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1. Shard Calculation

Query:

Response:

Calculated Shard: 52 (from laksa108)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa052.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.thefreshcooky.com/how-to-make-kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thefreshcooky.com/how-to-make-kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/","crawl_time":1774824106,"first_indexed_time":1768325019,"http_code":200,"src_unparsed":"com,thefreshcooky!www,\/how-to-make-kombucha\/ s443","src_root_hash":"16592114396592799052","history_drop_reason":null,"meta_title":"How to Make Kombucha at Home • The Fresh Cooky","meta_descriptions":["Learn how to make this kombucha recipe at home. I’ve been making it weekly and share my foolproof method that makes it affordable to drink every day."],"attrs_boilerpipe_text":"My homemade\nKombucha recipe\nis so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my DIY recipe from scratch makes it affordable to drink every day.\nI have been on a HUGE kombucha kick for the past 3 years.\nNot only does it taste delicious, but it’s awesome for gut health, detox, and immune boosting,\nand so much more! After buying store-bought kombucha weekly, I decided to start making my own to save on costs. And guess what? It’s so much cheaper and still so delicious!\nMaking kombucha is kinda like doing a science experiment! It feeds my inner nerd and science geek in me – the\nSCOBY\nis so cool and so gross all at the same time! I love that it is low in calories, sugar (the gooey mushroom-like SCOBY actually eats up and processes the sugars), but more on that later. \nWhy You’ll Love this Recipe\nCustomizable flavors.\nAdd your favorite fruit, spices, or herbs in the second fermentation for a brew that’s uniquely yours.\nEconomical when compared to store-bought.\nBrew a gallon at home at a fraction of the store cost.\nMinimal prep time for great health benefits.\nThe process of making diy kombucha really involves no active prep time. You are waiting and making sure the fermentation process is carried out smoothly at the correct temperatures.\nWhat is Kombucha?\nIt’s a fermented tea (black or green tea) that originated in China. Once the drink has finished fermenting, it’s both tangy and fizzy in taste and contains natural probiotics that are great for gut health.\nThe key to a great kombucha at home is your SCOBY (symbiotic culture of bacteria and yeast, pellicle or mother) for the drink. We teach you\nhow to make a SCOBY\neasily at home. We love this hassle-free method so much that we try to make it weekly!\nIngredients\nFor the First Fermentation:\nWater (filtered or dechlorinated):\nUse filtered or dechlorinated water; avoid chlorinated water, which contains chemicals that can harm the SCOBY.\nGranulated white sugar:\nFeeds the yeast and bacteria. Sugar is critical for active fermentation. You can also use\ncane sugar\nif desired. Avoid honey, agave, or artificial sweeteners in the first fermentation.\nTea (black or half-black & half-green):\nProvides tannins, caffeine, and polyphenols that nourish the SCOBY. Avoid using herbal teas in the first fermentation.\nStarter kombucha (from previous batch or raw store-bought) &\nSCOBY\n:\nThese ingredients help to start the fermentation and maintain an acidic pH to prevent unwanted microbes.\nFor the Second Fermentation (Optional)\nHere are some of my favorite flavors that I’ve made. Feel free to also customize your own! I like to crush the fruit for a stronger, fruitier flavor, but this is totally optional, depending on what you like.\nFlavoring examples:\n16 oz bottle: Blueberries + diced ginger\n24 oz bottle: Strawberries + diced ginger\n16 oz bottle: Apples + cinnamon stick\n24 oz jar: strawberries + blueberries + raspberries + lemon\nEquipment\n1-gallon wide-mouth glass jar:\nSterilized to ensure the perfect growth environment for the live cultures. I like this\none with a spigot\n.\nLarge non-reactive pot:\nA short stint with non-reactive metal (e.g. stainless steel) is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper, and cast iron. \nWooden or silicone spoon:\nOnce again, avoid a metal spoon.\nBreathable cover (coffee filter, paper towel, multiple layers of cheesecloth,\ntight-weave cloth or flour sack tea towel) + rubber band: \nHelps live cultures breathe and prevents dust, bugs and fruit flies from gathering.\nKitchen thermometer\n:\nHelps you check that the SCOBY and kombucha are at the proper temperatures for the best quality.\nFunnel and fine-mesh\nstrainer\n(optional):\nI love having these tools around for easy bottle filling and straining out unwanted materials. Try this\nplastic strainer funnel combo\n.