🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 83 (from laksa086)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa083.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://www.artfrommytable.com/kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.artfrommytable.com/kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.artfrommytable.com\/kombucha\/","crawl_time":1775629032,"first_indexed_time":1490653902,"http_code":200,"src_unparsed":"com,artfrommytable!www,\/kombucha\/ s443","src_root_hash":"17049203691791762683","history_drop_reason":null,"meta_title":"Kombucha Recipe (A Simple Guide)- Art From My Table","meta_descriptions":["Kombucha is tart, slightly sweet, fizzy, and full of healthy probiotics. This simple guide has all you need to know to make kombucha at home."],"attrs_boilerpipe_text":"This post may contain affiliate links. Please read my \ndisclosure policy.\nTart, slightly sweet, fizzy, and full of healthy probiotics, this\nKombucha Recipe\nis an easy, step-by-step approach for how to make this flavorful drink at home. \nKombucha is a fermented tea-based, healthy probiotic drink with a fizzy effervescent kick. It can be unflavored or flavored. Depending on what ingredients you flavor it with, the kombucha can taste sweet and fruity, tea-like and herbal, or tart and citrusy. \nKombucha can be purchased at your local health food store, or even at your regular grocery store, but it’s actually really easy to make. Not to mention, it’s more economical.\nI’m a big fan of being able to take in nutrition and healthy recipes in a way that tastes GREAT!\nWhy This Recipe Works\nNumerous Health Benefits.\nImmune boosting.\nInexpensive to make.\nEndless flavor variations.\nEquipment needed\nThere are some specific tools you’ll need to be successful.\nLarge Stockpot\n– for brewing the large batch of tea.\nGallon size glass jar\n– This holds all the tea during the fermentation process. You can purchase one on amazon, or a gallon size pickle jar from Costco works well too. Of course, eat the pickles first and wash it down well.\nCoffee filter or cotton woven towel or paper towels\n– You probably have this at home, but it’s important because it allows everything to breathe, but keeps unwanted dust, particles, and fruit flies out. You can NOT use any type of metal lid.\nRubber band\n– to hold the towel on the top of the jar.\nFunnel\nand Ladle\n– These tools make it easy to transfer the kombucha from the brewing jar to the bottles.\nSiphon (optional)\n– Another tool for bottling kombucha. It’s not necessary, and you can easily use a funnel and ladle as mentioned above.\nSwing-top glass bottles\nto bottle the kombucha after the fermentation process. These come in many different sizes and are really convenient. You can also use any glass bottle that has a plastic lid, again, no metal. I prefer 16-ounce bottles.\nKey Ingredients\nTea bags\n–\nMy favorite is Oolong Tea\nbecause it has added health benefits, but almost any tea will do.\nBlack tea or Green tea are the best choices\n, and even an all around ‘regular’ tea works just fine. Stay away from decaffeinated and herbal tea.\nGranulated White Sugar\nis important in this recipe as it affects the fermentation process. Honey or sugar free substitutes or\nare not recommended\nbecause the probiotics will not thrive without actual sugar. This ends up being low sugar in the end because the the fermentation process eats the sugar.\nStarter Tea-\nThis is kombucha tea from a previous batch, or a store bought kombucha. It’s best to use plain, unflavored kombucha for this as flavorings can affect your initial fermentation process.\nSCOBY\n– This stands for Symbiotic Culture of Bacteria and Yeast. Or, some refer to it as Symbiotic Colony of Bacteria and Yeast.\nYou can get one from a kombucha making friend\npurchase it online, or at some health food stores.\nAfter you make your first batch, the scoby will float to the top and you can reuse it.\nYou can start from scratch and grow your own. See details in this post.\nHow to Make Kombucha\nThis is an overview of the instructions, be sure to see the recipe card for all the details.\nHeat one quart of water in a stockpot\n. It should be hot water, but it doesn’t have to quite come to a boil. Add the tea bags and turn off the heat, let it brew for 15 minutes.\nRemove the tea bags\n, and\nadd one cup of sugar\n. Stir it until it’s completely dissolved.\nAdd 2 cups of ice\nand 2 1\/2 quarts of\ncold wate\nr to bring the tea to room temp.\nPlace in a 1-gallon jar\nwith starter and SCOBY. Cover with a coffee filter or a tightly woven cotton kitchen towel, secured with a rubber band.\nThe tea should sit at room temperature, out of direct sunlight, in a spot where it won’t be disturbed for 7-10 days. I keep mine on my kitchen counter in the back corner.\nAfter 7 days, give the tea a taste. If it’s still too sweet, then give it a few more days. If you like the taste, then you can bottle it, chill it and serve.\nHow to do a Second Fermentation\nDoing a\ns\necondary fermentation\ngives you a\nfizzy drink\n.\nOnce you’re finished with the first brew, and you’re happy with the taste, put it into glass bottles. A funnel and a ladle work great for transferring it over.\nClose them up and let the kombucha sit at room temperature for another 3-7 days. At that point, you can chill it by moving to the refrigerator. Then it’s ready to serve.\nThe longer you let it sit, the more fizz it will have\n. If you let it go much longer than the 7 days, then just be careful when you open it. It may fizz up and bubble over upon opening.\nHow To Make Flavored Kombucha\nIf you want to get creative, you can make a\nflavored kombucha\n, which happens\nduring the second fermentation\n.\nI’m making a ginger kombucha and a fruit kombucha using frozen mixed berries.\nPrepare the fruit\/flavoring ingredients\nby slicing  or dicing it if needed.\nPlace it into the flip-top bottle\n, add the brewed kombucha, seal it and let it sit for another 3-7 days. Chill in the refrigerator and serve.\nYou can serve it straight up or over ice. I love adding a garnish to mine, just for fun and it feels fancy, or like a celebration. Candied ginger is so delicious as a garnish on the ginger kombucha.\nExpert Tips\nThe SCOBY looks kind of gross. This is normal! My scoby has been used countless times and is more brown. it started out more tan.\nIf you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid.\nBe sure that every\nbottle, instrument, and also your hands are very clean\n. Remember that you are working with good bacteria, and the last thing you want is cross contamination with bad bacteria.\nAfter the first fermentation, taste it\n. If it tastes too sweet, then let it ferment a couple more days.\nThe second fermentation is optional\n. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch.\nIf you like\nflavored kombucha then a second fermentation\nis the time to add the flavor.\nDo not use metal tops to seal your bottles\n.\nMetal can react with the ingredients in Kombucha and cause toxicity. Also avoid plastic bottles because plastics are porous and can contain bacteria.\nThe best Kombucha bottles are sterilized glass with a swing top lid. \nSometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you,\nstrain it as you pour it into your glass\n.\nA mini fine mesh strainer, like a tea strainer\nworks well.\nYour SCOBYs will multiply\n! Brand new SCOBYs will form, and sometimes they grow on top of each other. Gently cut or pull them apart if it becomes too thick. They will keep in starter tea (keep them covered) for a long time. Soon you’ll have your own SCOBY hotel.\nKombucha is wonderful on it’s own, but can also be used in cocktails or mocktails,\ncheck out this Sangria Recipe\nFrequently Asked Questions\nWhat does kombucha taste like?\nKombucha is tart, slightly sweet, and effervescent. It can be flavored, which will add more variety to the taste. It could be fruity, floral, spicy, or herbaceous depending on how it’s flavored.\nIs kombucha actually good for you?\nKombucha contains probiotics that are beneficial to the immune system. The probiotics also aid in digestion. If the kombucha is created from green tea, then there are high counts of antioxidants that protect your cells from free radical damage. Antioxidants also help burn fat and lower cholesterol and blood sugar levels. \nDoes Kombucha have alcohol in it?\nBecause it’s made by fermentation it does contain a small amount of alcohol. Most store-bought kombucha contains less than 0.5% ABV.\nCan kids drink kombucha?\nKombucha is accepted as being safe for children. If you have very young children or toddlers, you may want to dilute it a little. My children have all been drinking it since they were about 5 or 6 years old.\nHow long does a SCOBY last?\nA SCOBY will last for years and can be reused over and over. However, your SCOBYs will multiply as you brew kombucha. You can gently tear off the new SCOBY and use that in your next batch, or store the extras in the starter tea. If you put them in the refrigerator they will become dormant. You can pull them out again when you are ready to use them.\nHow do I know if my SCOBY has gone bad?\nYou’ll know if your SCOBY has gone bad if you see traces of mold or if it turns black. Mold will look green, white, or black and can be fuzzy. If this is the case, then it has likely been contaminated with bad bacteria, and it should be discarded immediately.\nHealth Benefits\nAs far as health benefits, the list is long. You may or may not be interested in all of these, but I’ve listed what I’ve found from researching it. For me, I’m completely content with just the\ngut health and immune-boosting gain\n.\nIt alkalinizes the blood\nIt’s probiotic\nIt detoxifies the liver\nIt increases your metabolism\nIt improves digestion\nIt rebuilds connective tissue – helps with arthritis, gout, asthma, rheumatism\nIt considered a cancer prevention\nIt alleviates constipation\nIt increases your energy\nImproves your mood\nKills Candida (yeast)\nIt helps nutrient assimilation\nAids in weight loss\nFlavor Ideas\nYou can use fresh fruit, frozen fruit, or fruit juice to add additional flavor. Herbs and spices can also be used. Here are a few ideas to try or get your juices going (ha! see what I did there?!). The flavor combinations are endless.\nStrawberry basil\nBlueberry\nPeach\nOrange ginger\nRaspberry\nMango peach\nApples and cinnamon\nPears and cinnamon\nCherries and almond extract\nLemon and Rosemary or thyme\nGrapefruit or a blend of citrus fruits\nBlackberry\nPineapple\nPineapple strawberry\npumpkin pie spice\nLavender Lemon\nAdditional Information on SCOBYs\nLet’s talk a little more about the SCOBY. People can get hung up on this part if they’re not familiar or have never used one. \nThese little good bacteria and yeast colonies often look like slimy, rubbery, disks. Their color can vary from white to yellowish-brown. Some of them will have a stringy bottom that is -gross looking- but normal.\nThe bacteria and yeast in the SCOBY will feed on the sugars in the tea you use, thus transforming your sugars into ethanol and cellulose.\nThe entire process turns regular tea into tasty kombucha with a healthy SCOBY colony floating on the top. The ethanol production will not produce enough alcohol to be intoxicating, it is less than 0.5%\nIf you want to make a hard kombucha, you’ll need to use a different yeast, and there is an additional step. We don’t consume a lot of alcohol in our home aside from the occasional glass of wine, so I have not tested this.\nIf you’re interested in making a\nhard kombucha, this is a thorough article\n.\nHow To Make Your Own Scoby\nYou can grow your own SCOBY from scratch with these simple instructions. It will take 1-4 weeks to grow one.\nBring 7 cups of water to a boil.\nRemove it from the heat, add 1\/2 cup of white granulated sugar, stir until dissolved.\nAdd 4 black tea bags, steep until the water is room temperature.\nRemove the tea bags and add the room temperature tea to a 2 quart or larger glass jar. Then add 1 cup of a store bought, unflavored, unpasturized kombucha. If it has a little blobby thing in the bottom (baby SCOBY), make sure it gets transferred, if there isn’t one, that is fine.\nCover the jar with a coffee filter, paper towel, or tightly woven cloth and secure with a rubber band.\nLet stand at an average room temperature of 70°. In 1-4 weeks you will have a SCOBY.\nA new SCOBY will look a little bumpy but it will smooth over time.\nStoring\nBecause kombucha is live and raw,\nit rarely goes bad\n. Let your smell and taste be the judge here. If it tastes tarter and like vinegar, then it’s getting older. It won’t harm you but probably won’t taste as good. If it just tastes ‘off’, then don’t drink it.\nKombucha should be stored in the refrigerator\nand stay sealed. It can last six months.\nSCOBYs can be stored\nat room temperature in starter tea (make sure they are submerged and the top of the jar is covered). They will multiply just as they do when you are brewing kombucha.\nYou can also store extra SCOBYs in the refrigerator (also in the starter tea) and they will become dormant. Then you can pull it out for use at a later time.\nYou May Also Like\nYour shares\nare how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?\nI’d love it if you shared it on your favorite \nPinterest\n board or\nFacebook\n! AND…if you like this recipe, please \ndo me a favor and give it a ⭐️\n⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰\nYou can also follow along on\nYouTube\nand\nInstagram\n!\n▢\n1  large stockpot\n▢\n1 gallon size glass jar\n▢\ntightly woven cloth, paper towel, or coffee filter\nto use as a lid to cover the jar.\n▢\nrubber band\nto secure the cloth covering.\n▢\nladle and funnel\nto easily bottle the kombucha\n▢\nOptional: Siphon\ncould be used instead of ladle and funnel.\n▢\nswing top bottles\nno metal tops.\nCook Mode\nPrevent your screen from going dark\nBasic Kombucha\n▢\n8\ntea bags\nblack tea, oolong tea, or green tea. Nothing decaffeinated, and no herbal teas.\n▢\n1\ncup\nsugar\n▢\n4\nquarts\nwater\n▢\n2\ncups\nstarter tea\nFrom a previous batch of kombucha, or store bought kombucha. Should not be flavored.\n▢\n1\nSCOBY\nSymbiotic Culture Of Yeast.\nFlavored Kombucha for optional second fermentation\n▢\n1\/4\ncup\nberries\nFresh or frozen. Fruit juice works too.\n▢\n1\/4\ncup\nfresh ginger, peeled and sliced.\nGet Recipe Ingredients\nHeat 1 quart water in a stock pot until hot, but not boiling.\nAdd the tea bags and let brew off of the heat for 15 minutes.\nRemove the tea bags.\nAdd the sugar and stir until dissolved.\nAdd 2 cups of ice and 2 1\/2 quarts of cold water to bring the tea to room temperature.\nPour the tea into a gallon sized jar with the starter tea and the SCOBY.\nCover with a coffee filter or a tightly woven cotton kitchen towel secured with a rubber band.\nLet it sit at room temperature for 7-10 days where it will be undisturbed.\nPour tea into bottles and store in the refrigerator.\nOptional Second Fermentation\nIf flavoring, add fruit, fruit juice, or herbs (depending on how you want to flavor it) to swing top bottles and pour the tea in.\nLet stand at room temperature for another 3-7 days.\nRefrigerate and serve.\nIf you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid.\nBe sure that every\nbottle, instrument, and also your hands are very clean\n. Remember that you are working with good bacteria, and the last thing you want is cross-contamination with bad bacteria.\nAfter the first fermentation, taste it\n. If it tastes too sweet, then let it ferment a couple more days.