\/plugins\/igit-related-posts-with-thumb-images-after-posts\/timthumb.php?src=\/wp-content\/uploads\/2016\/04\/Lemon-Strawberry-Kombucha-5-150x150.jpg&w=100&h=100&zc=1)](https:\/\/wholenaturallife.com\/lemon-strawberry-kombucha\/)\n\n[![](https:\/\/wholenaturallife.com\/wp-content\/plugins\/igit-related-posts-with-thumb-images-after-posts\/timthumb.php?src=\/wp-content\/uploads\/2016\/04\/Raspberry-Kombucha-1-min-150x150.jpg&w=100&h=100&zc=1)](https:\/\/wholenaturallife.com\/raspberry-kombucha\/)\n\n[![](https:\/\/wholenaturallife.com\/wp-content\/plugins\/igit-related-posts-with-thumb-images-after-posts\/timthumb.php?src=\/wp-content\/uploads\/2016\/01\/Strawberry-Kombucha-150x150.jpg&w=100&h=100&zc=1)](https:\/\/wholenaturallife.com\/strawberry-kombucha\/)","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

3 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.1 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://wholenaturallife.com/how-to-make-kombucha/
Last Crawled	2026-04-10 08:53:31 (3 days ago)
First Indexed	2017-08-12 01:38:57 (8 years ago)
HTTP Status Code	200
Meta Title	How to Make Kombucha - Whole Natural Life
Meta Description	Kombucha is a fermented beverage made from sweetened tea. Learn how to make kombucha at home with these easy instructions.
Meta Canonical	null
Boilerpipe Text	Kombucha is a delicious fermented beverage made from sweetened tea. Like milk kefir and water kefir , kombucha contains beneficial yeasts and bacteria that can help improve your digestion and boost your immune system. Even better, however, is the fact that kombucha is very enjoyable to drink! I love that kombucha adds some healthy variety to my drink options. While you can purchase bottled kombucha in health food stores, I highly recommend making your own as the cost savings are huge for a minimal amount of work on your part. If you’ve tried store-bought kombucha before and didn’t find it to your liking, it may still be worth trying to make your own as you can wildly vary the taste of your kombucha depending on what flavoring agents you decide to add after the initial fermenting process is complete. I don’t really care for the taste of plain kombucha, but when I throw in some berries or a slice of lemon I find the resulting concoction utterly delicious. Finding a SCOBY To begin making kombucha you first must obtain a SCOBY, the mushroom-like culture that is used to ferment kombucha. You have a couple of options for getting a SCOBY: Request a SCOBY from someone local who’s already making kombucha. Each new batch of kombucha generally grows a new SCOBY so regular kombucha makers usually have them available. I suggest emailing your local Weston A. Price Foundation chapter group as one potential resource for finding local kombucha brewers. Buy a SCOBY online. If I had to buy a SCOBY online I would purchase this one . Kombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID & Equipment You’ll Need Large saucepan or stockpot 1 gallon glass jar Dish towel or other cloth to keep out fruit flies Rubber band Strainer (if using tea leaves) The following ingredients are to brew one gallon of kombucha. (Your finished amount will be slightly less, since you need to save some of the kombucha to start your next batch.) You can easily multiply or divide this recipe to make larger or smaller amounts of kombucha. I usually brew four gallons of kombucha at a time. How to Make Kombucha Save Recipe Print Recipe Ingredients Filtered water 1 cup organic sugar 2 tablespoons loose organic black, white, or green tea or 6 tea bags (I like to use half of this green tea and half of this white tea ) 2 cups finished kombucha (from previous batch or store-bought) 1 SCOBY ( find a SCOBY here ) Instructions Put four cups of filtered water into your saucepan or stockpot. Add your sugar. Bring the water to a boil, then turn off the heat. (This should dissolve your sugar, but if you still see dissolved sugar in your tea at a later stage, just stir until it's dissolved.) Add your loose tea or tea bags. Allow your steeping tea to cool until it reaches room temperature. (Slightly warmer is okay, too, but you don't want it hot.) After the tea has come to room temperature, remove your tea bags or strain out the tea leaves while pouring the tea into your gallon glass jar. Add the finished kombucha (from a previous batch or store-bought) to your glass jar. Adding finished kombucha ensures that your new batch of kombucha will brew at a safe pH. Add your SCOBY to your jar. I just move my SCOBY with my (thoroughly washed) hands, but you could use tongs or some other implement if you prefer. Your SCOBY may