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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 138 (from laksa007)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa138.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.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/","crawl_time":1775627925,"first_indexed_time":1503246075,"http_code":200,"src_unparsed":"com,liveeatlearn!www,\/the-simple-guide-to-kickass-kombucha\/ s443","src_root_hash":"9535345368328387338","history_drop_reason":null,"meta_title":"Homemade Kombucha: The Simple Guide to Kickass Kombucha","meta_descriptions":["This is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in their kitchens!"],"attrs_boilerpipe_text":"Have you ever wondered how to brew kombucha at home? This easy guide will teach you how to transform tea into kombucha in\njust a few easy steps\n! This is\nthe most popular guide\nto brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next?\nIt’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store-bought kombucha. The day you become a brewmaster!\nThe goal of this guide is to be your\none stop shop for homemade kombucha\nbrewage, from SCOBY-less to fermented perfection. No hopping around the internet or buying unnecessary gear. No fuss. No confusion. Because making homemade kombucha is\nso simple\n, and I hope after reading this you’ll give it a whirl! Let’s hop right to it.\nMeet The Brewer\nHey friends, I’m Sarah! I’m in love with home-brewing kombucha and have helped thousands of people all over the world make kombucha in their homes! I created an entire website dedicated to brewing kombucha called Brew Buch, and run an online community of over 50,000 brewers called\nKickass Kombucha Brewers\n(I’d love for you to join)! If you have any questions about brewing, please drop a comment at the end of this post – I personally read and respond to them daily!\nThe process looks like this:\nThis post will go into detail about each step in the process of making kombucha. For succinct instructions and metric measurements, j\nump to the printable recipe card\nat the end of this post. The general order of things goes something like this (you can jump around this tutorial by clicking the links below):\nMake SCOBY\n (1 to 4 weeks) – to make the “mother”\nFirst Fermentation\n (6 to 10 days) – to make the actual kombucha\nSecond Fermentation\n (3 to 10 days) – to carbonate the kombucha\n“Excellent recipe. I’ve tried ten or more online for comparison and this one has the best flavor balance. Not at all vinegary and not too sweet. Will be using for my base from now on.” -Katherine\nBefore we start, here are some general notes that are consistent throughout the whole homemade kombucha process.\nNo metal or plastic containers.\nMetal can react with the acidic kombucha, while plastic can house nasty bacteria.\nClean is key.\nA recurring theme in kombucha brewing is that\neverything\nmust be\nclean\n! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria sneaks in it could ruin your batch (and make you pretty sick).\nTemperature plays a big role.\nFermentation goes a bit quicker in warmer temperatures and a bit slower in colder.\nNo mold zone.\nIf you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY but will generally be green, white, or black), then toss your whole batch.\nStep 1: How to make a kombucha SCOBY\nThe SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s hideous…but it’s the very essence of kombucha! And the best part? You can make one at home! You’ll need:\nWater:\nTap water is just fine here!\nWhite Sugar:\nFeeds the yeast and bacteria—don’t sub with other sweeteners.\nBlack Tea:\nProvides nutrients for fermentation. Black tea works best for a strong, healthy SCOBY.\nRaw, unflavored kombucha:\nContains live cultures that kickstart the SCOBY growth. Look for one with sediment at the bottom!\nTo make a SCOBY, you’ll brew sweet black tea, let it cool, then mix in raw kombucha. Cover and ferment at room temperature for 1 to 4 weeks until a ¼-inch SCOBY forms. Keep the SCOBY in its tea until you’re ready to brew your first batch!\nJump to recipe\nfor printable instructions.\nWhich brand Is best?\nOur tried and tested store-bought brand is the GT’s “Pure”. You can find it in most natural food stores.\nImportant Notes For Making A SCOBY\nOnly black tea.\n Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong, you can use green tea, but for now, stick with black. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal).\nNo honey.\n Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous.\nDon’t mess with it!\n You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY.\nStep 2: The first fermentation\nSo you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. This first fermentation is where you actually\nmake\nthe kombucha. You’ll need:\nWater:\nTap is fine!\nWhite Sugar:\nFeeds the SCOBY and bacteria during fermentation.\nBlack or green tea:\nBlack tea is most common, but green tea adds a lighter flavor.\nUnflavored kombucha:\nThis has the live cultures and acidity needed to start your fermentation.\nSCOBY:\nYour live culture pellicle.\nTo do the first fermentation, you’ll brew sweet tea, cool it, and add it to a jar with your SCOBY and starter kombucha. Cover and ferment at room temp for 6–10 days, tasting around day 6. Once it’s slightly tangy and not too sweet, reserve 2 cups as your starter and move the rest to second fermentation.\nJump to recipe\nfor printable instructions.\nFirst Fermentation Tips\nIn this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive.\nOnce the SCOBY gets to be about an inch thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!)\nStep 3: The Second Fermentation\nThe final step and negotiably the best part of the process! The second fermentation is where the real magic happens. It’s where you can play around with sweet, fruity\nkombucha flavors\nthat will not only make your homemade kombucha taste better than store-bought, but will carbonate the kombucha! You’ll need:\nHomemade kombucha from the first fermentation\nSweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha:\n1 to 2 Tbsp mashed fruit or fruit juice\n1 to 2 tsp honey\na piece of candied ginger\nStrain the kombucha and bottle it with your chosen sweetener, leaving some headspace. Let it ferment at room temperature for 3 to 10 days to build fizz, then strain out fruit if needed and refrigerate to chill and stop fermentation.\nJump to recipe\nfor printable instructions.\nSecond fermentation tips\nThe more sugar\/fruit you add, the faster the kombucha will ferment and become carbonated.\nYour jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done. “Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation.\nWorried about your bottles turning into volcanoes when you open them? You can place them over a large bowl and cover them with a baggie while opening them. This will contain any potential mess!\nQuestions? Leave a comment below! Sarah (food scientist and head brewer around here) personally answers comments daily.\nClean Cloth\n(like a dish cloth or paper towels)\nMaking a SCOBY\n▢\n7\ncups\nwater\n,\n1.6 L\n▢\n4\nbags\nblack tea\n,\nor 1 Tbsp loose tea\n▢\n½\ncup\nwhite sugar\n,\n100 g\n▢\n1\ncup\nunflavored kombucha\n,\nthis should be unpasteurized, unflavored store-bought kombucha, 235 mL\nFirst Fermentation\n▢\n14\ncups\nwater\n,\n3.5 quarts, 3.3 L\n▢\n8\nbags\nblack or green tea\n,\nor 2 Tbsp loose leaf\n▢\n1\ncup\nwhite sugar\n,\n200 g\n▢\n2\ncups\nunflavored kombucha\n,\nfrom a previous batch or store-bought kombucha, 470 mL\n▢\n1\nSCOBY\nSecond Fermentation\n▢\nKombucha\n,\nfrom the first fermentation\n▢\nSweetener or flavor\nMaking Kombucha SCOBY\nMake Tea\n: Bring\n7 cups water\nto a boil in a clean pot. Remove from heat and add\n4 bags black tea\n. Allow tea to steep for about 15 minutes. Remove tea and stir in\n½ cup white sugar\n. Let tea cool to room temperature.\nAlternatively, boil only 2 cups of water and add the remaining 5 cups of cold water once the tea has steeped and sugar has been added. This will quicken the process.\nAdd Starter\n: Add\n1 cup unflavored kombucha\nthen pour everything into a large glass jar.\nFerment\n: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.\nFirst Fermentation\nMake Tea\n: Bring\n14 cups water\nto a boil in a clean pot. Remove from heat and add\n8 bags black or green tea\n. Allow tea to steep for about 15 minutes. Remove tea and stir in\n1 cup white sugar\n. Let tea cool to room temperature.\nAlternatively to quicken this up, boil only 4 cups of water and add the remaining 10 cups of cold water once tea has steeped and sugar has been added.\nCombine With Starter + SCOBY\n: If your SCOBY is still in the jar you made it in, use a clean spoon to push it down into the tea, then pour out all but 2 cups of the tea that’s in that jar (you can bottle the remaining tea to keep as a strong starter kombucha). Pour in your freshly made cooled tea.\nFerment\n: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days. It should be mildly sweet and slightly vinegary when finished.\nThe longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. This process will go faster if it is warm in your house.\nAnd Repeat\n: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY). The rest can move into the second fermentation!\nSecond Fermentation\nFlavor\n: Add your desired flavors to each bottle, then funnel kombucha into bottles, leaving about 1 inch at the top. Seal each shut.\nFerment\n: Let ferment somewhere dark and room temperature for 3 to 10 days.\nThis process will go faster if it is warm in your house. Carefully open bottles to prevent volcanoes. You can do this over a bowl with a baggie over the top just in case!\nServe\n: If desired, strain out flavorings before serving. Place bottles in the fridge to slow the carbonation process and to chill before serving.\nServing:\n1\ncup (depends on fermentation length)\n|\nCalories:\n50\nkcal\n|\nCarbohydrates:\n12\ng\n|\nSodium:\n13\nmg\n|\nSugar:\n12\ng\nNutrition information calculated by Sarah Bond, degreed nutritionist.\nLeave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!\nSupplies Needed for Making Kombucha\nLarge Glass Jug\n: It should hold at least 1 gallon (buy on\nAmazon\nor in most homeware stores)\nFermentation Bottles\n: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!) (buy\nflip-top bottles here\nor collect and reuse GT’s bottles)\nYou can also use\nthese carbonation lids\nto prevent explosions. They allow your brew to get to a predetermined PSI and let any excess pressure release automatically.\nAbout the gear\nAbove is a list of the supplies needed to make kombucha. These are affiliate links, meaning I may earn a commission if you make a purchase. I’ve only included products I know and trust, and have included multiple buying options for each. I personally use and love the products from\nKombucha.com\n. For 10% off their online store, comment below and I’ll get our secret code to you!\nLet's eat more plants!\nPacked with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.\nYou May Also Like","attrs_markdown":"[Skip to content](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#main-content)\n\n[Get ad-free recipes + free cookbook →](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#memberships-open)\n\n- [Recipes](https:\/\/www.liveeatlearn.com\/recipes\/)\n  - [Course](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/)\n    - [Breakfast](https:\/\/www.liveeatlearn.com\/category\/eat\/vegetarian-breakfast-recipes\/)\n    - [Lunch](https:\/\/www.liveeatlearn.com\/category\/eat\/vegetarian-lunch-recipes\/)\n    - [Dinner](https:\/\/www.liveeatlearn.com\/category\/eat\/vegetarian-dinner-recipes\/)\n    - [Appetizers](https:\/\/www.liveeatlearn.com\/category\/eat\/vegetarian-appetizer-recipes\/)\n    - 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This easy guide will teach you how to transform tea into kombucha in **just a few easy steps**! This is **the most popular guide** to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next?\n\n![Girl in yellow overalls holding bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-47.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20106%2040'%3E%3C\/svg%3E)\n\n![](https:\/\/www.liveeatlearn.com\/wp-content\/themes\/liveeatlearn-2024\/assets\/images\/icon-optin.svg)\n\nsave this recipe\\!\n\nIt’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store-bought kombucha. The day you become a brewmaster\\!\n\nThe goal of this guide is to be your **one stop shop for homemade kombucha** brewage, from SCOBY-less to fermented perfection. No hopping around the internet or buying unnecessary gear. No fuss. No confusion. Because making homemade kombucha is *so simple*, and I hope after reading this you’ll give it a whirl! Let’s hop right to it.