🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 72 (from laksa084)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa072.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.feastingathome.com/kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.feastingathome.com/kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.feastingathome.com\/kombucha\/","crawl_time":1775628988,"first_indexed_time":1723649789,"http_code":200,"src_unparsed":"com,feastingathome!www,\/kombucha\/ s443","src_root_hash":"13599908892011960872","history_drop_reason":null,"meta_title":"How to Make Homemade Kombucha (A Simple Guide) | Feasting At Home","meta_descriptions":["Making homemade Kombucha is a fun adventure, and it's even easier than you think! Just follow our simple steps—no fancy gadgets needed!"],"attrs_boilerpipe_text":"How to make your own homemade Kombucha! It’s much easier than you think – just follow our simplified method and you’ll have your own batch of kombucha in no time flat! Video.\nI’ve completely embraced Kombucha as of late. Cutting back on alcohol has been effortless with this fizzy drink in hand! It’s like champagne on a health retreat-effervescent, celebratory, and vibrant, yet packed with probiotics.\nI understand how fermenting can feel intimidating to newbies, but if you’ve been here a while, you’ll know how simple we like to make things to ensure success on your very first try!\nAfter teaching thousands of people how to ferment\nWater Kefir\n(just read all the reviews) and our\nProbiotic Gut Shot\n–  I wanted to show you our fool-proof method for kombucha and\nwhy you’ll love it:\nThe process is simple!\nWe break it down into 3 easy steps, so you can’t go wrong!\nNo fancy equipment is needed!\nKombucha only takes 15 minutes of hands-on time\nand 10-18 days to ferment,\ndepending on the temperature-warmer places ferment faster, while colder ones ferment slower.\nTable of Contents\nWhat you’ll need!\nSupplies Needed to Make Kombucha\nHow to make Kombucha\nWhat you’ll need!\nFiltered Water\n– filtered tap water works best. Regular tap water can contain chlorine, which can inhibit fermentation. If you must use it, set it out overnight so the chlorine can evaporate.\nSugar \n– use organic cane sugar.\nBlack tea or green tea\n– avoid flavored teas or decaffeinated tea, which can alter the fermentation. Tea bags are easy, but loose-leaf tea works well too. Use one tablespoon loose leaf in place of a tea bag.\nStarter kombucha\nfrom a previous batch, or neutral-flavored, store-bought kombucha \nSCOBY\n (store-bought) A SCOBY stands for “symbiotic culture of bacteria and yeast.” It’s the mother starter or culture that is used to brew kombucha. The SCOBY contains the necessary bacteria and yeast to ferment the sweetened tea into kombucha. We recommend buying a\nhydrated\nSCOBY\n(vs. hydrated).\nOptional add-ins\n(2nd fermentation only): ginger, lemon juice, honey fruit, spices, berries, and fruit juice.\nSupplies Needed to Make Kombucha\nTIP: Ensure all your supplies (and hands!) are clean with hot, soapy water (no need to sterilize) to prevent any unwanted contaminants from interfering with fermentation.\nGallon jar\n(or halve the recipe and use a 2-quart jar).\nNote: You’ll need one\nSCOBY\nper jar.\nKitchen towel\nor paper towel or coffee filter, for covering, preventing fruit flies, but allowing it to breath.\nSwing-top bottles\n(or smaller mason jars) – you’ll need 6 x 16-ounce bottles or 3 x 25 ounces bottles.\nStrainer\nSmall funnel\nQuick Kombucha Overview\nThere are 3 steps to kombucha, with two stages of fermentation.\nMake the sweet tea:\n15 minutes hands-on time.\nFirst Fermentation\n: Ferment the sweet tea with a kombucha starter and\nSCOBY\n. 7-10 days fermentation time.\nSecond Fermentation:\nPour into swing-top bottles and flavor; ferment for 3-8 days until fizzy!\nStep 1: Make the Sweet Tea.\nIn a large pot, bring water to a boil\n. Remove from heat and stir in the sugar until it dissolves.\nKeep in mind that the sugar will be consumed by the\nSCOBY\nand will not end up in the final drink!\nAdd tea bags\nand steep\nuntil tea has come to room temperature. \nOnce cooled, remove the tea bags using a slotted spoon.\nStir in starter kombucha\n– make sure the water has cooled first!\nStep 2: First Fermentation Instructions\nTransfer the mixture to a gallon jar\nand gently place the SCOBY on top, using clean hands. If you're using two glass jars, you will need two\nSCOBYs, one for each.\nCover the jar\nwith a kitchen towel, paper towels, or coffee filter and secure with a rubber band. You want it to breathe while preventing fruit flies from going in.\nPlace the jar of kombucha in a cool, dry place at room temperature and out of direct sunlight.\nThis is known as the primary fermentation. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample into a glass to test.\nAs the kombucha ferments, the SCOBY feeds on the sugar, and the kombucha becomes more tangy and less sweet.\nThis is how you know if the\nSCOBY\nis alive and active.\nIt's ready when there is a pleasant balance of sweetness and acidity.\nThe longer it ferments, the sourer or tangier it will become. Find your perfect balance.\nNote:\nDuring this time, your SCOBY may develop a \"baby\" that forms and attaches to the underside of the SCOBY.\nUsing clean hands, gently remove the primary SCOBY and place it into a bowl, removing the \"baby\" as you do- and take the baby to the\nSCOBY\nHOTEL. (Scroll down to \"SCOBY Hotel\" below.)\nPour 1 cup of kombucha over the primary SCOBY.\n  This is your new starter. You can brew another batch of sweet tea now, and add the primary SCOBY to the cooled tea to begin brewing another batch. Alternatively, you can place the primary\nSCOBY\nand baby\nSCOBY\nin the\nSCOBY\nHOTEL if you want to pause or wait.\nStep 3: Second Fermentation Instructions\nNow, we will make the kombucha fizzy in swing-top bottles!\nAdd 10 slices of ginger and  ½ tablespoon of lemon juice to each flip-top bottle. Note: Adding ginger, mashed fruit or fruit juice helps promote fizziness!\nStrain fermented kombucha into a pitcher in batches.\nThen, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top. \nSecure bottle tops and place bottles in a cool, dry place, at room temperature, and out of direct sunlight.\nLet it sit for 1 to 7 days to carbonate to your liking. The warmer it is the faster they will ferment.\n*\nBurp your bottles daily\nby opening and closing the top to release pressure. This is very important to prevent an explosion.\nOnce you are happy with the fizz level, refrigerate to chill and stop the fermentation. You now have your very first batch of kombucha ready to serve!\nKombucha Variations and Flavorings\nCreate your own flavors by adding to the secondary fermentation. These additions also help make the kombucha fizzy – so at the very least add the ginger.\nFruit:\nadd mashed berries or fruit to the swing-top bottles. A good rule of thumb is 1-2 tablespoons of fruit per cup of kombucha. Strawberries, blueberries, blackberries, peaches, nectarines, pineapple, guava, etc.\nFruit Juice:\nAdd 1-2 tablespoons of fruit juice per cup of kombucha. Pomegranate, cherry, lemon, pineapple, orange, grapefruit, black currant, etc.\nOther Additions\n: honey, ginger root, vanilla pods, whole spices, fresh herbs\nWhat is a Scoby Hotel?\nA SCOBY hotel is a long-term storage solution for kombucha SCOBYs. It allows you to keep extra baby\nSCOBY\nin reserve so you always have a healthy SCOBY available for brewing kombucha or for giving away. Always keep this at room temp.\nIt's typically held in a quart jar filled with sweetened tea and fermented kombucha starter tea. This creates an ideal environment for SCOBYs to remain alive and healthy but not actively brew kombucha.\nTips for SCOBY Hotel Success\nUse a 1-quart glass jar, or larger, to give SCOBYs room. \nSCOBYs feed on sweetened tea. Use the ratio of ¼ cup sugar to 4 cups water and 2 tea bags. Green or black tea works well. Add fermented kombucha as starter liquid. This introduces the bacteria and acitity needed to prevent unwanted bacteria or mold.\nCover with a tightly woven cloth and rubber band to keep out bugs but allow airflow.\nLeave the jar in a cool, dry place, at room temperature, and out of direct sunlight. Do not place this in the fridge.\nThey may float, sink, stick to the sides, or grow brown, stringy bits-there is no need to clean them off. If you have yeast overgrowth (if it's covering most of your SCOBY), you can remove some of it, but don't get rid of it all!\nCheck it monthly and add fresh sweet tea as needed to keep the SCOBYs fed.\nWhen you need a SCOBY for brewing, just remove one from the hotel.\nThey may develop layers: when overly large, use scissors to trim SCOBYs or separate them from each other if you'd like to use or share them with a friend. \nAvoid prolonged contact with metal during the brewing process. Using metal utensils is ok, but once the starter tea is added, you'll want to transfer into glass jars. Metal can erode the SCOBY and alter the flavor of the kombucha by leaching metals into the brew or negatively reacting with the tea.\nHomemade Kombucha Faqs\nWhat is Continuous Brew Kombucha?\nWhere does Kombucha originate?\nWhat does a healthy SCOBY look like?\nWhat does an unhealthy SCOBY look like?\nHow long does it take for kombucha to ferment?\nWhat should healthy kombucha smell like?\nDoes kombucha contain alcohol?\nCan you lower the alcohol content?\nHow to care for kombucha when away?\nEnjoy the process of making your own kombucha at home! I can’t wait to hear about all your creative flavorings- share in the comments below. xoxo\nSylvia\nMore Favorite Fermented Drinks!\nWatch How to make Kombucha!\nPrint\nDescription\nMaking your own homemade Kombucha is an exciting adventure, and it’s even easier than you might imagine. Just follow our straightforward steps from start to finish-no fancy gadgets needed, just a touch of fun!\n14 cups\nwater (filtered tap water is best)\n1\ncup\ngranulated cane sugar\n8\ntea bags of black tea or green tea (do not use any flavored tea)\n1 1\/2\ncups\nstarter kombucha\n, from a previous batch, or neutral-flavored, store-bought kombucha\n1\nSCOBY  (it is easiest to buy a\nSCOBY\n– saves about a month of time- always by a hydrated\nSCOBY\nvs. dehydrated).\nBasic Additions: 50 thin slices, of organic ginger ( 3\/4 cup)  2 1\/2 tbsp fresh lemon juice, divided\nCook Mode\nPrevent your screen from going dark\nMake Sweet Tea\n: In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. Add tea bags and set aside to steep until tea has come to room temperature. \nOnce cooled, remove the tea bags using a slotted spoon. Stir in starter tea. \nTransfer to a large glass jar (or jars, if using 2) and, with clean hands, gently place the SCOBY on top. If you're using two glass jars, you will need 2 SCOBYs, one for each.\nFirst Fermentation\n: Cover the jar with coffee filters and secure it with a rubber band.\nPlace kombucha in a cool dry place, at room temperature and out of direct sunlight. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample of kombucha into a glass to test.  The longer the kombucha ferments, the tangier it will become, this is how you’ll know your SCOBY is alive and healthy, it will consume the sugar. It's ready when there is a pleasant balance of sweetness and acidity.\nWith clean hands, remove the SCOBY– see notes!\nSecond Fermentation:\nDivide ginger and lemon juice among flip top bottles. \nStrain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top. \nSecure bottle tops and place bottles in a cool dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. Burp your bottles each day by opening and closing the top to release pressure.\nRefrigerate to chill and stop fermentation. Enjoy! \nNotes\nKombucha should keep up to 3 months in the fridge, or longer, though it may get flat over too much time. \nSee the post for more flavor options! \nSCOBY\n– When you remove the SCOBY, start a new batch of Kombucha with the primary SCOBY and place any baby SCOBYs in a SCOBY Hotel (or take a pause and place both in the hotel. ). See post above for more details on the\nSCOBY\nHOTEL. \nNutrition\nServing Size:\n1 cup\nCalories:\n29\nSugar:\n7.1 g\nSodium:\n11 mg\nFat:\n0 g\nSaturated Fat:\n0 g\nCarbohydrates:\n7.1 g\nFiber:\n0 g\nProtein:\n0.3 g\nCholesterol:\n0 mg","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=727904206131571&ev=PageView&noscript=1)\n\n[Skip to content](https:\/\/www.feastingathome.com\/kombucha\/#main-content)\n\nWhere healthy meets delicious\\!