\nSwing-top bottles\n(or other airtight bottles) for second fermentation:\nThe seal on these bottles helps create the light carbonation we love in this drink.\nOptional:\npH strips\n(for safety check):\nThese help to know that your kombucha was made safely during it’s fermentation, so you can feel good about the final product.\nGet the full recipe in the recipe card below.\nHow to Make Kombucha at Home\nStep 1 – Brew the Tea Base\nBring 4 cups of cold water (filtered) to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves).\nBring water to a boil.\nAdd sugar to the hot water.\nSteep the tea bags for 10 to 15 minutes.\nStep 2 – Dilute and Cool the Tea\nPour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F \/ 21–29°C).\nPour the sweetened tea into the glass jar.\nAdd cold filtered water into the jar.\nLet the tea cool to room temperature.\nPro Tip:\nAdding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch.\nStep 3 – Add Starter Tea and SCOBY\nAdd 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink.\nCover the jar with a breathable cloth and secure it \ntightly with a rubber band.\nPlace the jar in a warm (72–80°F \/ 22–27°C), dark spot away from direct sunlight and drafts. I pop it in our laundry room nook on a counter there.\nStarter kombucha is added to the sweet tea.\nSCOBY is added on top.\nJar is covered to begin fermentation.\nStep 4 – First Fermentation\nFerment the kombucha for 7–14 days, tasting daily after day 7.\nTo taste:\nSlide a clean straw under the SCOBY and sip a little.\nIf it’s too sweet, ferment it longer.\nIf it’s too tart or tastes like vinegar, shorten the fermentation time in your next batch.\nKombucha in first fermentation.\nBubbles will form on SCOBY during fermentation.\nPro\nTip:\nThe brew is ready when you see bubbles and a new layer forming on top of the SCOBY.\nStep 5 – Prepare for Second Fermentation\nGently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher (avoid using metal funnels) and, if you want, strain to remove any yeast strands; use a stainless-steel fine-mesh\nstrainer\nfor this.\nPro Tip:\nKombucha isn’t as fragile as it sounds. A quick pour through a\nstainless steel funnel or\nstrainer\nis just fine—promise. Just steer clear of aluminum, copper, and cast iron, and you’re good to go.\nKathleen’s Tip:\n“Burp” bottles once daily to release pressure. Once they’re carbonated to your liking, refrigerate them immediately to slow down fermentation.\nKombucha has finished second fermentation.\nEnd of second fermentation.\nKombucha is ready to enjoy.\nExpert Tips\nDechlorinating your water is a great idea\n—I do it for my\nsourdough starter\nand\nbreads\n. We used to rely on straight RO water (which strips out\ntoo\nmuch), but we recently upgraded to an\nRO system with remineralization\n, so now I use that for my SCOBY, kombucha, and all my fermented projects.\nIf your tap water is treated with chloramine\n(like ours is here in Denver) instead of plain chlorine, the usual tricks, letting water sit out or boiling it, won’t remove it. Chloramine is stubborn, and removing it at home gets complicated fast. In that case, the simplest solution is to buy a few gallons of purified water with minerals added back in.\nBut if your water uses plain chlorine, dechlorinating is much easier.\nJust pour tap water into an open jar and let it sit for\n24–48 hours\nto allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. Either way, it’s a small step that can make your SCOBY and your bread much happier.\nTo create the carbonation in kombucha, use the correct bottles.\nI like to use swing-top bottles or used (clean) kombucha bottles for carbonation.\nTemperature and patience are key for making homemade kombucha,\n especially during the winter months, as it grows more slowly because my house is cool.\nIn the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight. \nIf you want a stronger, fruity flavor in your kombucha\n, crush the fruit in the second fermentation.\nThe \nSCOBY Hotel\n is a lifesaver. This is a way to easily maintain a SCOBY for long periods of time, and in case of emergency (say, if you may have killed your original SCOBY).\nStorage\nRefrigerate\nthe bottled kombucha immediately after the second fermentation. It stores\nbest for 1–2 weeks\n. Serve it chilled (40–50°F). Check the carbonation by opening the bottle slowly over a sink.\nVariations\nThere are so many different flavor combinations you can use in this homemade kombucha recipe. Here are some of my tried-and-true flavors, but have fun customizing your own! If you want an even stronger fruity taste,\nmash the fruit\nwith a wooden spoon to release more of its natural juices.