\n\n![Smiling woman holding two glass bottles filled with orange tepache, standing indoors with shelves and jars in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20800'%3E%3C\/svg%3E)\n\n![Smiling woman holding two glass bottles filled with orange tepache, standing indoors with shelves and jars in the background.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2020\/02\/sarah-kombucha-circle.jpg)\n## Meet The Brewer\nHey friends, I’m Sarah! I’m in love with home-brewing kombucha and have helped thousands of people all over the world make kombucha in their homes! I created an entire website dedicated to brewing kombucha called Brew Buch, and run an online community of over 50,000 brewers called [Kickass Kombucha Brewers](https:\/\/www.facebook.com\/groups\/kickasskombucha) (I’d love for you to join)! If you have any questions about brewing, please drop a comment at the end of this post – I personally read and respond to them daily\\!\n## The process looks like this:\nThis post will go into detail about each step in the process of making kombucha. For succinct instructions and metric measurements, j[ump to the printable recipe card](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#wprm-recipe-container-18044) at the end of this post. The general order of things goes something like this (you can jump around this tutorial by clicking the links below):\n\n1. [**Make SCOBY**](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#SCOBY) (1 to 4 weeks) – to make the “mother”\n2. **[First Fermentation](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#first)** (6 to 10 days) – to make the actual kombucha\n3. **[Second Fermentation](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#second)** (3 to 10 days) – to carbonate the kombucha\n\n> [@liveeatlearn](https:\/\/www.tiktok.com\/@liveeatlearn?refer=embed \"@liveeatlearn\")\n> \n> It’s Day 3 of Fermentation Week! Let’s make kombucha 🍺 Have you ever wondered how to brew kombucha at home? My easy guide will teach you how to transform tea into kombucha in just a few easy steps! This is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next? (The full guide is at the link in my profile!) [\\#kombucha](https:\/\/www.tiktok.com\/tag\/kombucha?refer=embed \"kombucha\") [\\#kombuchalover](https:\/\/www.tiktok.com\/tag\/kombuchalover?refer=embed \"kombuchalover\") [\\#kombuchabrewing](https:\/\/www.tiktok.com\/tag\/kombuchabrewing?refer=embed \"kombuchabrewing\") [\\#kombuchaontap](https:\/\/www.tiktok.com\/tag\/kombuchaontap?refer=embed \"kombuchaontap\") [\\#fermentationstation](https:\/\/www.tiktok.com\/tag\/fermentationstation?refer=embed \"fermentationstation\") [\\#FermentationMagic](https:\/\/www.tiktok.com\/tag\/fermentationmagic?refer=embed \"fermentationmagic\") [\\#lactofermentation](https:\/\/www.tiktok.com\/tag\/lactofermentation?refer=embed \"lactofermentation\") [\\#FermentationFun](https:\/\/www.tiktok.com\/tag\/fermentationfun?refer=embed \"fermentationfun\") [\\#fermentationworkshop](https:\/\/www.tiktok.com\/tag\/fermentationworkshop?refer=embed \"fermentationworkshop\") [\\#fermentationisfun](https:\/\/www.tiktok.com\/tag\/fermentationisfun?refer=embed \"fermentationisfun\")\n> \n> [♬ Piel De Azúcar – 𝙕𝙘 𝙢𝙪𝙨𝙞𝙘 🎧](https:\/\/www.tiktok.com\/music\/Piel-De-Az%C3%BAcar-7306795763085822726?refer=embed \"♬ Piel De Azúcar - 𝙕𝙘 𝙢𝙪𝙨𝙞𝙘 🎧\")\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20136%2024'%3E%3C\/svg%3E)\n\n![](https:\/\/www.liveeatlearn.com\/wp-content\/themes\/liveeatlearn-2024\/assets\/images\/stars.svg)\n\n“Excellent recipe. I’ve tried ten or more online for comparison and this one has the best flavor balance. Not at all vinegary and not too sweet. Will be using for my base from now on.” -Katherine\n\n[add your review](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#comments)\n\nBefore we start, here are some general notes that are consistent throughout the whole homemade kombucha process.\n\n- **No metal or plastic containers.** Metal can react with the acidic kombucha, while plastic can house nasty bacteria.\n- **Clean is key.** A recurring theme in kombucha brewing is that *everything* must be *clean*! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria sneaks in it could ruin your batch (and make you pretty sick).\n- **Temperature plays a big role.** Fermentation goes a bit quicker in warmer temperatures and a bit slower in colder.\n- **No mold zone.** If you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY but will generally be green, white, or black), then toss your whole batch.\n\n![Girl in yellow overalls next to many bottles of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201521'%3E%3C\/svg%3E)\n\n![Girl in yellow overalls next to many bottles of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-1.jpg)\n## **Step 1: How to make a kombucha SCOBY**\nThe SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s hideous…but it’s the very essence of kombucha! And the best part? You can make one at home! You’ll need:\n\n- **Water:** Tap water is just fine here\\!\n- **White Sugar:** Feeds the yeast and bacteria—don’t sub with other sweeteners.\n- **Black Tea:** Provides nutrients for fermentation. Black tea works best for a strong, healthy SCOBY.\n- **Raw, unflavored kombucha:** Contains live cultures that kickstart the SCOBY growth. Look for one with sediment at the bottom\\!\n\nTo make a SCOBY, you’ll brew sweet black tea, let it cool, then mix in raw kombucha. Cover and ferment at room temperature for 1 to 4 weeks until a ¼-inch SCOBY forms. Keep the SCOBY in its tea until you’re ready to brew your first batch! *[Jump to recipe](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#wprm-recipe-container-18044) for printable instructions.*\n\n![Girl holding a bottle of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20811%20811'%3E%3C\/svg%3E)\n\n![Girl holding a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2025\/04\/how-to-brew-kombucha-homemade-19-edited.jpg)\n## Which brand Is best?\nOur tried and tested store-bought brand is the GT’s “Pure”. You can find it in most natural food stores.\n\n![Girl in yellow overalls holding a kombucha SCOBY.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201798'%3E%3C\/svg%3E)\n\n![Girl in yellow overalls holding a kombucha SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-23.jpg)\n## **Important Notes For Making A SCOBY**\n- **Only black tea.** Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong, you can use green tea, but for now, stick with black. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal).\n- **No honey.** Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous.\n- **Don’t mess with it\\!** You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY.\n\n![Girl holding a kombucha SCOBY.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201798'%3E%3C\/svg%3E)\n\n![Girl holding a kombucha SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-32.jpg)\n## **Step 2: The first fermentation**\nSo you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. This first fermentation is where you actually *make* the kombucha. You’ll need:\n\n- **Water:** Tap is fine\\!\n- **White Sugar:** Feeds the SCOBY and bacteria during fermentation.\n- **Black or green tea:** Black tea is most common, but green tea adds a lighter flavor.\n- **Unflavored kombucha:** This has the live cultures and acidity needed to start your fermentation.\n- **SCOBY:** Your live culture pellicle.\n\nTo do the first fermentation, you’ll brew sweet tea, cool it, and add it to a jar with your SCOBY and starter kombucha. Cover and ferment at room temp for 6–10 days, tasting around day 6. Once it’s slightly tangy and not too sweet, reserve 2 cups as your starter and move the rest to second fermentation. *[Jump to recipe](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#wprm-recipe-container-18044) for printable instructions.*\n\n![Pouring kombucha into jar with a SCOBY.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201798'%3E%3C\/svg%3E)\n\n![Pouring kombucha into jar with a SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-34.jpg)\n\n![Jar of kombucha in the first fermentation.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201041%201560'%3E%3C\/svg%3E)\n\n![Jar of kombucha in the first fermentation.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-36-edited.jpg)\n## **First Fermentation Tips**\n- In this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive.\n- Once the SCOBY gets to be about an inch thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!)\n\n![Girl in yellow overalls next to many bottles of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201646'%3E%3C\/svg%3E)\n\n![Girl in yellow overalls next to many bottles of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-6.jpg)\n## **Step 3: The Second Fermentation**\nThe final step and negotiably the best part of the process! The second fermentation is where the real magic happens. It’s where you can play around with sweet, fruity [kombucha flavors](https:\/\/www.liveeatlearn.com\/best-kombucha-flavors\/) that will not only make your homemade kombucha taste better than store-bought, but will carbonate the kombucha! You’ll need:\n\n- Homemade kombucha from the first fermentation\n- Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha:\n  - 1 to 2 Tbsp mashed fruit or fruit juice\n  - 1 to 2 tsp honey\n  - a piece of candied ginger\n\nStrain the kombucha and bottle it with your chosen sweetener, leaving some headspace. Let it ferment at room temperature for 3 to 10 days to build fizz, then strain out fruit if needed and refrigerate to chill and stop fermentation. *[Jump to recipe](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#wprm-recipe-container-18044) for printable instructions.*\n\n![Opening a bottle of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201677'%3E%3C\/svg%3E)\n\n![Opening a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-48.jpg)\n\n![Pouring a bottle of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201768'%3E%3C\/svg%3E)\n\n![Pouring a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-49.jpg)\n## Second fermentation tips\n- The more sugar\/fruit you add, the faster the kombucha will ferment and become carbonated.\n- Your jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done. “Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation.\n\n![How to open a bottle of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201798'%3E%3C\/svg%3E)\n\n![How to open a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-46.jpg)\n\nWorried about your bottles turning into volcanoes when you open them? You can place them over a large bowl and cover them with a baggie while opening them. This will contain any potential mess\\!\n\n![Girl in yellow overalls holding bottle of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201798'%3E%3C\/svg%3E)\n\n![Girl in yellow overalls holding bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-44.jpg)\n\nQuestions? Leave a comment below! Sarah (food scientist and head brewer around here) personally answers comments daily.\n\n![Girl in yellow overalls holding bottle of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)\n\n![Girl in yellow overalls holding bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-47-300x300.jpg)\n\n[rate](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#commentform) [pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.liveeatlearn.com%2Fthe-simple-guide-to-kickass-kombucha%2F&media=https%3A%2F%2Fwww.liveeatlearn.com%2Fwp-content%2Fuploads%2F2015%2F10%2Fbrew-kombucha-Pin-1.jpg&description=This+is+the+most+popular+guide+to+brewing+kombucha+on+the+internet+and+has+helped+over+10%2C000+home+brewers+make+kombucha+in+their+kitchens%21+Question%3F+Drop+a+comment+below+this+recipe+-+Sarah+personally+answers+comments+daily%21&is_video=false) [print](https:\/\/www.liveeatlearn.com\/wprm_print\/the-simple-guide-to-kickass-kombucha) [remove ads](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#memberships-open)\n\n## The Simple Guide to Kickass Kombucha\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/9f24172c555b289a188fba12d7c6efebea801f46d12ca1be77e88f54ab178b43?s=64&d=mm&r=g)](https:\/\/www.liveeatlearn.com\/sarah-bond\/)\n\n4\\.92 from 389 ratings\n\nBy: [Sarah Bond](https:\/\/www.liveeatlearn.com\/sarah-bond\/)\n\nCook: 21 days days\n\nTotal: 21 days days\n\nServings: 16 cups\n\nThis is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in their kitchens! Question? Drop a comment below this recipe – Sarah personally answers comments daily\\!