\n\n[Ad-Free](https:\/\/www.feastingathome.com\/membership\/?level_id=1)\n\n- [Recipes](https:\/\/www.feastingathome.com\/recipes\/)\n  - [ALL RECIPES](https:\/\/www.feastingathome.com\/recipes\/)\n  - [BY DIET](https:\/\/www.feastingathome.com\/category\/by-diet\/)\n    - [Vegetarian](https:\/\/www.feastingathome.com\/category\/by-diet\/vegetarian\/)\n    - [Vegan](https:\/\/www.feastingathome.com\/category\/by-diet\/vegan\/)\n    - [HEALTHY RECIPES](https:\/\/www.feastingathome.com\/category\/healthy\/)\n    - [Gluten-Free](https:\/\/www.feastingathome.com\/category\/by-diet\/gluten-free\/)\n    - [Mediterranean](https:\/\/www.feastingathome.com\/category\/ethnic-cuisine\/medirerranean-recipes\/)\n    - [Low-Carb \\| Keto](https:\/\/www.feastingathome.com\/category\/by-diet\/low-carb\/)\n    - [Low-Fat](https:\/\/www.feastingathome.com\/category\/by-diet\/low-fat\/)\n  - [VEGAN & VEGETARIAN](https:\/\/www.feastingathome.com\/category\/main\/vegetarian-vegan-mains\/)\n  - [DINNER IDEAS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/dinner\/)\n  - [VEGETABLES & SIDES](https:\/\/www.feastingathome.com\/category\/by-meal-type\/side-dish\/)\n  - [APPETIZERS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/appetizer\/)\n  - [BREAKFAST & BRUNCH](https:\/\/www.feastingathome.com\/category\/by-meal-type\/breakfast\/)\n  - [SOUPS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/soup\/)\n  - [SALADS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/salad\/)\n  - [SOURDOUGH](https:\/\/www.feastingathome.com\/category\/by-method\/sourdough\/)\n  - [DESSERTS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/dessert\/)\n  - [RECIPE COLLECTIONS](https:\/\/www.feastingathome.com\/category\/by-method\/round-ups\/)\n- [Subscribe](https:\/\/www.feastingathome.com\/subscribe-3\/)\n- [About Us](https:\/\/www.feastingathome.com\/about\/)\n- [Shop](https:\/\/www.feastingathome.com\/shop\/)\n- [Recipe Box](https:\/\/www.feastingathome.com\/#list\/my-favorites)\n- [My Recipe Box](https:\/\/www.feastingathome.com\/kombucha\/#list\/my-favorites)\n\n[My Recipe Box](https:\/\/www.feastingathome.com\/kombucha\/#list\/my-favorites)\n\n[Home](https:\/\/www.feastingathome.com\/) \/ [By Method](https:\/\/www.feastingathome.com\/category\/by-method\/) \/ [Fermented, Pickled, Preserved](https:\/\/www.feastingathome.com\/category\/by-method\/pickled-and-preserved\/)\n\n# How to Make Kombucha\n[![5 stars](https:\/\/www.feastingathome.com\/wp-content\/themes\/feastingathome-2022\/assets\/images\/five-stars.png)](https:\/\/www.feastingathome.com\/kombucha\/#respond) [6 Comments](https:\/\/www.feastingathome.com\/kombucha\/#respond)\n\n[![](https:\/\/secure.gravatar.com\/avatar\/3ebdb458405bc6e6592d891ab59ac7a3eab5e215c4b5e4bdfa240c421f00b402?s=36&d=blank&r=g)](https:\/\/www.feastingathome.com\/sylvia-fountaine\/)[Sylvia Fountaine](https:\/\/www.feastingathome.com\/sylvia-fountaine\/)\n\nNov 01, 2025\n\n[Jump to](https:\/\/www.feastingathome.com\/kombucha\/#tasty-recipes-79356-jump-target)[Save](https:\/\/www.feastingathome.com\/kombucha\/)[Share ↓](https:\/\/www.feastingathome.com\/kombucha\/#share-this)\n\nHow to make your own homemade Kombucha! It’s much easier than you think – just follow our simplified method and you’ll have your own batch of kombucha in no time flat! Video.\n\n![holding scoby over top jar of homemade kombucha. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe.jpg)\n\nI’ve completely embraced Kombucha as of late. Cutting back on alcohol has been effortless with this fizzy drink in hand! It’s like champagne on a health retreat-effervescent, celebratory, and vibrant, yet packed with probiotics.\n\nI understand how fermenting can feel intimidating to newbies, but if you’ve been here a while, you’ll know how simple we like to make things to ensure success on your very first try\\!\n\nAfter teaching thousands of people how to ferment [Water Kefir](https:\/\/www.feastingathome.com\/water-kefir\/) (just read all the reviews) and our [Probiotic Gut Shot](https:\/\/www.feastingathome.com\/gut-shot\/)– I wanted to show you our fool-proof method for kombucha and **why you’ll love it:**\n\n1. **The process is simple\\!** We break it down into 3 easy steps, so you can’t go wrong\\!\n2. **No fancy equipment is needed\\!**\n3. **Kombucha only takes 15 minutes of hands-on time** and 10-18 days to ferment,depending on the temperature-warmer places ferment faster, while colder ones ferment slower.\n\n## Table of Contents\n- [What you’ll need\\!](https:\/\/www.feastingathome.com\/kombucha\/#h-what-you-ll-need)\n- [Supplies Needed to Make Kombucha](https:\/\/www.feastingathome.com\/kombucha\/#h-supplies-needed-to-make-kombucha)\n- [How to make Kombucha](https:\/\/www.feastingathome.com\/kombucha\/#h-how-to-make-kombucha)\n- [Kombucha Variations and Flavorings](https:\/\/www.feastingathome.com\/kombucha\/#h-kombucha-variations-and-flavorings)\n- [Tips for SCOBY Hotel Success](https:\/\/www.feastingathome.com\/kombucha\/#h-tips-for-scoby-hotel-success)\n- [Homemade Kombucha Faqs](https:\/\/www.feastingathome.com\/kombucha\/#h-homemade-kombucha-faqs)\n- [More Favorite Fermented Drinks\\!](https:\/\/www.feastingathome.com\/kombucha\/#h-more-favorite-fermented-drinks)\n- [How to Make Water Kefir](https:\/\/www.feastingathome.com\/kombucha\/#how-to-make-water-kefir)\n- [Probiotic Gut Shot](https:\/\/www.feastingathome.com\/kombucha\/#probiotic-gut-shot)\n- [How to Make Beet Kvass](https:\/\/www.feastingathome.com\/kombucha\/#how-to-make-beet-kvass)\n- [Watch How to make Kombucha\\!](https:\/\/www.feastingathome.com\/kombucha\/#h-watch-how-to-make-kombucha)\n- [Kombucha Recipe (How to make Kombucha)](https:\/\/www.feastingathome.com\/kombucha\/#kombucha-recipe-how-to-make-kombucha)\n\nExpand\n## What you’ll need\\!\n![ingredients for kombucha laid out - sugar, kombucha, scoby, lemon halves, tea bags, sliced ginger.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-2.jpg)\n\n- **Filtered Water**– filtered tap water works best. Regular tap water can contain chlorine, which can inhibit fermentation. If you must use it, set it out overnight so the chlorine can evaporate.\n- **Sugar** – use organic cane sugar.\n- **Black tea or green tea**– avoid flavored teas or decaffeinated tea, which can alter the fermentation. Tea bags are easy, but loose-leaf tea works well too. Use one tablespoon loose leaf in place of a tea bag.\n- **Starter kombucha** from a previous batch, or neutral-flavored, store-bought kombucha\n- **SCOBY** (store-bought) A SCOBY stands for “symbiotic culture of bacteria and yeast.” It’s the mother starter or culture that is used to brew kombucha. The SCOBY contains the necessary bacteria and yeast to ferment the sweetened tea into kombucha. We recommend buying a *hydrated* [SCOBY](https:\/\/amzn.to\/3YEMVRD) (vs. hydrated).\n- **Optional add-ins** (2nd fermentation only): ginger, lemon juice, honey fruit, spices, berries, and fruit juice.\n## Supplies Needed to Make Kombucha\nTIP: Ensure all your supplies (and hands!) are clean with hot, soapy water (no need to sterilize) to prevent any unwanted contaminants from interfering with fermentation.\n\n- **Gallon jar** (or halve the recipe and use a 2-quart jar). *Note: You’ll need one [SCOBY](https:\/\/amzn.to\/3YEMVRD) per jar.*\n- **[Kitchen towel](https:\/\/bowlandpitcher.com\/collections\/tea-towels\/products\/vintage-linen-tea-towel)** or paper towel or coffee filter, for covering, preventing fruit flies, but allowing it to breath.\n- **Swing-top bottles** (or smaller mason jars) – you’ll need 6 x 16-ounce bottles or 3 x 25 ounces bottles.\n- **[Strainer](https:\/\/amzn.to\/2LtNDLA)**\n- **Small funnel**\n\n## Quick Kombucha Overview\nThere are 3 steps to kombucha, with two stages of fermentation.\n\n1. **Make the sweet tea:** 15 minutes hands-on time.\n2. **First Fermentation**: Ferment the sweet tea with a kombucha starter and [SCOBY](https:\/\/amzn.to\/3YEMVRD). 7-10 days fermentation time.\n3. **Second Fermentation:** Pour into swing-top bottles and flavor; ferment for 3-8 days until fizzy\\!\n## How to make Kombucha\n### Step 1: Make the Sweet Tea.\n**In a large pot, bring water to a boil**. Remove from heat and stir in the sugar until it dissolves.\n\n![pouring bowl of sugar into large pot of hot water. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-14.jpg)\n\nKeep in mind that the sugar will be consumed by the [SCOBY](https:\/\/amzn.to\/3YEMVRD) and will not end up in the final drink\\!\n\n**Add tea bags** **and steep** until tea has come to room temperature.\n\n![dropping tea bags into large pot of sugar water. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-15.jpg)\n\nOnce cooled, remove the tea bags using a slotted spoon.\n\n![using spoon to scoop out tea bags from large pot. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-4.jpg)\n\n**Stir in starter kombucha**– make sure the water has cooled first\\!\n\n![pouring pot of tea into large mason jar. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-6.jpg)\n\n![hand holding scoby over large jar of tea to make kombucha. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-8.jpg)\n### Step 2: First Fermentation Instructions\n**Transfer the mixture to a gallon jar** and gently place the SCOBY on top, using clean hands. If you're using two glass jars, you will need two *SCOBYs, one for each.*\n\n**Cover the jar** with a kitchen towel, paper towels, or coffee filter and secure with a rubber band. You want it to breathe while preventing fruit flies from going in.\n\n![large mason jar of tea with scoby covered with coffee filter and rubber band to ferment. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-12.jpg)\n\n**Place the jar of kombucha in a cool, dry place at room temperature and out of direct sunlight.** This is known as the primary fermentation. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample into a glass to test.\n\nAs the kombucha ferments, the SCOBY feeds on the sugar, and the kombucha becomes more tangy and less sweet.\n\n*This is how you know if the [SCOBY](https:\/\/amzn.to\/3YEMVRD) is alive and active.*\n\n**It's ready when there is a pleasant balance of sweetness and acidity.** The longer it ferments, the sourer or tangier it will become. Find your perfect balance.\n\n![bowl with scoby and kombucha and wooden spoon. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-3.jpg)\n\n**Note:** During this time, your SCOBY may develop a \"baby\" that forms and attaches to the underside of the SCOBY.\n\nUsing clean hands, gently remove the primary SCOBY and place it into a bowl, removing the \"baby\" as you do- and take the baby to the [SCOBY](https:\/\/amzn.to\/3YEMVRD) HOTEL. (Scroll down to \"SCOBY Hotel\" below.)\n\n**Pour 1 cup of kombucha over the primary SCOBY.** This is your new starter. You can brew another batch of sweet tea now, and add the primary SCOBY to the cooled tea to begin brewing another batch. Alternatively, you can place the primary [SCOBY](https:\/\/amzn.to\/3YEMVRD) and baby [SCOBY](https:\/\/amzn.to\/3YEMVRD) in the [SCOBY](https:\/\/amzn.to\/3YEMVRD) HOTEL if you want to pause or wait.\n\n### Step 3: Second Fermentation Instructions\n**Now, we will make the kombucha fizzy in swing-top bottles\\!** Add 10 slices of ginger and ½ tablespoon of lemon juice to each flip-top bottle. Note: Adding ginger, mashed fruit or fruit juice helps promote fizziness\\!\n\n![glass bottles on countertop - hand adding sliced ginger into one bottle. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-9.jpg)\n\n![hand pouring lemon juice into glass bottle with sliced ginger. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-10.jpg)\n\n**Strain fermented kombucha into a pitcher in batches.** Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top.\n\n![pouring kombucha through funnel into glass bottle with sliced ginger. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-11.jpg)\n\n**Secure bottle tops and place bottles in a cool, dry place, at room temperature, and out of direct sunlight.** Let it sit for 1 to 7 days to carbonate to your liking. The warmer it is the faster they will ferment.\n\n\\***Burp your bottles daily** by opening and closing the top to release pressure. This is very important to prevent an explosion.\n\n![glass bottles with kombucha. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-13.jpg)\n\nOnce you are happy with the fizz level, refrigerate to chill and stop the fermentation. You now have your very first batch of kombucha ready to serve\\!\n\n## Kombucha Variations and Flavorings\nCreate your own flavors by adding to the secondary fermentation. These additions also help make the kombucha fizzy – so at the very least add the ginger.\n\n- **Fruit:** add mashed berries or fruit to the swing-top bottles. A good rule of thumb is 1-2 tablespoons of fruit per cup of kombucha. Strawberries, blueberries, blackberries, peaches, nectarines, pineapple, guava, etc.\n- **Fruit Juice:** Add 1-2 tablespoons of fruit juice per cup of kombucha. Pomegranate, cherry, lemon, pineapple, orange, grapefruit, black currant, etc.\n- **Other Additions**: honey, ginger root, vanilla pods, whole spices, fresh herbs\n\n## What is a Scoby Hotel?\nA SCOBY hotel is a long-term storage solution for kombucha SCOBYs. It allows you to keep extra baby [SCOBY](https:\/\/amzn.to\/3YEMVRD) in reserve so you always have a healthy SCOBY available for brewing kombucha or for giving away. Always keep this at room temp.\n\nIt's typically held in a quart jar filled with sweetened tea and fermented kombucha starter tea. This creates an ideal environment for SCOBYs to remain alive and healthy but not actively brew kombucha.\n## **Tips for SCOBY Hotel Success**\n- Use a 1-quart glass jar, or larger, to give SCOBYs room.\n- SCOBYs feed on sweetened tea. Use the ratio of ¼ cup sugar to 4 cups water and 2 tea bags. Green or black tea works well. Add fermented kombucha as starter liquid. This introduces the bacteria and acitity needed to prevent unwanted bacteria or mold.\n- Cover with a tightly woven cloth and rubber band to keep out bugs but allow airflow.\n- Leave the jar in a cool, dry place, at room temperature, and out of direct sunlight. Do not place this in the fridge.\n- They may float, sink, stick to the sides, or grow brown, stringy bits-there is no need to clean them off. If you have yeast overgrowth (if it's covering most of your SCOBY), you can remove some of it, but don't get rid of it all\\!\n- Check it monthly and add fresh sweet tea as needed to keep the SCOBYs fed.