float or sink—it really doesn't matter. Fill the rest of the jar with filtered water, leaving about an inch of headspace at the top. Cover with a dish towel or something else breathable but tightly-woven enough to keep out fruit flies. Secure your cloth with a rubber band. Place your jar of kombucha somewhere out of the way and allow it to ferment at room temperature for 7 to 28 days. The longer you leave it, the less sweet your final batch will taste. When I was on the GAPS diet, I let my kombucha brew for at least 28 days to make sure that most of the sugar had been consumed by the SCOBY. These days I just make a new batch when I run out of my previous batch, usually after about two weeks or so. Experiment to see what length of brew time you prefer. When you're satisfied that your kombucha is done fermenting, remove the SCOBY and at least two cups of kombucha for every gallon-sized batch that you want to make next time. I find it easiest to remove the SCOBY and the two cups of kombucha at the same time I'm starting my next batch, but you can also store your SCOBY in the two cups of kombucha on your counter or in your fridge in between batches. Once you have removed the SCOBY and two cups of kombucha for your next batch, the rest of the kombucha is yours to drink at will. If you want to change the flavor or your kombucha, keep reading for directions on how to do a second ferment. If you like the flavor of your kombucha as is, you can skip the second ferment and just store your kombucha in a lidded glass jar at room temperature or in your fridge. 7.8.1.1 15 https://wholenaturallife.com/how-to-make-kombucha/ Kombucha Second Ferment A second ferment can dramatically change the flavor of your kombucha–and when it comes to choosing flavoring agents, your options are pretty much endless. Try different combinations of fruit, herbs, and spices to see what you like. Personally I am very fond of strawberry kombucha and raspberry kombucha . To do a second ferment, just add your selected flavoring agents to your kombucha and cover with a tight-fitting lid. Allow the kombucha to ferment for a couple days or so before you begin drinking it. At this point you can remove your flavoring agents or just leave them in. Store your kombucha in your fridge or at room temperature. A Couple of Notes If it takes you more than a few days to drink your kombucha, it will start growing another SCOBY. This is perfectly fine–just discard it if it gets in your way. Kombucha will continue to ferment even after the SCOBY has been removed, so the flavor becomes more and more sour over time. I usually just add some water to any kombucha that I find too sour for my tastes. You can also try using it in place of vinegar in recipes like salad dressing. Looking for More Fermented Food Recipes? If you’re looking for more fermented foods to add to your diet, be sure to check out my posts on how to make kombucha , how to make water kefir , and how to make Instant Pot yogurt . All of these fermented foods will help you get even more beneficial probiotics in your diet. ——————————————————————————————————— STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with Whole Natural Life’s ideals and I believe would be of value to my readers. Please also note that Whole Natural Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You might also enjoy these posts:
Markdown	- [Home](https://wholenaturallife.com/) - [About](http://wholenaturallife.com/about) - [About Meghan](https://wholenaturallife.com/about/) - [Privacy Policy](https://wholenaturallife.com/privacy-policy/) - [Disclaimers/Disclosures](https://wholenaturallife.com/disclaimer/) - [Real Food Recipes](https://wholenaturallife.com/category/real-food-recipes/) - [Coconut Ice Creams](http://wholenaturallife.com/tag/coconut-ice-cream/) - [Coconut Oil Recipes](http://wholenaturallife.com/tag/coconut-oil/) - [Grass-fed Butter Candies](http://wholenaturallife.com/tag/butter-candies/) - [Fermented Foods](http://wholenaturallife.com/tag/fermented-foods/) - [Gluten-free Cookies](http://wholenaturallife.com/tag/cookies/) - [Crazy for Coconut E-Book](https://wholenaturallife.com/crazy-for-coconut/) - [Things I Love](https://wholenaturallife.com/shopping-list/) [![Whole Natural Life](http://wholenaturallife.com/wp-content/uploads/2017/02/Whole-Natural-Life-Header-Feb-2017-4.jpg)](https://wholenaturallife.com/) # How to Make Kombucha Posted on July 8, 2013 by [Meghan Slocum](https://wholenaturallife.com/author/slocummp/ "View all posts by Meghan Slocum") • [15 Comments](https://wholenaturallife.com/how-to-make-kombucha/#comments "How to Make Kombucha – Comments") (Note: This post may contain affiliate links. Your cost won't change if you purchase something, but I will receive a small commission.) [![How to Make Kombucha](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-make-kombucha-1024x657.jpg)](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-make-kombucha.jpg)Kombucha is a delicious fermented beverage made from sweetened tea. Like [milk kefir](http://wholenaturallife.com/2012/02/23/how-to-make-kefir/ "How to Make Kefir") and [water kefir](http://wholenaturallife.com/2012/01/16/how-to-make-water-kefir/ "How to Make Water Kefir"), kombucha contains beneficial yeasts and bacteria that can help improve your digestion and boost your immune system. Even better, however, is the fact that kombucha is very enjoyable to drink! I love that kombucha adds some healthy variety to my drink options. While you can purchase bottled kombucha in health food stores, I highly recommend making your own as the cost savings are huge for a minimal amount of work on your part. If you’ve tried store-bought kombucha before and didn’t find it to your liking, it may still be worth trying to make your own as you can wildly vary the taste of your kombucha depending on what flavoring agents you decide to add after the initial fermenting process is complete. I don’t really care for the taste of plain kombucha, but when I throw in some berries or a slice of lemon I find the resulting concoction utterly delicious. # Finding a SCOBY[![Kombucha SCOBY](http://wholenaturallife.com/wp-content/uploads/2013/07/Kombucha-SCOBY-1024x752.jpg)](http://wholenaturallife.com/wp-content/uploads/2013/07/Kombucha-SCOBY.jpg) To begin making kombucha you first must obtain a SCOBY, the mushroom-like culture that is used to ferment kombucha. You have a couple of options for getting a SCOBY: - Request a SCOBY from someone local who’s already making kombucha. Each new batch of kombucha generally grows a new SCOBY so regular kombucha makers usually have them available. I suggest emailing your local Weston A. Price Foundation chapter group as one potential resource for finding local kombucha brewers. - Buy a SCOBY online. If I had to buy a SCOBY online I would purchase [this one](http://amzn.to/1MEcNnw). [Kombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID![](http://easyproductdisplays.com/wp-content/uploads/2014/10/AmazonBlack-e1413517778206.png)](http://www.amazon.com/Kombucha-Kamp-Genuine-KOMBUCHA-CULTURE/dp/B008OHZ1XW?tag=198500-20 "Kombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID") & ## Equipment You’ll Need Large saucepan or stockpot [1 gallon glass jar](http://amzn.to/22IZK5U) Dish towel or other cloth to keep out fruit flies Rubber band [Strainer](http://amzn.to/1SopMZM) (if using tea leaves) The following ingredients are to brew one gallon of kombucha. (Your finished amount will be slightly less, since you need to save some of the kombucha to start your next batch.) You can easily multiply or divide this recipe to make larger or smaller amounts of kombucha. I usually brew four gallons of kombucha at a time. ## How to Make Kombucha ![Save Recipe](https://wholenaturallife.com/wp-content/plugins/meal-planner-pro/plus.png)Save Recipe Print Recipe ![Recipe Image](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-make-kombucha.jpg) [My Recipes](https://wholenaturallife.mealplannerpro.com/recipe/recipeBox) [My Lists](https://wholenaturallife.mealplannerpro.com/grocery-list) [My Calendar](https://wholenaturallife.mealplannerpro.com/meal-planning-calendar) Ingredients Filtered water 1 cup [organic sugar](http://amzn.to/1VyQx0M) 2 tablespoons loose organic black, white, or green tea or 6 tea bags (I like to use half of [this green tea](http://amzn.to/1SiETS0) and half of [this white tea](http://amzn.to/1pervWR)) 2 cups finished kombucha (from previous batch or store-bought) 1 SCOBY ([find a SCOBY here](http://amzn.to/1MEcNnw)) Instructions Put four cups of filtered water into your saucepan or stockpot. Add your sugar. Bring the water to a boil, then turn off the heat. (This should dissolve your sugar, but if you still see dissolved sugar in your tea at a later stage, just stir until it's dissolved.) Add your loose tea or tea bags. Allow your steeping tea to cool until it reaches room temperature. (Slightly warmer is okay, too, but you don't want it hot.) After the tea has come to room temperature, remove your tea bags or strain out the tea leaves while pouring the tea into your gallon glass jar. Add the finished kombucha (from a previous batch or store-bought) to your glass jar. Adding finished kombucha ensures that your new batch of kombucha will