\n\n### Equipment\n- [Glass Jar](https:\/\/amzn.to\/4b5TeAj) (1 gallon or larger)\n- [Clean Cloth](https:\/\/amzn.to\/4b6TAGL) (like a dish cloth or paper towels)\n- [Rubberband](https:\/\/amzn.to\/45pXLwp)\n- [Fermentation bottles](https:\/\/kombucha.com\/collections\/bottling\/products\/16-oz-swing-top-bottles-6-pack?sca_ref=6341601.aWYlwV9M6n)\n\n### Ingredients 1x 2x 3x\n#### Making a SCOBY\n- ▢\n  7 cups water, 1\\.6 L\n- ▢\n  4 bags black tea, or 1 Tbsp loose tea\n- ▢\n  ½ cup white sugar, 100 g\n- ▢\n  1 cup unflavored kombucha, this should be unpasteurized, unflavored store-bought kombucha, 235 mL\n\n#### First Fermentation\n- ▢\n  14 cups water, 3\\.5 quarts, 3.3 L\n- ▢\n  8 bags black or green tea, or 2 Tbsp loose leaf\n- ▢\n  1 cup white sugar, 200 g\n- ▢\n  2 cups unflavored kombucha, from a previous batch or store-bought kombucha, 470 mL\n- ▢\n  1 SCOBY\n\n#### Second Fermentation\n- ▢\n  Kombucha, from the first fermentation\n- ▢\n  Sweetener or flavor\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n#### Making Kombucha SCOBY\n- **Make Tea**: Bring 7 cups water to a boil in a clean pot. Remove from heat and add 4 bags black tea. Allow tea to steep for about 15 minutes. Remove tea and stir in ½ cup white sugar. Let tea cool to room temperature.\n  \n  *Alternatively, boil only 2 cups of water and add the remaining 5 cups of cold water once the tea has steeped and sugar has been added. This will quicken the process.*\n  ![Making sweet tea.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3C\/svg%3E)\n  \n  ![Making sweet tea.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/making-sweet-tea-for-kombucha-1200x800.jpg)\n- **Add Starter**: Add 1 cup unflavored kombucha then pour everything into a large glass jar.\n  ![Adding starter kombucha to a pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3C\/svg%3E)\n  \n  ![Adding starter kombucha to a pot.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/how-to-brew-kombucha-homemade-adding-starter.jpg)\n- **Ferment**: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.\n  ![Girl holding a kombucha SCOBY.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20534'%3E%3C\/svg%3E)\n  \n  ![Girl holding a kombucha SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-33.jpg)\n\n#### First Fermentation\n- **Make Tea**: Bring 14 cups water to a boil in a clean pot. Remove from heat and add 8 bags black or green tea. Allow tea to steep for about 15 minutes. Remove tea and stir in 1 cup white sugar. Let tea cool to room temperature.\n  \n  *Alternatively to quicken this up, boil only 4 cups of water and add the remaining 10 cups of cold water once tea has steeped and sugar has been added.*\n  ![Making sweet tea.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3C\/svg%3E)\n  \n  ![Making sweet tea.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/making-sweet-tea-for-kombucha-1200x800.jpg)\n- **Combine With Starter + SCOBY**: If your SCOBY is still in the jar you made it in, use a clean spoon to push it down into the tea, then pour out all but 2 cups of the tea that’s in that jar (you can bottle the remaining tea to keep as a strong starter kombucha). Pour in your freshly made cooled tea.\n  ![Pouring kombucha into jar with a SCOBY.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3C\/svg%3E)\n  \n  ![Pouring kombucha into jar with a SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/how-to-brew-kombucha-homemade-pouring-in-new-tea.jpg)\n- **Ferment**: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days. It should be mildly sweet and slightly vinegary when finished.\n  \n  *The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. This process will go faster if it is warm in your house.*\n  ![Jar of kombucha in the first fermentation.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3C\/svg%3E)\n  \n  ![Jar of kombucha in the first fermentation.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/how-to-brew-kombucha-homemade-topping-with-cloth.jpg)\n- **And Repeat**: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY). The rest can move into the second fermentation\\!\n  ![Girl in yellow overalls next to many bottles of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20575'%3E%3C\/svg%3E)\n  \n  ![Girl in yellow overalls next to many bottles of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-3.jpg)\n\n#### Second Fermentation\n- **Flavor**: Add your desired flavors to each bottle, then funnel kombucha into bottles, leaving about 1 inch at the top. Seal each shut.\n  ![Adding flavor to kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3C\/svg%3E)\n  \n  ![Adding flavor to kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/flavoring-kombucha-in-a-bottle.jpg)\n- **Ferment**: Let ferment somewhere dark and room temperature for 3 to 10 days.\n  \n  *This process will go faster if it is warm in your house. Carefully open bottles to prevent volcanoes. You can do this over a bowl with a baggie over the top just in case\\!*\n  ![Opening a bottle of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3C\/svg%3E)\n  \n  ![Opening a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/opening-a-bottle-of-kombucha.jpg)\n- **Serve**: If desired, strain out flavorings before serving. Place bottles in the fridge to slow the carbonation process and to chill before serving.\n  ![Pouring a bottle of kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3C\/svg%3E)\n  \n  ![Pouring a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/how-to-brew-kombucha-homemade-straining.jpg)\n\n### Nutrition\nServing: 1cup (depends on fermentation length) \\| Calories: 50kcal \\| Carbohydrates: 12g \\| Sodium: 13mg \\| Sugar: 12g\n\nNutrition information calculated by Sarah Bond, degreed nutritionist.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20266%20263'%3E%3C\/svg%3E)\n\n![](https:\/\/www.liveeatlearn.com\/wp-content\/themes\/liveeatlearn-2024\/assets\/icons\/wprm\/live-eat-learn-sarah-footer.png)\n\ndid you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made\\!\n## Supplies Needed for Making Kombucha\n- **Large Glass Jug**: It should hold at least 1 gallon (buy on [Amazon](https:\/\/www.amazon.com\/Pack-Airtight-Dishwasher-Kombucha-Fermentation\/dp\/B075JQR2KD\/ref=as_li_ss_tl?_encoding=UTF8&pd_rd_i=B075JQR2KD&pd_rd_r=32a8add7-3e7d-11e9-80bb-6f5e2ddbf8f2&pd_rd_w=c7Od5&pd_rd_wg=2UDg6&pf_rd_p=6725dbd6-9917-451d-beba-16af7874e407&pf_rd_r=ESZPXEZ67GP1BY04R94J&psc=1&refRID=ESZPXEZ67GP1BY04R94J&linkCode=sl1&tag=lieale-20&linkId=4ecf21308dbcbbaeb92cf2254bee3f28&language=en_US) or in most homeware stores)\n- **Fermentation Bottles**: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!) (buy [flip-top bottles here](https:\/\/kombucha.com\/collections\/bottling\/products\/16-oz-swing-top-bottles-6-pack?sca_ref=6341601.aWYlwV9M6n) or collect and reuse GT’s bottles)\n\n![Carbo cap kombucha lids.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201446'%3E%3C\/svg%3E)\n\n![Carbo cap kombucha lids.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-51.jpg)\n\nYou can also use [these carbonation lids](https:\/\/kombucha.com\/collections\/carbo-craft\/products\/carbo-cap?sca_ref=6341601.aWYlwV9M6n) to prevent explosions. They allow your brew to get to a predetermined PSI and let any excess pressure release automatically.\n\n### About the gear\nAbove is a list of the supplies needed to make kombucha. These are affiliate links, meaning I may earn a commission if you make a purchase. I’ve only included products I know and trust, and have included multiple buying options for each. I personally use and love the products from [Kombucha.com](https:\/\/kombucha.com\/?sca_ref=6341601.aWYlwV9M6n). For 10% off their online store, comment below and I’ll get our secret code to you\\!\n\n![Eat vegetarian cookbook.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![Eat vegetarian cookbook.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/05\/Hardcover.jpg)\n\nLet's eat more plants\\!\n\nPacked with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.\n\n[grab a copy](https:\/\/shop.liveeatlearn.com\/products\/eat-100-easy-vegetarian-recipes-you-ll-make-again-and-again)\n\n## You May Also Like\n[![Kefir in a glass with a straw.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)![Kefir in a glass with a straw.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/08\/how-to-make-milk-kefir-5-600x600.jpg)](https:\/\/www.liveeatlearn.com\/homemade-milk-kefir\/)\n\n### [How To Make Milk Kefir](https:\/\/www.liveeatlearn.com\/homemade-milk-kefir\/)\n5 minutes\n\n[![A glass of rich coffee smoothie adorned with a banana slice on the rim, topped with cocoa powder and oats, featuring a red-striped straw. 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Im so excited for all this. I just brewed my first batch after growing a scoby. The starter liquid that I don’t need. (you mentioned only put 2 cups in) how do I store it? In the fridge? Or is that something that I could have dumped in the brew making it about 3 cups instead of two?  \n    Or how else do you use it? Aside from drinking it. lol\n   \n   [Reply](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#comment-202561)\n   1. **Sarah Bond** says:\n      \n      February 24, 2026 at 7:42 am\n      \n      Hi Colinda! You can either store it in the fridge to keep on hand as a backup starter for future batches, or you can just add it to your current fermentation. It will help things move along more quickly\\!\n   2. **M. Kincaid** says:\n      \n      March 30, 2026 at 4:46 pm\n      \n      My kit arrived with pH strips. Do you ever use these. What numbers should i be looking for and when?\n2. **Cassie** says:\n   \n   March 20, 2026 at 4:52 am\n   \n   Hi Sarah\\!  \n    I’m so excited to start my Scoby journey this weekend\\!  \n    I’m curious when it says white sugar, can I substitute can sugar or does it have to be refined sugar?  \n    Also is it okay once I complete my final batch to transfer the kombucha into smaller bottles to bring to work in my lunch??  \n    Thank you\\!\n   \n   [Reply](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#comment-203825)\n   1. **Sarah Bond** says:\n      \n      March 20, 2026 at 10:25 am\n      \n      Hi Cassie! I have a full guide on the [best types of sugar for kombucha here](https:\/\/brewbuch.com\/best-sugar-for-kombucha\/)! And yes, you can absolutely transfer it into smaller bottles for transportation and storage\\!\n3. **Breanne** says:\n   \n   March 20, 2026 at 4:43 pm\n   \n   Hi! Bit confused on how we flavor it, looks like dried fruit or something in the photo? Can we add flavored kombucha or juice instead? Is there any instructions for the flavoring part? Brand new to this\\!\n   \n   [Reply](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#comment-203846)\n   1. **Sarah Bond** says:\n      \n      March 23, 2026 at 9:50 am\n      \n      You flavor it in the second fermentation by adding anything from dried fruit to fresh fruit to juice. You can find all of my [kombucha flavor ideas here](https:\/\/www.liveeatlearn.com\/best-kombucha-flavors\/)\\!\n\n### Comment navigation\n[Older Comments](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/comment-page-102\/#comments)\n\n![Sarah Bond, the vegetarian food blogger behind Live Eat Learn, poses in front of her stove.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/03\/sarah-bond-food-blogger-100-1024x1024.jpg)\n\nI’m Sarah\n\nA flavor-loving nutritionist and food scientist showing you how to make easy vegetarian recipes, one ingredient at a time.\n\n[Let's Meet →](https:\/\/www.liveeatlearn.com\/sarah-bond\/)\n\n## Cozy Dinners\n[![Pumpkin pasta bake in a white bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)![Pumpkin pasta bake in a white 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All rights reserved. [Privacy Policy](https:\/\/www.liveeatlearn.com\/about\/privacy-policy\/) • [Terms](https:\/\/www.liveeatlearn.com\/about\/terms-of-service\/) • [Refunds](https:\/\/www.liveeatlearn.com\/refund-policy\/) • [Editorial Policies](https:\/\/www.liveeatlearn.com\/editorial-policies\/) • Branding by [Melissa Rose](https:\/\/www.melissarosedesign.com\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/) • Support by [Foodie Digital](https:\/\/foodiedigital.com\/).\n\n94\\.4K shares\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Have you ever wondered how to brew kombucha at home? This easy guide will teach you how to transform tea into kombucha in **just a few easy steps**! This is **the most popular guide** to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next?\n\n![Girl in yellow overalls holding bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-47.jpg)\n\nIt’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store-bought kombucha. The day you become a brewmaster\\!\n\nThe goal of this guide is to be your **one stop shop for homemade kombucha** brewage, from SCOBY-less to fermented perfection. No hopping around the internet or buying unnecessary gear. No fuss. No confusion. Because making homemade kombucha is *so simple*, and I hope after reading this you’ll give it a whirl! Let’s hop right to it.