\n- When you need a SCOBY for brewing, just remove one from the hotel.\n- They may develop layers: when overly large, use scissors to trim SCOBYs or separate them from each other if you'd like to use or share them with a friend.\n- Avoid prolonged contact with metal during the brewing process. Using metal utensils is ok, but once the starter tea is added, you'll want to transfer into glass jars. Metal can erode the SCOBY and alter the flavor of the kombucha by leaching metals into the brew or negatively reacting with the tea.\n\n## Homemade Kombucha Faqs\n****What is Continuous Brew Kombucha?****\n\nContinuous brew kombucha refers to the process of keeping a kombucha culture going indefinitely by saving a little of the fermented kombucha to make the next batch.\n\n**Where does Kombucha originate?**\n\nKombucha is believed to have first originated in China and then spread along the Silk Road to Eastern Europe, rural Russia, and Korea.\n\n****What does a healthy SCOBY look like?****\n\nA healthy SCOBY will be cream or tan-colored, pancake-shaped, with a rubbery, gelatinous texture. Brown strings may form below the SCOBY and it may also develop holes, bumps, darker patches or clear patches, or dry patches. These are all normal. You can always search “photos of healthy SKOBY” to get a visual.\n\n**What does an unhealthy SCOBY look like?**\n\nIf the SCOBY turns very dark or black, it is no longer active. If it develops green or black mold or mold on the surface of the kombucha, it has been infected and will need to be thrown away. You can always search “photos of unhealthy SKOBY” to get a visual.\n\n**How long does it take for kombucha to ferment?**\n\nKombucha takes anywhere from 10-18 days to ferment, depending on the environment’s temperature.\n\n****What should healthy kombucha smell like?****\n\nThe exact aroma can vary based on the tea, herbs, microbes, ferment time, and other factors. But in general, a kombucha with a balanced sweet, acidic and earthy scent is on the right track. It will start with neutral or even sweet aroma and as it ferments, develop more acidity. If it begins to smell or taste like vinegar, it may have fermented too long. If it starts to smell rotten or unpleasant in any way, it's best to discard it and start over.\n\n****Does kombucha contain alcohol?****\n\nBecause of the process of fermentation, kombucha contains a small amount of alcohol. During fermentation, the yeast in kombucha convert sugar into alcohol and carbon dioxide. Most of the alcohol is then converted into organic acids. Typically, finished kombucha contains between 0.5 to 2.5% alcohol. Commercial kombucha is usually under 0.5%. So while kombucha does contain trace amounts of alcohol, it is substantially lower than alcoholic beverages if fermented properly.\n\n**Can you lower the alcohol content?**\n\nIf you're trying to avoid alcohol, there are ways to minimize it in homebrew kombucha. This includes shorter ferments, less sugar, starter liquid with higher acidity, and fermenting in cooler temperatures.\n\n****How to care for kombucha when away?****\n\nAvoid pausing mid-ferment. It’s best to pause brewing after the initial ferment and before starting the second ferment (with flavorings). After the first ferment, move the kombucha to a sealed container and refrigerate to slow fermentation.  \nWhen ready to resume, take the kombucha out of the fridge and allow it to come to room temperature before proceeding with the second fermentation. Make sure the kombucha hasn’t over-fermented or become too acidic during the pause. Taste it; it should still taste tangy and lightly sweet, not vinegary.  \nBe extra diligent about sanitization when restarting your brewing.   \nMaintain a strong starter tea going forward to replenish the microbial community after a pause.\n\nEnjoy the process of making your own kombucha at home! I can’t wait to hear about all your creative flavorings- share in the comments below. xoxo\n\n[Sylvia](https:\/\/www.feastingathome.com\/sylvia-fountaine\/)\n\n## More Favorite Fermented Drinks\\!\n[![A simple step-by-step guide to making delicious Water Kefir, a fruit-infused, slightly fermented sparkling fruit water full of healthy probiotics, like yogurt but without the dairy\\!](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2015\/10\/water-kefir-100-380x570.jpg)](https:\/\/www.feastingathome.com\/water-kefir\/)\n\n## [How to Make Water Kefir](https:\/\/www.feastingathome.com\/water-kefir\/)\n\n[![Rich in probiotics, the Gut Shot is a fermented vegetable drink that supports gut health by creating diversity in the microbiome-an easy step-by-step guide using veggies you already have with just 15 minutes of hands-on time.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/01\/fermented-vegetable-brine-11-380x570.jpg)](https:\/\/www.feastingathome.com\/gut-shot\/)\n\n## [Probiotic Gut Shot](https:\/\/www.feastingathome.com\/gut-shot\/)\n\n[![How to Make Beet Kvass! A sparkly Ukrainian probiotic drink made with beets, sea salt and water. Full of healthy probiotics from the Lacto-fermentation, Beet Kvass is believed to help boost immunity. It tastes slightly sweet, tangy, earthy and salty- but in a good way! With just 10 minutes of hands-on time,it is so simple- just let mother nature take its course. (Allow 2 weeks for fermentation- see notes for speeding up this process.)](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2020\/03\/beet-kvass-recipe-3-380x570.jpg)](https:\/\/www.feastingathome.com\/beet-kvass\/)\n\n## [How to Make Beet Kvass](https:\/\/www.feastingathome.com\/beet-kvass\/)\n## Watch How to make Kombucha\\!\n[Print](https:\/\/www.feastingathome.com\/kombucha\/print\/79356\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\n[instagram](https:\/\/www.instagram.com\/feastingathome\/%20) icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![Making homemade Kombucha is a fun adventure, and it's even easier than you think! Just follow our simple steps-no fancy gadgets needed\\!](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-800x1200.jpg)\n\n## Kombucha Recipe (How to make Kombucha)\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*   5 from 1 review\n\n- Author: [Sylvia Fountaine](https:\/\/www.feastingathome.com\/sylvia-fountaine\/) \\| Feasting at Home\n- Prep Time:\n  15\n- Total Time:\n  15 minutes\n- Yield:\n  14 cups 1x\n- Category:\n  drinks\n- Method:\n  fermented\n- Cuisine:\n  American\n- Diet:\n  Vegan\n\n[Print Recipe](https:\/\/www.feastingathome.com\/kombucha\/print\/79356\/)\n\n[Pin Recipe]()\n\n***\n### Description\nMaking your own homemade Kombucha is an exciting adventure, and it’s even easier than you might imagine. Just follow our straightforward steps from start to finish-no fancy gadgets needed, just a touch of fun\\!\n***\n### Ingredients\nCopy to clipboard\n\nUnits\n\nUS\n\nM\n\nScale\n\n1\/2x\n\n1x\n\n2x\n\n- 14 cups water (filtered tap water is best)\n- 1 cup granulated cane sugar\n- 8 tea bags of black tea or green tea (do not use any flavored tea)\n- 1 1\/2 cups starter kombucha, from a previous batch, or neutral-flavored, store-bought kombucha\n- 1 SCOBY (it is easiest to buy a [SCOBY](https:\/\/amzn.to\/3YEMVRD)– saves about a month of time- always by a hydrated [SCOBY](https:\/\/amzn.to\/3YEMVRD) vs. dehydrated).\n- Basic Additions: 50 thin slices, of organic ginger ( 3\/4 cup) 2 1\/2 tbsp fresh lemon juice, divided\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. **Make Sweet Tea**: In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. Add tea bags and set aside to steep until tea has come to room temperature.\n2. Once cooled, remove the tea bags using a slotted spoon. Stir in starter tea.\n3. Transfer to a large glass jar (or jars, if using 2) and, with clean hands, gently place the SCOBY on top. If you're using two glass jars, you will need 2 SCOBYs, one for each.\n4. **First Fermentation**: Cover the jar with coffee filters and secure it with a rubber band. Place kombucha in a cool dry place, at room temperature and out of direct sunlight. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample of kombucha into a glass to test. The longer the kombucha ferments, the tangier it will become, this is how you’ll know your SCOBY is alive and healthy, it will consume the sugar. It's ready when there is a pleasant balance of sweetness and acidity.\n5. With clean hands, remove the SCOBY– see notes\\!\n6. **Second Fermentation:** Divide ginger and lemon juice among flip top bottles. Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top.\n7. Secure bottle tops and place bottles in a cool dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. Burp your bottles each day by opening and closing the top to release pressure.\n8. Refrigerate to chill and stop fermentation. Enjoy\\!\n***\n### Notes\nKombucha should keep up to 3 months in the fridge, or longer, though it may get flat over too much time.\n\nSee the post for more flavor options\\!\n\n[SCOBY](https:\/\/amzn.to\/3YEMVRD) – When you remove the SCOBY, start a new batch of Kombucha with the primary SCOBY and place any baby SCOBYs in a SCOBY Hotel (or take a pause and place both in the hotel. ). See post above for more details on the [SCOBY](https:\/\/amzn.to\/3YEMVRD) HOTEL.\n\n### Nutrition\n- **Serving Size:** 1 cup\n- **Calories:** 29\n- **Sugar:** 7\\.1 g\n- **Sodium:** 11 mg\n- **Fat:** 0 g\n- **Saturated Fat:** 0 g\n- **Carbohydrates:** 7\\.1 g\n- **Fiber:** 0 g\n- **Protein:** 0\\.3 g\n- **Cholesterol:** 0 mg\n\n### 💫 Leave Feedback & Rate the Recipe\n**Support the blog** by simply rating the recipe. Share your comments, recipe adaptations, suggestions, and questions below. Our readers love it, and we’ll personally respond within 24 hours.\n\nShare this with the world\\!\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.feastingathome.com\/kombucha\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.feastingathome.com\/kombucha\/&media=https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe.jpg&description=How%20to%20Make%20Kombucha \"Share on Pinterest\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=How%20to%20Make%20Kombucha%0D%0Ahttps%3A%2F%2Fwww.feastingathome.com%2Fkombucha%2F%0D%0A \"Share via Email\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/www.feastingathome.com\/kombucha\/&text=How%20to%20Make%20Kombucha \"Share on Twitter\")\n\n### Leave a rating [Cancel reply](https:\/\/www.feastingathome.com\/kombucha\/#respond)\n### Comments\n1. **Beth Genova** says:\n   \n   [Aug 31, 2024 at 5:44 am](https:\/\/www.feastingathome.com\/kombucha\/#comment-364903)\n   \n   The most simple and straight forward instructions ever! I’ll be sending friends who adopt a baby scoby from me to this post.\n   \n   [Reply](https:\/\/www.feastingathome.com\/kombucha\/#comment-364903)\n   1. **Tonia \\| Feasting at Home** says:\n      \n      [Aug 31, 2024 at 12:19 pm](https:\/\/www.feastingathome.com\/kombucha\/#comment-364933)\n      \n      So glad it is useful Beth! Thanks so much for the review.\n      \n      [Reply](https:\/\/www.feastingathome.com\/kombucha\/#comment-364933)\n2. **English** says:\n   \n   [Aug 15, 2024 at 10:39 am](https:\/\/www.feastingathome.com\/kombucha\/#comment-363640)\n   \n   Can you use frozen fruit in the second stage?\n   \n   [Reply](https:\/\/www.feastingathome.com\/kombucha\/#comment-363640)\n   1. **Sylvia Fountaine \\| Feasting at Home** says:\n      \n      [Aug 16, 2024 at 8:06 am](https:\/\/www.feastingathome.com\/kombucha\/#comment-363681)\n      \n      Yes, I would thaw and mash into a puree first. 🙂\n      \n      [Reply](https:\/\/www.feastingathome.com\/kombucha\/#comment-363681)\n3. **Ann** says:\n   \n   [Aug 14, 2024 at 1:03 pm](https:\/\/www.feastingathome.com\/kombucha\/#comment-363574)\n   \n   Can this recipe be made with Stevia instead of sugar? I’m prediabetic and am trying to stay away from sugar as much as possible.\n   \n   [Reply](https:\/\/www.feastingathome.com\/kombucha\/#comment-363574)\n   1. **Sylvia Fountaine \\| Feasting at Home** says:\n      \n      [Aug 15, 2024 at 8:43 am](https:\/\/www.feastingathome.com\/kombucha\/#comment-363633)\n      \n      Hi Ann- no, sorry stevia will not work here. The sugar gets “consumed” by the SCOBY. The end result will have very little sugar, and you can ferment this even longer to where is not sweet at all. When you are ready to drink it, if it is too sour, you can add stevia at that point, but not while it is fermenting.\n      \n      [Reply](https:\/\/www.feastingathome.com\/kombucha\/#comment-363633)\n\nOriginally Posted  \nAugust 14, 2024\n\nLast Updated  \nNovember 1, 2025\n\nCategories\n\n- [Clean-Eating Recipes](https:\/\/www.feastingathome.com\/category\/by-diet\/detox\/)\n- [Culinary Basics Recipes](https:\/\/www.feastingathome.com\/category\/by-method\/how-to-make\/)\n- [Energizing Recipes](https:\/\/www.feastingathome.com\/category\/energize\/)\n- [Fermented, Pickled, Preserved](https:\/\/www.feastingathome.com\/category\/by-method\/pickled-and-preserved\/)\n- [Gluten-Free](https:\/\/www.feastingathome.com\/category\/by-diet\/gluten-free\/)\n- [Healthy Recipes](https:\/\/www.feastingathome.com\/category\/healthy\/)\n- [Low-Fat](https:\/\/www.feastingathome.com\/category\/by-diet\/low-fat\/)\n- [Vegan Recipes (or vegan-adaptable)](https:\/\/www.feastingathome.com\/category\/by-diet\/vegan\/)\n- [Video Recipes](https:\/\/www.feastingathome.com\/category\/by-method\/videos\/)\n- [Weekend Projects](https:\/\/www.feastingathome.com\/category\/weekend-recipes\/)\n- [Wellness Recipes](https:\/\/www.feastingathome.com\/category\/by-meal-type\/wellness-recipes\/)\n- [Year Round](https:\/\/www.feastingathome.com\/category\/seasonal-eating\/year-round-recipes\/)\n\n## Our Latest Recipes\n[![This light and creamy pasta primavera makes the perfect spring dinner! 