\n16 oz bottle: Blueberries + diced ginger\n24 oz jar: Strawberries + diced ginger\n16 oz bottle: Apples + cinnamon stick\n24 oz jar: Strawberries + Blueberries + Raspberries + Lemon\nFAQs\nWhy isn’t my SCOBY floating?\nIt’s totally normal if your SCOBY sinks. It may float later as a new layer forms on top. What matters most is that the brew is active (bubbles rising, new film forming).\nWhy is my kombucha too vinegary or sour?\nThis is likely because you fermented it for too long or at too warm a temperature. In the future, shorten the time or ferment at a slightly cooler temperature (70–72°F).\nCan I use herbal tea instead of black\/green for the main batch?\nNot for the first (primary) fermentation. Herbal teas generally don’t have the tannins and caffeine that support the SCOBY’s microbial needs.\nWhat do I do if I see mold on my SCOBY or in the brew?\nIf you see fuzzy, colored mold (green, blue, black) on the surface of the SCOBY, discard the SCOBY and brew an entirely new batch (do not salvage it).\nHow many times can I reuse my SCOBY?\nYes, with proper care, you can reuse a SCOBY many times. Each batch typically creates a new “child” layer. \nMore Easy Drink Recipes\nGolden Milk (Turmeric Latte) Recipe\nBullet Proof Coffee\nStarbucks Medicine Ball Drink\nChai Tea Latte\nFruit and Veggie Smoothie\nRecipe Card\nHomemade Kombucha\nis so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my recipe from scratch makes it affordable to drink every day.  \n▢\n▢\nWooden or silicone spoon (avoid metal)\n▢\nBreathable cover (coffee filter, paper towel, or clean cloth) + rubber band\n▢\n▢\n▢\n▢\nFor the First Fermentation\n▢\n4\ncups\nwater\nfiltered or dechlorinated\n▢\n1\ncup\ngranulated white sugar or\nall-natural cane sugar\n▢\n6 – 8\ntea bags\nblack tea, or half black + half green; about 12–14 g total loose tea\n▢\n12\ncups\ncold filtered water\nto top up to 1 gallon total\n▢\n2\ncups\nstarter kombucha\nfrom a previous batch or store-bought unpasteurized\n▢\n1\nSCOBY\nFor the Second Fermentation Flavor Combinations (Optional)\nBlueberry Ginger\n▢\n⅓-&frac12;\ncup\nfresh blueberries\nPlaced in a 16 ounce bottle\n▢\n1 – 1 &frac12;\ntablespoons\nginger\npeeled, diced and placed in jar\nStrawberry Ginger\n▢\n⅓ – &frac12;\ncup\nstrawberries\ndiced, placed in a 24 ounce bottle or jar.\n▢\n1 &frac12;\ntablespoons\nginger\npeeled, diced and placed in jar\nApple Cinnamon\n▢\n⅓- &frac12;\ncup\ndiced apples\nplaced in 16 ounce jar\n▢\n1\nstick\ncinnamon\nplaced in 16 ounce jar\nBerry Lemon\n▢\n&frac14;\ncup\nstrawberries\nPlace  ingredients in 24-ounce jar or bottle.\n▢\n&frac14;\ncup\nblueberries\n▢\n&frac14;\ncup\nraspberries\n▢\n1\ninch\nlemon\nchopped, rind and all\nBring 4 cups of water to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves).\n4 cups water,\n1 cup granulated white sugar or\nall-natural cane sugar\n,\n6 – 8   tea bags\nPour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F \/ 21–29°C).\n12 cups cold filtered water\nTip:\nAdding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch.\nAdd 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it with a rubber band. Place the jar in a warm (72–80°F \/ 22–27°C), dark spot away from direct sunlight and drafts.\n2 cups starter kombucha,\n1 SCOBY\nFirst Fermentation:\nFerment the kombucha for\n7–14 days\n, tasting daily after day 7.\nTo taste: Slide a clean straw under the SCOBY and sip a little. If it's too sweet, ferment it longer. If it's too tart or vinegary, shorten the fermentation time in your next batch.\nTip:\nThe brew is ready when you see bubbles and a new layer forming on top of the SCOBY.\nSecond Fermentation\nGently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher and, if you want, strain through a stainless fine mesh strainer remove any yeast strands.\nTip:\nYeast strands are\ntotally normal\n. Not dirty. Not mold. Not a mistake. Just part of a healthy brew doing its thing. So if a few sneak through don't worry!\nAdd your chosen flavor ingredients to each bottle (see options above), then pour kombucha into the bottles, leaving about 1 inch of headspace. Seal the bottles tightly and let them sit at room temperature for 2–5 days.\nTip\n: \"Burp\" bottles once daily to release pressure. Once they're carbonated to your liking,\nrefrigerate\nthem immediately to slow down fermentation.\nRate this recipe here\n. This helps other readers and helps support this website.\nStorage: \nRefrigerate\nthe bottled kombucha immediately after the second fermentation. It stores\nbest for 1–2 weeks\n. Serve it chilled (40–50°F). Check the carbonation carefully before opening, open slowly, and perhaps over a sink!