\n\n![Smiling woman holding two glass bottles filled with orange tepache, standing indoors with shelves and jars in the background.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2020\/02\/sarah-kombucha-circle.jpg)\n\n## Meet The Brewer\nHey friends, I’m Sarah! I’m in love with home-brewing kombucha and have helped thousands of people all over the world make kombucha in their homes! I created an entire website dedicated to brewing kombucha called Brew Buch, and run an online community of over 50,000 brewers called [Kickass Kombucha Brewers](https:\/\/www.facebook.com\/groups\/kickasskombucha) (I’d love for you to join)! If you have any questions about brewing, please drop a comment at the end of this post – I personally read and respond to them daily\\!\n## The process looks like this:\nThis post will go into detail about each step in the process of making kombucha. For succinct instructions and metric measurements, j[ump to the printable recipe card](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#wprm-recipe-container-18044) at the end of this post. The general order of things goes something like this (you can jump around this tutorial by clicking the links below):\n\n1. [**Make SCOBY**](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#SCOBY) (1 to 4 weeks) – to make the “mother”\n2. **[First Fermentation](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#first)** (6 to 10 days) – to make the actual kombucha\n3. **[Second Fermentation](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#second)** (3 to 10 days) – to carbonate the kombucha\n\n![](https:\/\/www.liveeatlearn.com\/wp-content\/themes\/liveeatlearn-2024\/assets\/images\/stars.svg)\n\n“Excellent recipe. I’ve tried ten or more online for comparison and this one has the best flavor balance. Not at all vinegary and not too sweet. Will be using for my base from now on.” -Katherine\n\nBefore we start, here are some general notes that are consistent throughout the whole homemade kombucha process.\n\n- **No metal or plastic containers.** Metal can react with the acidic kombucha, while plastic can house nasty bacteria.\n- **Clean is key.** A recurring theme in kombucha brewing is that *everything* must be *clean*! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria sneaks in it could ruin your batch (and make you pretty sick).\n- **Temperature plays a big role.** Fermentation goes a bit quicker in warmer temperatures and a bit slower in colder.\n- **No mold zone.** If you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY but will generally be green, white, or black), then toss your whole batch.\n\n![Girl in yellow overalls next to many bottles of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-1.jpg)\n\n## **Step 1: How to make a kombucha SCOBY**\nThe SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s hideous…but it’s the very essence of kombucha! And the best part? You can make one at home! You’ll need:\n\n- **Water:** Tap water is just fine here\\!\n- **White Sugar:** Feeds the yeast and bacteria—don’t sub with other sweeteners.\n- **Black Tea:** Provides nutrients for fermentation. Black tea works best for a strong, healthy SCOBY.\n- **Raw, unflavored kombucha:** Contains live cultures that kickstart the SCOBY growth. Look for one with sediment at the bottom\\!\n\nTo make a SCOBY, you’ll brew sweet black tea, let it cool, then mix in raw kombucha. Cover and ferment at room temperature for 1 to 4 weeks until a ¼-inch SCOBY forms. Keep the SCOBY in its tea until you’re ready to brew your first batch! *[Jump to recipe](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#wprm-recipe-container-18044) for printable instructions.*\n\n![Girl holding a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2025\/04\/how-to-brew-kombucha-homemade-19-edited.jpg)\n\n## Which brand Is best?\nOur tried and tested store-bought brand is the GT’s “Pure”. You can find it in most natural food stores.\n\n![Girl in yellow overalls holding a kombucha SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-23.jpg)\n\n## **Important Notes For Making A SCOBY**\n- **Only black tea.** Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong, you can use green tea, but for now, stick with black. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal).\n- **No honey.** Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous.\n- **Don’t mess with it\\!** You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY.\n\n![Girl holding a kombucha SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-32.jpg)\n\n## **Step 2: The first fermentation**\nSo you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. This first fermentation is where you actually *make* the kombucha. You’ll need:\n\n- **Water:** Tap is fine\\!\n- **White Sugar:** Feeds the SCOBY and bacteria during fermentation.\n- **Black or green tea:** Black tea is most common, but green tea adds a lighter flavor.\n- **Unflavored kombucha:** This has the live cultures and acidity needed to start your fermentation.\n- **SCOBY:** Your live culture pellicle.\n\nTo do the first fermentation, you’ll brew sweet tea, cool it, and add it to a jar with your SCOBY and starter kombucha. Cover and ferment at room temp for 6–10 days, tasting around day 6. Once it’s slightly tangy and not too sweet, reserve 2 cups as your starter and move the rest to second fermentation. *[Jump to recipe](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#wprm-recipe-container-18044) for printable instructions.*\n\n![Pouring kombucha into jar with a SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-34.jpg)\n\n![Jar of kombucha in the first fermentation.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-36-edited.jpg)\n## **First Fermentation Tips**\n- In this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive.\n- Once the SCOBY gets to be about an inch thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!)\n\n![Girl in yellow overalls next to many bottles of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-6.jpg)\n\n## **Step 3: The Second Fermentation**\nThe final step and negotiably the best part of the process! The second fermentation is where the real magic happens. It’s where you can play around with sweet, fruity [kombucha flavors](https:\/\/www.liveeatlearn.com\/best-kombucha-flavors\/) that will not only make your homemade kombucha taste better than store-bought, but will carbonate the kombucha! You’ll need:\n\n- Homemade kombucha from the first fermentation\n- Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha:\n  - 1 to 2 Tbsp mashed fruit or fruit juice\n  - 1 to 2 tsp honey\n  - a piece of candied ginger\n\nStrain the kombucha and bottle it with your chosen sweetener, leaving some headspace. Let it ferment at room temperature for 3 to 10 days to build fizz, then strain out fruit if needed and refrigerate to chill and stop fermentation. *[Jump to recipe](https:\/\/www.liveeatlearn.com\/the-simple-guide-to-kickass-kombucha\/#wprm-recipe-container-18044) for printable instructions.*\n\n![Opening a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-48.jpg)\n\n![Pouring a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-49.jpg)\n## Second fermentation tips\n- The more sugar\/fruit you add, the faster the kombucha will ferment and become carbonated.\n- Your jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done. “Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation.\n\n![How to open a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-46.jpg)\n\nWorried about your bottles turning into volcanoes when you open them? You can place them over a large bowl and cover them with a baggie while opening them. This will contain any potential mess\\!\n\n![Girl in yellow overalls holding bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-44.jpg)\n\nQuestions? Leave a comment below! Sarah (food scientist and head brewer around here) personally answers comments daily.\n\n- [Clean Cloth](https:\/\/amzn.to\/4b6TAGL) (like a dish cloth or paper towels)\n\n#### Making a SCOBY\n- ▢\n  7 cups water, 1\\.6 L\n- ▢\n  4 bags black tea, or 1 Tbsp loose tea\n- ▢\n  ½ cup white sugar, 100 g\n- ▢\n  1 cup unflavored kombucha, this should be unpasteurized, unflavored store-bought kombucha, 235 mL\n\n#### First Fermentation\n- ▢\n  14 cups water, 3\\.5 quarts, 3.3 L\n- ▢\n  8 bags black or green tea, or 2 Tbsp loose leaf\n- ▢\n  1 cup white sugar, 200 g\n- ▢\n  2 cups unflavored kombucha, from a previous batch or store-bought kombucha, 470 mL\n- ▢\n  1 SCOBY\n\n#### Second Fermentation\n- ▢\n  Kombucha, from the first fermentation\n- ▢\n  Sweetener or flavor\n\n#### Making Kombucha SCOBY\n- **Make Tea**: Bring 7 cups water to a boil in a clean pot. Remove from heat and add 4 bags black tea. Allow tea to steep for about 15 minutes. Remove tea and stir in ½ cup white sugar. Let tea cool to room temperature.\n  \n  *Alternatively, boil only 2 cups of water and add the remaining 5 cups of cold water once the tea has steeped and sugar has been added. This will quicken the process.*\n  ![Making sweet tea.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/making-sweet-tea-for-kombucha-1200x800.jpg)\n- **Add Starter**: Add 1 cup unflavored kombucha then pour everything into a large glass jar.\n  ![Adding starter kombucha to a pot.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/how-to-brew-kombucha-homemade-adding-starter.jpg)\n- **Ferment**: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.\n  ![Girl holding a kombucha SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-33.jpg)\n\n#### First Fermentation\n- **Make Tea**: Bring 14 cups water to a boil in a clean pot. Remove from heat and add 8 bags black or green tea. Allow tea to steep for about 15 minutes. Remove tea and stir in 1 cup white sugar. Let tea cool to room temperature.\n  \n  *Alternatively to quicken this up, boil only 4 cups of water and add the remaining 10 cups of cold water once tea has steeped and sugar has been added.*\n  ![Making sweet tea.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/making-sweet-tea-for-kombucha-1200x800.jpg)\n- **Combine With Starter + SCOBY**: If your SCOBY is still in the jar you made it in, use a clean spoon to push it down into the tea, then pour out all but 2 cups of the tea that’s in that jar (you can bottle the remaining tea to keep as a strong starter kombucha). Pour in your freshly made cooled tea.\n  ![Pouring kombucha into jar with a SCOBY.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/how-to-brew-kombucha-homemade-pouring-in-new-tea.jpg)\n- **Ferment**: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days. It should be mildly sweet and slightly vinegary when finished.\n  \n  *The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. This process will go faster if it is warm in your house.*\n  ![Jar of kombucha in the first fermentation.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/how-to-brew-kombucha-homemade-topping-with-cloth.jpg)\n- **And Repeat**: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY). The rest can move into the second fermentation\\!\n  ![Girl in yellow overalls next to many bottles of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-3.jpg)\n\n#### Second Fermentation\n- **Flavor**: Add your desired flavors to each bottle, then funnel kombucha into bottles, leaving about 1 inch at the top. Seal each shut.\n  ![Adding flavor to kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/flavoring-kombucha-in-a-bottle.jpg)\n- **Ferment**: Let ferment somewhere dark and room temperature for 3 to 10 days.\n  \n  *This process will go faster if it is warm in your house. Carefully open bottles to prevent volcanoes. You can do this over a bowl with a baggie over the top just in case\\!*\n  ![Opening a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/opening-a-bottle-of-kombucha.jpg)\n- **Serve**: If desired, strain out flavorings before serving. Place bottles in the fridge to slow the carbonation process and to chill before serving.\n  ![Pouring a bottle of kombucha.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2015\/10\/how-to-brew-kombucha-homemade-straining.jpg)\n\nServing: 1cup (depends on fermentation length) \\| Calories: 50kcal \\| Carbohydrates: 12g \\| Sodium: 13mg \\| Sugar: 12g\n\nNutrition information calculated by Sarah Bond, degreed nutritionist.\n\n![](https:\/\/www.liveeatlearn.com\/wp-content\/themes\/liveeatlearn-2024\/assets\/icons\/wprm\/live-eat-learn-sarah-footer.png) Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made\\!\n## Supplies Needed for Making Kombucha\n- **Large Glass Jug**: It should hold at least 1 gallon (buy on [Amazon](https:\/\/www.amazon.com\/Pack-Airtight-Dishwasher-Kombucha-Fermentation\/dp\/B075JQR2KD\/ref=as_li_ss_tl?_encoding=UTF8&pd_rd_i=B075JQR2KD&pd_rd_r=32a8add7-3e7d-11e9-80bb-6f5e2ddbf8f2&pd_rd_w=c7Od5&pd_rd_wg=2UDg6&pf_rd_p=6725dbd6-9917-451d-beba-16af7874e407&pf_rd_r=ESZPXEZ67GP1BY04R94J&psc=1&refRID=ESZPXEZ67GP1BY04R94J&linkCode=sl1&tag=lieale-20&linkId=4ecf21308dbcbbaeb92cf2254bee3f28&language=en_US) or in most homeware stores)\n- **Fermentation Bottles**: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!) (buy [flip-top bottles here](https:\/\/kombucha.com\/collections\/bottling\/products\/16-oz-swing-top-bottles-6-pack?sca_ref=6341601.aWYlwV9M6n) or collect and reuse GT’s bottles)\n\n![Carbo cap kombucha lids.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/06\/how-to-brew-kombucha-homemade-51.jpg)\n\nYou can also use [these carbonation lids](https:\/\/kombucha.com\/collections\/carbo-craft\/products\/carbo-cap?sca_ref=6341601.aWYlwV9M6n) to prevent explosions. They allow your brew to get to a predetermined PSI and let any excess pressure release automatically.\n\n### About the gear\nAbove is a list of the supplies needed to make kombucha. These are affiliate links, meaning I may earn a commission if you make a purchase. I’ve only included products I know and trust, and have included multiple buying options for each. I personally use and love the products from [Kombucha.com](https:\/\/kombucha.com\/?sca_ref=6341601.aWYlwV9M6n). For 10% off their online store, comment below and I’ll get our secret code to you\\!\n\n![Eat vegetarian cookbook.](https:\/\/www.liveeatlearn.com\/wp-content\/uploads\/2024\/05\/Hardcover.jpg)\n\nLet's eat more plants\\!\n\nPacked with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.\n\nYou May Also Like","meta_canonical":null}