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An easy dinner under 30 minutes, packed with asparagus, and bright lemon flavor.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2023\/04\/Asparagus-Orzo-2-380x570.jpg)](https:\/\/www.feastingathome.com\/spring-orzo-with-asparagus-lemon-and-dill\/)\n\n### [Creamy Asparagus Orzo](https:\/\/www.feastingathome.com\/spring-orzo-with-asparagus-lemon-and-dill\/)\n\n[![Looking for high fiber, high protein meals? Here are healthy, satisfying recipes with lentils, beans, quinoa, fish, lean meat, and vegetables to support energy, digestion, and satiety.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2026\/03\/Salmon-lentils-380x570.jpg)](https:\/\/www.feastingathome.com\/high-fiber-high-protein-meals\/)\n\n### [35 Nourising High Fiber High Protein Meals](https:\/\/www.feastingathome.com\/high-fiber-high-protein-meals\/)\n\n[![Here is one of my favorite ground turkey recipes! 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White Bean skillet dinner.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2026\/03\/Creamy-White-Bean-Skillet-8-e1774059200252-380x570.jpg)](https:\/\/www.feastingathome.com\/white-bean-skillet-dinner\/)\n\n### [Creamy White Bean Skillet Dinner](https:\/\/www.feastingathome.com\/white-bean-skillet-dinner\/)\n\n[See all the latest 👉](https:\/\/www.feastingathome.com\/recipes\/)\n\n![Sylvia Fountaine, Feasting at Home Blog](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2020\/10\/Corn-Chowder-25-1-400x366.jpg)\n\nHi! I’m Sylvia Fountaine.\n\nProfessional chef, former [restaurant owner,](http:\/\/www.mizuna.com\/) and wedding caterer- here you’ll find hundreds of seasonal, plant-forward, whole-food recipes.\n\n[Learn More](https:\/\/www.feastingathome.com\/about\/)\n\nFollow me\n\n- [Facebook](https:\/\/www.facebook.com\/feastingathome)\n- [Instagram](https:\/\/instagram.com\/feastingathome\/)\n- [Pinterest](https:\/\/www.pinterest.com\/feastingathome\/)\n***\n## FAN FAVORITES\n[![Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It's vegan and gluten-free and is a nice addition to meals and bowls you are already making\\!](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2021\/06\/Asian-Cucumber-Salad-20-380x570.jpg)](https:\/\/www.feastingathome.com\/asian-cucumber-salad\/)\n\n### [Asian Cucumber Salad](https:\/\/www.feastingathome.com\/asian-cucumber-salad\/)\n\n[![Authentic Pad Thai is easy to make at home! Learn the secret to the best Pad Thai- this recipe is bursting with Thai flavor! Vegan-adaptable.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2016\/04\/easy-authentic-pad-thai-recipe-100-7-380x570.jpg)](https:\/\/www.feastingathome.com\/15-minute-pad-thai\/)\n\n### [Easy Pad Thai Recipe](https:\/\/www.feastingathome.com\/15-minute-pad-thai\/)\n\n[![An EASY recipe for No Knead Sourdough Bread that rises overnight and is baked in the morning. \\#sourdough](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2020\/04\/sourdough-bread-3-380x570.jpg)](https:\/\/www.feastingathome.com\/sourdough-bread\/)\n\n### [Sourdough Bread Recipe](https:\/\/www.feastingathome.com\/sourdough-bread\/)\n\n[![The best ceviche recipe.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2015\/04\/Ceviche-Recipe-2-380x570.jpg)](https:\/\/www.feastingathome.com\/easy-ceviche-recipe\/)\n\n### [Easy Ceviche Recipe](https:\/\/www.feastingathome.com\/easy-ceviche-recipe\/)\n\n[![Learn how to bake a potato like a pro! This easy baked potato recipe yields perfectly fluffy insides with a deliciously crispy skin. All you need are russet potatoes, salt, and olive oil-and the olive oil is optional too.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/03\/baked-Potato-380x570.jpg)](https:\/\/www.feastingathome.com\/baked-potato\/)\n\n### [Best Baked Potato Recipe](https:\/\/www.feastingathome.com\/baked-potato\/)\n\n[![Feel Better Chicken Soup with scallions and herbs and spoon in bowl next to lemon wedges.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2020\/03\/feel-better-chicken-soup-6-380x570.jpg)](https:\/\/www.feastingathome.com\/chicken-soup\/)\n\n### [Feel Better Chicken Soup](https:\/\/www.feastingathome.com\/chicken-soup\/)\n\n[\\+ search all recipes](https:\/\/www.feastingathome.com\/recipes)\n\n- [Recipes](https:\/\/www.feastingathome.com\/recipes\/)\n- [Subscribe](https:\/\/www.feastingathome.com\/subscribe-3\/)\n- [About Us](https:\/\/www.feastingathome.com\/about\/)\n- [Shop](https:\/\/www.feastingathome.com\/shop\/)\n- [Recipe Box](https:\/\/www.feastingathome.com\/#list\/my-favorites)\n\n- [Facebook](https:\/\/www.facebook.com\/feastingathome)\n- [Instagram](https:\/\/instagram.com\/feastingathome\/)\n- [Pinterest](https:\/\/www.pinterest.com\/feastingathome\/)\n\n© 2026 Feasting At Home\n\n- [Privacy Policy](https:\/\/www.feastingathome.com\/privacy-policy\/)\n- [Accessibility Policy](https:\/\/www.feastingathome.com\/accessibility\/)","attrs_readable_markdown":"How to make your own homemade Kombucha! It’s much easier than you think – just follow our simplified method and you’ll have your own batch of kombucha in no time flat! Video.\n\n![holding scoby over top jar of homemade kombucha. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe.jpg)\n\nI’ve completely embraced Kombucha as of late. Cutting back on alcohol has been effortless with this fizzy drink in hand! It’s like champagne on a health retreat-effervescent, celebratory, and vibrant, yet packed with probiotics.\n\nI understand how fermenting can feel intimidating to newbies, but if you’ve been here a while, you’ll know how simple we like to make things to ensure success on your very first try\\!\n\nAfter teaching thousands of people how to ferment [Water Kefir](https:\/\/www.feastingathome.com\/water-kefir\/) (just read all the reviews) and our [Probiotic Gut Shot](https:\/\/www.feastingathome.com\/gut-shot\/)– I wanted to show you our fool-proof method for kombucha and **why you’ll love it:**\n\n1. **The process is simple\\!** We break it down into 3 easy steps, so you can’t go wrong\\!\n2. **No fancy equipment is needed\\!**\n3. **Kombucha only takes 15 minutes of hands-on time** and 10-18 days to ferment,depending on the temperature-warmer places ferment faster, while colder ones ferment slower.\n\n## Table of Contents\n- [What you’ll need\\!](https:\/\/www.feastingathome.com\/kombucha\/#h-what-you-ll-need)\n- [Supplies Needed to Make Kombucha](https:\/\/www.feastingathome.com\/kombucha\/#h-supplies-needed-to-make-kombucha)\n- [How to make Kombucha](https:\/\/www.feastingathome.com\/kombucha\/#h-how-to-make-kombucha)\n## What you’ll need\\!\n![ingredients for kombucha laid out - sugar, kombucha, scoby, lemon halves, tea bags, sliced ginger.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-2.jpg)\n\n- **Filtered Water**– filtered tap water works best. Regular tap water can contain chlorine, which can inhibit fermentation. If you must use it, set it out overnight so the chlorine can evaporate.\n- **Sugar** – use organic cane sugar.\n- **Black tea or green tea**– avoid flavored teas or decaffeinated tea, which can alter the fermentation. Tea bags are easy, but loose-leaf tea works well too. Use one tablespoon loose leaf in place of a tea bag.\n- **Starter kombucha** from a previous batch, or neutral-flavored, store-bought kombucha\n- **SCOBY** (store-bought) A SCOBY stands for “symbiotic culture of bacteria and yeast.” It’s the mother starter or culture that is used to brew kombucha. The SCOBY contains the necessary bacteria and yeast to ferment the sweetened tea into kombucha. We recommend buying a *hydrated* [SCOBY](https:\/\/amzn.to\/3YEMVRD) (vs. hydrated).\n- **Optional add-ins** (2nd fermentation only): ginger, lemon juice, honey fruit, spices, berries, and fruit juice.\n## Supplies Needed to Make Kombucha\nTIP: Ensure all your supplies (and hands!) are clean with hot, soapy water (no need to sterilize) to prevent any unwanted contaminants from interfering with fermentation.\n\n- **Gallon jar** (or halve the recipe and use a 2-quart jar). *Note: You’ll need one [SCOBY](https:\/\/amzn.to\/3YEMVRD) per jar.*\n- **[Kitchen towel](https:\/\/bowlandpitcher.com\/collections\/tea-towels\/products\/vintage-linen-tea-towel)** or paper towel or coffee filter, for covering, preventing fruit flies, but allowing it to breath.\n- **Swing-top bottles** (or smaller mason jars) – you’ll need 6 x 16-ounce bottles or 3 x 25 ounces bottles.\n- **[Strainer](https:\/\/amzn.to\/2LtNDLA)**\n- **Small funnel**\n\n## Quick Kombucha Overview\nThere are 3 steps to kombucha, with two stages of fermentation.\n\n1. **Make the sweet tea:** 15 minutes hands-on time.\n2. **First Fermentation**: Ferment the sweet tea with a kombucha starter and [SCOBY](https:\/\/amzn.to\/3YEMVRD). 7-10 days fermentation time.\n3. **Second Fermentation:** Pour into swing-top bottles and flavor; ferment for 3-8 days until fizzy\\!\n### Step 1: Make the Sweet Tea.\n**In a large pot, bring water to a boil**. Remove from heat and stir in the sugar until it dissolves.\n\n![pouring bowl of sugar into large pot of hot water. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-14.jpg)\n\nKeep in mind that the sugar will be consumed by the [SCOBY](https:\/\/amzn.to\/3YEMVRD) and will not end up in the final drink\\!\n\n**Add tea bags** **and steep** until tea has come to room temperature.\n\n![dropping tea bags into large pot of sugar water. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-15.jpg)\n\nOnce cooled, remove the tea bags using a slotted spoon.\n\n![using spoon to scoop out tea bags from large pot. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-4.jpg)\n\n**Stir in starter kombucha**– make sure the water has cooled first\\!\n\n![pouring pot of tea into large mason jar. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-6.jpg)\n\n![hand holding scoby over large jar of tea to make kombucha. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-8.jpg)\n### Step 2: First Fermentation Instructions\n**Transfer the mixture to a gallon jar** and gently place the SCOBY on top, using clean hands. If you're using two glass jars, you will need two *SCOBYs, one for each.*\n\n**Cover the jar** with a kitchen towel, paper towels, or coffee filter and secure with a rubber band. You want it to breathe while preventing fruit flies from going in.\n\n![large mason jar of tea with scoby covered with coffee filter and rubber band to ferment. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-12.jpg)\n\n**Place the jar of kombucha in a cool, dry place at room temperature and out of direct sunlight.** This is known as the primary fermentation. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample into a glass to test.\n\nAs the kombucha ferments, the SCOBY feeds on the sugar, and the kombucha becomes more tangy and less sweet.\n\n*This is how you know if the [SCOBY](https:\/\/amzn.to\/3YEMVRD) is alive and active.*\n\n**It's ready when there is a pleasant balance of sweetness and acidity.** The longer it ferments, the sourer or tangier it will become. Find your perfect balance.\n\n![bowl with scoby and kombucha and wooden spoon. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-3.jpg)\n\n**Note:** During this time, your SCOBY may develop a \"baby\" that forms and attaches to the underside of the SCOBY.\n\nUsing clean hands, gently remove the primary SCOBY and place it into a bowl, removing the \"baby\" as you do- and take the baby to the [SCOBY](https:\/\/amzn.to\/3YEMVRD) HOTEL. (Scroll down to \"SCOBY Hotel\" below.)\n\n**Pour 1 cup of kombucha over the primary SCOBY.** This is your new starter. You can brew another batch of sweet tea now, and add the primary SCOBY to the cooled tea to begin brewing another batch. Alternatively, you can place the primary [SCOBY](https:\/\/amzn.to\/3YEMVRD) and baby [SCOBY](https:\/\/amzn.to\/3YEMVRD) in the [SCOBY](https:\/\/amzn.to\/3YEMVRD) HOTEL if you want to pause or wait.\n\n### Step 3: Second Fermentation Instructions\n**Now, we will make the kombucha fizzy in swing-top bottles\\!** Add 10 slices of ginger and ½ tablespoon of lemon juice to each flip-top bottle. Note: Adding ginger, mashed fruit or fruit juice helps promote fizziness\\!\n\n![glass bottles on countertop - hand adding sliced ginger into one bottle. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-9.jpg)\n\n![hand pouring lemon juice into glass bottle with sliced ginger. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-10.jpg)\n\n**Strain fermented kombucha into a pitcher in batches.** Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top.\n\n![pouring kombucha through funnel into glass bottle with sliced ginger. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-11.jpg)\n\n**Secure bottle tops and place bottles in a cool, dry place, at room temperature, and out of direct sunlight.** Let it sit for 1 to 7 days to carbonate to your liking. The warmer it is the faster they will ferment.\n\n\\***Burp your bottles daily** by opening and closing the top to release pressure. This is very important to prevent an explosion.\n\n![glass bottles with kombucha. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2024\/02\/Kombucha-Recipe-13.jpg)\n\nOnce you are happy with the fizz level, refrigerate to chill and stop the fermentation. You now have your very first batch of kombucha ready to serve\\!