brew at a safe pH. Add your SCOBY to your jar. I just move my SCOBY with my (thoroughly washed) hands, but you could use tongs or some other implement if you prefer. Your SCOBY may float or sink—it really doesn't matter. Fill the rest of the jar with filtered water, leaving about an inch of headspace at the top. Cover with a dish towel or something else breathable but tightly-woven enough to keep out fruit flies. Secure your cloth with a rubber band. Place your jar of kombucha somewhere out of the way and allow it to ferment at room temperature for 7 to 28 days. The longer you leave it, the less sweet your final batch will taste. When I was on the GAPS diet, I let my kombucha brew for at least 28 days to make sure that most of the sugar had been consumed by the SCOBY. These days I just make a new batch when I run out of my previous batch, usually after about two weeks or so. Experiment to see what length of brew time you prefer. When you're satisfied that your kombucha is done fermenting, remove the SCOBY and at least two cups of kombucha for every gallon-sized batch that you want to make next time. I find it easiest to remove the SCOBY and the two cups of kombucha at the same time I'm starting my next batch, but you can also store your SCOBY in the two cups of kombucha on your counter or in your fridge in between batches. Once you have removed the SCOBY and two cups of kombucha for your next batch, the rest of the kombucha is yours to drink at will. If you want to change the flavor or your kombucha, keep reading for directions on how to do a second ferment. If you like the flavor of your kombucha as is, you can skip the second ferment and just store your kombucha in a lidded glass jar at room temperature or in your fridge. 7\.8.1.1 15 <https://wholenaturallife.com/how-to-make-kombucha/> ## ## Kombucha Second Ferment # [![Kombucha Second Ferment](http://wholenaturallife.com/wp-content/uploads/2013/07/Kombucha-second-ferment-1024x634.jpg)](http://wholenaturallife.com/wp-content/uploads/2013/07/Kombucha-second-ferment.jpg) A second ferment can dramatically change the flavor of your kombucha–and when it comes to choosing flavoring agents, your options are pretty much endless. Try different combinations of fruit, herbs, and spices to see what you like. Personally I am very fond of [strawberry kombucha](http://wholenaturallife.com/strawberry-kombucha/) and [raspberry kombucha](http://wholenaturallife.com/raspberry-kombucha/). To do a second ferment, just add your selected flavoring agents to your kombucha and cover with a tight-fitting lid. Allow the kombucha to ferment for a couple days or so before you begin drinking it. At this point you can remove your flavoring agents or just leave them in. Store your kombucha in your fridge or at room temperature. # A Couple of Notes If it takes you more than a few days to drink your kombucha, it will start growing another SCOBY. This is perfectly fine–just discard it if it gets in your way. Kombucha will continue to ferment even after the SCOBY has been removed, so the flavor becomes more and more sour over time. I usually just add some water to any kombucha that I find too sour for my tastes. You can also try using it in place of vinegar in recipes like salad dressing. # Looking for More Fermented Food Recipes? If you’re looking for more fermented foods to add to your diet, be sure to check out my posts on [how to make kombucha](http://wholenaturallife.com/how-to-make-kombucha/), [how to make water kefir](http://wholenaturallife.com/how-to-make-water-kefir/), and how to make [Instant Pot yogurt](http://wholenaturallife.com/instant-pot-yogurt/). All of these fermented foods will help you get even more beneficial probiotics in your diet. [![How to Make Kombucha: A healthy probiotic beverage that's cheap and easy to make at home! ](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-Make-Kombucha--524x900.jpg)](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-Make-Kombucha-.jpg) ——————————————————————————————————— STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with Whole Natural Life’s ideals and I believe would be of value to my readers. Please also note that Whole Natural Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. #### You might also enjoy these posts: [![](https://wholenaturallife.com/wp-content/plugins/igit-related-posts-with-thumb-images-after-posts/timthumb.php?src=/wp-content/uploads/2016/10/Instant-Pot-Yogurt-FB-150x150.jpg&w=100&h=100&zc=1)](https://wholenaturallife.com/instant-pot-yogurt/) [Instant Pot