\nThe second fermentation is optional\n. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch.\nIf you like\nflavored kombucha then a second fermentation\nis the time to add the flavor.\nDo not use metal tops to seal your bottles\n.\nMetal can react with the ingredients in Kombucha and cause toxicity. Also, avoid plastic bottles because plastics are porous and can contain bacteria.\nThe best Kombucha bottles are sterilized glass with a swing top lid. \nSometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you,\nstrain it as you pour it into your glass\n. \nCalories:\n48\nkcal\n|\nCarbohydrates:\n12\ng\n|\nSodium:\n12\nmg\n|\nSugar:\n12\ng\n|\nCalcium:\n7\nmg\nI love to see what’s on YOUR table! Mention\n@artfrommytable\nor tag\n#artfrommytable\non your favorite social.\nHUNGRY FOR MORE?\nSubscribe to my\nnewsletter\nto have recipes delivered to your inbox and to stay up to date on the latest!\nChellie Schmitz\nChellie Schmitz is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine.","attrs_markdown":"![](https:\/\/ct.pinterest.com\/v3\/?tid=2613864190339&pd[em]=<hashed_email_address>&noscript=1)\n\n[Skip to content](https:\/\/www.artfrommytable.com\/kombucha\/#main)\n\nGrab a copy of our [**FREE MOCKTAIL ESSENTIALS CHECKLIST\\!** 🍸](https:\/\/www.artfrommytable.com\/landing-optin-page-mocktails\/)\n\n[The Recipe Index](https:\/\/artfrommytable.com\/recipe-index\/)\n\n[![Art from my table logo](https:\/\/www.artfrommytable.com\/wp-content\/uploads\/2024\/01\/artfrommytable-logo-final-2024.png)](https:\/\/www.artfrommytable.com\/)\n\n- [Recipe Index](https:\/\/www.artfrommytable.com\/recipe-index\/)\n- [About](https:\/\/www.artfrommytable.com\/about-me\/)\n- [Subscribe](https:\/\/www.artfrommytable.com\/landing-optin\/)\n- [Shop](https:\/\/www.amazon.com\/shop\/artfrommytable)\n\n[**FREE RECIPE EBOOK\\!** Get your copy! \\>](https:\/\/www.artfrommytable.com\/landing-optin\/)\n\n[![Art from my table logo](https:\/\/www.artfrommytable.com\/wp-content\/uploads\/2024\/01\/artfrommytable-logo-final-2024.png)](https:\/\/www.artfrommytable.com\/)\n\n[Home](https:\/\/www.artfrommytable.com\/) » [Beverages](https:\/\/www.artfrommytable.com\/category\/beverages\/)\n\n# Kombucha Recipe\nBy:[Chellie Schmitz](https:\/\/artfrommytable.com\/about-me\/)\n\nPosted on\n\nJune 22, 2015\n\nDecember 12, 2023\n\nUpdated on\n\nDecember 12, 2023\n\n*This post may contain affiliate links. Please read my [disclosure policy.](https:\/\/www.artfrommytable.com\/privacy-policy\/)*\n\n[Jump to Recipe](https:\/\/www.artfrommytable.com\/kombucha\/#wprm-recipe-container-7320)\n\n[Print Recipe](https:\/\/www.artfrommytable.com\/wprm_print\/kombucha-recipe)\n\nTart, slightly sweet, fizzy, and full of healthy probiotics, this **Kombucha Recipe** is an easy, step-by-step approach for how to make this flavorful drink at home.\n\nKombucha is a fermented tea-based, healthy probiotic drink with a fizzy effervescent kick. It can be unflavored or flavored. Depending on what ingredients you flavor it with, the kombucha can taste sweet and fruity, tea-like and herbal, or tart and citrusy.\n\n![Berry flavored kombucha in a decorative tall glass garnished with a cocktail skewer of blueberries, a sliced strawberry, and a sprig of mint leaves.](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/berry_flavored_kombucha-1.jpg)\n\nKombucha can be purchased at your local health food store, or even at your regular grocery store, but it’s actually really easy to make. Not to mention, it’s more economical.\n\nI’m a big fan of being able to take in nutrition and healthy recipes in a way that tastes GREAT\\!\n\nFor example, I’ll use **[bone broth](https:\/\/artfrommytable.com\/home-made-chicken-broth-bone-broth\/)** anytime a recipe calls for regular broth. **[Smoothies are another great option](https:\/\/artfrommytable.com\/category\/beverages\/smoothies\/)**, they give you that ‘sweet craving’ satisfaction, but are good for you. **[Metabolism Boosting Tea](https:\/\/artfrommytable.com\/thm-shrinker\/)** (tastes like an iced chai) and **[Breakfast Cookies](https:\/\/artfrommytable.com\/breakfast-cookies-2\/)** are more favorites of ours.\n\nThat’s why I love this recipe. It does so much good for your body but tastes like a yummy carbonated treat, or a cocktail or **[mocktail](https:\/\/artfrommytable.com\/category\/mocktails\/)**.\n\n## Why This Recipe Works\n- Numerous Health Benefits.\n- Immune boosting.\n- Inexpensive to make.\n- Endless flavor variations.\n\n## Equipment needed\nThere are some specific tools you’ll need to be successful.\n\n- **Large Stockpot**– for brewing the large batch of tea.\n- **[Gallon size glass jar](https:\/\/amzn.to\/3GAN2B7)**– This holds all the tea during the fermentation process. You can purchase one on amazon, or a gallon size pickle jar from Costco works well too. Of course, eat the pickles first and wash it down well.\n- **Coffee filter or cotton woven towel or paper towels**– You probably have this at home, but it’s important because it allows everything to breathe, but keeps unwanted dust, particles, and fruit flies out. You can NOT use any type of metal lid.\n- **Rubber band**– to hold the towel on the top of the jar.\n- **Funnel** **and Ladle**– These tools make it easy to transfer the kombucha from the brewing jar to the bottles.\n- **[Siphon (optional)](https:\/\/amzn.to\/334qfQx)**– Another tool for bottling kombucha. It’s not necessary, and you can easily use a funnel and ladle as mentioned above.\n- **[Swing-top glass bottles](https:\/\/amzn.to\/3JbDkqI)** to bottle the kombucha after the fermentation process. These come in many different sizes and are really convenient. You can also use any glass bottle that has a plastic lid, again, no metal. I prefer 16-ounce bottles.\n\n## Key Ingredients\n![Ingredients needed to make kombucha at home.](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/kombucha-labeled-ingredients.jpg)\n\n- **Tea bags**– **[My favorite is Oolong Tea](https:\/\/amzn.to\/3gj25Vb)** because it has added health benefits, but almost any tea will do. ***Black tea or Green tea are the best choices***, and even an all around ‘regular’ tea works just fine. Stay away from decaffeinated and herbal tea.\n- **Granulated White Sugar** is important in this recipe as it affects the fermentation process. Honey or sugar free substitutes or ***are not recommended*** because the probiotics will not thrive without actual sugar. This ends up being low sugar in the end because the the fermentation process eats the sugar.\n- **Starter Tea-** This is kombucha tea from a previous batch, or a store bought kombucha. It’s best to use plain, unflavored kombucha for this as flavorings can affect your initial fermentation process.\n- **SCOBY**– This stands for Symbiotic Culture of Bacteria and Yeast. Or, some refer to it as Symbiotic Colony of Bacteria and Yeast.\n  - You can get one from a kombucha making friend\n  - purchase it online, or at some health food stores.\n  - After you make your first batch, the scoby will float to the top and you can reuse it.\n  - You can start from scratch and grow your own. See details in this post.\n\n## How to Make Kombucha\n*This is an overview of the instructions, be sure to see the recipe card for all the details.*\n\n![4 image collage showing the steps to make Kombucha tea](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/steps-to-make-Kombucha-at-home.jpg)\n\n1. **Heat one quart of water in a stockpot**. It should be hot water, but it doesn’t have to quite come to a boil. Add the tea bags and turn off the heat, let it brew for 15 minutes.\n2. **Remove the tea bags**, and **add one cup of sugar**. Stir it until it’s completely dissolved.\n3. **Add 2 cups of ice** and 2 1\/2 quarts of **cold wate**r to bring the tea to room temp.\n4. **Place in a 1-gallon jar** with starter and SCOBY. Cover with a coffee filter or a tightly woven cotton kitchen towel, secured with a rubber band.\n\nThe tea should sit at room temperature, out of direct sunlight, in a spot where it won’t be disturbed for 7-10 days. I keep mine on my kitchen counter in the back corner.\n\nAfter 7 days, give the tea a taste. If it’s still too sweet, then give it a few more days. If you like the taste, then you can bottle it, chill it and serve.\n\n## How to do a Second Fermentation\nDoing a *s**econdary fermentation** gives you a* fizzy drink*.*\n\n1. Once you’re finished with the first brew, and you’re happy with the taste, put it into glass bottles. A funnel and a ladle work great for transferring it over.\n2. Close them up and let the kombucha sit at room temperature for another 3-7 days. At that point, you can chill it by moving to the refrigerator. Then it’s ready to serve.\n\nThe longer you let it sit, the more fizz it will have. If you let it go much longer than the 7 days, then just be careful when you open it. It may fizz up and bubble over upon opening.\n\n## How To Make Flavored Kombucha\nIf you want to get creative, you can make a ***flavored kombucha***, which happens **during the second fermentation**.\n\n![2 image collage showing how to bottle and flavor kombucha in a second fermentation.](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/Steps-for-Kombucha-second-fermentation.jpg)\n\nI’m making a ginger kombucha and a fruit kombucha using frozen mixed berries.\n\n1. **Prepare the fruit\/flavoring ingredients** by slicing or dicing it if needed.\n2. **Place it into the flip-top bottle**, add the brewed kombucha, seal it and let it sit for another 3-7 days. Chill in the refrigerator and serve.\n\n![Glass of ginger kombucha garnished with a mint leaf and crystallized ginger on a cocktail pick.](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/ginger_kombucha.jpg)\n\nYou can serve it straight up or over ice. I love adding a garnish to mine, just for fun and it feels fancy, or like a celebration. Candied ginger is so delicious as a garnish on the ginger kombucha.\n\n## Expert Tips\n- The SCOBY looks kind of gross. This is normal! My scoby has been used countless times and is more brown. it started out more tan.\n- If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid.\n- Be sure that every ***bottle, instrument, and also your hands are very clean***. Remember that you are working with good bacteria, and the last thing you want is cross contamination with bad bacteria.\n- ***After the first fermentation, taste it***. If it tastes too sweet, then let it ferment a couple more days.\n- ***The second fermentation is optional***. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch.\n- If you like ***flavored kombucha then a second fermentation*** is the time to add the flavor.\n- ***Do not use metal tops to seal your bottles*.** Metal can react with the ingredients in Kombucha and cause toxicity. Also avoid plastic bottles because plastics are porous and can contain bacteria. ***The best Kombucha bottles are sterilized glass with a swing top lid.***\n- Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, ***strain it as you pour it into your glass***. [A mini fine mesh strainer, like a tea strainer](http:\/\/oxo.x57o.net\/rneyoG) works well.\n- ***Your SCOBYs will multiply***! Brand new SCOBYs will form, and sometimes they grow on top of each other. Gently cut or pull them apart if it becomes too thick. They will keep in starter tea (keep them covered) for a long time. Soon you’ll have your own SCOBY hotel.\n- Kombucha is wonderful on it’s own, but can also be used in cocktails or mocktails, **[check out this Sangria Recipe](https:\/\/artfrommytable.com\/sangria-mocktail\/)**\n\n## Frequently Asked Questions\n**What does kombucha taste like?**\n\nKombucha is tart, slightly sweet, and effervescent. It can be flavored, which will add more variety to the taste. It could be fruity, floral, spicy, or herbaceous depending on how it’s flavored.\n\n****Is kombucha actually good for you?****\n\nKombucha contains probiotics that are beneficial to the immune system. The probiotics also aid in digestion. If the kombucha is created from green tea, then there are high counts of antioxidants that protect your cells from free radical damage. Antioxidants also help burn fat and lower cholesterol and blood sugar levels.\n\n**Does Kombucha have alcohol in it?**\n\nBecause it’s made by fermentation it does contain a small amount of alcohol. Most store-bought kombucha contains less than 0.5% ABV.\n\n**Can kids drink kombucha?**\n\nKombucha is accepted as being safe for children. If you have very young children or toddlers, you may want to dilute it a little. My children have all been drinking it since they were about 5 or 6 years old.\n\n**How long does a SCOBY last?**\n\nA SCOBY will last for years and can be reused over and over. However, your SCOBYs will multiply as you brew kombucha. You can gently tear off the new SCOBY and use that in your next batch, or store the extras in the starter tea. If you put them in the refrigerator they will become dormant. You can pull them out again when you are ready to use them.\n\n**How do I know if my SCOBY has gone bad?**\n\nYou’ll know if your SCOBY has gone bad if you see traces of mold or if it turns black. Mold will look green, white, or black and can be fuzzy. If this is the case, then it has likely been contaminated with bad bacteria, and it should be discarded immediately.\n\n## Health Benefits\nAs far as health benefits, the list is long. You may or may not be interested in all of these, but I’ve listed what I’ve found from researching it. For me, I’m completely content with just the ***gut health and immune-boosting gain***.\n\n- It alkalinizes the blood\n- It’s probiotic\n- It detoxifies the liver\n- It increases your metabolism\n- It improves digestion\n- It rebuilds connective tissue – helps with arthritis, gout, asthma, rheumatism\n- It considered a cancer prevention\n- It alleviates constipation\n- It increases your energy\n- Improves your mood\n- Kills Candida (yeast)\n- It helps nutrient assimilation\n- Aids in weight loss\n\n## Flavor Ideas\nYou can use fresh fruit, frozen fruit, or fruit juice to add additional flavor. Herbs and spices can also be used. Here are a few ideas to try or get your juices going (ha! see what I did there?!). The flavor combinations are endless.\n\n- Strawberry basil\n- Blueberry\n- Peach\n- Orange ginger\n- Raspberry\n- Mango peach\n- Apples and cinnamon\n- Pears and cinnamon\n- Cherries and almond extract\n- Lemon and Rosemary or thyme\n- Grapefruit or a blend of citrus fruits\n- Blackberry\n- Pineapple\n- Pineapple strawberry\n- pumpkin pie spice\n- Lavender Lemon\n\n## Additional Information on SCOBYs\nLet’s talk a little more about the SCOBY. People can get hung up on this part if they’re not familiar or have never used one.\n\nThese little good bacteria and yeast colonies often look like slimy, rubbery, disks. Their color can vary from white to yellowish-brown. Some of them will have a stringy bottom that is -gross looking- but normal.\n\nThe bacteria and yeast in the SCOBY will feed on the sugars in the tea you use, thus transforming your sugars into ethanol and cellulose.\n\nThe entire process turns regular tea into tasty kombucha with a healthy SCOBY colony floating on the top. The ethanol production will not produce enough alcohol to be intoxicating, it is less than 0.5%\n\nIf you want to make a hard kombucha, you’ll need to use a different yeast, and there is an additional step. We don’t consume a lot of alcohol in our home aside from the occasional glass of wine, so I have not tested this.\n\nIf you’re interested in making a [hard kombucha, this is a thorough article](https:\/\/brewbuch.com\/how-to-make-hard-kombucha\/).