\n\n## Kombucha Variations and Flavorings\nCreate your own flavors by adding to the secondary fermentation. These additions also help make the kombucha fizzy – so at the very least add the ginger.\n\n- **Fruit:** add mashed berries or fruit to the swing-top bottles. A good rule of thumb is 1-2 tablespoons of fruit per cup of kombucha. Strawberries, blueberries, blackberries, peaches, nectarines, pineapple, guava, etc.\n- **Fruit Juice:** Add 1-2 tablespoons of fruit juice per cup of kombucha. Pomegranate, cherry, lemon, pineapple, orange, grapefruit, black currant, etc.\n- **Other Additions**: honey, ginger root, vanilla pods, whole spices, fresh herbs\n\n## What is a Scoby Hotel?\nA SCOBY hotel is a long-term storage solution for kombucha SCOBYs. It allows you to keep extra baby [SCOBY](https:\/\/amzn.to\/3YEMVRD) in reserve so you always have a healthy SCOBY available for brewing kombucha or for giving away. Always keep this at room temp.\n\nIt's typically held in a quart jar filled with sweetened tea and fermented kombucha starter tea. This creates an ideal environment for SCOBYs to remain alive and healthy but not actively brew kombucha.\n## **Tips for SCOBY Hotel Success**\n- Use a 1-quart glass jar, or larger, to give SCOBYs room.\n- SCOBYs feed on sweetened tea. Use the ratio of ¼ cup sugar to 4 cups water and 2 tea bags. Green or black tea works well. Add fermented kombucha as starter liquid. This introduces the bacteria and acitity needed to prevent unwanted bacteria or mold.\n- Cover with a tightly woven cloth and rubber band to keep out bugs but allow airflow.\n- Leave the jar in a cool, dry place, at room temperature, and out of direct sunlight. Do not place this in the fridge.\n- They may float, sink, stick to the sides, or grow brown, stringy bits-there is no need to clean them off. If you have yeast overgrowth (if it's covering most of your SCOBY), you can remove some of it, but don't get rid of it all\\!\n- Check it monthly and add fresh sweet tea as needed to keep the SCOBYs fed.\n- When you need a SCOBY for brewing, just remove one from the hotel.\n- They may develop layers: when overly large, use scissors to trim SCOBYs or separate them from each other if you'd like to use or share them with a friend.\n- Avoid prolonged contact with metal during the brewing process. Using metal utensils is ok, but once the starter tea is added, you'll want to transfer into glass jars. Metal can erode the SCOBY and alter the flavor of the kombucha by leaching metals into the brew or negatively reacting with the tea.\n\n## Homemade Kombucha Faqs\n****What is Continuous Brew Kombucha?****\n\n**Where does Kombucha originate?**\n\n****What does a healthy SCOBY look like?****\n\n**What does an unhealthy SCOBY look like?**\n\n**How long does it take for kombucha to ferment?**\n\n****What should healthy kombucha smell like?****\n\n****Does kombucha contain alcohol?****\n\n**Can you lower the alcohol content?**\n\n****How to care for kombucha when away?****\n\nEnjoy the process of making your own kombucha at home! I can’t wait to hear about all your creative flavorings- share in the comments below. xoxo\n\n[Sylvia](https:\/\/www.feastingathome.com\/sylvia-fountaine\/)\n\n## More Favorite Fermented Drinks\\!\n## Watch How to make Kombucha\\!\n[Print](https:\/\/www.feastingathome.com\/kombucha\/print\/79356\/)\n\n***\n### Description\nMaking your own homemade Kombucha is an exciting adventure, and it’s even easier than you might imagine. Just follow our straightforward steps from start to finish-no fancy gadgets needed, just a touch of fun\\!\n***\n- 14 cups water (filtered tap water is best)\n- 1 cup granulated cane sugar\n- 8 tea bags of black tea or green tea (do not use any flavored tea)\n- 1 1\/2 cups starter kombucha, from a previous batch, or neutral-flavored, store-bought kombucha\n- 1 SCOBY (it is easiest to buy a [SCOBY](https:\/\/amzn.to\/3YEMVRD)– saves about a month of time- always by a hydrated [SCOBY](https:\/\/amzn.to\/3YEMVRD) vs. dehydrated).\n- Basic Additions: 50 thin slices, of organic ginger ( 3\/4 cup) 2 1\/2 tbsp fresh lemon juice, divided\n\nCook Mode  Prevent your screen from going dark\n***\n1. **Make Sweet Tea**: In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. Add tea bags and set aside to steep until tea has come to room temperature.\n2. Once cooled, remove the tea bags using a slotted spoon. Stir in starter tea.\n3. Transfer to a large glass jar (or jars, if using 2) and, with clean hands, gently place the SCOBY on top. If you're using two glass jars, you will need 2 SCOBYs, one for each.\n4. **First Fermentation**: Cover the jar with coffee filters and secure it with a rubber band. Place kombucha in a cool dry place, at room temperature and out of direct sunlight. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample of kombucha into a glass to test. The longer the kombucha ferments, the tangier it will become, this is how you’ll know your SCOBY is alive and healthy, it will consume the sugar. It's ready when there is a pleasant balance of sweetness and acidity.\n5. With clean hands, remove the SCOBY– see notes\\!\n6. **Second Fermentation:** Divide ginger and lemon juice among flip top bottles. Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top.\n7. Secure bottle tops and place bottles in a cool dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. Burp your bottles each day by opening and closing the top to release pressure.\n8. Refrigerate to chill and stop fermentation. Enjoy\\!\n***\n### Notes\nKombucha should keep up to 3 months in the fridge, or longer, though it may get flat over too much time.\n\nSee the post for more flavor options\\!\n\n[SCOBY](https:\/\/amzn.to\/3YEMVRD) – When you remove the SCOBY, start a new batch of Kombucha with the primary SCOBY and place any baby SCOBYs in a SCOBY Hotel (or take a pause and place both in the hotel. ). See post above for more details on the [SCOBY](https:\/\/amzn.to\/3YEMVRD) HOTEL.\n\n### Nutrition\n- **Serving Size:** 1 cup\n- **Calories:** 29\n- **Sugar:** 7\\.1 g\n- **Sodium:** 11 mg\n- **Fat:** 0 g\n- **Saturated Fat:** 0 g\n- **Carbohydrates:** 7\\.1 g\n- **Fiber:** 0 g\n- **Protein:** 0\\.3 g\n- **Cholesterol:** 0 mg","meta_canonical":null}

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Boilerpipe Text	How to make your own homemade Kombucha! It’s much easier than you think – just follow our simplified method and you’ll have your own batch of kombucha in no time flat! Video. I’ve completely embraced Kombucha as of late. Cutting back on alcohol has been effortless with this fizzy drink in hand! It’s like champagne on a health retreat-effervescent, celebratory, and vibrant, yet packed with probiotics. I understand how fermenting can feel intimidating to newbies, but if you’ve been here a while, you’ll know how simple we like to make things to ensure success on your very first try! After teaching thousands of people how to ferment Water Kefir (just read all the reviews) and our Probiotic Gut Shot – I wanted to show you our fool-proof method for kombucha and why you’ll love it: The process is simple! We break it down into 3 easy steps, so you can’t go wrong! No fancy equipment is needed! Kombucha only takes 15 minutes of hands-on time and 10-18 days to ferment, depending on the temperature-warmer places ferment faster, while colder ones ferment slower. Table of Contents What you’ll need! Supplies Needed to Make Kombucha How to make Kombucha What you’ll need! Filtered Water – filtered tap water works best. Regular tap water can contain chlorine, which can inhibit fermentation. If you must use it, set it out overnight so the chlorine can evaporate. Sugar – use organic cane sugar. Black tea or green tea – avoid flavored teas or decaffeinated tea, which can alter the fermentation. Tea bags are easy, but loose-leaf tea works well too. Use one tablespoon loose leaf in place of a tea bag. Starter kombucha from a previous batch, or neutral-flavored, store-bought kombucha SCOBY (store-bought) A SCOBY stands for “symbiotic culture of bacteria and yeast.” It’s the mother starter or culture that is used to brew kombucha. The SCOBY contains the necessary bacteria and yeast to ferment the sweetened tea into kombucha. We recommend buying a hydrated SCOBY (vs. hydrated). Optional add-ins (2nd fermentation only): ginger, lemon juice, honey fruit, spices, berries, and fruit juice. Supplies Needed to Make Kombucha TIP: Ensure all your supplies (and hands!) are clean with hot, soapy water (no need to sterilize) to prevent any unwanted contaminants from interfering with fermentation. Gallon jar (or halve the recipe and use a 2-quart jar). Note: You’ll need one SCOBY per jar. Kitchen towel or paper towel or coffee filter, for covering, preventing fruit flies, but allowing it to breath. Swing-top bottles (or smaller mason jars) – you’ll need 6 x 16-ounce bottles or 3 x 25 ounces bottles. Strainer Small funnel Quick Kombucha Overview There are 3 steps to kombucha, with two stages of fermentation. Make the sweet tea: 15 minutes hands-on time. First Fermentation : Ferment the sweet tea with a kombucha starter and SCOBY . 7-10 days fermentation time. Second Fermentation: Pour into swing-top bottles and flavor; ferment for 3-8 days until fizzy! Step 1: Make the Sweet Tea. In a large pot, bring water to a boil . Remove from heat and stir in the sugar until it dissolves. Keep in mind that the sugar will be consumed by the SCOBY and will not end up in the final drink! Add tea bags and steep until tea has come to room temperature. Once cooled, remove the tea bags using a slotted spoon. Stir in starter kombucha – make sure the water has cooled first! Step 2: First Fermentation Instructions Transfer the mixture to a gallon jar and gently place the SCOBY on top, using clean hands. If you're using two glass jars, you will need two SCOBYs, one for each. Cover the jar with a kitchen towel, paper towels, or coffee filter and secure with a rubber band. You want it to breathe while preventing fruit flies from going in. Place the jar of kombucha in a cool, dry place at room temperature and out of direct sunlight. This is known as the primary fermentation. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample into a glass to test. As the kombucha ferments, the SCOBY feeds on the sugar, and the kombucha becomes more tangy and less sweet. This is how you know if the SCOBY is alive and active. It's ready when there is a pleasant balance of sweetness and acidity. The longer it ferments, the sourer or tangier it will become. Find your perfect balance. Note: During this time, your SCOBY may develop a "baby" that forms and attaches to the underside of the SCOBY. Using clean hands, gently remove the primary SCOBY and place it into a bowl, removing the "baby" as you do- and take the baby to the SCOBY HOTEL. (Scroll down to "SCOBY Hotel" below.) Pour 1 cup of kombucha over the primary SCOBY. This is your new starter. You can brew another batch of sweet tea now, and add the primary SCOBY to the cooled tea to begin brewing another batch. Alternatively, you can place the primary SCOBY and baby SCOBY in the SCOBY HOTEL if you want to pause or wait. Step 3: Second Fermentation Instructions Now, we will make the kombucha fizzy in swing-top bottles! Add 10 slices of ginger and ½ tablespoon of lemon juice to each flip-top bottle. Note: Adding ginger, mashed fruit or fruit juice helps promote fizziness! Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top. Secure bottle tops and place bottles in a cool, dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. The warmer it is the faster they will ferment. * Burp your bottles daily by opening and closing the top to release pressure. This is very important to prevent an explosion. Once you are happy with the fizz level, refrigerate to chill and stop the fermentation. You now have your very first batch of kombucha ready to serve! Kombucha Variations and Flavorings Create your own flavors by adding to the secondary fermentation. These additions also help make the kombucha fizzy – so at the very least add the ginger. Fruit: add mashed berries or fruit to the swing-top bottles. A good rule of thumb is 1-2 tablespoons of fruit per cup of kombucha. Strawberries, blueberries, blackberries, peaches, nectarines, pineapple, guava, etc. Fruit Juice: Add 1-2 tablespoons of fruit juice per cup of kombucha. Pomegranate, cherry, lemon, pineapple, orange, grapefruit, black currant, etc. Other Additions : honey, ginger root, vanilla pods, whole spices, fresh herbs What is a Scoby Hotel? A SCOBY hotel is a long-term storage solution for kombucha SCOBYs. It allows you to keep extra baby SCOBY in reserve so you always have a healthy SCOBY available for brewing kombucha or for giving away. Always keep this at room temp. It's typically held in a quart jar filled with sweetened tea and fermented kombucha starter tea. This creates an ideal environment for SCOBYs to remain alive and healthy but not actively brew kombucha. Tips for SCOBY Hotel Success Use a 1-quart glass jar, or larger, to give SCOBYs room. SCOBYs feed on sweetened tea. Use the ratio of ¼ cup sugar to 4 cups water and 2 tea bags. Green or black tea works well. Add fermented kombucha as starter liquid. This introduces the bacteria and acitity needed to prevent unwanted bacteria or mold. Cover with a tightly woven cloth and rubber band to keep out bugs but allow airflow. Leave the jar in a cool, dry place, at room temperature, and out of direct sunlight. Do not place this in the fridge. They may float, sink, stick to the sides, or grow brown, stringy bits-there is no need to clean them off. If you have yeast overgrowth (if it's covering most of your SCOBY), you can remove some of it, but don't get rid of it all! Check it monthly and add fresh sweet tea as needed to keep the SCOBYs fed. When you need a SCOBY for brewing, just remove one from the hotel. They may develop layers: when overly large, use scissors to trim SCOBYs or separate them from each other if you'd like to use or share them with a friend. Avoid prolonged contact with metal during the brewing process. Using metal utensils is ok, but once the starter tea is added, you'll want to transfer into glass jars. Metal can erode the SCOBY and alter the flavor of the kombucha by leaching metals into the brew or negatively reacting with the tea. Homemade Kombucha Faqs What is Continuous Brew Kombucha? Where does Kombucha originate? What does a healthy SCOBY look like? What does an unhealthy SCOBY look like? How long does it take for kombucha to ferment? What should healthy kombucha smell like? Does kombucha contain alcohol? Can you lower the alcohol content? How to care for kombucha when away? Enjoy the process of making your own kombucha at home! I can’t wait to hear about all your creative flavorings- share in the comments below. xoxo Sylvia More Favorite Fermented Drinks! Watch How to make Kombucha! Print Description Making your own homemade Kombucha is an exciting adventure, and it’s even easier than you might imagine. Just follow our straightforward steps from start to finish-no fancy gadgets needed, just a touch of fun! 14 cups water (filtered tap water is best) 1 cup granulated cane sugar 8 tea bags of black tea or green tea (do not use any flavored tea) 1 1/2 cups starter kombucha , from a previous batch, or neutral-flavored, store-bought kombucha 1 SCOBY (it is easiest to buy a SCOBY – saves about a month of time- always by a hydrated SCOBY vs. dehydrated). Basic Additions: 50 thin slices, of organic ginger ( 3/4 cup) 2 1/2 tbsp fresh lemon juice, divided Cook Mode Prevent your screen from going dark Make Sweet Tea : In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. Add tea bags and set aside to steep until tea has come to room temperature. Once cooled, remove the tea bags using a slotted spoon. Stir in starter tea. Transfer to a large glass jar (or jars, if using 2) and, with clean hands, gently place the SCOBY on top. If you're using two glass jars, you will need 2 SCOBYs, one for each. First Fermentation : Cover the jar with coffee filters and secure it with a rubber band. Place kombucha in a cool dry place, at room temperature and out of direct sunlight. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample of kombucha into a glass to test. The longer the kombucha ferments, the tangier it will become, this is how you’ll know your SCOBY is alive and healthy, it will consume the sugar. It's ready when there is a pleasant balance of sweetness and acidity. With clean hands, remove the SCOBY– see notes! Second Fermentation: Divide ginger and lemon juice among flip top bottles. Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top. Secure bottle tops and place bottles in a cool dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. Burp your bottles each day by opening and closing the top to release pressure. Refrigerate to chill and stop fermentation. Enjoy! Notes Kombucha should keep up to 3 months in the fridge, or longer, though it may get flat over too much time. See the post for more flavor options! SCOBY – When you remove the SCOBY, start a new batch of Kombucha with the primary SCOBY and place any baby SCOBYs in a SCOBY Hotel (or take a pause and place both in the hotel. ). See post above for more details on the SCOBY HOTEL. Nutrition Serving Size: 1 cup Calories: 29 Sugar: 7.1 g Sodium: 11 mg Fat: 0 g Saturated Fat: 0 g Carbohydrates: 7.1 g Fiber: 0 g Protein: 0.3 g Cholesterol: 0 mg
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It’s much easier than you think – just follow our simplified method and you’ll have your own batch of kombucha in no time flat! Video. ![holding scoby over top jar of homemade kombucha. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe.jpg) I’ve completely embraced Kombucha as of late. Cutting back on alcohol has been effortless with this fizzy drink in hand! It’s like champagne on a health retreat-effervescent, celebratory, and vibrant, yet packed with probiotics. I understand how fermenting can feel intimidating to newbies, but if you’ve been here a while, you’ll know how simple we like to make things to ensure success on your very first try\! After teaching thousands of people how to ferment [Water Kefir](https://www.feastingathome.com/water-kefir/) (just read all the reviews) and our [Probiotic Gut Shot](https://www.feastingathome.com/gut-shot/)– I wanted to show you our fool-proof method for kombucha and why you’ll love it: 1. The process is simple\! We break it down into 3 easy steps, so you can’t go wrong\! 2. No fancy equipment is needed\! 3. Kombucha only takes 15 minutes of hands-on time and 10-18 days to ferment,depending on the temperature-warmer places ferment faster, while colder ones ferment slower. ## Table of Contents - [What you’ll need\!](https://www.feastingathome.com/kombucha/#h-what-you-ll-need) - [Supplies Needed to Make Kombucha](https://www.feastingathome.com/kombucha/#h-supplies-needed-to-make-kombucha) - [How to make Kombucha](https://www.feastingathome.com/kombucha/#h-how-to-make-kombucha) - [Kombucha Variations and Flavorings](https://www.feastingathome.com/kombucha/#h-kombucha-variations-and-flavorings) - [Tips for SCOBY Hotel Success](https://www.feastingathome.com/kombucha/#h-tips-for-scoby-hotel-success) - [Homemade Kombucha Faqs](https://www.feastingathome.com/kombucha/#h-homemade-kombucha-faqs) - [More Favorite Fermented Drinks\!](https://www.feastingathome.com/kombucha/#h-more-favorite-fermented-drinks) - [How to Make Water Kefir](https://www.feastingathome.com/kombucha/#how-to-make-water-kefir) - [Probiotic Gut Shot](https://www.feastingathome.com/kombucha/#probiotic-gut-shot) - [How to Make Beet Kvass](https://www.feastingathome.com/kombucha/#how-to-make-beet-kvass) - [Watch How to make Kombucha\!](https://www.feastingathome.com/kombucha/#h-watch-how-to-make-kombucha) - [Kombucha Recipe (How to make Kombucha)](https://www.feastingathome.com/kombucha/#kombucha-recipe-how-to-make-kombucha) Expand ## What you’ll need\! ![ingredients for kombucha laid out - sugar, kombucha, scoby, lemon halves, tea bags, sliced ginger.](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-2.jpg) - Filtered Water– filtered tap water works best. Regular tap water can contain chlorine, which can inhibit fermentation. If you must use it, set it out overnight so the chlorine can evaporate. - Sugar – use organic cane sugar. - Black tea or green tea– avoid flavored teas or decaffeinated tea, which can alter the fermentation. Tea bags are easy, but loose-leaf tea works well too. Use one tablespoon loose leaf in place of a tea bag. - Starter kombucha from a previous batch, or neutral-flavored, store-bought kombucha - SCOBY (store-bought) A SCOBY stands for “symbiotic culture of bacteria and yeast.” It’s the mother starter or culture that is used to brew kombucha. The SCOBY contains the necessary bacteria and yeast to ferment the sweetened tea into kombucha. We recommend buying a hydrated [SCOBY](https://amzn.to/3YEMVRD) (vs. hydrated). - Optional add-ins (2nd fermentation only): ginger, lemon juice, honey fruit, spices, berries, and fruit juice. ## Supplies Needed to Make Kombucha TIP: Ensure all your supplies (and hands!) are clean with hot, soapy water (no need to sterilize) to prevent any unwanted contaminants from interfering with fermentation. - Gallon jar (or halve the recipe and use a 2-quart jar). Note: You’ll need one [SCOBY](https://amzn.to/3YEMVRD) per jar. - [Kitchen towel](https://bowlandpitcher.com/collections/tea-towels/products/vintage-linen-tea-towel) or paper towel or coffee filter, for covering, preventing fruit flies, but allowing it to breath. - Swing-top bottles (or smaller mason jars) – you’ll need 6 x 16-ounce bottles or 3 x 25 ounces bottles. - [Strainer](https://amzn.to/2LtNDLA) - Small funnel ## Quick Kombucha Overview There are 3 steps to kombucha, with two stages of fermentation. 1. Make the sweet tea: 15 minutes hands-on time. 2. First Fermentation: Ferment the sweet tea with a kombucha starter and [SCOBY](https://amzn.to/3YEMVRD). 7-10 days fermentation time. 3. Second Fermentation: Pour into swing-top bottles and flavor; ferment for 3-8 days until fizzy\! ## How to make Kombucha ### Step 1: Make the Sweet Tea. In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. ![pouring bowl of sugar into large pot of hot water. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-14.jpg) Keep in mind that the sugar will be consumed by the [SCOBY](https://amzn.to/3YEMVRD) and will not end up in the final drink\! Add tea bags and steep until tea has come to room temperature. ![dropping tea bags into large pot of sugar water. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-15.jpg) Once cooled, remove the tea bags using a slotted spoon. ![using spoon to scoop out tea bags from large pot. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-4.jpg) Stir in starter kombucha– make sure the water has cooled first\! ![pouring pot of tea into large mason jar. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-6.jpg) ![hand holding scoby over large jar of tea to make kombucha. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-8.jpg) ### Step 2: First Fermentation Instructions Transfer the mixture to a gallon jar and gently place the SCOBY on top, using clean hands. If you're using two glass jars, you will need two SCOBYs, one for each. Cover the jar with a kitchen towel, paper towels, or coffee filter and secure with a rubber band. You want it to breathe while preventing fruit flies from going in. ![large mason jar of tea with scoby covered with coffee filter and rubber band to ferment. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-12.jpg) Place the jar of kombucha in a cool, dry place at room temperature and out of direct sunlight. This is known as the primary fermentation. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample into a glass to test. As the kombucha ferments, the SCOBY feeds on the sugar, and the kombucha becomes more tangy and less sweet. This is how you know if the [SCOBY](https://amzn.to/3YEMVRD) is alive and active. It's ready when there is a pleasant balance of sweetness and acidity. The longer it ferments, the sourer or tangier it will become. Find your perfect balance. ![bowl with scoby and kombucha and wooden spoon. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-3.jpg) Note: During this time, your SCOBY may develop a "baby" that forms and attaches to the underside of the SCOBY. Using clean hands, gently remove the primary SCOBY and place it into a bowl, removing the "baby" as you do- and take the baby to the [SCOBY](https://amzn.to/3YEMVRD) HOTEL. (Scroll down to "SCOBY Hotel" below.) Pour 1 cup of kombucha over the primary SCOBY. This is your new starter. You can brew another batch of sweet tea now, and add the primary SCOBY to the cooled tea to begin brewing another batch. Alternatively, you can place the primary [SCOBY](https://amzn.to/3YEMVRD) and baby [SCOBY](https://amzn.to/3YEMVRD) in the [SCOBY](https://amzn.to/3YEMVRD) HOTEL if you want to pause or wait. ### Step 3: Second Fermentation Instructions Now, we will make the kombucha fizzy in swing-top bottles\! Add 10 slices of ginger and ½ tablespoon of lemon juice to each flip-top bottle. Note: Adding ginger, mashed fruit or fruit juice helps promote fizziness\! ![glass bottles on countertop - hand adding sliced ginger into one bottle. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-9.jpg) ![hand pouring lemon juice into glass bottle with sliced ginger. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-10.jpg) Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top. ![pouring kombucha through funnel into glass bottle with sliced ginger. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-11.jpg) Secure bottle tops and place bottles in a cool, dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. The warmer it is the faster they will ferment. \*Burp your bottles daily by opening and closing the top to release pressure. This is very important to prevent an explosion. ![glass bottles with kombucha. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-13.jpg) Once you are happy with the fizz level, refrigerate to chill and stop the fermentation. You now have your very first batch of kombucha ready to serve\! ## Kombucha Variations and Flavorings Create your own flavors by adding to the secondary fermentation. These additions also help make the kombucha fizzy – so at the very least add the ginger. - Fruit: add mashed berries or fruit to the swing-top bottles. A good rule of thumb is 1-2 tablespoons of fruit per cup of kombucha. Strawberries, blueberries, blackberries, peaches, nectarines, pineapple, guava, etc. - Fruit Juice: Add 1-2 tablespoons of fruit juice per cup of kombucha. Pomegranate, cherry, lemon, pineapple, orange, grapefruit, black currant, etc. - Other Additions: honey, ginger root, vanilla pods, whole spices, fresh herbs ## What is a Scoby Hotel? A SCOBY hotel is a long-term storage solution for kombucha SCOBYs. It allows you to keep extra baby [SCOBY](https://amzn.to/3YEMVRD) in reserve so you always have a healthy SCOBY available for brewing kombucha or for giving away. Always keep this at room temp. It's typically held in a quart jar filled with sweetened tea and fermented kombucha starter tea. This creates an ideal environment for SCOBYs to remain alive and healthy but not actively brew kombucha. ## Tips for SCOBY Hotel Success - Use a 1-quart glass jar, or larger, to give SCOBYs room. - SCOBYs feed on sweetened tea. Use the ratio of ¼ cup sugar to 4 cups water and 2 tea bags. Green or black tea works well. Add fermented kombucha as starter liquid. This introduces the bacteria and acitity needed to prevent unwanted bacteria or mold. - Cover with a tightly woven cloth and rubber band to keep out bugs but allow airflow. - Leave the jar in a cool, dry place, at room temperature, and out of direct sunlight. Do not place this in the fridge. - They may float, sink, stick to the sides, or grow brown, stringy bits-there is no need to clean them off. If you have yeast overgrowth (if it's covering most of your SCOBY), you can remove some of it, but don't get rid of it all\! - Check it monthly and add fresh sweet tea as needed to keep the SCOBYs fed. - When you need a SCOBY for brewing, just remove one from the hotel. - They may develop layers: when overly large, use scissors to trim SCOBYs or separate them from each other if you'd like to use or share them with a friend. - Avoid prolonged contact with metal during the brewing process. Using metal utensils is ok, but once the starter tea is added, you'll want to transfer into glass jars. Metal can erode the SCOBY and alter the flavor of the kombucha by leaching metals into the brew or negatively reacting with the tea. ## Homemade Kombucha Faqs **What is Continuous Brew Kombucha? Continuous brew kombucha refers to the process of keeping a kombucha culture going indefinitely by saving a little of the fermented kombucha to make the next batch. Where does Kombucha originate? Kombucha is believed to have first originated in China and then spread along the Silk Road to Eastern Europe, rural Russia, and Korea. What does a healthy SCOBY look like? A healthy SCOBY will be cream or tan-colored, pancake-shaped, with a rubbery, gelatinous texture. Brown strings may form below the SCOBY and it may also develop holes, bumps, darker patches or clear patches, or dry patches. These are all normal. You can always search “photos of healthy SKOBY” to get a visual. What does an unhealthy SCOBY look like? If the SCOBY turns very dark or black, it is no longer active. If it develops green or black mold or mold on the surface of the kombucha, it has been infected and will need to be thrown away. You can always search “photos of unhealthy SKOBY” to get a visual. How long does it take for kombucha to ferment? Kombucha takes anywhere from 10-18 days to ferment, depending on the environment’s temperature. What should healthy kombucha smell like? The exact aroma can vary based on the tea, herbs, microbes, ferment time, and other factors. But in general, a kombucha with a balanced sweet, acidic and earthy scent is on the right track. It will start with neutral or even sweet aroma and as it ferments, develop more acidity. If it begins to smell or taste like vinegar, it may have fermented too long. If it starts to smell rotten or unpleasant in any way, it's best to discard it and start over. Does kombucha contain alcohol? Because of the process of fermentation, kombucha contains a small amount of alcohol. During fermentation, the yeast in kombucha convert sugar into alcohol and carbon dioxide. Most of the alcohol is then converted into organic acids. Typically, finished kombucha contains between 0.5 to 2.5% alcohol. Commercial kombucha is usually under 0.5%. So while kombucha does contain trace amounts of alcohol, it is substantially lower than alcoholic beverages if fermented properly. Can you lower the alcohol content? If you're trying to avoid alcohol, there are ways to minimize it in homebrew kombucha. This includes shorter ferments, less sugar, starter liquid with higher acidity, and fermenting in cooler temperatures. How to care for kombucha when away?** Avoid pausing mid-ferment. It’s best to pause brewing after the initial ferment and before starting the second ferment (with flavorings). After the first ferment, move the kombucha to a sealed container and refrigerate to slow fermentation. When ready to resume, take the kombucha out of the fridge and allow it to come to room temperature before proceeding with the second fermentation. Make sure the kombucha hasn’t over-fermented or become too acidic during the pause. Taste it; it should still taste tangy and lightly sweet, not vinegary. Be extra diligent about sanitization when restarting your brewing. Maintain a strong starter tea going forward to replenish the microbial community after a pause. Enjoy the process of making your own kombucha at home! I can’t wait to hear about all your creative flavorings- share in the comments below. xoxo [Sylvia](https://www.feastingathome.com/sylvia-fountaine/) ## More Favorite Fermented Drinks\! [![A simple step-by-step guide to making delicious Water Kefir, a fruit-infused, slightly fermented sparkling fruit water full of healthy probiotics, like yogurt but without the dairy\!](https://www.feastingathome.com/wp-content/uploads/2015/10/water-kefir-100-380x570.jpg)](https://www.feastingathome.com/water-kefir/) ## [How to Make Water Kefir](https://www.feastingathome.com/water-kefir/) [![Rich in probiotics, the Gut Shot is a fermented vegetable drink that supports gut health by creating diversity in the microbiome-an easy step-by-step guide using veggies you already have with just 15 minutes of hands-on time.](https://www.feastingathome.com/wp-content/uploads/2024/01/fermented-vegetable-brine-11-380x570.jpg)](https://www.feastingathome.com/gut-shot/) ## [Probiotic Gut Shot](https://www.feastingathome.com/gut-shot/) [![How to Make Beet Kvass! A sparkly Ukrainian probiotic drink made with beets, sea salt and water. Full of healthy probiotics from the Lacto-fermentation, Beet Kvass is believed to help boost immunity. It tastes slightly sweet, tangy, earthy and salty- but in a good way! With just 10 minutes of hands-on time,it is so simple- just let mother nature take its course. (Allow 2 weeks for fermentation- see notes for speeding up this process.)](https://www.feastingathome.com/wp-content/uploads/2020/03/beet-kvass-recipe-3-380x570.jpg)](https://www.feastingathome.com/beet-kvass/) ## [How to Make Beet Kvass](https://www.feastingathome.com/beet-kvass/) ## Watch How to make Kombucha\! [Print](https://www.feastingathome.com/kombucha/print/79356/) clock icon cutlery icon flag icon folder icon [instagram](https://www.instagram.com/feastingathome/%20) icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![Making homemade Kombucha is a fun adventure, and it's even easier than you think! Just follow our simple steps-no fancy gadgets needed\!](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-800x1200.jpg) ## Kombucha Recipe (How to make Kombucha) 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review - Author: [Sylvia Fountaine](https://www.feastingathome.com/sylvia-fountaine/) \\| Feasting at Home - Prep Time: 15 - Total Time: 15 minutes - Yield: 14 cups 1x - Category: drinks - Method: fermented - Cuisine: American - Diet: Vegan [Print Recipe](https://www.feastingathome.com/kombucha/print/79356/) [Pin Recipe]() * ### Description Making your own homemade Kombucha is an exciting adventure, and it’s even easier than you might imagine. Just follow our straightforward steps from start to finish-no fancy gadgets needed, just a touch of fun\! * ### Ingredients Copy to clipboard Units US M Scale 1/2x 1x 2x - 14 cups water (filtered tap water is best) - 1 cup granulated cane sugar - 8 tea bags of black tea or green tea (do not use any flavored tea) - 1 1/2 cups starter kombucha, from a previous batch, or neutral-flavored, store-bought kombucha - 1 SCOBY (it is easiest to buy a [SCOBY](https://amzn.to/3YEMVRD)– saves about a month of time- always by a hydrated [SCOBY](https://amzn.to/3YEMVRD) vs. dehydrated). - Basic Additions: 50 thin slices, of organic ginger ( 3/4 cup) 2 1/2 tbsp fresh lemon juice, divided Cook Mode Prevent your screen from going dark * ### Instructions 1. Make Sweet Tea: In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. Add tea bags and set aside to steep until tea has come to room temperature. 2. Once cooled, remove the tea bags using a slotted spoon. Stir in starter tea. 3. Transfer to a large glass jar (or jars, if using 2) and, with clean hands, gently place the SCOBY on top. If you're using two glass jars, you will need 2 SCOBYs, one for each. 4. First Fermentation: Cover the jar with coffee filters and secure it with a rubber band. Place kombucha in a cool dry place, at room temperature and out of direct sunlight. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample of kombucha into a glass to test. The longer the kombucha ferments, the tangier it will become, this is how you’ll know your SCOBY is alive and healthy, it will consume the sugar. It's ready when there is a pleasant balance of sweetness and acidity. 5. With clean hands, remove the SCOBY– see notes\! 6. Second Fermentation: Divide ginger and lemon juice among flip top bottles. Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top. 7. Secure bottle tops and place bottles in a cool dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. Burp your bottles each day by opening and closing the top to release pressure. 8. Refrigerate to chill and stop fermentation. Enjoy\! * ### Notes Kombucha should keep up to 3 months in the fridge, or longer, though it may get flat over too much time. See the post for more flavor options\! [SCOBY](https://amzn.to/3YEMVRD) – When you remove the SCOBY, start a new batch of Kombucha with the primary SCOBY and place any baby SCOBYs in a SCOBY Hotel (or take a pause and place both in the hotel. ). See post above for more details on the [SCOBY](https://amzn.to/3YEMVRD) HOTEL. ### Nutrition - Serving Size: 1 cup - Calories: 29 - Sugar: 7\.1 g - Sodium: 11 mg - Fat: 0 g - Saturated Fat: 0 g - Carbohydrates: 7\.1 g - Fiber: 0 g - Protein: 0\.3 g - Cholesterol: 0 mg ### 💫 Leave Feedback & Rate the Recipe Support the blog by simply rating the recipe. Share your comments, recipe adaptations, suggestions, and questions below. Our readers love it, and we’ll personally respond within 24 hours. Share this with the world\! [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.feastingathome.com/kombucha/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Pin](https://pinterest.com/pin/create/button/?url=https://www.feastingathome.com/kombucha/&media=https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe.jpg&description=How%20to%20Make%20Kombucha "Share on Pinterest") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=How%20to%20Make%20Kombucha%0D%0Ahttps%3A%2F%2Fwww.feastingathome.com%2Fkombucha%2F%0D%0A "Share via Email") [Tweet](https://twitter.com/share?url=https://www.feastingathome.com/kombucha/&text=How%20to%20Make%20Kombucha "Share on Twitter") ### Leave a rating [Cancel reply](https://www.feastingathome.com/kombucha/#respond) ### Comments 1. Beth Genova says: [Aug 31, 2024 at 5:44 am](https://www.feastingathome.com/kombucha/#comment-364903) The most simple and straight forward instructions ever! I’ll be sending friends who adopt a baby scoby from me to this post. [Reply](https://www.feastingathome.com/kombucha/#comment-364903) 1. Tonia \\| Feasting at Home says: [Aug 31, 2024 at 12:19 pm](https://www.feastingathome.com/kombucha/#comment-364933) So glad it is useful Beth! Thanks so much for the review. [Reply](https://www.feastingathome.com/kombucha/#comment-364933) 2. English says: [Aug 15, 2024 at 10:39 am](https://www.feastingathome.com/kombucha/#comment-363640) Can you use frozen fruit in the second stage? [Reply](https://www.feastingathome.com/kombucha/#comment-363640) 1. Sylvia Fountaine \\| Feasting at Home says: [Aug 16, 2024 at 8:06 am](https://www.feastingathome.com/kombucha/#comment-363681) Yes, I would thaw and mash into a puree first. 🙂 [Reply](https://www.feastingathome.com/kombucha/#comment-363681) 3. Ann says: [Aug 14, 2024 at 1:03 pm](https://www.feastingathome.com/kombucha/#comment-363574) Can this recipe be made with Stevia instead of sugar? I’m prediabetic and am trying to stay away from sugar as much as possible. [Reply](https://www.feastingathome.com/kombucha/#comment-363574) 1. Sylvia Fountaine \\| Feasting at Home says: [Aug 15, 2024 at 8:43 am](https://www.feastingathome.com/kombucha/#comment-363633) Hi Ann- no, sorry stevia will not work here. The sugar gets “consumed” by the SCOBY. The end result will have very little sugar, and you can ferment this even longer to where is not sweet at all. When you are ready to drink it, if it is too sour, you can add stevia at that point, but not while it is fermenting. 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Readable Markdown	How to make your own homemade Kombucha! It’s much easier than you think – just follow our simplified method and you’ll have your own batch of kombucha in no time flat! Video. ![holding scoby over top jar of homemade kombucha. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe.jpg) I’ve completely embraced Kombucha as of late. Cutting back on alcohol has been effortless with this fizzy drink in hand! It’s like champagne on a health retreat-effervescent, celebratory, and vibrant, yet packed with probiotics. I understand how fermenting can feel intimidating to newbies, but if you’ve been here a while, you’ll know how simple we like to make things to ensure success on your very first try\! After teaching thousands of people how to ferment [Water Kefir](https://www.feastingathome.com/water-kefir/) (just read all the reviews) and our [Probiotic Gut Shot](https://www.feastingathome.com/gut-shot/)– I wanted to show you our fool-proof method for kombucha and why you’ll love it: 1. The process is simple\! We break it down into 3 easy steps, so you can’t go wrong\! 2. No fancy equipment is needed\! 3. Kombucha only takes 15 minutes of hands-on time and 10-18 days to ferment,depending on the temperature-warmer places ferment faster, while colder ones ferment slower. ## Table of Contents - [What you’ll need\!](https://www.feastingathome.com/kombucha/#h-what-you-ll-need) - [Supplies Needed to Make Kombucha](https://www.feastingathome.com/kombucha/#h-supplies-needed-to-make-kombucha) - [How to make Kombucha](https://www.feastingathome.com/kombucha/#h-how-to-make-kombucha) ## What you’ll need\! ![ingredients for kombucha laid out - sugar, kombucha, scoby, lemon halves, tea bags, sliced ginger.](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-2.jpg) - Filtered Water– filtered tap water works best. Regular tap water can contain chlorine, which can inhibit fermentation. If you must use it, set it out overnight so the chlorine can evaporate. - Sugar – use organic cane sugar. - Black tea or green tea– avoid flavored teas or decaffeinated tea, which can alter the fermentation. Tea bags are easy, but loose-leaf tea works well too. Use one tablespoon loose leaf in place of a tea bag. - Starter kombucha from a previous batch, or neutral-flavored, store-bought kombucha - SCOBY (store-bought) A SCOBY stands for “symbiotic culture of bacteria and yeast.” It’s the mother starter or culture that is used to brew kombucha. The SCOBY contains the necessary bacteria and yeast to ferment the sweetened tea into kombucha. We recommend buying a hydrated [SCOBY](https://amzn.to/3YEMVRD) (vs. hydrated). - Optional add-ins (2nd fermentation only): ginger, lemon juice, honey fruit, spices, berries, and fruit juice. ## Supplies Needed to Make Kombucha TIP: Ensure all your supplies (and hands!) are clean with hot, soapy water (no need to sterilize) to prevent any unwanted contaminants from interfering with fermentation. - Gallon jar (or halve the recipe and use a 2-quart jar). Note: You’ll need one [SCOBY](https://amzn.to/3YEMVRD) per jar. - [Kitchen towel](https://bowlandpitcher.com/collections/tea-towels/products/vintage-linen-tea-towel) or paper towel or coffee filter, for covering, preventing fruit flies, but allowing it to breath. - Swing-top bottles (or smaller mason jars) – you’ll need 6 x 16-ounce bottles or 3 x 25 ounces bottles. - [Strainer](https://amzn.to/2LtNDLA) - Small funnel ## Quick Kombucha Overview There are 3 steps to kombucha, with two stages of fermentation. 1. Make the sweet tea: 15 minutes hands-on time. 2. First Fermentation: Ferment the sweet tea with a kombucha starter and [SCOBY](https://amzn.to/3YEMVRD). 7-10 days fermentation time. 3. Second Fermentation: Pour into swing-top bottles and flavor; ferment for 3-8 days until fizzy\! ### Step 1: Make the Sweet Tea. In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. ![pouring bowl of sugar into large pot of hot water. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-14.jpg) Keep in mind that the sugar will be consumed by the [SCOBY](https://amzn.to/3YEMVRD) and will not end up in the final drink\! Add tea bags and steep until tea has come to room temperature. ![dropping tea bags into large pot of sugar water. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-15.jpg) Once cooled, remove the tea bags using a slotted spoon. ![using spoon to scoop out tea bags from large pot. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-4.jpg) Stir in starter kombucha– make sure the water has cooled first\! ![pouring pot of tea into large mason jar. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-6.jpg) ![hand holding scoby over large jar of tea to make kombucha. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-8.jpg) ### Step 2: First Fermentation Instructions Transfer the mixture to a gallon jar and gently place the SCOBY on top, using clean hands. If you're using two glass jars, you will need two SCOBYs, one for each. Cover the jar with a kitchen towel, paper towels, or coffee filter and secure with a rubber band. You want it to breathe while preventing fruit flies from going in. ![large mason jar of tea with scoby covered with coffee filter and rubber band to ferment. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-12.jpg) Place the jar of kombucha in a cool, dry place at room temperature and out of direct sunlight. This is known as the primary fermentation. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample into a glass to test. As the kombucha ferments, the SCOBY feeds on the sugar, and the kombucha becomes more tangy and less sweet. This is how you know if the [SCOBY](https://amzn.to/3YEMVRD) is alive and active. It's ready when there is a pleasant balance of sweetness and acidity. The longer it ferments, the sourer or tangier it will become. Find your perfect balance. ![bowl with scoby and kombucha and wooden spoon. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-3.jpg) Note: During this time, your SCOBY may develop a "baby" that forms and attaches to the underside of the SCOBY. Using clean hands, gently remove the primary SCOBY and place it into a bowl, removing the "baby" as you do- and take the baby to the [SCOBY](https://amzn.to/3YEMVRD) HOTEL. (Scroll down to "SCOBY Hotel" below.) Pour 1 cup of kombucha over the primary SCOBY. This is your new starter. You can brew another batch of sweet tea now, and add the primary SCOBY to the cooled tea to begin brewing another batch. Alternatively, you can place the primary [SCOBY](https://amzn.to/3YEMVRD) and baby [SCOBY](https://amzn.to/3YEMVRD) in the [SCOBY](https://amzn.to/3YEMVRD) HOTEL if you want to pause or wait. ### Step 3: Second Fermentation Instructions Now, we will make the kombucha fizzy in swing-top bottles\! Add 10 slices of ginger and ½ tablespoon of lemon juice to each flip-top bottle. Note: Adding ginger, mashed fruit or fruit juice helps promote fizziness\! ![glass bottles on countertop - hand adding sliced ginger into one bottle. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-9.jpg) ![hand pouring lemon juice into glass bottle with sliced ginger. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-10.jpg) Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top. ![pouring kombucha through funnel into glass bottle with sliced ginger. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-11.jpg) Secure bottle tops and place bottles in a cool, dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. The warmer it is the faster they will ferment. \*Burp your bottles daily by opening and closing the top to release pressure. This is very important to prevent an explosion. ![glass bottles with kombucha. ](https://www.feastingathome.com/wp-content/uploads/2024/02/Kombucha-Recipe-13.jpg) Once you are happy with the fizz level, refrigerate to chill and stop the fermentation. You now have your very first batch of kombucha ready to serve\! ## Kombucha Variations and Flavorings Create your own flavors by adding to the secondary fermentation. These additions also help make the kombucha fizzy – so at the very least add the ginger. - Fruit: add mashed berries or fruit to the swing-top bottles. A good rule of thumb is 1-2 tablespoons of fruit per cup of kombucha. Strawberries, blueberries, blackberries, peaches, nectarines, pineapple, guava, etc. - Fruit Juice: Add 1-2 tablespoons of fruit juice per cup of kombucha. Pomegranate, cherry, lemon, pineapple, orange, grapefruit, black currant, etc. - Other Additions: honey, ginger root, vanilla pods, whole spices, fresh herbs ## What is a Scoby Hotel? A SCOBY hotel is a long-term storage solution for kombucha SCOBYs. It allows you to keep extra baby [SCOBY](https://amzn.to/3YEMVRD) in reserve so you always have a healthy SCOBY available for brewing kombucha or for giving away. Always keep this at room temp. It's typically held in a quart jar filled with sweetened tea and fermented kombucha starter tea. This creates an ideal environment for SCOBYs to remain alive and healthy but not actively brew kombucha. ## Tips for SCOBY Hotel Success - Use a 1-quart glass jar, or larger, to give SCOBYs room. - SCOBYs feed on sweetened tea. Use the ratio of ¼ cup sugar to 4 cups water and 2 tea bags. Green or black tea works well. Add fermented kombucha as starter liquid. This introduces the bacteria and acitity needed to prevent unwanted bacteria or mold. - Cover with a tightly woven cloth and rubber band to keep out bugs but allow airflow. - Leave the jar in a cool, dry place, at room temperature, and out of direct sunlight. Do not place this in the fridge. - They may float, sink, stick to the sides, or grow brown, stringy bits-there is no need to clean them off. If you have yeast overgrowth (if it's covering most of your SCOBY), you can remove some of it, but don't get rid of it all\! - Check it monthly and add fresh sweet tea as needed to keep the SCOBYs fed. - When you need a SCOBY for brewing, just remove one from the hotel. - They may develop layers: when overly large, use scissors to trim SCOBYs or separate them from each other if you'd like to use or share them with a friend. - Avoid prolonged contact with metal during the brewing process. Using metal utensils is ok, but once the starter tea is added, you'll want to transfer into glass jars. Metal can erode the SCOBY and alter the flavor of the kombucha by leaching metals into the brew or negatively reacting with the tea. ## Homemade Kombucha Faqs **What is Continuous Brew Kombucha? Where does Kombucha originate? What does a healthy SCOBY look like? What does an unhealthy SCOBY look like? How long does it take for kombucha to ferment? What should healthy kombucha smell like? Does kombucha contain alcohol? Can you lower the alcohol content? How to care for kombucha when away? Enjoy the process of making your own kombucha at home! I can’t wait to hear about all your creative flavorings- share in the comments below. xoxo [Sylvia](https://www.feastingathome.com/sylvia-fountaine/) ## More Favorite Fermented Drinks\! ## Watch How to make Kombucha\! [Print](https://www.feastingathome.com/kombucha/print/79356/) * ### Description Making your own homemade Kombucha is an exciting adventure, and it’s even easier than you might imagine. Just follow our straightforward steps from start to finish-no fancy gadgets needed, just a touch of fun\! * - 14 cups water (filtered tap water is best) - 1 cup granulated cane sugar - 8 tea bags of black tea or green tea (do not use any flavored tea) - 1 1/2 cups starter kombucha, from a previous batch, or neutral-flavored, store-bought kombucha - 1 SCOBY (it is easiest to buy a [SCOBY](https://amzn.to/3YEMVRD)– saves about a month of time- always by a hydrated [SCOBY](https://amzn.to/3YEMVRD) vs. dehydrated). - Basic Additions: 50 thin slices, of organic ginger ( 3/4 cup) 2 1/2 tbsp fresh lemon juice, divided Cook Mode Prevent your screen from going dark * 1. Make Sweet Tea: In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. Add tea bags and set aside to steep until tea has come to room temperature. 2. Once cooled, remove the tea bags using a slotted spoon. Stir in starter tea. 3. Transfer to a large glass jar (or jars, if using 2) and, with clean hands, gently place the SCOBY on top. If you're using two glass jars, you will need 2 SCOBYs, one for each. 4. First Fermentation: Cover the jar with coffee filters and secure it with a rubber band. Place kombucha in a cool dry place, at room temperature and out of direct sunlight. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample of kombucha into a glass to test. The longer the kombucha ferments, the tangier it will become, this is how you’ll know your SCOBY is alive and healthy, it will consume the sugar. It's ready when there is a pleasant balance of sweetness and acidity. 5. With clean hands, remove the SCOBY– see notes\! 6. Second Fermentation: Divide ginger and lemon juice among flip top bottles. Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top. 7. Secure bottle tops and place bottles in a cool dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. Burp your bottles each day by opening and closing the top to release pressure. 8. Refrigerate to chill and stop fermentation. Enjoy\! * ### Notes Kombucha should keep up to 3 months in the fridge, or longer, though it may get flat over too much time. See the post for more flavor options\! [SCOBY](https://amzn.to/3YEMVRD) – When you remove the SCOBY, start a new batch of Kombucha with the primary SCOBY and place any baby SCOBYs in a SCOBY Hotel (or take a pause and place both in the hotel. ). See post above for more details on the [SCOBY](https://amzn.to/3YEMVRD) HOTEL. ### Nutrition - Serving Size: 1 cup - Calories: 29 - Sugar: 7\.1 g - Sodium: 11 mg - Fat: 0 g - Saturated Fat: 0 g - Carbohydrates: 7\.1 g - Fiber: 0 g - Protein: 0\.3 g - Cholesterol:** 0 mg
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