Yogurt](https://wholenaturallife.com/instant-pot-yogurt/) [![](https://wholenaturallife.com/wp-content/plugins/igit-related-posts-with-thumb-images-after-posts/timthumb.php?src=/wp-content/uploads/2016/04/Lemon-Strawberry-Kombucha-5-150x150.jpg&w=100&h=100&zc=1)](https://wholenaturallife.com/lemon-strawberry-kombucha/) [Lemon Strawberry Kombucha](https://wholenaturallife.com/lemon-strawberry-kombucha/) [![](https://wholenaturallife.com/wp-content/plugins/igit-related-posts-with-thumb-images-after-posts/timthumb.php?src=/wp-content/uploads/2016/04/Raspberry-Kombucha-1-min-150x150.jpg&w=100&h=100&zc=1)](https://wholenaturallife.com/raspberry-kombucha/) [How to Make Raspberry Kombucha](https://wholenaturallife.com/raspberry-kombucha/) [![](https://wholenaturallife.com/wp-content/plugins/igit-related-posts-with-thumb-images-after-posts/timthumb.php?src=/wp-content/uploads/2016/01/Strawberry-Kombucha-150x150.jpg&w=100&h=100&zc=1)](https://wholenaturallife.com/strawberry-kombucha/) [Strawberry Kombucha: A Delicious Probiotic Be...](https://wholenaturallife.com/strawberry-kombucha/) Filed Under: [Real Food Recipes](https://wholenaturallife.com/category/real-food-recipes/) [← Thai Peanut Sauce](https://wholenaturallife.com/thai-peanut-sauce/) [Real Food from Azure Standard →](https://wholenaturallife.com/real-food-from-azure-standard/) ### 15 Responses to How to Make Kombucha 1. amanda says: [July 14, 2013 at 9:16 am](https://wholenaturallife.com/how-to-make-kombucha/#comment-30926) Hi there, thanks for this great post!! i thought i needed to buy an expensive fancy brewer to attempt this. I just have one question. Do you end up with 2 SCOBY\`s in your jar? You said that each batch grows one, AND you said that you put one into the jar with the sweet tea. Also, is this considered a caffeinated beverage? [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-30926) - [Meghan Slocum](http://wholenaturallife.com/) says: [July 17, 2013 at 11:28 am](https://wholenaturallife.com/how-to-make-kombucha/#comment-32098) Yes, each batch usually grows a new one. It's sort of attached to the old one--you can peel it off, or I often just leave it and put it into my new jar with the old SCOBY. Up to you. As for the caffeine, I'm not sure. I suppose it depends on what type of tea you use. [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-32098) - amanda says: [July 17, 2013 at 2:06 pm](https://wholenaturallife.com/how-to-make-kombucha/#comment-32143) super helpful! thank you meghan...i cant wait to give it a try\! [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-32143) - [Joel](https://www.instagram.com/sdgorillagrubb/) says: [November 22, 2015 at 8:37 pm](https://wholenaturallife.com/how-to-make-kombucha/#comment-944179) I'm pretty new to brewing Kombucha, but researched extensively prior to attempting my first brew. I learned that the SCOBY digests the caffeine and most of the sugars, which is how the SCOBY grows. End results: NO caffeine, A Little sugar. Hope this helps. [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-944179) 2. [Fermenting with a Hip Girl](http://blog.fillmorecontainer.com/index.php/2013/08/05/fermenting-with-a-hip-girl/) says: [August 5, 2013 at 7:01 am](https://wholenaturallife.com/how-to-make-kombucha/#comment-42169) \[...\] How to Make Kombucha from Whole Natural Life . (Try brewing Kombucha in a 1 gallon jar and storing in our french square jars.) \[...\] [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-42169) 3. Glo says: [November 17, 2013 at 10:15 am](https://wholenaturallife.com/how-to-make-kombucha/#comment-91162) Not sure if I put this in the right section, would like to know if you can use honey or local made maple syrup in place of the sugar? Have you tried or will it not ferment as well? [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-91162) - [Meghan Slocum](http://wholenaturallife.com/) says: [November 18, 2013 at 10:54 am](https://wholenaturallife.com/how-to-make-kombucha/#comment-91760) I have never tried this. I've read that it doesn't work as well, but maybe try it with an extra SCOBY and see how it goes? You could also do some more Googling to see if anyone else has experience... [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-91760) - [Joel](https://www.instagram.com/sdgorillagrubb/) says: [November 22, 2015 at 8:42 pm](https://wholenaturallife.com/how-to-make-kombucha/#comment-944180) You can use honey, agave or organic cane sugar when brewing Kombucha. Taste will vary slightly, but I recommend you use your favorite sweetener to produce the best Booch (for your taste). If you decide to brew with Green Tea and Honey or Agave, the finished Kombucha product is called "Jun" (June). Jun is considered the "Champagne of Kombucha" -cheers\! [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-944180) 4. [How-to — Spring Cleaning Your Diet ~ Krrb Blog](http://blog.krrb.com/2014/04/02/how-to-spring-cleaning-your-diet/) says: [April 2, 2014 at 3:07 pm](https://wholenaturallife.com/how-to-make-kombucha/#comment-260150) \[…\] of joe with refreshing cucumber water. Or if you crave the jolt of energy a cup of coffee has, give Kombucha Tea a try. Fizzy and full of healthy probiotics that improve digestion, it’s a \[…\] [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-260150) 5. [How to Make Kombucha \\| gdhayesblog](http://gdhayesblog.wordpress.com/2014/04/12/how-to-make-kombucha/) says: [April 12, 2014 at 9:19 am](https://wholenaturallife.com/how-to-make-kombucha/#comment-283330) \[…\] via How to Make Kombucha. \[…\] [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-283330) 6. [G.R. East](http://dentaleastwood.com.au/) says: [January 5, 2016 at 6:40 pm](https://wholenaturallife.com/how-to-make-kombucha/#comment-948061) Great recipe. I've been into kefir for a while, and I've been looking for a way to try kombucha. Question - do you know if this works without sugar, or if there is a sugar-free option? [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-948061) - [Meghan Slocum](http://wholenaturallife.com/) says: [January 6, 2016 at 2:52 pm](https://wholenaturallife.com/how-to-make-kombucha/#comment-948130) I'm pretty sure you need to use sugar, since the sugar and tea are food for the kombucha SCOBY. You \might\ be able to use an alternative sugar (like honey or coconut sugar) but I've never tried it so you'd have to do some research on that. [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-948130) - [Lisa](https://www.rohtopia.com/) says: [March 24, 2018 at 7:15 pm](https://wholenaturallife.com/how-to-make-kombucha/#comment-993608) According to another comment, the SCOBY digests most of the sugars, which is how the SCOBY grows. So you do need sugar to create it but the end result is very little sugar. Hope this helps. [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-993608) 7. Cyndi says: [May 19, 2018 at 7:58 pm](https://wholenaturallife.com/how-to-make-kombucha/#comment-995786) Can you cut Scoby in half and do two half gallon jars? I only have half gallons. [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-995786) - [Meghan Slocum](http://wholenaturallife.com/) says: [May 23, 2018 at 9:31 am](https://wholenaturallife.com/how-to-make-kombucha/#comment-996009) I've never tried that, but I think it would probably work. [Reply](https://wholenaturallife.com/how-to-make-kombucha/#comment-996009) ### Leave a reply [Cancel reply](https://wholenaturallife.com/how-to-make-kombucha/#respond) - ### Follow Me\! [![Follow me on Pinterest](https://wholenaturallife.com/wp-content/plugins/social-media-widget/images/default/32/pinterest.png)](http://pinterest.com/wholenaturlife/)[![Follow me on Facebook](https://wholenaturallife.com/wp-content/plugins/social-media-widget/images/default/32/facebook.png)](http://www.facebook.com/wholenaturallife)[![Follow me on Instagram](https://wholenaturallife.com/wp-content/plugins/social-media-widget/images/default/32/instagram.png)](https://www.instagram.com/wholenaturallife/)[![Follow me on Google+](https://wholenaturallife.com/wp-content/plugins/social-media-widget/images/default/32/googleplus.png)](https://plus.google.com/u/0/b/100406419469740347320/100406419469740347320)[![Follow me on E-mail](https://wholenaturallife.com/wp-content/plugins/social-media-widget/images/default/32/email.png)](https://madmimi.com/signups/77449/iframe)[![Follow me on RSS](https://wholenaturallife.com/wp-content/plugins/social-media-widget/images/default/32/rss.png)](http://feeds.feedburner.com/WholeNaturalLife) - ### SEARCH THIS SITE Powered by Headway, the [drag and drop WordPress theme](http://headwaythemes.com/ "Headway Premium WordPress Theme") [Go To Top](https://wholenaturallife.com/how-to-make-kombucha/)[Administration Login](https://wholenaturallife.com/wp-admin/) Copyright © 2026 Whole Natural Life [View Full Site](https://wholenaturallife.com/how-to-make-kombucha/?full-site=true)