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Boilerpipe Text	Have you ever wondered how to brew kombucha at home? This easy guide will teach you how to transform tea into kombucha in just a few easy steps ! This is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next? It’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store-bought kombucha. The day you become a brewmaster! The goal of this guide is to be your one stop shop for homemade kombucha brewage, from SCOBY-less to fermented perfection. No hopping around the internet or buying unnecessary gear. No fuss. No confusion. Because making homemade kombucha is so simple , and I hope after reading this you’ll give it a whirl! Let’s hop right to it. Meet The Brewer Hey friends, I’m Sarah! I’m in love with home-brewing kombucha and have helped thousands of people all over the world make kombucha in their homes! I created an entire website dedicated to brewing kombucha called Brew Buch, and run an online community of over 50,000 brewers called Kickass Kombucha Brewers (I’d love for you to join)! If you have any questions about brewing, please drop a comment at the end of this post – I personally read and respond to them daily! The process looks like this: This post will go into detail about each step in the process of making kombucha. For succinct instructions and metric measurements, j ump to the printable recipe card at the end of this post. The general order of things goes something like this (you can jump around this tutorial by clicking the links below): Make SCOBY (1 to 4 weeks) – to make the “mother” First Fermentation (6 to 10 days) – to make the actual kombucha Second Fermentation (3 to 10 days) – to carbonate the kombucha “Excellent recipe. I’ve tried ten or more online for comparison and this one has the best flavor balance. Not at all vinegary and not too sweet. Will be using for my base from now on.” -Katherine Before we start, here are some general notes that are consistent throughout the whole homemade kombucha process. No metal or plastic containers. Metal can react with the acidic kombucha, while plastic can house nasty bacteria. Clean is key. A recurring theme in kombucha brewing is that everything must be clean ! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria sneaks in it could ruin your batch (and make you pretty sick). Temperature plays a big role. Fermentation goes a bit quicker in warmer temperatures and a bit slower in colder. No mold zone. If you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY but will generally be green, white, or black), then toss your whole batch. Step 1: How to make a kombucha SCOBY The SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s hideous…but it’s the very essence of kombucha! And the best part? You can make one at home! You’ll need: Water: Tap water is just fine here! White Sugar: Feeds the yeast and bacteria—don’t sub with other sweeteners. Black Tea: Provides nutrients for fermentation. Black tea works best for a strong, healthy SCOBY. Raw, unflavored kombucha: Contains live cultures that kickstart the SCOBY growth. Look for one with sediment at the bottom! To make a SCOBY, you’ll brew sweet black tea, let it cool, then mix in raw kombucha. Cover and ferment at room temperature for 1 to 4 weeks until a ¼-inch SCOBY forms. Keep the SCOBY in its tea until you’re ready to brew your first batch! Jump to recipe for printable instructions. Which brand Is best? Our tried and tested store-bought brand is the GT’s “Pure”. You can find it in most natural food stores. Important Notes For Making A SCOBY Only black tea. Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong, you can use green tea, but for now, stick with black. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal). No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous. Don’t mess with it! You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY. Step 2: The first fermentation So you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. This first fermentation is where you actually make the kombucha. You’ll need: Water: Tap is fine! White Sugar: Feeds the SCOBY and bacteria during fermentation. Black or green tea: Black tea is most common, but green tea adds a lighter flavor. Unflavored kombucha: This has the live cultures and acidity needed to start your fermentation. SCOBY: Your live culture pellicle. To do the first fermentation, you’ll brew sweet tea, cool it, and add it to a jar with your SCOBY and starter kombucha. Cover and ferment at room temp for 6–10 days, tasting around day 6. Once it’s slightly tangy and not too sweet, reserve 2 cups as your starter and move the rest to second fermentation. Jump to recipe for printable instructions. First Fermentation Tips In this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive. Once the SCOBY gets to be about an inch thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!) Step 3: The Second Fermentation The final step and negotiably the best part of the process! The second fermentation is where the real magic happens. It’s where you can play around with sweet, fruity kombucha flavors that will not only make your homemade kombucha taste better than store-bought, but will carbonate the kombucha! You’ll need: Homemade kombucha from the first fermentation Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha: 1 to 2 Tbsp mashed fruit or fruit juice 1 to 2 tsp honey a piece of candied ginger Strain the kombucha and bottle it with your chosen sweetener, leaving some headspace. Let it ferment at room temperature for 3 to 10 days to build fizz, then strain out fruit if needed and refrigerate to chill and stop fermentation. Jump to recipe for printable instructions. Second fermentation tips The more sugar/fruit you add, the faster the kombucha will ferment and become carbonated. Your jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done. “Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation. Worried about your bottles turning into volcanoes when you open them? You can place them over a large bowl and cover them with a baggie while opening them. This will contain any potential mess! Questions? Leave a comment below! Sarah (food scientist and head brewer around here) personally answers comments daily. Clean Cloth (like a dish cloth or paper towels) Making a SCOBY ▢ 7 cups water , 1.6 L ▢ 4 bags black tea , or 1 Tbsp loose tea ▢ ½ cup white sugar , 100 g ▢ 1 cup unflavored kombucha , this should be unpasteurized, unflavored store-bought kombucha, 235 mL First Fermentation ▢ 14 cups water , 3.5 quarts, 3.3 L ▢ 8 bags black or green tea , or 2 Tbsp loose leaf ▢ 1 cup white sugar , 200 g ▢ 2 cups unflavored kombucha , from a previous batch or store-bought kombucha, 470 mL ▢ 1 SCOBY Second Fermentation ▢ Kombucha , from the first fermentation ▢ Sweetener or flavor Making Kombucha SCOBY Make Tea : Bring 7 cups water to a boil in a clean pot. Remove from heat and add 4 bags black tea . Allow tea to steep for about 15 minutes. Remove tea and stir in ½ cup white sugar . Let tea cool to room temperature. Alternatively, boil only 2 cups of water and add the remaining 5 cups of cold water once the tea has steeped and sugar has been added. This will quicken the process. Add Starter : Add 1 cup unflavored kombucha then pour everything into a large glass jar. Ferment : Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed. First Fermentation Make Tea : Bring 14 cups water to a boil in a clean pot. Remove from heat and add 8 bags black or green tea . Allow tea to steep for about 15 minutes. Remove tea and stir in 1 cup white sugar . Let tea cool to room temperature. Alternatively to quicken this up, boil only 4 cups of water and add the remaining 10 cups of cold water once tea has steeped and sugar has been added. Combine With Starter + SCOBY : If your SCOBY is still in the jar you made it in, use a clean spoon to push it down into the tea, then pour out all but 2 cups of the tea that’s in that jar (you can bottle the remaining tea to keep as a strong starter kombucha). Pour in your freshly made cooled tea. Ferment : Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days. It should be mildly sweet and slightly vinegary when finished. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. This process will go faster if it is warm in your house. And Repeat : Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY). The rest can move into the second fermentation! Second Fermentation Flavor : Add your desired flavors to each bottle, then funnel kombucha into bottles, leaving about 1 inch at the top. Seal each shut. Ferment : Let ferment somewhere dark and room temperature for 3 to 10 days. This process will go faster if it is warm in your house. Carefully open bottles to prevent volcanoes. You can do this over a bowl with a baggie over the top just in case! Serve : If desired, strain out flavorings before serving. Place bottles in the fridge to slow the carbonation process and to chill before serving. Serving: 1 cup (depends on fermentation length) \| Calories: 50 kcal \| Carbohydrates: 12 g \| Sodium: 13 mg \| Sugar: 12 g Nutrition information calculated by Sarah Bond, degreed nutritionist. Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made! Supplies Needed for Making Kombucha Large Glass Jug : It should hold at least 1 gallon (buy on Amazon or in most homeware stores) Fermentation Bottles : These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!) (buy flip-top bottles here or collect and reuse GT’s bottles) You can also use these carbonation lids to prevent explosions. They allow your brew to get to a predetermined PSI and let any excess pressure release automatically. About the gear Above is a list of the supplies needed to make kombucha. These are affiliate links, meaning I may earn a commission if you make a purchase. I’ve only included products I know and trust, and have included multiple buying options for each. I personally use and love the products from Kombucha.com . For 10% off their online store, comment below and I’ll get our secret code to you! Let's eat more plants! Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze. You May Also Like