\n\n## How To Make Your Own Scoby\nYou can grow your own SCOBY from scratch with these simple instructions. It will take 1-4 weeks to grow one.\n\n1. Bring 7 cups of water to a boil.\n2. Remove it from the heat, add 1\/2 cup of white granulated sugar, stir until dissolved.\n3. Add 4 black tea bags, steep until the water is room temperature.\n4. Remove the tea bags and add the room temperature tea to a 2 quart or larger glass jar. Then add 1 cup of a store bought, unflavored, unpasturized kombucha. If it has a little blobby thing in the bottom (baby SCOBY), make sure it gets transferred, if there isn’t one, that is fine.\n5. Cover the jar with a coffee filter, paper towel, or tightly woven cloth and secure with a rubber band.\n6. Let stand at an average room temperature of 70°. In 1-4 weeks you will have a SCOBY.\n\nA new SCOBY will look a little bumpy but it will smooth over time.\n\n## Storing\nBecause kombucha is live and raw, ***it rarely goes bad***. Let your smell and taste be the judge here. If it tastes tarter and like vinegar, then it’s getting older. It won’t harm you but probably won’t taste as good. If it just tastes ‘off’, then don’t drink it.\n\n***Kombucha should be stored in the refrigerator*** and stay sealed. It can last six months.\n\n***SCOBYs can be stored*** at room temperature in starter tea (make sure they are submerged and the top of the jar is covered). They will multiply just as they do when you are brewing kombucha.\n\nYou can also store extra SCOBYs in the refrigerator (also in the starter tea) and they will become dormant. Then you can pull it out for use at a later time.\n## You May Also Like\n### Please share\n**Your shares** are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?   \n  \nI’d love it if you shared it on your favorite [**Pinterest**](https:\/\/www.pinterest.com\/artfrommytable\/) board or **[Facebook](https:\/\/www.facebook.com\/artfrommytable)**! AND…if you like this recipe, please ***do me a favor and give it a ⭐️*** ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰   \n  \nYou can also follow along on **[YouTube](https:\/\/www.youtube.com\/c\/artfrommytable)** and [**Instagram**\\!](https:\/\/www.instagram.com\/artfrommytable)\n\n![Berry flavored kombucha in a decorative tall glass garnished with a cocktail skewer of blueberries, a sliced strawberry, and a sprig of mint leaves.](https:\/\/www.artfrommytable.com\/wp-content\/uploads\/2022\/01\/berry_flavored_kombucha_square-1-250x250.jpg)\n\n## Kombucha Recipe\nSweet, tart, fizzy, and full of healthy probiotics, This kombucha recipe is an easy step by step apporach for how to make kombucha at home.\n\n5 from 6 votes\n\n[Print](https:\/\/www.artfrommytable.com\/wprm_print\/kombucha-recipe)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.artfrommytable.com%2Fkombucha%2F&media=https%3A%2F%2Fwww.artfrommytable.com%2Fwp-content%2Fuploads%2F2022%2F01%2Fhow-to-make-kombucha.jpg&description=Kombucha+Recipe&is_video=false)\n\n[Rate](https:\/\/www.artfrommytable.com\/kombucha\/#commentform)\n\n[Save](https:\/\/www.artfrommytable.com\/kombucha\/)\n\n[Saved Recipe](https:\/\/www.artfrommytable.com\/kombucha\/)\n\nCourse: Beverage\n\nCuisine: American\n\nPrep Time: 20 minutes minutes\n\nfermentation time: 10 days days\n\nTotal Time: 10 days days 20 minutes minutes\n\nServings: [16](https:\/\/www.artfrommytable.com\/kombucha\/) cups\n\nCalories: 48kcal\n\nAuthor: [Chellie Schmitz](https:\/\/artfrommytable.com\/about-me\/)\n\nCost: \\$3\n\n### Equipment\n- ▢\n  1 large stockpot\n- ▢\n  1 gallon size glass jar\n- ▢\n  tightly woven cloth, paper towel, or coffee filter to use as a lid to cover the jar.\n- ▢\n  rubber band to secure the cloth covering.\n- ▢\n  ladle and funnel to easily bottle the kombucha\n- ▢\n  Optional: Siphon could be used instead of ladle and funnel.\n- ▢\n  swing top bottles no metal tops.\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Ingredients\n#### Basic Kombucha\n- ▢\n  8 tea bags black tea, oolong tea, or green tea. Nothing decaffeinated, and no herbal teas.\n- ▢\n  1 cup sugar\n- ▢\n  4 quarts water\n- ▢\n  2 cups starter tea From a previous batch of kombucha, or store bought kombucha. Should not be flavored.\n- ▢\n  1 SCOBY Symbiotic Culture Of Yeast.\n\n#### Flavored Kombucha for optional second fermentation\n- ▢\n  1\/4 cup berries Fresh or frozen. Fruit juice works too.\n- ▢\n  1\/4 cup  fresh ginger, peeled and sliced.\n\n![Instacart](https:\/\/www.artfrommytable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/integrations\/instacart.svg)Get Recipe Ingredients\n\n### Instructions\n- Heat 1 quart water in a stock pot until hot, but not boiling.\n- Add the tea bags and let brew off of the heat for 15 minutes.\n- Remove the tea bags.\n- Add the sugar and stir until dissolved.\n- Add 2 cups of ice and 2 1\/2 quarts of cold water to bring the tea to room temperature.\n- Pour the tea into a gallon sized jar with the starter tea and the SCOBY.\n- Cover with a coffee filter or a tightly woven cotton kitchen towel secured with a rubber band.\n- Let it sit at room temperature for 7-10 days where it will be undisturbed.\n- Pour tea into bottles and store in the refrigerator.\n\n#### Optional Second Fermentation\n- If flavoring, add fruit, fruit juice, or herbs (depending on how you want to flavor it) to swing top bottles and pour the tea in.\n- Let stand at room temperature for another 3-7 days.\n- Refrigerate and serve.\n\n### Notes\n- If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid.\n- Be sure that every ***bottle, instrument, and also your hands are very clean***. Remember that you are working with good bacteria, and the last thing you want is cross-contamination with bad bacteria.\n- ***After the first fermentation, taste it***. If it tastes too sweet, then let it ferment a couple more days.\n- ***The second fermentation is optional***. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch.\n- If you like ***flavored kombucha then a second fermentation*** is the time to add the flavor.\n- ***Do not use metal tops to seal your bottles*.** Metal can react with the ingredients in Kombucha and cause toxicity. Also, avoid plastic bottles because plastics are porous and can contain bacteria. ***The best Kombucha bottles are sterilized glass with a swing top lid.***\n- Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, ***strain it as you pour it into your glass***.\n\n### Nutrition\nCalories: 48kcal \\| Carbohydrates: 12g \\| Sodium: 12mg \\| Sugar: 12g \\| Calcium: 7mg\n\nTried this Recipe? Tag me Today\\!I love to see what’s on YOUR table! Mention [@artfrommytable](https:\/\/www.instagram.com\/artfrommytable) or tag [\\#artfrommytable](https:\/\/www.instagram.com\/explore\/tags\/artfrommytable) on your favorite social.\n\n**HUNGRY FOR MORE?** Subscribe to my [**newsletter**](https:\/\/www.artfrommytable.com\/landing-optin\/) to have recipes delivered to your inbox and to stay up to date on the latest\\!\n\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.artfrommytable.com%2Fkombucha%2F%3Futm_source%3Dfacebook%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&t=Kombucha%20Recipe%20%28A%20Simple%20Guide%29-%20Art%20From%20My%20Table \"Share on Facebook\")\n- Pinterest\n- [Flipboard](https:\/\/share.flipboard.com\/bookmarklet\/popout?v=2&url=https%3A%2F%2Fwww.artfrommytable.com%2Fkombucha%2F%3Futm_source%3Dflipboard%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&title=Kombucha%20Recipe%20%28A%20Simple%20Guide%29-%20Art%20From%20My%20Table \"Share on Flipboard\")\n\n**[Chellie Schmitz](https:\/\/www.artfrommytable.com\/author\/admin\/ \"Posts by Chellie Schmitz\")**\n\nChellie Schmitz is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine.\n\n## Post navigation\n[PreviousBaked Black Bean Dip](https:\/\/www.artfrommytable.com\/baked-black-bean-dip\/)\n\n[NextRed White and Blue Salad](https:\/\/www.artfrommytable.com\/red-white-and-blue-salad\/)\n\n## Similar Posts\n- [![A blueberry mint mocktail served over ice in clear textured glass, garnished with fresh blueberries and mint sprigs. 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The golden tops glistening in the light.](https:\/\/www.artfrommytable.com\/wp-content\/uploads\/2025\/10\/homemade-crescent-rolls-15.jpg)](https:\/\/www.artfrommytable.com\/crescent-rolls\/)\n  \n  ### [Crescent Rolls](https:\/\/www.artfrommytable.com\/crescent-rolls\/)\n\n5 from 6 votes ([2 ratings without comment](https:\/\/www.artfrommytable.com\/kombucha\/))\n\n### Leave a Reply\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 32 Comments\n## Comments navigation\n[Older comments](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-1\/#comments)\n\n1. **Dakotah Cunningham** says:\n   \n   [June 3, 2024 at 12:37 am](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-589995)\n   \n   Looks yum\n2. **[Chellie Schmitz](https:\/\/artfrommytable.com\/about-me\/)** says:\n   \n   [July 13, 2023 at 1:53 pm](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-586615)\n   \n   You got this\\!\n3. **Susan** says:\n   \n   [June 29, 2023 at 4:31 pm](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-586413)\n   \n   Recently, I ordered ready-made kombucha from the Mr. Lemonade website which I highly recommend, and I was wondering how to make flavored kombucha by myself. After reading this post, I think I’ll give it a try on my own 🙂\n4. **[Chellie Schmitz](https:\/\/artfrommytable.com\/about-me\/)** says:\n   \n   [November 14, 2021 at 2:39 pm](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-576778)\n   \n   Great question. You have some options– 1. Put a call out to your local friends that might make this already, or post it on Facebook. People that make kombucha on a regular basis usually have a whole jar full of SCOBIES. They multiply after a while. Starter tea is simply some of the kombucha from your previous batch, if you get a SCOBY from a friend, they probably can give you some starter tea too. Or, you can use some store-bought kombucha for the starter. 2. You can order a kit that includes a SCOBY and starter tea from Amazon. Here is a link to one I found (I am an affiliate of Amazon, but not of this brand) <https:\/\/amzn.to\/3CgET2o>. 3. You can make your own SCOBY and starter tea. This is going to be more time consuming, it can take one to four weeks for the SCOBY to grow. If you want to go with route \\#3, reach back out to me and I’ll tell you how to do it.\n5. **Edward** says:\n   \n   [November 14, 2021 at 12:05 pm](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-576775)\n   \n   Where do I get the starter tea and the scooby\n6. **Chellie Schmitz** says:\n   \n   [July 5, 2021 at 10:08 am](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-573034)\n   \n   Thank you for taking the time to leave your comment! I love making kombucha and there are so many ways to customize it. Different teas, flavors, etc. Thanks for sharing your experience with us. I love the flavors you mentioned, ginger especially is one of my favorites. I’ve always wanted to do a rootbeer, but I haven’t yet. How did your rootbeer turn out?\n7. **phyllis** says:\n   \n   [June 29, 2021 at 4:19 am](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-560968)\n   \n   I’ve been booching for a few months now, I’ve read many articles, and many recipes, talked to a lot of people about kombucha, some encouraging and some not so encouraging. I did purchase a few different brands to test it to see if this was something that I would like. I liked it but I felt that if I wanted the full benefit of the kombucha tea I would have to brew my own, which is more economical and I know exactly what’s in it. Your recipe is the first that I used. I do deviate from it now by mixing teas, depending on what I have available in the house, but your recipe now my base recipe that I start with. I decided to start booching because of the health benefits. I’m now having fun with it I love the second fermentation with fruits. Most of my second fermentation have lemon and ginger, I’ve even used coconut water in a second fermentation, I especially like fresh orange juice and most times I’ll put orange wedges in because I like watching the wedges float to the top when you open the bottle and it fizzes. I have some rootbeer extract, so I’m going to try a batch for a second fermentation this week.\n8. **Dana** says:\n   \n   [April 13, 2021 at 1:12 pm](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-107367)\n   \n   There are a lot of recipes for root beer but it’s basically sarsaparilla, sassafras, wintergreen and vanilla but you can also use rootbeer extract.\n9. **Chellie Schmitz** says:\n   \n   [April 13, 2021 at 12:46 pm](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-107272)\n   \n   The possibilities are endless, and I love your suggestions! Thanks for sharing your tips with us. What do you use for rootbeer?\n10. **Dana** says:\n    \n    [April 12, 2021 at 10:51 pm](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-102771)\n    \n    ![5 stars](https:\/\/www.artfrommytable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I’ve been making Booch for many years now. My timing is a little different. I do first ferment for two weeks and second for about 2 or 3 days, depending on whether it is summer or winter, (ambient temperature.) I’ve had some big messes opening a much too carbonated bottle. I’ve found that certain fruits make much more carbonation. I’ve gotten to the point where I just buy organic juice and flavor with that. We’ve made root beer, ginger, and a multitude of flavors. One of my favorites is chili- ginger- lime. If I use organic grape juice, my grandkids think it tastes like grape soda. Possibilities are endless.\n11. **Chellie Schmitz** says:\n    \n    [December 1, 2020 at 11:51 am](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-25038)\n    \n    Hi! I’d recommend 2 cups of starter tea if you’re making the gallon batch. 🙂\n12. **Abby** says:\n    \n    [December 1, 2020 at 11:44 am](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-2\/#comment-25037)\n    \n    Hello! I am excited to make this recipe but am stuck on how much starter kombucha I should put in. Is there an amount you would recommend?\n\n## Comments navigation\n[Older comments](https:\/\/www.artfrommytable.com\/kombucha\/comment-page-1\/#comments)\n\n![picture of Chellie, owner and author of Art From My Table](https:\/\/artfrommytable.com\/wp-content\/uploads\/2023\/05\/chellieleaningonfist-1.jpg)\n\n### Hello\\!\n**Hi, I'm Chellie Schmitz\\!** Welcome to my table. I believe there is something sacred about sharing a meal together. 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Please try again.","attrs_readable_markdown":"*This post may contain affiliate links. Please read my [disclosure policy.](https:\/\/www.artfrommytable.com\/privacy-policy\/)*\n\nTart, slightly sweet, fizzy, and full of healthy probiotics, this **Kombucha Recipe** is an easy, step-by-step approach for how to make this flavorful drink at home.\n\nKombucha is a fermented tea-based, healthy probiotic drink with a fizzy effervescent kick. It can be unflavored or flavored. Depending on what ingredients you flavor it with, the kombucha can taste sweet and fruity, tea-like and herbal, or tart and citrusy.\n\n![Berry flavored kombucha in a decorative tall glass garnished with a cocktail skewer of blueberries, a sliced strawberry, and a sprig of mint leaves.](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/berry_flavored_kombucha-1.jpg)\n\nKombucha can be purchased at your local health food store, or even at your regular grocery store, but it’s actually really easy to make. Not to mention, it’s more economical.