Readable Markdown	[![How to Make Kombucha](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-make-kombucha-1024x657.jpg)](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-make-kombucha.jpg)Kombucha is a delicious fermented beverage made from sweetened tea. Like [milk kefir](http://wholenaturallife.com/2012/02/23/how-to-make-kefir/ "How to Make Kefir") and [water kefir](http://wholenaturallife.com/2012/01/16/how-to-make-water-kefir/ "How to Make Water Kefir"), kombucha contains beneficial yeasts and bacteria that can help improve your digestion and boost your immune system. Even better, however, is the fact that kombucha is very enjoyable to drink! I love that kombucha adds some healthy variety to my drink options. While you can purchase bottled kombucha in health food stores, I highly recommend making your own as the cost savings are huge for a minimal amount of work on your part. If you’ve tried store-bought kombucha before and didn’t find it to your liking, it may still be worth trying to make your own as you can wildly vary the taste of your kombucha depending on what flavoring agents you decide to add after the initial fermenting process is complete. I don’t really care for the taste of plain kombucha, but when I throw in some berries or a slice of lemon I find the resulting concoction utterly delicious. ## Finding a SCOBY[![Kombucha SCOBY](http://wholenaturallife.com/wp-content/uploads/2013/07/Kombucha-SCOBY-1024x752.jpg)](http://wholenaturallife.com/wp-content/uploads/2013/07/Kombucha-SCOBY.jpg) To begin making kombucha you first must obtain a SCOBY, the mushroom-like culture that is used to ferment kombucha. You have a couple of options for getting a SCOBY: - Request a SCOBY from someone local who’s already making kombucha. Each new batch of kombucha generally grows a new SCOBY so regular kombucha makers usually have them available. I suggest emailing your local Weston A. Price Foundation chapter group as one potential resource for finding local kombucha brewers. - Buy a SCOBY online. If I had to buy a SCOBY online I would purchase [this one](http://amzn.to/1MEcNnw). [Kombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID![](http://easyproductdisplays.com/wp-content/uploads/2014/10/AmazonBlack-e1413517778206.png)](http://www.amazon.com/Kombucha-Kamp-Genuine-KOMBUCHA-CULTURE/dp/B008OHZ1XW?tag=198500-20 "Kombucha Kamp Genuine KOMBUCHA CULTURE (1 Lrg SCOBY + 1 Cup Strong STARTER LIQUID") & ## Equipment You’ll Need Large saucepan or stockpot [1 gallon glass jar](http://amzn.to/22IZK5U) Dish towel or other cloth to keep out fruit flies Rubber band [Strainer](http://amzn.to/1SopMZM) (if using tea leaves) The following ingredients are to brew one gallon of kombucha. (Your finished amount will be slightly less, since you need to save some of the kombucha to start your next batch.) You can easily multiply or divide this recipe to make larger or smaller amounts of kombucha. I usually brew four gallons of kombucha at a time. ## How to Make Kombucha ![Save Recipe](https://wholenaturallife.com/wp-content/plugins/meal-planner-pro/plus.png)Save Recipe Print Recipe ![Recipe Image](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-make-kombucha.jpg) Ingredients Filtered water 1 cup [organic sugar](http://amzn.to/1VyQx0M) 2 tablespoons loose organic black, white, or green tea or 6 tea bags (I like to use half of [this green tea](http://amzn.to/1SiETS0) and half of [this white tea](http://amzn.to/1pervWR)) 2 cups finished kombucha (from previous batch or store-bought) 1 SCOBY ([find a SCOBY here](http://amzn.to/1MEcNnw)) Instructions Put four cups of filtered water into your saucepan or stockpot. Add your sugar. Bring the water to a boil, then turn off the heat. (This should dissolve your sugar, but if you still see dissolved sugar in your tea at a later stage, just stir until it's dissolved.) Add your loose tea or tea bags. Allow your steeping tea to cool until it reaches room temperature. (Slightly warmer is okay, too, but you don't want it hot.) After the tea has come to room temperature, remove your tea bags or strain out the tea leaves while pouring the tea into your gallon glass jar. Add the finished kombucha (from a previous batch or store-bought) to your glass jar. Adding finished kombucha ensures that your new batch of kombucha will brew at a safe pH. Add your SCOBY to your jar. I just move my SCOBY with my (thoroughly washed) hands, but you could use tongs or some other implement if you prefer. Your SCOBY may float or sink—it really doesn't matter. Fill the rest of the jar with filtered water, leaving about an inch of headspace at the top. Cover with a dish towel or something else breathable but tightly-woven enough to keep out fruit flies. Secure your cloth with a rubber band. Place your jar of kombucha somewhere out of the way and allow it to ferment at room temperature for 7 to 28 days. The longer you leave it, the less sweet your final batch will taste. When I was on the GAPS diet, I let my kombucha brew for at least 28 days to make sure that most of the sugar had been consumed by the