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This easy guide will teach you how to transform tea into kombucha in just a few easy steps! This is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next? ![Girl in yellow overalls holding bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-47.jpg) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20106%2040'%3E%3C/svg%3E) ![](https://www.liveeatlearn.com/wp-content/themes/liveeatlearn-2024/assets/images/icon-optin.svg) save this recipe\! It’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store-bought kombucha. The day you become a brewmaster\! The goal of this guide is to be your one stop shop for homemade kombucha brewage, from SCOBY-less to fermented perfection. No hopping around the internet or buying unnecessary gear. No fuss. No confusion. Because making homemade kombucha is so simple, and I hope after reading this you’ll give it a whirl! Let’s hop right to it. ![Smiling woman holding two glass bottles filled with orange tepache, standing indoors with shelves and jars in the background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20800'%3E%3C/svg%3E) ![Smiling woman holding two glass bottles filled with orange tepache, standing indoors with shelves and jars in the background.](https://www.liveeatlearn.com/wp-content/uploads/2020/02/sarah-kombucha-circle.jpg) ## Meet The Brewer Hey friends, I’m Sarah! I’m in love with home-brewing kombucha and have helped thousands of people all over the world make kombucha in their homes! I created an entire website dedicated to brewing kombucha called Brew Buch, and run an online community of over 50,000 brewers called [Kickass Kombucha Brewers](https://www.facebook.com/groups/kickasskombucha) (I’d love for you to join)! If you have any questions about brewing, please drop a comment at the end of this post – I personally read and respond to them daily\! ## The process looks like this: This post will go into detail about each step in the process of making kombucha. For succinct instructions and metric measurements, j[ump to the printable recipe card](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#wprm-recipe-container-18044) at the end of this post. The general order of things goes something like this (you can jump around this tutorial by clicking the links below): 1. [Make SCOBY](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#SCOBY) (1 to 4 weeks) – to make the “mother” 2. [First Fermentation](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#first) (6 to 10 days) – to make the actual kombucha 3. [Second Fermentation](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#second) (3 to 10 days) – to carbonate the kombucha > [@liveeatlearn](https://www.tiktok.com/@liveeatlearn?refer=embed "@liveeatlearn") > > It’s Day 3 of Fermentation Week! Let’s make kombucha 🍺 Have you ever wondered how to brew kombucha at home? My easy guide will teach you how to transform tea into kombucha in just a few easy steps! This is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next? (The full guide is at the link in my profile!) [\#kombucha](https://www.tiktok.com/tag/kombucha?refer=embed "kombucha") [\#kombuchalover](https://www.tiktok.com/tag/kombuchalover?refer=embed "kombuchalover") [\#kombuchabrewing](https://www.tiktok.com/tag/kombuchabrewing?refer=embed "kombuchabrewing") [\#kombuchaontap](https://www.tiktok.com/tag/kombuchaontap?refer=embed "kombuchaontap") [\#fermentationstation](https://www.tiktok.com/tag/fermentationstation?refer=embed "fermentationstation") [\#FermentationMagic](https://www.tiktok.com/tag/fermentationmagic?refer=embed "fermentationmagic") [\#lactofermentation](https://www.tiktok.com/tag/lactofermentation?refer=embed "lactofermentation") [\#FermentationFun](https://www.tiktok.com/tag/fermentationfun?refer=embed "fermentationfun") [\#fermentationworkshop](https://www.tiktok.com/tag/fermentationworkshop?refer=embed "fermentationworkshop") [\#fermentationisfun](https://www.tiktok.com/tag/fermentationisfun?refer=embed "fermentationisfun") > > [♬ Piel De Azúcar – 𝙕𝙘 𝙢𝙪𝙨𝙞𝙘 🎧](https://www.tiktok.com/music/Piel-De-Az%C3%BAcar-7306795763085822726?refer=embed "♬ Piel De Azúcar - 𝙕𝙘 𝙢𝙪𝙨𝙞𝙘 🎧") ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20136%2024'%3E%3C/svg%3E) ![](https://www.liveeatlearn.com/wp-content/themes/liveeatlearn-2024/assets/images/stars.svg) “Excellent recipe. I’ve tried ten or more online for comparison and this one has the best flavor balance. Not at all vinegary and not too sweet. Will be using for my base from now on.” -Katherine [add your review](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#comments) Before we start, here are some general notes that are consistent throughout the whole homemade kombucha process. - No metal or plastic containers. Metal can react with the acidic kombucha, while plastic can house nasty bacteria. - Clean is key. A recurring theme in kombucha brewing is that everything must be clean! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria sneaks in it could ruin your batch (and make you pretty sick). - Temperature plays a big role. Fermentation goes a bit quicker in warmer temperatures and a bit slower in colder. - No mold zone. If you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY but will generally be green, white, or black), then toss your whole batch. ![Girl in yellow overalls next to many bottles of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201521'%3E%3C/svg%3E) ![Girl in yellow overalls next to many bottles of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-1.jpg) ## Step 1: How to make a kombucha SCOBY The SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s hideous…but it’s the very essence of kombucha! And the best part? You can make one at home! You’ll need: - Water: Tap water is just fine here\! - White Sugar: Feeds the yeast and bacteria—don’t sub with other sweeteners. - Black Tea: Provides nutrients for fermentation. Black tea works best for a strong, healthy SCOBY. - Raw, unflavored kombucha: Contains live cultures that kickstart the SCOBY growth. Look for one with sediment at the bottom\! To make a SCOBY, you’ll brew sweet black tea, let it cool, then mix in raw kombucha. Cover and ferment at room temperature for 1 to 4 weeks until a ¼-inch SCOBY forms. Keep the SCOBY in its tea until you’re ready to brew your first batch! [Jump to recipe](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#wprm-recipe-container-18044) for printable instructions. ![Girl holding a bottle of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20811%20811'%3E%3C/svg%3E) ![Girl holding a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2025/04/how-to-brew-kombucha-homemade-19-edited.jpg) ## Which brand Is best? Our tried and tested store-bought brand is the GT’s “Pure”. You can find it in most natural food stores. ![Girl in yellow overalls holding a kombucha SCOBY.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201798'%3E%3C/svg%3E) ![Girl in yellow overalls holding a kombucha SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-23.jpg) ## Important Notes For Making A SCOBY - Only black tea. Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong, you can use green tea, but for now, stick with black. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal). - No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous. - Don’t mess with it\! You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY. ![Girl holding a kombucha SCOBY.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201798'%3E%3C/svg%3E) ![Girl holding a kombucha SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-32.jpg) ## Step 2: The first fermentation So you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. This first fermentation is where you actually make the kombucha. You’ll need: - Water: Tap is fine\! - White Sugar: Feeds the SCOBY and bacteria during fermentation. - Black or green tea: Black tea is most common, but green tea adds a lighter flavor. - Unflavored kombucha: This has the live cultures and acidity needed to start your fermentation. - SCOBY: Your live culture pellicle. To do the first fermentation, you’ll brew sweet tea, cool it, and add it to a jar with your SCOBY and starter kombucha. Cover and ferment at room temp for 6–10 days, tasting around day 6. Once it’s slightly tangy and not too sweet, reserve 2 cups as your starter and move the rest to second fermentation. [Jump to recipe](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#wprm-recipe-container-18044) for printable instructions. ![Pouring kombucha into jar with a SCOBY.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201798'%3E%3C/svg%3E) ![Pouring kombucha into jar with a SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-34.jpg) ![Jar of kombucha in the first fermentation.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201041%201560'%3E%3C/svg%3E) ![Jar of kombucha in the first fermentation.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-36-edited.jpg) ## First Fermentation Tips - In this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive. - Once the SCOBY gets to be about an inch thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!) ![Girl in yellow overalls next to many bottles of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201646'%3E%3C/svg%3E) ![Girl in yellow overalls next to many bottles of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-6.jpg) ## Step 3: The Second Fermentation The final step and negotiably the best part of the process! The second fermentation is where the real magic happens. It’s where you can play around with sweet, fruity [kombucha flavors](https://www.liveeatlearn.com/best-kombucha-flavors/) that will not only make your homemade kombucha taste better than store-bought, but will carbonate the kombucha! You’ll need: - Homemade kombucha from the first fermentation - Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha: - 1 to 2 Tbsp mashed fruit or fruit juice - 1 to 2 tsp honey - a piece of candied ginger Strain the kombucha and bottle it with your chosen sweetener, leaving some headspace. Let it ferment at room temperature for 3 to 10 days to build fizz, then strain out fruit if needed and refrigerate to chill and stop fermentation. [Jump to recipe](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#wprm-recipe-container-18044) for printable instructions. ![Opening a bottle of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201677'%3E%3C/svg%3E) ![Opening a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-48.jpg) ![Pouring a bottle of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201768'%3E%3C/svg%3E) ![Pouring a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-49.jpg) ## Second fermentation tips - The more sugar/fruit you add, the faster the kombucha will ferment and become carbonated. - Your jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done. “Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation. ![How to open a bottle of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201798'%3E%3C/svg%3E) ![How to open a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-46.jpg) Worried about your bottles turning into volcanoes when you open them? You can place them over a large bowl and cover them with a baggie while opening them. This will contain any potential mess\! ![Girl in yellow overalls holding bottle of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201798'%3E%3C/svg%3E) ![Girl in yellow overalls holding bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-44.jpg) Questions? Leave a comment below! Sarah (food scientist and head brewer around here) personally answers comments daily. ![Girl in yellow overalls holding bottle of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E) ![Girl in yellow overalls holding bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-47-300x300.jpg) [rate](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#commentform) [pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.liveeatlearn.com%2Fthe-simple-guide-to-kickass-kombucha%2F&media=https%3A%2F%2Fwww.liveeatlearn.com%2Fwp-content%2Fuploads%2F2015%2F10%2Fbrew-kombucha-Pin-1.jpg&description=This+is+the+most+popular+guide+to+brewing+kombucha+on+the+internet+and+has+helped+over+10%2C000+home+brewers+make+kombucha+in+their+kitchens%21+Question%3F+Drop+a+comment+below+this+recipe+-+Sarah+personally+answers+comments+daily%21&is_video=false) [print](https://www.liveeatlearn.com/wprm_print/the-simple-guide-to-kickass-kombucha) [remove ads](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#memberships-open) ## The Simple Guide to Kickass Kombucha [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/9f24172c555b289a188fba12d7c6efebea801f46d12ca1be77e88f54ab178b43?s=64&d=mm&r=g)](https://www.liveeatlearn.com/sarah-bond/) 4\.92 from 389 ratings By: [Sarah Bond](https://www.liveeatlearn.com/sarah-bond/) Cook: 21 days days Total: 21 days days Servings: 16 cups This is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in their kitchens! Question? Drop a comment below this recipe – Sarah personally answers comments daily\! ### Equipment - [Glass Jar](https://amzn.to/4b5TeAj) (1 gallon or larger) - [Clean Cloth](https://amzn.to/4b6TAGL) (like a dish cloth or paper towels) - [Rubberband](https://amzn.to/45pXLwp) - [Fermentation bottles](https://kombucha.com/collections/bottling/products/16-oz-swing-top-bottles-6-pack?sca_ref=6341601.aWYlwV9M6n) ### Ingredients 1x 2x 3x #### Making a SCOBY - ▢ 7 cups water, 1\.6 L - ▢ 4 bags black tea, or 1 Tbsp loose tea - ▢ ½ cup white sugar, 100 g - ▢ 1 cup unflavored kombucha, this should be unpasteurized, unflavored store-bought kombucha, 235 mL #### First Fermentation - ▢ 14 cups water, 3\.5 quarts, 3.3 L - ▢ 8 bags black or green tea, or 2 Tbsp loose leaf - ▢ 1 cup white sugar, 200 g - ▢ 2 cups unflavored kombucha, from a previous batch or store-bought kombucha, 470 mL - ▢ 1 SCOBY #### Second Fermentation - ▢ Kombucha, from the first fermentation - ▢ Sweetener or flavor Cook Mode Prevent your screen from going dark ### Instructions #### Making Kombucha SCOBY - Make Tea: Bring 7 cups water to a boil in a clean pot. Remove from heat and add 4 bags black tea. Allow tea to steep for about 15 minutes. Remove tea and stir in ½ cup white sugar. Let tea cool to room temperature. Alternatively, boil only 2 cups of water and add the remaining 5 cups of cold water once the tea has steeped and sugar has been added. This will quicken the process. ![Making sweet tea.