\n\nI’m a big fan of being able to take in nutrition and healthy recipes in a way that tastes GREAT\\!\n\n## Why This Recipe Works\n- Numerous Health Benefits.\n- Immune boosting.\n- Inexpensive to make.\n- Endless flavor variations.\n\n## Equipment needed\nThere are some specific tools you’ll need to be successful.\n\n- **Large Stockpot**– for brewing the large batch of tea.\n- **[Gallon size glass jar](https:\/\/amzn.to\/3GAN2B7)**– This holds all the tea during the fermentation process. You can purchase one on amazon, or a gallon size pickle jar from Costco works well too. Of course, eat the pickles first and wash it down well.\n- **Coffee filter or cotton woven towel or paper towels**– You probably have this at home, but it’s important because it allows everything to breathe, but keeps unwanted dust, particles, and fruit flies out. You can NOT use any type of metal lid.\n- **Rubber band**– to hold the towel on the top of the jar.\n- **Funnel** **and Ladle**– These tools make it easy to transfer the kombucha from the brewing jar to the bottles.\n- **[Siphon (optional)](https:\/\/amzn.to\/334qfQx)**– Another tool for bottling kombucha. It’s not necessary, and you can easily use a funnel and ladle as mentioned above.\n- **[Swing-top glass bottles](https:\/\/amzn.to\/3JbDkqI)** to bottle the kombucha after the fermentation process. These come in many different sizes and are really convenient. You can also use any glass bottle that has a plastic lid, again, no metal. I prefer 16-ounce bottles.\n\n## Key Ingredients\n![Ingredients needed to make kombucha at home.](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/kombucha-labeled-ingredients.jpg)\n\n- **Tea bags**– **[My favorite is Oolong Tea](https:\/\/amzn.to\/3gj25Vb)** because it has added health benefits, but almost any tea will do. ***Black tea or Green tea are the best choices***, and even an all around ‘regular’ tea works just fine. Stay away from decaffeinated and herbal tea.\n- **Granulated White Sugar** is important in this recipe as it affects the fermentation process. Honey or sugar free substitutes or ***are not recommended*** because the probiotics will not thrive without actual sugar. This ends up being low sugar in the end because the the fermentation process eats the sugar.\n- **Starter Tea-** This is kombucha tea from a previous batch, or a store bought kombucha. It’s best to use plain, unflavored kombucha for this as flavorings can affect your initial fermentation process.\n- **SCOBY**– This stands for Symbiotic Culture of Bacteria and Yeast. Or, some refer to it as Symbiotic Colony of Bacteria and Yeast.\n  - You can get one from a kombucha making friend\n  - purchase it online, or at some health food stores.\n  - After you make your first batch, the scoby will float to the top and you can reuse it.\n  - You can start from scratch and grow your own. See details in this post.\n\n## How to Make Kombucha\n*This is an overview of the instructions, be sure to see the recipe card for all the details.*\n\n![4 image collage showing the steps to make Kombucha tea](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/steps-to-make-Kombucha-at-home.jpg)\n\n1. **Heat one quart of water in a stockpot**. It should be hot water, but it doesn’t have to quite come to a boil. Add the tea bags and turn off the heat, let it brew for 15 minutes.\n2. **Remove the tea bags**, and **add one cup of sugar**. Stir it until it’s completely dissolved.\n3. **Add 2 cups of ice** and 2 1\/2 quarts of **cold wate**r to bring the tea to room temp.\n4. **Place in a 1-gallon jar** with starter and SCOBY. Cover with a coffee filter or a tightly woven cotton kitchen towel, secured with a rubber band.\n\nThe tea should sit at room temperature, out of direct sunlight, in a spot where it won’t be disturbed for 7-10 days. I keep mine on my kitchen counter in the back corner.\n\nAfter 7 days, give the tea a taste. If it’s still too sweet, then give it a few more days. If you like the taste, then you can bottle it, chill it and serve.\n\n## How to do a Second Fermentation\nDoing a *s**econdary fermentation** gives you a* fizzy drink*.*\n\n1. Once you’re finished with the first brew, and you’re happy with the taste, put it into glass bottles. A funnel and a ladle work great for transferring it over.\n2. Close them up and let the kombucha sit at room temperature for another 3-7 days. At that point, you can chill it by moving to the refrigerator. Then it’s ready to serve.\n\nThe longer you let it sit, the more fizz it will have. If you let it go much longer than the 7 days, then just be careful when you open it. It may fizz up and bubble over upon opening.\n\n## How To Make Flavored Kombucha\nIf you want to get creative, you can make a ***flavored kombucha***, which happens **during the second fermentation**.\n\n![2 image collage showing how to bottle and flavor kombucha in a second fermentation.](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/Steps-for-Kombucha-second-fermentation.jpg)\n\nI’m making a ginger kombucha and a fruit kombucha using frozen mixed berries.\n\n1. **Prepare the fruit\/flavoring ingredients** by slicing or dicing it if needed.\n2. **Place it into the flip-top bottle**, add the brewed kombucha, seal it and let it sit for another 3-7 days. Chill in the refrigerator and serve.\n\n![Glass of ginger kombucha garnished with a mint leaf and crystallized ginger on a cocktail pick.](https:\/\/artfrommytable.com\/wp-content\/uploads\/2022\/01\/ginger_kombucha.jpg)\n\nYou can serve it straight up or over ice. I love adding a garnish to mine, just for fun and it feels fancy, or like a celebration. Candied ginger is so delicious as a garnish on the ginger kombucha.\n\n## Expert Tips\n- The SCOBY looks kind of gross. This is normal! My scoby has been used countless times and is more brown. it started out more tan.\n- If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid.\n- Be sure that every ***bottle, instrument, and also your hands are very clean***. Remember that you are working with good bacteria, and the last thing you want is cross contamination with bad bacteria.\n- ***After the first fermentation, taste it***. If it tastes too sweet, then let it ferment a couple more days.\n- ***The second fermentation is optional***. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch.\n- If you like ***flavored kombucha then a second fermentation*** is the time to add the flavor.\n- ***Do not use metal tops to seal your bottles*.** Metal can react with the ingredients in Kombucha and cause toxicity. Also avoid plastic bottles because plastics are porous and can contain bacteria. ***The best Kombucha bottles are sterilized glass with a swing top lid.***\n- Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, ***strain it as you pour it into your glass***. [A mini fine mesh strainer, like a tea strainer](http:\/\/oxo.x57o.net\/rneyoG) works well.\n- ***Your SCOBYs will multiply***! Brand new SCOBYs will form, and sometimes they grow on top of each other. Gently cut or pull them apart if it becomes too thick. They will keep in starter tea (keep them covered) for a long time. Soon you’ll have your own SCOBY hotel.\n- Kombucha is wonderful on it’s own, but can also be used in cocktails or mocktails, **[check out this Sangria Recipe](https:\/\/artfrommytable.com\/sangria-mocktail\/)**\n\n## Frequently Asked Questions\n**What does kombucha taste like?**\n\nKombucha is tart, slightly sweet, and effervescent. It can be flavored, which will add more variety to the taste. It could be fruity, floral, spicy, or herbaceous depending on how it’s flavored.\n\n****Is kombucha actually good for you?****\n\nKombucha contains probiotics that are beneficial to the immune system. The probiotics also aid in digestion. If the kombucha is created from green tea, then there are high counts of antioxidants that protect your cells from free radical damage. Antioxidants also help burn fat and lower cholesterol and blood sugar levels.\n\n**Does Kombucha have alcohol in it?**\n\nBecause it’s made by fermentation it does contain a small amount of alcohol. Most store-bought kombucha contains less than 0.5% ABV.\n\n**Can kids drink kombucha?**\n\nKombucha is accepted as being safe for children. If you have very young children or toddlers, you may want to dilute it a little. My children have all been drinking it since they were about 5 or 6 years old.\n\n**How long does a SCOBY last?**\n\nA SCOBY will last for years and can be reused over and over. However, your SCOBYs will multiply as you brew kombucha. You can gently tear off the new SCOBY and use that in your next batch, or store the extras in the starter tea. If you put them in the refrigerator they will become dormant. You can pull them out again when you are ready to use them.\n\n**How do I know if my SCOBY has gone bad?**\n\nYou’ll know if your SCOBY has gone bad if you see traces of mold or if it turns black. Mold will look green, white, or black and can be fuzzy. If this is the case, then it has likely been contaminated with bad bacteria, and it should be discarded immediately.\n\n## Health Benefits\nAs far as health benefits, the list is long. You may or may not be interested in all of these, but I’ve listed what I’ve found from researching it. For me, I’m completely content with just the ***gut health and immune-boosting gain***.\n\n- It alkalinizes the blood\n- It’s probiotic\n- It detoxifies the liver\n- It increases your metabolism\n- It improves digestion\n- It rebuilds connective tissue – helps with arthritis, gout, asthma, rheumatism\n- It considered a cancer prevention\n- It alleviates constipation\n- It increases your energy\n- Improves your mood\n- Kills Candida (yeast)\n- It helps nutrient assimilation\n- Aids in weight loss\n\n## Flavor Ideas\nYou can use fresh fruit, frozen fruit, or fruit juice to add additional flavor. Herbs and spices can also be used. Here are a few ideas to try or get your juices going (ha! see what I did there?!). The flavor combinations are endless.\n\n- Strawberry basil\n- Blueberry\n- Peach\n- Orange ginger\n- Raspberry\n- Mango peach\n- Apples and cinnamon\n- Pears and cinnamon\n- Cherries and almond extract\n- Lemon and Rosemary or thyme\n- Grapefruit or a blend of citrus fruits\n- Blackberry\n- Pineapple\n- Pineapple strawberry\n- pumpkin pie spice\n- Lavender Lemon\n\n## Additional Information on SCOBYs\nLet’s talk a little more about the SCOBY. People can get hung up on this part if they’re not familiar or have never used one.\n\nThese little good bacteria and yeast colonies often look like slimy, rubbery, disks. Their color can vary from white to yellowish-brown. Some of them will have a stringy bottom that is -gross looking- but normal.\n\nThe bacteria and yeast in the SCOBY will feed on the sugars in the tea you use, thus transforming your sugars into ethanol and cellulose.\n\nThe entire process turns regular tea into tasty kombucha with a healthy SCOBY colony floating on the top. The ethanol production will not produce enough alcohol to be intoxicating, it is less than 0.5%\n\nIf you want to make a hard kombucha, you’ll need to use a different yeast, and there is an additional step. We don’t consume a lot of alcohol in our home aside from the occasional glass of wine, so I have not tested this.\n\nIf you’re interested in making a [hard kombucha, this is a thorough article](https:\/\/brewbuch.com\/how-to-make-hard-kombucha\/).\n\n## How To Make Your Own Scoby\nYou can grow your own SCOBY from scratch with these simple instructions. It will take 1-4 weeks to grow one.\n\n1. Bring 7 cups of water to a boil.\n2. Remove it from the heat, add 1\/2 cup of white granulated sugar, stir until dissolved.\n3. Add 4 black tea bags, steep until the water is room temperature.\n4. Remove the tea bags and add the room temperature tea to a 2 quart or larger glass jar. Then add 1 cup of a store bought, unflavored, unpasturized kombucha. If it has a little blobby thing in the bottom (baby SCOBY), make sure it gets transferred, if there isn’t one, that is fine.\n5. Cover the jar with a coffee filter, paper towel, or tightly woven cloth and secure with a rubber band.\n6. Let stand at an average room temperature of 70°. In 1-4 weeks you will have a SCOBY.\n\nA new SCOBY will look a little bumpy but it will smooth over time.\n\n## Storing\nBecause kombucha is live and raw, ***it rarely goes bad***. Let your smell and taste be the judge here. If it tastes tarter and like vinegar, then it’s getting older. It won’t harm you but probably won’t taste as good. If it just tastes ‘off’, then don’t drink it.\n\n***Kombucha should be stored in the refrigerator*** and stay sealed. It can last six months.\n\n***SCOBYs can be stored*** at room temperature in starter tea (make sure they are submerged and the top of the jar is covered). They will multiply just as they do when you are brewing kombucha.\n\nYou can also store extra SCOBYs in the refrigerator (also in the starter tea) and they will become dormant. Then you can pull it out for use at a later time.\n## You May Also Like\n**Your shares** are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?\n\nI’d love it if you shared it on your favorite [**Pinterest**](https:\/\/www.pinterest.com\/artfrommytable\/) board or **[Facebook](https:\/\/www.facebook.com\/artfrommytable)**! AND…if you like this recipe, please ***do me a favor and give it a ⭐️*** ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰\n\nYou can also follow along on **[YouTube](https:\/\/www.youtube.com\/c\/artfrommytable)** and [**Instagram**\\!](https:\/\/www.instagram.com\/artfrommytable)\n\n![Berry flavored kombucha in a decorative tall glass garnished with a cocktail skewer of blueberries, a sliced strawberry, and a sprig of mint leaves.](https:\/\/www.artfrommytable.com\/wp-content\/uploads\/2022\/01\/berry_flavored_kombucha_square-1-250x250.jpg)\n\n- ▢\n  1 large stockpot\n- ▢\n  1 gallon size glass jar\n- ▢\n  tightly woven cloth, paper towel, or coffee filter to use as a lid to cover the jar.\n- ▢\n  rubber band to secure the cloth covering.\n- ▢\n  ladle and funnel to easily bottle the kombucha\n- ▢\n  Optional: Siphon could be used instead of ladle and funnel.\n- ▢\n  swing top bottles no metal tops.\n\nCook ModePrevent your screen from going dark\n\n#### Basic Kombucha\n- ▢\n  8 tea bags black tea, oolong tea, or green tea. Nothing decaffeinated, and no herbal teas.\n- ▢\n  1 cup sugar\n- ▢\n  4 quarts water\n- ▢\n  2 cups starter tea From a previous batch of kombucha, or store bought kombucha. Should not be flavored.\n- ▢\n  1 SCOBY Symbiotic Culture Of Yeast.\n\n#### Flavored Kombucha for optional second fermentation\n- ▢\n  1\/4 cup berries Fresh or frozen. Fruit juice works too.\n- ▢\n  1\/4 cup  fresh ginger, peeled and sliced.\n\n![Instacart](https:\/\/www.artfrommytable.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/integrations\/instacart.svg)Get Recipe Ingredients\n\n- Heat 1 quart water in a stock pot until hot, but not boiling.\n- Add the tea bags and let brew off of the heat for 15 minutes.\n- Remove the tea bags.\n- Add the sugar and stir until dissolved.\n- Add 2 cups of ice and 2 1\/2 quarts of cold water to bring the tea to room temperature.\n- Pour the tea into a gallon sized jar with the starter tea and the SCOBY.\n- Cover with a coffee filter or a tightly woven cotton kitchen towel secured with a rubber band.\n- Let it sit at room temperature for 7-10 days where it will be undisturbed.\n- Pour tea into bottles and store in the refrigerator.