SCOBY. These days I just make a new batch when I run out of my previous batch, usually after about two weeks or so. Experiment to see what length of brew time you prefer. When you're satisfied that your kombucha is done fermenting, remove the SCOBY and at least two cups of kombucha for every gallon-sized batch that you want to make next time. I find it easiest to remove the SCOBY and the two cups of kombucha at the same time I'm starting my next batch, but you can also store your SCOBY in the two cups of kombucha on your counter or in your fridge in between batches. Once you have removed the SCOBY and two cups of kombucha for your next batch, the rest of the kombucha is yours to drink at will. If you want to change the flavor or your kombucha, keep reading for directions on how to do a second ferment. If you like the flavor of your kombucha as is, you can skip the second ferment and just store your kombucha in a lidded glass jar at room temperature or in your fridge. 7\.8.1.1 15 <https://wholenaturallife.com/how-to-make-kombucha/> ## Kombucha Second Ferment ## [![Kombucha Second Ferment](http://wholenaturallife.com/wp-content/uploads/2013/07/Kombucha-second-ferment-1024x634.jpg)](http://wholenaturallife.com/wp-content/uploads/2013/07/Kombucha-second-ferment.jpg) A second ferment can dramatically change the flavor of your kombucha–and when it comes to choosing flavoring agents, your options are pretty much endless. Try different combinations of fruit, herbs, and spices to see what you like. Personally I am very fond of [strawberry kombucha](http://wholenaturallife.com/strawberry-kombucha/) and [raspberry kombucha](http://wholenaturallife.com/raspberry-kombucha/). To do a second ferment, just add your selected flavoring agents to your kombucha and cover with a tight-fitting lid. Allow the kombucha to ferment for a couple days or so before you begin drinking it. At this point you can remove your flavoring agents or just leave them in. Store your kombucha in your fridge or at room temperature. ## A Couple of Notes If it takes you more than a few days to drink your kombucha, it will start growing another SCOBY. This is perfectly fine–just discard it if it gets in your way. Kombucha will continue to ferment even after the SCOBY has been removed, so the flavor becomes more and more sour over time. I usually just add some water to any kombucha that I find too sour for my tastes. You can also try using it in place of vinegar in recipes like salad dressing. ## Looking for More Fermented Food Recipes? If you’re looking for more fermented foods to add to your diet, be sure to check out my posts on [how to make kombucha](http://wholenaturallife.com/how-to-make-kombucha/), [how to make water kefir](http://wholenaturallife.com/how-to-make-water-kefir/), and how to make [Instant Pot yogurt](http://wholenaturallife.com/instant-pot-yogurt/). All of these fermented foods will help you get even more beneficial probiotics in your diet. [![How to Make Kombucha: A healthy probiotic beverage that's cheap and easy to make at home! ](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-Make-Kombucha--524x900.jpg)](http://wholenaturallife.com/wp-content/uploads/2013/07/How-to-Make-Kombucha-.jpg) ——————————————————————————————————— STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with Whole Natural Life’s ideals and I believe would be of value to my readers. Please also note that Whole Natural Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. #### You might also enjoy these posts: [![](https://wholenaturallife.com/wp-content/plugins/igit-related-posts-with-thumb-images-after-posts/timthumb.php?src=/wp-content/uploads/2016/10/Instant-Pot-Yogurt-FB-150x150.jpg&w=100&h=100&zc=1)](https://wholenaturallife.com/instant-pot-yogurt/) [![](https://wholenaturallife.com/wp-content/plugins/igit-related-posts-with-thumb-images-after-posts/timthumb.php?src=/wp-content/uploads/2016/04/Lemon-Strawberry-Kombucha-5-150x150.jpg&w=100&h=100&zc=1)](https://wholenaturallife.com/lemon-strawberry-kombucha/) [![](https://wholenaturallife.com/wp-content/plugins/igit-related-posts-with-thumb-images-after-posts/timthumb.php?src=/wp-content/uploads/2016/04/Raspberry-Kombucha-1-min-150x150.jpg&w=100&h=100&zc=1)](https://wholenaturallife.com/raspberry-kombucha/) [![](https://wholenaturallife.com/wp-content/plugins/igit-related-posts-with-thumb-images-after-posts/timthumb.php?src=/wp-content/uploads/2016/01/Strawberry-Kombucha-150x150.jpg&w=100&h=100&zc=1)](https://wholenaturallife.com/strawberry-kombucha/)
Shard	1 (laksa)
Root Hash	12448763794696365401
Unparsed URL	com,wholenaturallife!/how-to-make-kombucha/ s443