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E) ![Making sweet tea.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/making-sweet-tea-for-kombucha-1200x800.jpg) - Add Starter: Add 1 cup unflavored kombucha then pour everything into a large glass jar. ![Adding starter kombucha to a pot.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E) ![Adding starter kombucha to a pot.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/how-to-brew-kombucha-homemade-adding-starter.jpg) - Ferment: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed. ![Girl holding a kombucha SCOBY.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E) ![Girl holding a kombucha SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-33.jpg) #### First Fermentation - Make Tea: Bring 14 cups water to a boil in a clean pot. Remove from heat and add 8 bags black or green tea. Allow tea to steep for about 15 minutes. Remove tea and stir in 1 cup white sugar. Let tea cool to room temperature. Alternatively to quicken this up, boil only 4 cups of water and add the remaining 10 cups of cold water once tea has steeped and sugar has been added. ![Making sweet tea.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E) ![Making sweet tea.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/making-sweet-tea-for-kombucha-1200x800.jpg) - Combine With Starter + SCOBY: If your SCOBY is still in the jar you made it in, use a clean spoon to push it down into the tea, then pour out all but 2 cups of the tea that’s in that jar (you can bottle the remaining tea to keep as a strong starter kombucha). Pour in your freshly made cooled tea. ![Pouring kombucha into jar with a SCOBY.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E) ![Pouring kombucha into jar with a SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/how-to-brew-kombucha-homemade-pouring-in-new-tea.jpg) - Ferment: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days. It should be mildly sweet and slightly vinegary when finished. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. This process will go faster if it is warm in your house. ![Jar of kombucha in the first fermentation.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E) ![Jar of kombucha in the first fermentation.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/how-to-brew-kombucha-homemade-topping-with-cloth.jpg) - And Repeat: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY). The rest can move into the second fermentation\! ![Girl in yellow overalls next to many bottles of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20575'%3E%3C/svg%3E) ![Girl in yellow overalls next to many bottles of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-3.jpg) #### Second Fermentation - Flavor: Add your desired flavors to each bottle, then funnel kombucha into bottles, leaving about 1 inch at the top. Seal each shut. ![Adding flavor to kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E) ![Adding flavor to kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/flavoring-kombucha-in-a-bottle.jpg) - Ferment: Let ferment somewhere dark and room temperature for 3 to 10 days. This process will go faster if it is warm in your house. Carefully open bottles to prevent volcanoes. You can do this over a bowl with a baggie over the top just in case\! ![Opening a bottle of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E) ![Opening a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/opening-a-bottle-of-kombucha.jpg) - Serve: If desired, strain out flavorings before serving. Place bottles in the fridge to slow the carbonation process and to chill before serving. ![Pouring a bottle of kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E) ![Pouring a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/how-to-brew-kombucha-homemade-straining.jpg) ### Nutrition Serving: 1cup (depends on fermentation length) \\| Calories: 50kcal \\| Carbohydrates: 12g \\| Sodium: 13mg \\| Sugar: 12g Nutrition information calculated by Sarah Bond, degreed nutritionist. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20266%20263'%3E%3C/svg%3E) ![](https://www.liveeatlearn.com/wp-content/themes/liveeatlearn-2024/assets/icons/wprm/live-eat-learn-sarah-footer.png) did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made\! ## Supplies Needed for Making Kombucha - Large Glass Jug: It should hold at least 1 gallon (buy on [Amazon](https://www.amazon.com/Pack-Airtight-Dishwasher-Kombucha-Fermentation/dp/B075JQR2KD/ref=as_li_ss_tl?_encoding=UTF8&pd_rd_i=B075JQR2KD&pd_rd_r=32a8add7-3e7d-11e9-80bb-6f5e2ddbf8f2&pd_rd_w=c7Od5&pd_rd_wg=2UDg6&pf_rd_p=6725dbd6-9917-451d-beba-16af7874e407&pf_rd_r=ESZPXEZ67GP1BY04R94J&psc=1&refRID=ESZPXEZ67GP1BY04R94J&linkCode=sl1&tag=lieale-20&linkId=4ecf21308dbcbbaeb92cf2254bee3f28&language=en_US) or in most homeware stores) - Fermentation Bottles: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!) (buy [flip-top bottles here](https://kombucha.com/collections/bottling/products/16-oz-swing-top-bottles-6-pack?sca_ref=6341601.aWYlwV9M6n) or collect and reuse GT’s bottles) ![Carbo cap kombucha lids.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201446'%3E%3C/svg%3E) ![Carbo cap kombucha lids.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-51.jpg) You can also use [these carbonation lids](https://kombucha.com/collections/carbo-craft/products/carbo-cap?sca_ref=6341601.aWYlwV9M6n) to prevent explosions. They allow your brew to get to a predetermined PSI and let any excess pressure release automatically. ### About the gear Above is a list of the supplies needed to make kombucha. These are affiliate links, meaning I may earn a commission if you make a purchase. I’ve only included products I know and trust, and have included multiple buying options for each. I personally use and love the products from [Kombucha.com](https://kombucha.com/?sca_ref=6341601.aWYlwV9M6n). For 10% off their online store, comment below and I’ll get our secret code to you\! ![Eat vegetarian cookbook.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![Eat vegetarian cookbook.](https://www.liveeatlearn.com/wp-content/uploads/2024/05/Hardcover.jpg) Let's eat more plants\! Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze. 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Colinda says: February 19, 2026 at 11:50 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Hi Sarah! Im so excited for all this. I just brewed my first batch after growing a scoby. The starter liquid that I don’t need. (you mentioned only put 2 cups in) how do I store it? In the fridge? Or is that something that I could have dumped in the brew making it about 3 cups instead of two? Or how else do you use it? Aside from drinking it. lol [Reply](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#comment-202561) 1. Sarah Bond says: February 24, 2026 at 7:42 am Hi Colinda! You can either store it in the fridge to keep on hand as a backup starter for future batches, or you can just add it to your current fermentation. It will help things move along more quickly\! 2. M. Kincaid says: March 30, 2026 at 4:46 pm My kit arrived with pH strips. Do you ever use these. What numbers should i be looking for and when? 2. Cassie says: March 20, 2026 at 4:52 am Hi Sarah\! I’m so excited to start my Scoby journey this weekend\! I’m curious when it says white sugar, can I substitute can sugar or does it have to be refined sugar? Also is it okay once I complete my final batch to transfer the kombucha into smaller bottles to bring to work in my lunch?? Thank you\! [Reply](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#comment-203825) 1. Sarah Bond says: March 20, 2026 at 10:25 am Hi Cassie! I have a full guide on the [best types of sugar for kombucha here](https://brewbuch.com/best-sugar-for-kombucha/)! And yes, you can absolutely transfer it into smaller bottles for transportation and storage\! 3. Breanne says: March 20, 2026 at 4:43 pm Hi! Bit confused on how we flavor it, looks like dried fruit or something in the photo? Can we add flavored kombucha or juice instead? Is there any instructions for the flavoring part? Brand new to this\! [Reply](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#comment-203846) 1. Sarah Bond says: March 23, 2026 at 9:50 am You flavor it in the second fermentation by adding anything from dried fruit to fresh fruit to juice. You can find all of my [kombucha flavor ideas here](https://www.liveeatlearn.com/best-kombucha-flavors/)\! ### Comment navigation [Older Comments](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/comment-page-102/#comments) ![Sarah Bond, the vegetarian food blogger behind Live Eat Learn, poses in front of her stove.](https://www.liveeatlearn.com/wp-content/uploads/2024/03/sarah-bond-food-blogger-100-1024x1024.jpg) I’m Sarah A flavor-loving nutritionist and food scientist showing you how to make easy vegetarian recipes, one ingredient at a time. 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Readable Markdown	Have you ever wondered how to brew kombucha at home? This easy guide will teach you how to transform tea into kombucha in just a few easy steps! This is the most popular guide to brewing kombucha on the internet and has helped over 10,000 home brewers make kombucha in kitchens around the world. Yours next? ![Girl in yellow overalls holding bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-47.jpg) It’s a big day everyone! The day your intestinal microbiota have been begging you for. The day you say goodbye to expensive store-bought kombucha. The day you become a brewmaster\! The goal of this guide is to be your one stop shop for homemade kombucha brewage, from SCOBY-less to fermented perfection. No hopping around the internet or buying unnecessary gear. No fuss. No confusion. Because making homemade kombucha is so simple, and I hope after reading this you’ll give it a whirl! Let’s hop right to it. ![Smiling woman holding two glass bottles filled with orange tepache, standing indoors with shelves and jars in the background.](https://www.liveeatlearn.com/wp-content/uploads/2020/02/sarah-kombucha-circle.jpg) ## Meet The Brewer Hey friends, I’m Sarah! I’m in love with home-brewing kombucha and have helped thousands of people all over the world make kombucha in their homes! I created an entire website dedicated to brewing kombucha called Brew Buch, and run an online community of over 50,000 brewers called [Kickass Kombucha Brewers](https://www.facebook.com/groups/kickasskombucha) (I’d love for you to join)! If you have any questions about brewing, please drop a comment at the end of this post – I personally read and respond to them daily\! ## The process looks like this: This post will go into detail about each step in the process of making kombucha. For succinct instructions and metric measurements, j[ump to the printable recipe card](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#wprm-recipe-container-18044) at the end of this post. The general order of things goes something like this (you can jump around this tutorial by clicking the links below): 1. [Make SCOBY](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#SCOBY) (1 to 4 weeks) – to make the “mother” 2. [First Fermentation](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#first) (6 to 10 days) – to make the actual kombucha 3. [Second Fermentation](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#second) (3 to 10 days) – to carbonate the kombucha ![](https://www.liveeatlearn.com/wp-content/themes/liveeatlearn-2024/assets/images/stars.svg) “Excellent recipe. I’ve tried ten or more online for comparison and this one has the best flavor balance. Not at all vinegary and not too sweet. Will be using for my base from now on.” -Katherine Before we start, here are some general notes that are consistent throughout the whole homemade kombucha process. - No metal or plastic containers. Metal can react with the acidic kombucha, while plastic can house nasty bacteria. - Clean is key. A recurring theme in kombucha brewing is that everything must be clean! We’re creating the perfect environment for good bacterial growth, but if a bad bacteria