\n\n#### Optional Second Fermentation\n- If flavoring, add fruit, fruit juice, or herbs (depending on how you want to flavor it) to swing top bottles and pour the tea in.\n- Let stand at room temperature for another 3-7 days.\n- Refrigerate and serve.\n\n- If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid.\n- Be sure that every ***bottle, instrument, and also your hands are very clean***. Remember that you are working with good bacteria, and the last thing you want is cross-contamination with bad bacteria.\n- ***After the first fermentation, taste it***. If it tastes too sweet, then let it ferment a couple more days.\n- ***The second fermentation is optional***. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch.\n- If you like ***flavored kombucha then a second fermentation*** is the time to add the flavor.\n- ***Do not use metal tops to seal your bottles*.** Metal can react with the ingredients in Kombucha and cause toxicity. Also, avoid plastic bottles because plastics are porous and can contain bacteria. ***The best Kombucha bottles are sterilized glass with a swing top lid.***\n- Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, ***strain it as you pour it into your glass***.\n\nCalories: 48kcal \\| Carbohydrates: 12g \\| Sodium: 12mg \\| Sugar: 12g \\| Calcium: 7mg\n\nI love to see what’s on YOUR table! Mention [@artfrommytable](https:\/\/www.instagram.com\/artfrommytable) or tag [\\#artfrommytable](https:\/\/www.instagram.com\/explore\/tags\/artfrommytable) on your favorite social.\n\n**HUNGRY FOR MORE?** Subscribe to my [**newsletter**](https:\/\/www.artfrommytable.com\/landing-optin\/) to have recipes delivered to your inbox and to stay up to date on the latest\\!\n\n**[Chellie Schmitz](https:\/\/www.artfrommytable.com\/author\/admin\/ \"Posts by Chellie Schmitz\")**\n\nChellie Schmitz is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine.","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please read my disclosure policy. Tart, slightly sweet, fizzy, and full of healthy probiotics, this Kombucha Recipe is an easy, step-by-step approach for how to make this flavorful drink at home. Kombucha is a fermented tea-based, healthy probiotic drink with a fizzy effervescent kick. It can be unflavored or flavored. Depending on what ingredients you flavor it with, the kombucha can taste sweet and fruity, tea-like and herbal, or tart and citrusy. Kombucha can be purchased at your local health food store, or even at your regular grocery store, but it’s actually really easy to make. Not to mention, it’s more economical. I’m a big fan of being able to take in nutrition and healthy recipes in a way that tastes GREAT! Why This Recipe Works Numerous Health Benefits. Immune boosting. Inexpensive to make. Endless flavor variations. Equipment needed There are some specific tools you’ll need to be successful. Large Stockpot – for brewing the large batch of tea. Gallon size glass jar – This holds all the tea during the fermentation process. You can purchase one on amazon, or a gallon size pickle jar from Costco works well too. Of course, eat the pickles first and wash it down well. Coffee filter or cotton woven towel or paper towels – You probably have this at home, but it’s important because it allows everything to breathe, but keeps unwanted dust, particles, and fruit flies out. You can NOT use any type of metal lid. Rubber band – to hold the towel on the top of the jar. Funnel and Ladle – These tools make it easy to transfer the kombucha from the brewing jar to the bottles. Siphon (optional) – Another tool for bottling kombucha. It’s not necessary, and you can easily use a funnel and ladle as mentioned above. Swing-top glass bottles to bottle the kombucha after the fermentation process. These come in many different sizes and are really convenient. You can also use any glass bottle that has a plastic lid, again, no metal. I prefer 16-ounce bottles. Key Ingredients Tea bags – My favorite is Oolong Tea because it has added health benefits, but almost any tea will do. Black tea or Green tea are the best choices , and even an all around ‘regular’ tea works just fine. Stay away from decaffeinated and herbal tea. Granulated White Sugar is important in this recipe as it affects the fermentation process. Honey or sugar free substitutes or are not recommended because the probiotics will not thrive without actual sugar. This ends up being low sugar in the end because the the fermentation process eats the sugar. Starter Tea- This is kombucha tea from a previous batch, or a store bought kombucha. It’s best to use plain, unflavored kombucha for this as flavorings can affect your initial fermentation process. SCOBY – This stands for Symbiotic Culture of Bacteria and Yeast. Or, some refer to it as Symbiotic Colony of Bacteria and Yeast. You can get one from a kombucha making friend purchase it online, or at some health food stores. After you make your first batch, the scoby will float to the top and you can reuse it. You can start from scratch and grow your own. See details in this post. How to Make Kombucha This is an overview of the instructions, be sure to see the recipe card for all the details. Heat one quart of water in a stockpot . It should be hot water, but it doesn’t have to quite come to a boil. Add the tea bags and turn off the heat, let it brew for 15 minutes. Remove the tea bags , and add one cup of sugar . Stir it until it’s completely dissolved. Add 2 cups of ice and 2 1/2 quarts of cold wate r to bring the tea to room temp. Place in a 1-gallon jar with starter and SCOBY. Cover with a coffee filter or a tightly woven cotton kitchen towel, secured with a rubber band. The tea should sit at room temperature, out of direct sunlight, in a spot where it won’t be disturbed for 7-10 days. I keep mine on my kitchen counter in the back corner. After 7 days, give the tea a taste. If it’s still too sweet, then give it a few more days. If you like the taste, then you can bottle it, chill it and serve. How to do a Second Fermentation Doing a s econdary fermentation gives you a fizzy drink . Once you’re finished with the first brew, and you’re happy with the taste, put it into glass bottles. A funnel and a ladle work great for transferring it over. Close them up and let the kombucha sit at room temperature for another 3-7 days. At that point, you can chill it by moving to the refrigerator. Then it’s ready to serve. The longer you let it sit, the more fizz it will have . If you let it go much longer than the 7 days, then just be careful when you open it. It may fizz up and bubble over upon opening. How To Make Flavored Kombucha If you want to get creative, you can make a flavored kombucha , which happens during the second fermentation . I’m making a ginger kombucha and a fruit kombucha using frozen mixed berries. Prepare the fruit/flavoring ingredients by slicing or dicing it if needed. Place it into the flip-top bottle , add the brewed kombucha, seal it and let it sit for another 3-7 days. Chill in the refrigerator and serve. You can serve it straight up or over ice. I love adding a garnish to mine, just for fun and it feels fancy, or like a celebration. Candied ginger is so delicious as a garnish on the ginger kombucha. Expert Tips The SCOBY looks kind of gross. This is normal! My scoby has been used countless times and is more brown. it started out more tan. If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid. Be sure that every bottle, instrument, and also your hands are very clean . Remember that you are working with good bacteria, and the last thing you want is cross contamination with bad bacteria. After the first fermentation, taste it . If it tastes too sweet, then let it ferment a couple more days. The second fermentation is optional . The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch. If you like flavored kombucha then a second fermentation is the time to add the flavor. Do not use metal tops to seal your bottles . Metal can react with the ingredients in Kombucha and cause toxicity. Also avoid plastic bottles because plastics are porous and can contain bacteria. The best Kombucha bottles are sterilized glass with a swing top lid. Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, strain it as you pour it into your glass . A mini fine mesh strainer, like a tea strainer works well. Your SCOBYs will multiply ! Brand new SCOBYs will form, and sometimes they grow on top of each other. Gently cut or pull them apart if it becomes too thick. They will keep in starter tea (keep them covered) for a long time. Soon you’ll have your own SCOBY hotel. Kombucha is wonderful on it’s own, but can also be used in cocktails or mocktails, check out this Sangria Recipe Frequently Asked Questions What does kombucha taste like? Kombucha is tart, slightly sweet, and effervescent. It can be flavored, which will add more variety to the taste. It could be fruity, floral, spicy, or herbaceous depending on how it’s flavored. Is kombucha actually good for you? Kombucha contains probiotics that are beneficial to the immune system. The probiotics also aid in digestion. If the kombucha is created from green tea, then there are high counts of antioxidants that protect your cells from free radical damage. Antioxidants also help burn fat and lower cholesterol and blood sugar levels. Does Kombucha have alcohol in it? Because it’s made by fermentation it does contain a small amount of alcohol. Most store-bought kombucha contains less than 0.5% ABV. Can kids drink kombucha? Kombucha is accepted as being safe for children. If you have very young children or toddlers, you may want to dilute it a little. My children have all been drinking it since they were about 5 or 6 years old. How long does a SCOBY last? A SCOBY will last for years and can be reused over and over. However, your SCOBYs will multiply as you brew kombucha. You can gently tear off the new SCOBY and use that in your next batch, or store the extras in the starter tea. If you put them in the refrigerator they will become dormant. You can pull them out again when you are ready to use them. How do I know if my SCOBY has gone bad? You’ll know if your SCOBY has gone bad if you see traces of mold or if it turns black. Mold will look green, white, or black and can be fuzzy. If this is the case, then it has likely been contaminated with bad bacteria, and it should be discarded immediately. Health Benefits As far as health benefits, the list is long. You may or may not be interested in all of these, but I’ve listed what I’ve found from researching it. For me, I’m completely content with just the gut health and immune-boosting gain . It alkalinizes the blood It’s probiotic It detoxifies the liver It increases your metabolism It improves digestion It rebuilds connective tissue – helps with arthritis, gout, asthma, rheumatism It considered a cancer prevention It alleviates constipation It increases your energy Improves your mood Kills Candida (yeast) It helps nutrient assimilation Aids in weight loss Flavor Ideas You can use fresh fruit, frozen fruit, or fruit juice to add additional flavor. Herbs and spices can also be used. Here are a few ideas to try or get your juices going (ha! see what I did there?!). The flavor combinations are endless. Strawberry basil Blueberry Peach Orange ginger Raspberry Mango peach Apples and cinnamon Pears and cinnamon Cherries and almond extract Lemon and Rosemary or thyme Grapefruit or a blend of citrus fruits Blackberry Pineapple Pineapple strawberry pumpkin pie spice Lavender Lemon Additional Information on SCOBYs Let’s talk a little more about the SCOBY. People can get hung up on this part if they’re not familiar or have never used one. These little good bacteria and yeast colonies often look like slimy, rubbery, disks. Their color can vary from white to yellowish-brown. Some of them will have a stringy bottom that is -gross looking- but normal. The bacteria and yeast in the SCOBY will feed on the sugars in the tea you use, thus transforming your sugars into ethanol and cellulose. The entire process turns regular tea into tasty kombucha with a healthy SCOBY colony floating on the top. The ethanol production will not produce enough alcohol to be intoxicating, it is less than 0.5% If you want to make a hard kombucha, you’ll need to use a different yeast, and there is an additional step. We don’t consume a lot of alcohol in our home aside from the occasional glass of wine, so I have not tested this. If you’re interested in making a hard kombucha, this is a thorough article . How To Make Your Own Scoby You can grow your own SCOBY from scratch with these simple instructions. It will take 1-4 weeks to grow one. Bring 7 cups of water to a boil. Remove it from the heat, add 1/2 cup of white granulated sugar, stir until dissolved. Add 4 black tea bags, steep until the water is room temperature. Remove the tea bags and add the room temperature tea to a 2 quart or larger glass jar. Then add 1 cup of a store bought, unflavored, unpasturized kombucha. If it has a little blobby thing in the bottom (baby SCOBY), make sure it gets transferred, if there isn’t one, that is fine. Cover the jar with a coffee filter, paper towel, or tightly woven cloth and secure with a rubber band. Let stand at an average room temperature of 70°. In 1-4 weeks you will have a SCOBY. A new SCOBY will look a little bumpy but it will smooth over time. Storing Because kombucha is live and raw, it rarely goes bad . Let your smell and taste be the judge here. If it tastes tarter and like vinegar, then it’s getting older. It won’t harm you but probably won’t taste as good. If it just tastes ‘off’, then don’t drink it. Kombucha should be stored in the refrigerator and stay sealed. It can last six months. SCOBYs can be stored at room temperature in starter tea (make sure they are submerged and the top of the jar is covered). They will multiply just as they do when you are brewing kombucha. You can also store extra SCOBYs in the refrigerator (also in the starter tea) and they will become dormant. Then you can pull it out for use at a later time. You May Also Like Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you shared it on your favorite Pinterest board or Facebook ! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰 You can also follow along on YouTube and Instagram ! ▢ 1 large stockpot ▢ 1 gallon size glass jar ▢ tightly woven cloth, paper towel, or coffee filter to use as a lid to cover the jar. ▢ rubber band to secure the cloth covering. ▢ ladle and funnel to easily bottle the kombucha ▢ Optional: Siphon could be used instead of ladle and funnel. ▢ swing top bottles no metal tops. Cook Mode Prevent your screen from going dark Basic Kombucha ▢ 8 tea bags black tea, oolong tea, or green tea. Nothing decaffeinated, and no herbal teas. ▢ 1 cup sugar ▢ 4 quarts water ▢ 2 cups starter tea From a previous batch of kombucha, or store bought kombucha. Should not be flavored. ▢ 1 SCOBY Symbiotic Culture Of Yeast. Flavored Kombucha for optional second fermentation ▢ 1/4 cup berries Fresh or frozen. Fruit juice works too. ▢ 1/4 cup fresh ginger, peeled and sliced. Get Recipe Ingredients Heat 1 quart water in a stock pot until hot, but not boiling. Add the tea bags and let brew off of the heat for 15 minutes. Remove the tea bags. Add the sugar and stir until dissolved. Add 2 cups of ice and 2 1/2 quarts of cold water to bring the tea to room temperature. Pour the tea into a gallon sized jar with the starter tea and the SCOBY. Cover with a coffee filter or a tightly woven cotton kitchen towel secured with a rubber band. Let it sit at room temperature for 7-10 days where it will be undisturbed. Pour tea into bottles and store in the refrigerator. Optional Second Fermentation If flavoring, add fruit, fruit juice, or herbs (depending on how you want to flavor it) to swing top bottles and pour the tea in. Let stand at room temperature for another 3-7 days. Refrigerate and serve. If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid. Be sure that every bottle, instrument, and also your hands are very clean . Remember that you are working with good bacteria, and the last thing you want is cross-contamination with bad bacteria. After the first fermentation, taste it . If it tastes too sweet, then let it ferment a couple more days. The second fermentation is optional . The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch. If you like flavored kombucha then a second fermentation is the time to add the flavor. Do not use metal tops to seal your bottles . Metal can react with the ingredients in Kombucha and cause toxicity. Also, avoid plastic bottles because plastics are porous and can contain bacteria. The best Kombucha bottles are sterilized glass with a swing top lid. Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, strain it as you pour it into your glass . Calories: 48 kcal \| Carbohydrates: 12 g \| Sodium: 12 mg \| Sugar: 12 g \| Calcium: 7 mg I love to see what’s on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social. HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest! Chellie Schmitz Chellie Schmitz is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine.
Markdown	![](https://ct.pinterest.com/v3/?tid=2613864190339&pd[em]=<hashed_email_address>&noscript=1) [Skip to content](https://www.artfrommytable.com/kombucha/#main) Grab a copy of our [FREE MOCKTAIL ESSENTIALS CHECKLIST\! 🍸](https://www.artfrommytable.com/landing-optin-page-mocktails/) [The Recipe Index](https://artfrommytable.com/recipe-index/) [![Art from my table logo](https://www.artfrommytable.com/wp-content/uploads/2024/01/artfrommytable-logo-final-2024.png)](https://www.artfrommytable.com/) - [Recipe Index](https://www.artfrommytable.com/recipe-index/) - [About](https://www.artfrommytable.com/about-me/) - [Subscribe](https://www.artfrommytable.com/landing-optin/) - [Shop](https://www.amazon.com/shop/artfrommytable) [FREE RECIPE EBOOK\! Get your copy! \>](https://www.artfrommytable.com/landing-optin/) [![Art from my table logo](https://www.artfrommytable.com/wp-content/uploads/2024/01/artfrommytable-logo-final-2024.png)](https://www.artfrommytable.com/) [Home](https://www.artfrommytable.com/) » [Beverages](https://www.artfrommytable.com/category/beverages/) # Kombucha Recipe By:[Chellie Schmitz](https://artfrommytable.com/about-me/) Posted on June 22, 2015 December 12, 2023 Updated on December 12, 2023 This post may contain affiliate links. Please read my [disclosure policy.](https://www.artfrommytable.com/privacy-policy/) [Jump to Recipe](https://www.artfrommytable.com/kombucha/#wprm-recipe-container-7320) [Print Recipe](https://www.artfrommytable.com/wprm_print/kombucha-recipe) Tart, slightly sweet, fizzy, and full of healthy probiotics, this Kombucha Recipe is an easy, step-by-step approach for how to make this flavorful drink at home. Kombucha is a fermented tea-based, healthy probiotic drink with a fizzy effervescent kick. It can be unflavored or flavored. Depending on what ingredients you flavor it with, the kombucha can taste sweet and fruity, tea-like and herbal, or tart and citrusy. ![Berry flavored kombucha in a decorative tall glass garnished with a cocktail skewer of blueberries, a sliced strawberry, and a sprig of mint leaves.](https://artfrommytable.com/wp-content/uploads/2022/01/berry_flavored_kombucha-1.jpg) Kombucha can be purchased at your local health food store, or even at your regular grocery store, but it’s actually really easy to make. Not to mention, it’s more economical. I’m a big fan of being able to take in nutrition and healthy recipes in a way that tastes GREAT\! For example, I’ll use [bone broth](https://artfrommytable.com/home-made-chicken-broth-bone-broth/) anytime a recipe calls for regular broth. [Smoothies are another great option](https://artfrommytable.com/category/beverages/smoothies/), they give you that ‘sweet craving’ satisfaction, but are good for you. [Metabolism Boosting Tea](https://artfrommytable.com/thm-shrinker/) (tastes like an iced chai) and [Breakfast Cookies](https://artfrommytable.com/breakfast-cookies-2/) are more favorites of ours. That’s why I love this recipe. It does so much good for your body but tastes like a yummy carbonated treat, or a cocktail or [mocktail](https://artfrommytable.com/category/mocktails/). ## Why This Recipe Works - Numerous Health Benefits. - Immune boosting. - Inexpensive to make. - Endless flavor variations. ## Equipment needed There are some specific tools you’ll need to be successful. - Large Stockpot– for brewing the large batch of tea. - [Gallon size glass jar](https://amzn.to/3GAN2B7)– This holds all the tea during the fermentation process. You can purchase one on amazon, or a gallon size pickle jar from Costco works well too. Of course, eat the pickles first and wash it down well. - Coffee filter or cotton woven towel or paper towels– You probably have this at home, but it’s important because it allows everything to breathe, but keeps unwanted dust, particles, and fruit flies out. You can NOT use any type of metal lid. - Rubber band– to hold the towel on the top of the jar. - Funnel and Ladle– These tools make it easy to transfer the kombucha from the brewing jar to the bottles. - [Siphon (optional)](https://amzn.to/334qfQx)– Another tool for bottling kombucha. It’s not necessary, and you can easily use a funnel and ladle as mentioned above. - [Swing-top glass bottles](https://amzn.to/3JbDkqI) to bottle the kombucha after the fermentation process. These come in many different sizes and are really convenient. You can also use any glass bottle that has a plastic lid, again, no metal. I prefer 16-ounce bottles. ## Key Ingredients ![Ingredients needed to make kombucha at home.](https://artfrommytable.com/wp-content/uploads/2022/01/kombucha-labeled-ingredients.jpg) - Tea bags– [My favorite is Oolong Tea](https://amzn.to/3gj25Vb) because it has added health benefits, but almost any tea will do. *Black tea or Green tea are the best choices, and even an all around ‘regular’ tea works just fine. Stay away from decaffeinated and herbal tea. - Granulated White Sugar* is important in this recipe as it affects the fermentation process. Honey or sugar free substitutes or *are not recommended* because the probiotics will not thrive without actual sugar. This ends up being low sugar in the end because the the fermentation process eats the sugar. - Starter Tea- This is kombucha tea from a previous batch, or a store bought kombucha. It’s best to use plain, unflavored kombucha for this as flavorings can affect your initial fermentation process. - SCOBY– This stands for Symbiotic Culture of Bacteria and Yeast. Or, some refer to it as Symbiotic Colony of Bacteria and Yeast. - You can get one from a kombucha making friend - purchase it online, or at some health food stores. - After you make your first batch, the scoby will float to the top and you can reuse it. - You can start from scratch and grow your own. See details in this post. ## How to Make Kombucha This is an overview of the instructions, be sure to see the recipe card for all the details. ![4 image collage showing the steps to make Kombucha tea](https://artfrommytable.com/wp-content/uploads/2022/01/steps-to-make-Kombucha-at-home.jpg) 1. Heat one quart of water in a stockpot. It should be hot water, but it doesn’t have to quite come to a boil. Add the tea bags and turn off the heat, let it brew for 15 minutes. 2. Remove the tea bags, and add one cup of sugar. Stir it until it’s completely dissolved. 3. Add 2 cups of ice and 2 1/2 quarts of cold water to bring the tea to room temp. 4. Place in a 1-gallon jar with starter and SCOBY. Cover with a coffee filter or a tightly woven cotton kitchen towel, secured with a rubber band. The tea should sit at room temperature, out of direct sunlight, in a spot where it won’t be disturbed for 7-10 days. I keep mine on my kitchen counter in the back corner. After 7 days, give the tea a taste. If it’s still too sweet, then give it a few more days. If you like the taste, then you can bottle it, chill it and serve. ## How to do a Second Fermentation Doing a secondary fermentation* gives you a* fizzy drink. 1. Once you’re finished with the first brew, and you’re happy with the taste, put it into glass bottles. A funnel and a ladle work great for transferring it over. 2. Close them up and let the kombucha sit at room temperature for another 3-7 days. At that point, you can chill it by moving to the refrigerator. Then it’s ready to serve. The longer you let it sit, the more fizz it will have. If you let it go much longer than the 7 days, then just be careful when you open it. It may fizz up and bubble over upon opening. ## How To Make Flavored Kombucha If you want to get creative, you can make a *flavored kombucha, which happens during the second fermentation. ![2 image collage showing how to bottle and flavor kombucha in a second fermentation.](https://artfrommytable.com/wp-content/uploads/2022/01/Steps-for-Kombucha-second-fermentation.jpg) I’m making a ginger kombucha and a fruit kombucha using frozen mixed berries. 1. Prepare the fruit/flavoring ingredients* by slicing or dicing it if needed. 2. Place it into the flip-top bottle, add the brewed kombucha, seal it and let it sit for another 3-7 days. Chill in the refrigerator and serve. ![Glass of ginger kombucha garnished with a mint leaf and crystallized ginger on a cocktail pick.](https://artfrommytable.com/wp-content/uploads/2022/01/ginger_kombucha.jpg) You can serve it straight up or over ice. I love adding a garnish to mine, just for fun and it feels fancy, or like a celebration. Candied ginger is so delicious as a garnish on the ginger kombucha. ## Expert Tips - The SCOBY looks kind of gross. This is normal! My scoby has been used countless times and is more brown. it started out more tan. - If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid. - Be sure that every *bottle, instrument, and also your hands are very clean. Remember that you are working with good bacteria, and the last thing you want is cross contamination with bad bacteria. - After the first fermentation, taste it. If it tastes too sweet, then let it ferment a couple more days. - The second fermentation is optional. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch. - If you like flavored kombucha then a second fermentation* is the time to add the flavor. - **Do not use metal tops to seal your bottles. Metal can react with the ingredients in Kombucha and cause toxicity. Also avoid plastic bottles because plastics are porous and can contain bacteria. The best Kombucha bottles are sterilized glass with a swing top lid. - Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, strain it as you pour it into your glass. [A mini fine mesh strainer, like a tea strainer](http://oxo.x57o.net/rneyoG) works well. - Your SCOBYs will multiply! Brand new SCOBYs will form, and sometimes they grow on top of each other. Gently cut or pull them apart if it becomes too thick. They will keep in starter tea (keep them covered) for a long time. Soon you’ll have your own SCOBY hotel. - Kombucha is wonderful on it’s own, but can also be used in cocktails or mocktails, [check out this Sangria Recipe](https://artfrommytable.com/sangria-mocktail/) ## Frequently Asked Questions What does kombucha taste like? Kombucha is tart, slightly sweet, and effervescent. It can be flavored, which will add more variety to the taste. It could be fruity, floral, spicy, or herbaceous depending on how it’s flavored. Is kombucha actually good for you? Kombucha contains probiotics that are beneficial to the immune system. The probiotics also aid in digestion. If the kombucha is created from green tea, then there are high counts of antioxidants that protect your cells from free radical damage. Antioxidants also help burn fat and lower cholesterol and blood sugar levels. Does Kombucha have alcohol in it? Because it’s made by fermentation it does contain a small amount of alcohol. Most store-bought kombucha contains less than 0.5% ABV. Can kids drink kombucha? Kombucha is accepted as being safe for children. If you have very young children or toddlers, you may want to dilute it a little. My children have all been drinking it since they were about 5 or 6 years old. How long does a SCOBY last? A SCOBY will last for years and can be reused over and over. However, your SCOBYs will multiply as you brew kombucha. You can gently tear off the new SCOBY and use that in your next batch, or store the extras in the starter tea. If you put them in the refrigerator they will become dormant. You can pull them out again when you are ready to use them. How do I know if my SCOBY has gone bad? You’ll know if your SCOBY has gone bad if you see traces of mold or if it turns black. Mold will look green, white, or black and can be fuzzy. If this is the case, then it has likely been contaminated with bad bacteria, and it should be discarded immediately. ## Health Benefits As far as health benefits, the list is long. You may or may not be interested in all of these, but I’ve listed what I’ve found from researching it. For me, I’m completely content with just the gut health and immune-boosting gain. - It alkalinizes the blood - It’s probiotic - It detoxifies the liver - It increases your metabolism - It improves digestion - It rebuilds connective tissue – helps with arthritis, gout, asthma, rheumatism - It considered a cancer prevention - It alleviates constipation - It increases your energy - Improves your mood - Kills Candida (yeast) - It helps nutrient assimilation - Aids in weight loss ## Flavor Ideas You can use fresh fruit, frozen fruit, or fruit juice to add additional flavor. Herbs and spices can also be used. Here are a few ideas to try or get your juices going (ha! see what I did there?!). The flavor combinations are endless. - Strawberry basil - Blueberry - Peach - Orange ginger - Raspberry - Mango peach - Apples and cinnamon - Pears and cinnamon - Cherries and almond extract - Lemon and Rosemary or thyme - Grapefruit or a blend of citrus fruits - Blackberry - Pineapple - Pineapple strawberry - pumpkin pie spice - Lavender Lemon ## Additional Information on SCOBYs Let’s talk a little more about the SCOBY. People can get hung up on this part if they’re not familiar or have never used one. These little good bacteria and yeast colonies often look like slimy, rubbery, disks. Their color can vary from white to yellowish-brown. Some of them will have a stringy bottom that is -gross looking- but normal. The bacteria and yeast in the SCOBY will feed on the sugars in the tea you use, thus transforming your sugars into ethanol and cellulose. The entire process turns regular tea into tasty kombucha with a healthy SCOBY colony floating on the top. The ethanol production will not produce enough alcohol to be intoxicating, it is less than 0.5% If you want to make a hard kombucha, you’ll need to use a different yeast, and there is an additional step. We don’t consume a lot of alcohol in our home aside from the occasional glass of wine, so I have not tested this. If you’re interested in making a [hard kombucha, this is a thorough article](https://brewbuch.com/how-to-make-hard-kombucha/). ## How To Make Your Own Scoby You can grow your own SCOBY from scratch with these simple instructions. It will take 1-4 weeks to grow one. 1. Bring 7 cups of water to a boil. 2. Remove it from the heat, add 1/2 cup of white granulated sugar, stir until dissolved. 