sneaks in it could ruin your batch (and make you pretty sick). - Temperature plays a big role. Fermentation goes a bit quicker in warmer temperatures and a bit slower in colder. - No mold zone. If you see any mold growing on your SCOBY or in the tea (which I understand can be difficult to discern from the hideous SCOBY but will generally be green, white, or black), then toss your whole batch. ![Girl in yellow overalls next to many bottles of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-1.jpg) ## Step 1: How to make a kombucha SCOBY The SCOBY (symbiotic culture of bacteria and yeast) is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in. Yes, it’s hideous…but it’s the very essence of kombucha! And the best part? You can make one at home! You’ll need: - Water: Tap water is just fine here\! - White Sugar: Feeds the yeast and bacteria—don’t sub with other sweeteners. - Black Tea: Provides nutrients for fermentation. Black tea works best for a strong, healthy SCOBY. - Raw, unflavored kombucha: Contains live cultures that kickstart the SCOBY growth. Look for one with sediment at the bottom\! To make a SCOBY, you’ll brew sweet black tea, let it cool, then mix in raw kombucha. Cover and ferment at room temperature for 1 to 4 weeks until a ¼-inch SCOBY forms. Keep the SCOBY in its tea until you’re ready to brew your first batch! [Jump to recipe](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#wprm-recipe-container-18044) for printable instructions. ![Girl holding a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2025/04/how-to-brew-kombucha-homemade-19-edited.jpg) ## Which brand Is best? Our tried and tested store-bought brand is the GT’s “Pure”. You can find it in most natural food stores. ![Girl in yellow overalls holding a kombucha SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-23.jpg) ## Important Notes For Making A SCOBY - Only black tea. Similarly, the SCOBY doesn’t grow as well with green or fruity teas. By all means, once your SCOBY is big and strong, you can use green tea, but for now, stick with black. The SCOBY doesn’t like decaf tea and will not grow as well if fed it (SCOBY = my spirit animal). - No honey. Honey can contain botulism bacteria that, when grown exponentially as bacteria and yeast tend to do in kombucha, can be dangerous. - Don’t mess with it\! You won’t see anything but a few bubbles in the first few days. But then one day a thin, translucent layer will form, eventually thickening into a full on SCOBY. ![Girl holding a kombucha SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-32.jpg) ## Step 2: The first fermentation So you’ve got a newbie SCOBY and you’re ready to get this komboo-choo train rollin’. This first fermentation is where you actually make the kombucha. You’ll need: - Water: Tap is fine\! - White Sugar: Feeds the SCOBY and bacteria during fermentation. - Black or green tea: Black tea is most common, but green tea adds a lighter flavor. - Unflavored kombucha: This has the live cultures and acidity needed to start your fermentation. - SCOBY: Your live culture pellicle. To do the first fermentation, you’ll brew sweet tea, cool it, and add it to a jar with your SCOBY and starter kombucha. Cover and ferment at room temp for 6–10 days, tasting around day 6. Once it’s slightly tangy and not too sweet, reserve 2 cups as your starter and move the rest to second fermentation. [Jump to recipe](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#wprm-recipe-container-18044) for printable instructions. ![Pouring kombucha into jar with a SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-34.jpg) ![Jar of kombucha in the first fermentation.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-36-edited.jpg) ## First Fermentation Tips - In this step, unlike in the making of the SCOBY, you can use other teas besides black. Feel free to experiment with green, white, oolong, or combinations of them. Fruit teas should be mixed with a few black tea bags to ensure the SCOBY mama gets what she needs to thrive. - Once the SCOBY gets to be about an inch thick, peel off a few layers to create a second SCOBY (you can share the love and gift this to a friend!) ![Girl in yellow overalls next to many bottles of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-6.jpg) ## Step 3: The Second Fermentation The final step and negotiably the best part of the process! The second fermentation is where the real magic happens. It’s where you can play around with sweet, fruity [kombucha flavors](https://www.liveeatlearn.com/best-kombucha-flavors/) that will not only make your homemade kombucha taste better than store-bought, but will carbonate the kombucha! You’ll need: - Homemade kombucha from the first fermentation - Sweetener (fruit, honey, or sugar). Here are a few ideas per 1 cup kombucha: - 1 to 2 Tbsp mashed fruit or fruit juice - 1 to 2 tsp honey - a piece of candied ginger Strain the kombucha and bottle it with your chosen sweetener, leaving some headspace. Let it ferment at room temperature for 3 to 10 days to build fizz, then strain out fruit if needed and refrigerate to chill and stop fermentation. [Jump to recipe](https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/#wprm-recipe-container-18044) for printable instructions. ![Opening a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-48.jpg) ![Pouring a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-49.jpg) ## Second fermentation tips - The more sugar/fruit you add, the faster the kombucha will ferment and become carbonated. - Your jars can explode if the pressure becomes too high! For your first few batches while you’re still getting the hang of how kombucha reacts to your environment, bottle a portion of it in a plastic bottle. This will act as a gauge for how the others are doing. When the plastic bottle is rock solid, the rest are probably done. “Burp” them by opening each to release some pressure, then place them in the refrigerator to slow fermentation. ![How to open a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-46.jpg) Worried about your bottles turning into volcanoes when you open them? You can place them over a large bowl and cover them with a baggie while opening them. This will contain any potential mess\! ![Girl in yellow overalls holding bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-44.jpg) Questions? Leave a comment below! Sarah (food scientist and head brewer around here) personally answers comments daily. - [Clean Cloth](https://amzn.to/4b6TAGL) (like a dish cloth or paper towels) #### Making a SCOBY - ▢ 7 cups water, 1\.6 L - ▢ 4 bags black tea, or 1 Tbsp loose tea - ▢ ½ cup white sugar, 100 g - ▢ 1 cup unflavored kombucha, this should be unpasteurized, unflavored store-bought kombucha, 235 mL #### First Fermentation - ▢ 14 cups water, 3\.5 quarts, 3.3 L - ▢ 8 bags black or green tea, or 2 Tbsp loose leaf - ▢ 1 cup white sugar, 200 g - ▢ 2 cups unflavored kombucha, from a previous batch or store-bought kombucha, 470 mL - ▢ 1 SCOBY #### Second Fermentation - ▢ Kombucha, from the first fermentation - ▢ Sweetener or flavor #### Making Kombucha SCOBY - Make Tea: Bring 7 cups water to a boil in a clean pot. Remove from heat and add 4 bags black tea. Allow tea to steep for about 15 minutes. Remove tea and stir in ½ cup white sugar. Let tea cool to room temperature. Alternatively, boil only 2 cups of water and add the remaining 5 cups of cold water once the tea has steeped and sugar has been added. This will quicken the process. ![Making sweet tea.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/making-sweet-tea-for-kombucha-1200x800.jpg) - Add Starter: Add 1 cup unflavored kombucha then pour everything into a large glass jar. ![Adding starter kombucha to a pot.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/how-to-brew-kombucha-homemade-adding-starter.jpg) - Ferment: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed. ![Girl holding a kombucha SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-33.jpg) #### First Fermentation - Make Tea: Bring 14 cups water to a boil in a clean pot. Remove from heat and add 8 bags black or green tea. Allow tea to steep for about 15 minutes. Remove tea and stir in 1 cup white sugar. Let tea cool to room temperature. Alternatively to quicken this up, boil only 4 cups of water and add the remaining 10 cups of cold water once tea has steeped and sugar has been added. ![Making sweet tea.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/making-sweet-tea-for-kombucha-1200x800.jpg) - Combine With Starter + SCOBY: If your SCOBY is still in the jar you made it in, use a clean spoon to push it down into the tea, then pour out all but 2 cups of the tea that’s in that jar (you can bottle the remaining tea to keep as a strong starter kombucha). Pour in your freshly made cooled tea. ![Pouring kombucha into jar with a SCOBY.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/how-to-brew-kombucha-homemade-pouring-in-new-tea.jpg) - Ferment: Cover with a clean cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75°F, 21-24°C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days. It should be mildly sweet and slightly vinegary when finished. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be. This process will go faster if it is warm in your house. ![Jar of kombucha in the first fermentation.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/how-to-brew-kombucha-homemade-topping-with-cloth.jpg) - And Repeat: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY). The rest can move into the second fermentation\! ![Girl in yellow overalls next to many bottles of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-3.jpg) #### Second Fermentation - Flavor: Add your desired flavors to each bottle, then funnel kombucha into bottles, leaving about 1 inch at the top. Seal each shut. ![Adding flavor to kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/flavoring-kombucha-in-a-bottle.jpg) - Ferment: Let ferment somewhere dark and room temperature for 3 to 10 days. This process will go faster if it is warm in your house. Carefully open bottles to prevent volcanoes. You can do this over a bowl with a baggie over the top just in case\! ![Opening a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/opening-a-bottle-of-kombucha.jpg) - Serve: If desired, strain out flavorings before serving. Place bottles in the fridge to slow the carbonation process and to chill before serving. ![Pouring a bottle of kombucha.](https://www.liveeatlearn.com/wp-content/uploads/2015/10/how-to-brew-kombucha-homemade-straining.jpg) Serving: 1cup (depends on fermentation length) \\| Calories: 50kcal \\| Carbohydrates: 12g \\| Sodium: 13mg \\| Sugar: 12g Nutrition information calculated by Sarah Bond, degreed nutritionist. ![](https://www.liveeatlearn.com/wp-content/themes/liveeatlearn-2024/assets/icons/wprm/live-eat-learn-sarah-footer.png) Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made\! ## Supplies Needed for Making Kombucha - Large Glass Jug: It should hold at least 1 gallon (buy on [Amazon](https://www.amazon.com/Pack-Airtight-Dishwasher-Kombucha-Fermentation/dp/B075JQR2KD/ref=as_li_ss_tl?_encoding=UTF8&pd_rd_i=B075JQR2KD&pd_rd_r=32a8add7-3e7d-11e9-80bb-6f5e2ddbf8f2&pd_rd_w=c7Od5&pd_rd_wg=2UDg6&pf_rd_p=6725dbd6-9917-451d-beba-16af7874e407&pf_rd_r=ESZPXEZ67GP1BY04R94J&psc=1&refRID=ESZPXEZ67GP1BY04R94J&linkCode=sl1&tag=lieale-20&linkId=4ecf21308dbcbbaeb92cf2254bee3f28&language=en_US) or in most homeware stores) - Fermentation Bottles: These bottles have a tight seal specifically designed to keep the carbonation in (hellooo fizz!) (buy [flip-top bottles here](https://kombucha.com/collections/bottling/products/16-oz-swing-top-bottles-6-pack?sca_ref=6341601.aWYlwV9M6n) or collect and reuse GT’s bottles) ![Carbo cap kombucha lids.](https://www.liveeatlearn.com/wp-content/uploads/2024/06/how-to-brew-kombucha-homemade-51.jpg) You can also use [these carbonation lids](https://kombucha.com/collections/carbo-craft/products/carbo-cap?sca_ref=6341601.aWYlwV9M6n) to prevent explosions. They allow your brew to get to a predetermined PSI and let any excess pressure release automatically. ### About the gear Above is a list of the supplies needed to make kombucha. These are affiliate links, meaning I may earn a commission if you make a purchase. I’ve only included products I know and trust, and have included multiple buying options for each. I personally use and love the products from [Kombucha.com](https://kombucha.com/?sca_ref=6341601.aWYlwV9M6n). For 10% off their online store, comment below and I’ll get our secret code to you\! ![Eat vegetarian cookbook.](https://www.liveeatlearn.com/wp-content/uploads/2024/05/Hardcover.jpg) Let's eat more plants\! Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze. You May Also Like
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