3. Add 4 black tea bags, steep until the water is room temperature. 4. Remove the tea bags and add the room temperature tea to a 2 quart or larger glass jar. Then add 1 cup of a store bought, unflavored, unpasturized kombucha. If it has a little blobby thing in the bottom (baby SCOBY), make sure it gets transferred, if there isn’t one, that is fine. 5. Cover the jar with a coffee filter, paper towel, or tightly woven cloth and secure with a rubber band. 6. Let stand at an average room temperature of 70°. In 1-4 weeks you will have a SCOBY. A new SCOBY will look a little bumpy but it will smooth over time. ## Storing Because kombucha is live and raw, it rarely goes bad. Let your smell and taste be the judge here. If it tastes tarter and like vinegar, then it’s getting older. It won’t harm you but probably won’t taste as good. If it just tastes ‘off’, then don’t drink it. Kombucha should be stored in the refrigerator and stay sealed. It can last six months. SCOBYs can be stored at room temperature in starter tea (make sure they are submerged and the top of the jar is covered). They will multiply just as they do when you are brewing kombucha. You can also store extra SCOBYs in the refrigerator (also in the starter tea) and they will become dormant. Then you can pull it out for use at a later time. ## You May Also Like ### Please share Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you shared it on your favorite [Pinterest](https://www.pinterest.com/artfrommytable/) board or [Facebook](https://www.facebook.com/artfrommytable)! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰 You can also follow along on [YouTube](https://www.youtube.com/c/artfrommytable) and [Instagram\!](https://www.instagram.com/artfrommytable) ![Berry flavored kombucha in a decorative tall glass garnished with a cocktail skewer of blueberries, a sliced strawberry, and a sprig of mint leaves.](https://www.artfrommytable.com/wp-content/uploads/2022/01/berry_flavored_kombucha_square-1-250x250.jpg) ## Kombucha Recipe Sweet, tart, fizzy, and full of healthy probiotics, This kombucha recipe is an easy step by step apporach for how to make kombucha at home. 5 from 6 votes [Print](https://www.artfrommytable.com/wprm_print/kombucha-recipe) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.artfrommytable.com%2Fkombucha%2F&media=https%3A%2F%2Fwww.artfrommytable.com%2Fwp-content%2Fuploads%2F2022%2F01%2Fhow-to-make-kombucha.jpg&description=Kombucha+Recipe&is_video=false) [Rate](https://www.artfrommytable.com/kombucha/#commentform) [Save](https://www.artfrommytable.com/kombucha/) [Saved Recipe](https://www.artfrommytable.com/kombucha/) Course: Beverage Cuisine: American Prep Time: 20 minutes minutes fermentation time: 10 days days Total Time: 10 days days 20 minutes minutes Servings: [16](https://www.artfrommytable.com/kombucha/) cups Calories: 48kcal Author: [Chellie Schmitz](https://artfrommytable.com/about-me/) Cost: \$3 ### Equipment - ▢ 1 large stockpot - ▢ 1 gallon size glass jar - ▢ tightly woven cloth, paper towel, or coffee filter to use as a lid to cover the jar. - ▢ rubber band to secure the cloth covering. - ▢ ladle and funnel to easily bottle the kombucha - ▢ Optional: Siphon could be used instead of ladle and funnel. - ▢ swing top bottles no metal tops. Cook Mode Prevent your screen from going dark ### Ingredients #### Basic Kombucha - ▢ 8 tea bags black tea, oolong tea, or green tea. Nothing decaffeinated, and no herbal teas. - ▢ 1 cup sugar - ▢ 4 quarts water - ▢ 2 cups starter tea From a previous batch of kombucha, or store bought kombucha. Should not be flavored. - ▢ 1 SCOBY Symbiotic Culture Of Yeast. #### Flavored Kombucha for optional second fermentation - ▢ 1/4 cup berries Fresh or frozen. Fruit juice works too. - ▢ 1/4 cup fresh ginger, peeled and sliced. ![Instacart](https://www.artfrommytable.com/wp-content/plugins/wp-recipe-maker/assets/icons/integrations/instacart.svg)Get Recipe Ingredients ### Instructions - Heat 1 quart water in a stock pot until hot, but not boiling. - Add the tea bags and let brew off of the heat for 15 minutes. - Remove the tea bags. - Add the sugar and stir until dissolved. - Add 2 cups of ice and 2 1/2 quarts of cold water to bring the tea to room temperature. - Pour the tea into a gallon sized jar with the starter tea and the SCOBY. - Cover with a coffee filter or a tightly woven cotton kitchen towel secured with a rubber band. - Let it sit at room temperature for 7-10 days where it will be undisturbed. - Pour tea into bottles and store in the refrigerator. #### Optional Second Fermentation - If flavoring, add fruit, fruit juice, or herbs (depending on how you want to flavor it) to swing top bottles and pour the tea in. - Let stand at room temperature for another 3-7 days. - Refrigerate and serve. ### Notes - If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid. - Be sure that every bottle, instrument, and also your hands are very clean. Remember that you are working with good bacteria, and the last thing you want is cross-contamination with bad bacteria. - After the first fermentation, taste it. If it tastes too sweet, then let it ferment a couple more days. - The second fermentation is optional. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch. - If you like flavored kombucha then a second fermentation is the time to add the flavor. - Do not use metal tops to seal your bottles. Metal can react with the ingredients in Kombucha and cause toxicity. Also, avoid plastic bottles because plastics are porous and can contain bacteria. The best Kombucha bottles are sterilized glass with a swing top lid. - Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, strain it as you pour it into your glass. ### Nutrition Calories: 48kcal \\| Carbohydrates: 12g \\| Sodium: 12mg \\| Sugar: 12g \\| Calcium: 7mg Tried this Recipe? Tag me Today\!I love to see what’s on YOUR table! Mention [@artfrommytable](https://www.instagram.com/artfrommytable) or tag [\#artfrommytable](https://www.instagram.com/explore/tags/artfrommytable) on your favorite social. HUNGRY FOR MORE? Subscribe to my [newsletter](https://www.artfrommytable.com/landing-optin/) to have recipes delivered to your inbox and to stay up to date on the latest\! - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.artfrommytable.com%2Fkombucha%2F%3Futm_source%3Dfacebook%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&t=Kombucha%20Recipe%20%28A%20Simple%20Guide%29-%20Art%20From%20My%20Table "Share on Facebook") - Pinterest - [Flipboard](https://share.flipboard.com/bookmarklet/popout?v=2&url=https%3A%2F%2Fwww.artfrommytable.com%2Fkombucha%2F%3Futm_source%3Dflipboard%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&title=Kombucha%20Recipe%20%28A%20Simple%20Guide%29-%20Art%20From%20My%20Table "Share on Flipboard") [Chellie Schmitz](https://www.artfrommytable.com/author/admin/ "Posts by Chellie Schmitz") Chellie Schmitz is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine. ## Post navigation [PreviousBaked Black Bean Dip](https://www.artfrommytable.com/baked-black-bean-dip/) [NextRed White and Blue Salad](https://www.artfrommytable.com/red-white-and-blue-salad/) ## Similar Posts - [![A blueberry mint mocktail served over ice in clear textured glass, garnished with fresh blueberries and mint sprigs. The drinks are presented on a copper tray with extra mint and blueberries.](https://www.artfrommytable.com/wp-content/uploads/2025/07/blueberry-mocktail-square-1.jpg)](https://www.artfrommytable.com/blueberry-mint-mocktail/) ### [Blueberry Mint Mocktail](https://www.artfrommytable.com/blueberry-mint-mocktail/) - [![Virgin strawberry daiquiris in a sugar rimmed glass, garnished with a strawberry. 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Susan says: [June 29, 2023 at 4:31 pm](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-586413) Recently, I ordered ready-made kombucha from the Mr. Lemonade website which I highly recommend, and I was wondering how to make flavored kombucha by myself. After reading this post, I think I’ll give it a try on my own 🙂 4. [Chellie Schmitz](https://artfrommytable.com/about-me/) says: [November 14, 2021 at 2:39 pm](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-576778) Great question. You have some options– 1. Put a call out to your local friends that might make this already, or post it on Facebook. People that make kombucha on a regular basis usually have a whole jar full of SCOBIES. They multiply after a while. Starter tea is simply some of the kombucha from your previous batch, if you get a SCOBY from a friend, they probably can give you some starter tea too. Or, you can use some store-bought kombucha for the starter. 2. You can order a kit that includes a SCOBY and starter tea from Amazon. Here is a link to one I found (I am an affiliate of Amazon, but not of this brand) <https://amzn.to/3CgET2o>. 3. You can make your own SCOBY and starter tea. This is going to be more time consuming, it can take one to four weeks for the SCOBY to grow. If you want to go with route \#3, reach back out to me and I’ll tell you how to do it. 5. Edward says: [November 14, 2021 at 12:05 pm](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-576775) Where do I get the starter tea and the scooby 6. Chellie Schmitz says: [July 5, 2021 at 10:08 am](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-573034) Thank you for taking the time to leave your comment! I love making kombucha and there are so many ways to customize it. Different teas, flavors, etc. Thanks for sharing your experience with us. I love the flavors you mentioned, ginger especially is one of my favorites. I’ve always wanted to do a rootbeer, but I haven’t yet. How did your rootbeer turn out? 7. phyllis says: [June 29, 2021 at 4:19 am](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-560968) I’ve been booching for a few months now, I’ve read many articles, and many recipes, talked to a lot of people about kombucha, some encouraging and some not so encouraging. I did purchase a few different brands to test it to see if this was something that I would like. I liked it but I felt that if I wanted the full benefit of the kombucha tea I would have to brew my own, which is more economical and I know exactly what’s in it. Your recipe is the first that I used. I do deviate from it now by mixing teas, depending on what I have available in the house, but your recipe now my base recipe that I start with. I decided to start booching because of the health benefits. I’m now having fun with it I love the second fermentation with fruits. Most of my second fermentation have lemon and ginger, I’ve even used coconut water in a second fermentation, I especially like fresh orange juice and most times I’ll put orange wedges in because I like watching the wedges float to the top when you open the bottle and it fizzes. I have some rootbeer extract, so I’m going to try a batch for a second fermentation this week. 8. Dana says: [April 13, 2021 at 1:12 pm](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-107367) There are a lot of recipes for root beer but it’s basically sarsaparilla, sassafras, wintergreen and vanilla but you can also use rootbeer extract. 9. Chellie Schmitz says: [April 13, 2021 at 12:46 pm](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-107272) The possibilities are endless, and I love your suggestions! Thanks for sharing your tips with us. What do you use for rootbeer? 10. Dana says: [April 12, 2021 at 10:51 pm](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-102771) ![5 stars](https://www.artfrommytable.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve been making Booch for many years now. My timing is a little different. I do first ferment for two weeks and second for about 2 or 3 days, depending on whether it is summer or winter, (ambient temperature.) I’ve had some big messes opening a much too carbonated bottle. I’ve found that certain fruits make much more carbonation. I’ve gotten to the point where I just buy organic juice and flavor with that. We’ve made root beer, ginger, and a multitude of flavors. One of my favorites is chili- ginger- lime. If I use organic grape juice, my grandkids think it tastes like grape soda. Possibilities are endless. 11. Chellie Schmitz says: [December 1, 2020 at 11:51 am](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-25038) Hi! I’d recommend 2 cups of starter tea if you’re making the gallon batch. 🙂 12. Abby says: [December 1, 2020 at 11:44 am](https://www.artfrommytable.com/kombucha/comment-page-2/#comment-25037) Hello! I am excited to make this recipe but am stuck on how much starter kombucha I should put in. Is there an amount you would recommend? ## Comments navigation [Older comments](https://www.artfrommytable.com/kombucha/comment-page-1/#comments) ![picture of Chellie, owner and author of Art From My Table](https://artfrommytable.com/wp-content/uploads/2023/05/chellieleaningonfist-1.jpg) ### Hello\! Hi, I'm Chellie Schmitz\! Welcome to my table. I believe there is something sacred about sharing a meal together. I'd love to share my tips and easy-to-follow real food recipes with you and help you gather the ones you love around YOUR table. 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Readable Markdown	This post may contain affiliate links. Please read my [disclosure policy.](https://www.artfrommytable.com/privacy-policy/) Tart, slightly sweet, fizzy, and full of healthy probiotics, this Kombucha Recipe is an easy, step-by-step approach for how to make this flavorful drink at home. Kombucha is a fermented tea-based, healthy probiotic drink with a fizzy effervescent kick. It can be unflavored or flavored. Depending on what ingredients you flavor it with, the kombucha can taste sweet and fruity, tea-like and herbal, or tart and citrusy. ![Berry flavored kombucha in a decorative tall glass garnished with a cocktail skewer of blueberries, a sliced strawberry, and a sprig of mint leaves.](https://artfrommytable.com/wp-content/uploads/2022/01/berry_flavored_kombucha-1.jpg) Kombucha can be purchased at your local health food store, or even at your regular grocery store, but it’s actually really easy to make. Not to mention, it’s more economical. I’m a big fan of being able to take in nutrition and healthy recipes in a way that tastes GREAT\! ## Why This Recipe Works - Numerous Health Benefits. - Immune boosting. - Inexpensive to make. - Endless flavor variations. ## Equipment needed There are some specific tools you’ll need to be successful. - Large Stockpot– for brewing the large batch of tea. - [Gallon size glass jar](https://amzn.to/3GAN2B7)– This holds all the tea during the fermentation process. You can purchase one on amazon, or a gallon size pickle jar from Costco works well too. Of course, eat the pickles first and wash it down well. - Coffee filter or cotton woven towel or paper towels– You probably have this at home, but it’s important because it allows everything to breathe, but keeps unwanted dust, particles, and fruit flies out. You can NOT use any type of metal lid. - Rubber band– to hold the towel on the top of the jar. - Funnel and Ladle– These tools make it easy to transfer the kombucha from the brewing jar to the bottles. - [Siphon (optional)](https://amzn.to/334qfQx)– Another tool for bottling kombucha. It’s not necessary, and you can easily use a funnel and ladle as mentioned above. - [Swing-top glass bottles](https://amzn.to/3JbDkqI) to bottle the kombucha after the fermentation process. These come in many different sizes and are really convenient. You can also use any glass bottle that has a plastic lid, again, no metal. I prefer 16-ounce bottles. ## Key Ingredients ![Ingredients needed to make kombucha at home.](https://artfrommytable.com/wp-content/uploads/2022/01/kombucha-labeled-ingredients.jpg) - Tea bags– [My favorite is Oolong Tea](https://amzn.to/3gj25Vb) because it has added health benefits, but almost any tea will do. *Black tea or Green tea are the best choices, and even an all around ‘regular’ tea works just fine. Stay away from decaffeinated and herbal tea. - Granulated White Sugar* is important in this recipe as it affects the fermentation process. Honey or sugar free substitutes or *are not recommended* because the probiotics will not thrive without actual sugar. This ends up being low sugar in the end because the the fermentation process eats the sugar. - Starter Tea- This is kombucha tea from a previous batch, or a store bought kombucha. It’s best to use plain, unflavored kombucha for this as flavorings can affect your initial fermentation process. - SCOBY– This stands for Symbiotic Culture of Bacteria and Yeast. Or, some refer to it as Symbiotic Colony of Bacteria and Yeast. - You can get one from a kombucha making friend - purchase it online, or at some health food stores. - After you make your first batch, the scoby will float to the top and you can reuse it. - You can start from scratch and grow your own. See details in this post. ## How to Make Kombucha This is an overview of the instructions, be sure to see the recipe card for all the details. ![4 image collage showing the steps to make Kombucha tea](https://artfrommytable.com/wp-content/uploads/2022/01/steps-to-make-Kombucha-at-home.jpg) 1. Heat one quart of water in a stockpot. It should be hot water, but it doesn’t have to quite come to a boil. Add the tea bags and turn off the heat, let it brew for 15 minutes. 2. Remove the tea bags, and add one cup of sugar. Stir it until it’s completely dissolved. 3. Add 2 cups of ice and 2 1/2 quarts of cold water to bring the tea to room temp. 4. Place in a 1-gallon jar with starter and SCOBY. Cover with a coffee filter or a tightly woven cotton kitchen towel, secured with a rubber band. The tea should sit at room temperature, out of direct sunlight, in a spot where it won’t be disturbed for 7-10 days. I keep mine on my kitchen counter in the back corner. After 7 days, give the tea a taste. If it’s still too sweet, then give it a few more days. If you like the taste, then you can bottle it, chill it and serve. ## How to do a Second Fermentation Doing a secondary fermentation* gives you a* fizzy drink. 1. Once you’re finished with the first brew, and you’re happy with the taste, put it into glass bottles. A funnel and a ladle work great for transferring it over. 2. Close them up and let the kombucha sit at room temperature for another 3-7 days. At that point, you can chill it by moving to the refrigerator. Then it’s ready to serve. The longer you let it sit, the more fizz it will have. If you let it go much longer than the 7 days, then just be careful when you open it. It may fizz up and bubble over upon opening. ## How To Make Flavored Kombucha If you want to get creative, you can make a *flavored kombucha, which happens during the second fermentation. ![2 image collage showing how to bottle and flavor kombucha in a second fermentation.](https://artfrommytable.com/wp-content/uploads/2022/01/Steps-for-Kombucha-second-fermentation.jpg) I’m making a ginger kombucha and a fruit kombucha using frozen mixed berries. 1. Prepare the fruit/flavoring ingredients* by slicing or dicing it if needed. 2. Place it into the flip-top bottle, add the brewed kombucha, seal it and let it sit for another 3-7 days. Chill in the refrigerator and serve. ![Glass of ginger kombucha garnished with a mint leaf and crystallized ginger on a cocktail pick.](https://artfrommytable.com/wp-content/uploads/2022/01/ginger_kombucha.jpg) You can serve it straight up or over ice. I love adding a garnish to mine, just for fun and it feels fancy, or like a celebration. Candied ginger is so delicious as a garnish on the ginger kombucha. ## Expert Tips - The SCOBY looks kind of gross. This is normal! My scoby has been used countless times and is more brown. it started out more tan. - If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid. - Be sure that every *bottle, instrument, and also your hands are very clean. Remember that you are working with good bacteria, and the last thing you want is cross contamination with bad bacteria. - After the first fermentation, taste it. If it tastes too sweet, then let it ferment a couple more days. - The second fermentation is optional. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch. - If you like flavored kombucha then a second fermentation* is the time to add the flavor. - **Do not use metal tops to seal your bottles. Metal can react with the ingredients in Kombucha and cause toxicity. Also avoid plastic bottles because plastics are porous and can contain bacteria. The best Kombucha bottles are sterilized glass with a swing top lid. - Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, strain it as you pour it into your glass. [A mini fine mesh strainer, like a tea strainer](http://oxo.x57o.net/rneyoG) works well. - Your SCOBYs will multiply! Brand new SCOBYs will form, and sometimes they grow on top of each other. Gently cut or pull them apart if it becomes too thick. They will keep in starter tea (keep them covered) for a long time. Soon you’ll have your own SCOBY hotel. - Kombucha is wonderful on it’s own, but can also be used in cocktails or mocktails, [check out this Sangria Recipe](https://artfrommytable.com/sangria-mocktail/) ## Frequently Asked Questions What does kombucha taste like? Kombucha is tart, slightly sweet, and effervescent. It can be flavored, which will add more variety to the taste. It could be fruity, floral, spicy, or herbaceous depending on how it’s flavored. Is kombucha actually good for you? Kombucha contains probiotics that are beneficial to the immune system. The probiotics also aid in digestion. If the kombucha is created from green tea, then there are high counts of antioxidants that protect your cells from free radical damage. Antioxidants also help burn fat and lower cholesterol and blood sugar levels. Does Kombucha have alcohol in it? Because it’s made by fermentation it does contain a small amount of alcohol. Most store-bought kombucha contains less than 0.5% ABV. Can kids drink kombucha? Kombucha is accepted as being safe for children. If you have very young children or toddlers, you may want to dilute it a little. My children have all been drinking it since they were about 5 or 6 years old. How long does a SCOBY last? A SCOBY will last for years and can be reused over and over. However, your SCOBYs will multiply as you brew kombucha. You can gently tear off the new SCOBY and use that in your next batch, or store the extras in the starter tea. If you put them in the refrigerator they will become dormant. You can pull them out again when you are ready to use them. How do I know if my SCOBY has gone bad? You’ll know if your SCOBY has gone bad if you see traces of mold or if it turns black. Mold will look green, white, or black and can be fuzzy. If this is the case, then it has likely been contaminated with bad bacteria, and it should be discarded immediately. ## Health Benefits As far as health benefits, the list is long. You may or may not be interested in all of these, but I’ve listed what I’ve found from researching it. For me, I’m completely content with just the gut health and immune-boosting gain. - It alkalinizes the blood - It’s probiotic - It detoxifies the liver - It increases your metabolism - It improves digestion - It rebuilds connective tissue – helps with arthritis, gout, asthma, rheumatism - It considered a cancer prevention - It alleviates constipation - It increases your energy - Improves your mood - Kills Candida (yeast) - It helps nutrient assimilation - Aids in weight loss ## Flavor Ideas You can use fresh fruit, frozen fruit, or fruit juice to add additional flavor. Herbs and spices can also be used. Here are a few ideas to try or get your juices going (ha! see what I did there?!). The flavor combinations are endless. - Strawberry basil - Blueberry - Peach - Orange ginger - Raspberry - Mango peach - Apples and cinnamon - Pears and cinnamon - Cherries and almond extract - Lemon and Rosemary or thyme - Grapefruit or a blend of citrus fruits - Blackberry - Pineapple - Pineapple strawberry - pumpkin pie spice - Lavender Lemon ## Additional Information on SCOBYs Let’s talk a little more about the SCOBY. People can get hung up on this part if they’re not familiar or have never used one. These little good bacteria and yeast colonies often look like slimy, rubbery, disks. Their color can vary from white to yellowish-brown. Some of them will have a stringy bottom that is -gross looking- but normal. The bacteria and yeast in the SCOBY will feed on the sugars in the tea you use, thus transforming your sugars into ethanol and cellulose. The entire process turns regular tea into tasty kombucha with a healthy SCOBY colony floating on the top. The ethanol production will not produce enough alcohol to be intoxicating, it is less than 0.5% If you want to make a hard kombucha, you’ll need to use a different yeast, and there is an additional step. We don’t consume a lot of alcohol in our home aside from the occasional glass of wine, so I have not tested this. If you’re interested in making a [hard kombucha, this is a thorough article](https://brewbuch.com/how-to-make-hard-kombucha/). ## How To Make Your Own Scoby You can grow your own SCOBY from scratch with these simple instructions. It will take 1-4 weeks to grow one. 1. Bring 7 cups of water to a boil. 2. Remove it from the heat, add 1/2 cup of white granulated sugar, stir until dissolved. 3. Add 4 black tea bags, steep until the water is room temperature. 4. Remove the tea bags and add the room temperature tea to a 2 quart or larger glass jar. Then add 1 cup of a store bought, unflavored, unpasturized kombucha. If it has a little blobby thing in the bottom (baby SCOBY), make sure it gets transferred, if there isn’t one, that is fine. 5. Cover the jar with a coffee filter, paper towel, or tightly woven cloth and secure with a rubber band. 6. Let stand at an average room temperature of 70°. In 1-4 weeks you will have a SCOBY. A new SCOBY will look a little bumpy but it will smooth over time. ## Storing Because kombucha is live and raw, it rarely goes bad. Let your smell and taste be the judge here. If it tastes tarter and like vinegar, then it’s getting older. It won’t harm you but probably won’t taste as good. If it just tastes ‘off’, then don’t drink it. Kombucha should be stored in the refrigerator and stay sealed. It can last six months. SCOBYs can be stored at room temperature in starter tea (make sure they are submerged and the top of the jar is covered). They will multiply just as they do when you are brewing kombucha. You can also store extra SCOBYs in the refrigerator (also in the starter tea) and they will become dormant. Then you can pull it out for use at a later time. ## You May Also Like Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you shared it on your favorite [Pinterest](https://www.pinterest.com/artfrommytable/) board or [Facebook](https://www.facebook.com/artfrommytable)! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰 You can also follow along on [YouTube](https://www.youtube.com/c/artfrommytable) and [Instagram\!](https://www.instagram.com/artfrommytable) ![Berry flavored kombucha in a decorative tall glass garnished with a cocktail skewer of blueberries, a sliced strawberry, and a sprig of mint leaves.](https://www.artfrommytable.com/wp-content/uploads/2022/01/berry_flavored_kombucha_square-1-250x250.jpg) - ▢ 1 large stockpot - ▢ 1 gallon size glass jar - ▢ tightly woven cloth, paper towel, or coffee filter to use as a lid to cover the jar. - ▢ rubber band to secure the cloth covering. - ▢ ladle and funnel to easily bottle the kombucha - ▢ Optional: Siphon could be used instead of ladle and funnel. - ▢ swing top bottles no metal tops. Cook ModePrevent your screen from going dark #### Basic Kombucha - ▢ 8 tea bags black tea, oolong tea, or green tea. Nothing decaffeinated, and no herbal teas. - ▢ 1 cup sugar - ▢ 4 quarts water - ▢ 2 cups starter tea From a previous batch of kombucha, or store bought kombucha. Should not be flavored. - ▢ 1 SCOBY Symbiotic Culture Of Yeast. #### Flavored Kombucha for optional second fermentation - ▢ 1/4 cup berries Fresh or frozen. Fruit juice works too. - ▢ 1/4 cup fresh ginger, peeled and sliced. ![Instacart](https://www.artfrommytable.com/wp-content/plugins/wp-recipe-maker/assets/icons/integrations/instacart.svg)Get Recipe Ingredients - Heat 1 quart water in a stock pot until hot, but not boiling. - Add the tea bags and let brew off of the heat for 15 minutes. - Remove the tea bags. - Add the sugar and stir until dissolved. - Add 2 cups of ice and 2 1/2 quarts of cold water to bring the tea to room temperature. - Pour the tea into a gallon sized jar with the starter tea and the SCOBY. - Cover with a coffee filter or a tightly woven cotton kitchen towel secured with a rubber band. - Let it sit at room temperature for 7-10 days where it will be undisturbed. - Pour tea into bottles and store in the refrigerator. #### Optional Second Fermentation - If flavoring, add fruit, fruit juice, or herbs (depending on how you want to flavor it) to swing top bottles and pour the tea in. - Let stand at room temperature for another 3-7 days. - Refrigerate and serve. - If you purchase a SCOBY online, don’t get the dehydrated one, get the live one that comes in some liquid. - Be sure that every bottle, instrument, and also your hands are very clean. Remember that you are working with good bacteria, and the last thing you want is cross-contamination with bad bacteria. - After the first fermentation, taste it. If it tastes too sweet, then let it ferment a couple more days. - The second fermentation is optional. The longer time will give you more fizz or bubbles in your end result. There is no fizz in a single fermentation batch. - If you like flavored kombucha then a second fermentation is the time to add the flavor. - Do not use metal tops to seal your bottles. Metal can react with the ingredients in Kombucha and cause toxicity. Also, avoid plastic bottles because plastics are porous and can contain bacteria. The best Kombucha bottles are sterilized glass with a swing top lid. - Sometimes your kombucha will have ‘floaties’ or particles from the flavoring or just the process (think apple cider vinegar with the mother), this is normal and if that bothers you, strain it as you pour it into your glass. Calories: 48kcal \\| Carbohydrates: 12g \\| Sodium: 12mg \\| Sugar: 12g \\| Calcium: 7mg I love to see what’s on YOUR table! Mention [@artfrommytable](https://www.instagram.com/artfrommytable) or tag [\#artfrommytable](https://www.instagram.com/explore/tags/artfrommytable) on your favorite social. HUNGRY FOR MORE? Subscribe to my [newsletter](https://www.artfrommytable.com/landing-optin/) to have recipes delivered to your inbox and to stay up to date on the latest\! [Chellie Schmitz](https://www.artfrommytable.com/author/admin/ "Posts by Chellie Schmitz")** Chellie Schmitz is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine.
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