\nTips: \nDechlorinating your water is a great idea.\nIf your tap water is treated with chloramine,\nthe simplest solution is to buy a few gallons of purified water with minerals added back in.\nBut if your water uses plain chlorine, dechlorinating is much easier.\nJust pour tap water into an open jar and let it sit for\n24–48 hours\nto allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. \nTo create the carbonation in kombucha, use the correct bottles.\nI like to use\nswing-top bottles\nor used (clean)\nkombucha bottles\nfor carbonation.\nTemperature and patience are key for making homemade kombucha,\nespecially during the winter months, it grows slower because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight. \nFor the Second Fermentation, try these flavor combinations.\nMash the fruit\nfor a stronger flavor. Strain out the fruit before enjoying. \nPro Tip:\nA short stint with non-reactive metals is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper and cast iron. \nFlavoring examples:\n16 oz bottle: Blueberries + diced ginger\n24 oz bottle: Strawberries + diced ginger\n16 oz bottle: Apples + cinnamon stick\n24 oz jar: Strawberries + Blueberries + Raspberries + Lemon\nCalories:\n96\nkcal\n|\nCarbohydrates:\n25\ng\n|\nFat:\n0.1\ng\n|\nSodium:\n24\nmg\n|\nPotassium:\n1\nmg\n|\nSugar:\n25\ng\n|\nCalcium:\n14\nmg\n|\nIron:\n0.01\nmg\nReader Interactions","attrs_markdown":"**Fresh Tip: [Add Us As Google Trusted Source\\!](https:\/\/www.google.com\/preferences\/source?q=thefreshcooky.com)**\n\n✕\n\nJoin the club! **[Subscribe Here](https:\/\/www.thefreshcooky.com\/subscribe\/)**\n\n- [About](https:\/\/www.thefreshcooky.com\/about\/)\n- [Collaborate](https:\/\/www.thefreshcooky.com\/collaborate\/)\n- [Shop](https:\/\/www.amazon.com\/shop\/thefreshcooky)\n- [Subscribe](https:\/\/www.thefreshcooky.com\/subscribe\/)\n\n- [Skip to primary navigation](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#genesis-sidebar-primary)\n\n[![The Fresh Cooky new logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20130'%3E%3C\/svg%3E)![The Fresh Cooky new logo.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2022\/03\/header-wide.svg)](https:\/\/www.thefreshcooky.com\/)\n\nThe Fresh Cooky\n\nReal Food with a Healthy Twist\n\nSearch\n\n- [Recipes](https:\/\/www.thefreshcooky.com\/recipes\/)\n  - 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I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my DIY recipe from scratch makes it affordable to drink every day.\n\n![A glass of kombucha with a glass bottle of kombucha in the background. ](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Horizontal-4-768x576.jpg)\n\nThis post may contain affiliate links. Read my [disclosure & privacy policy](https:\/\/www.thefreshcooky.com\/privacy-policy\/).\n\nThis post may contain affiliate links. Read my [disclosure & privacy policy](https:\/\/www.thefreshcooky.com\/privacy-policy\/).\n\n![Jars and bottles of homemade kombucha for pinning.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Jars and bottles of homemade kombucha for pinning.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2026\/01\/Kombucha-Short-Pin-1-768x1152.jpg)\n\n![A gallon of brewing kombucha with SCOBY for pinning.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![A gallon of brewing kombucha with SCOBY for pinning.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2026\/01\/Kombucha-Short-Pin-3-768x1152.jpg)\n\n![Kombucha poured into a glass, and stored in individual jars for pinning.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201536'%3E%3C\/svg%3E)\n\n![Kombucha poured into a glass, and stored in individual jars for pinning.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2026\/01\/Kombucha-Long-Pin-2-768x1536.jpg)\n\n![For pinning, a bottle of kombucha with fresh apples and a cinnamon stick inside.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201536'%3E%3C\/svg%3E)\n\n![For pinning, a bottle of kombucha with fresh apples and a cinnamon stick inside.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2026\/01\/Kombucha-Long-Pin-1-768x1536.jpg)\n\n![A jar of kombucha during the second fermentation with fruit in it, to pin.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![A jar of kombucha during the second fermentation with fruit in it, to pin.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2026\/01\/Kombucha-Short-Pin-2-768x1152.jpg)\n\n[Add us as Google Trusted Source](https:\/\/www.google.com\/preferences\/source?q=thefreshcooky.com)\n\nTable of Contents\n\n- [Why You'll Love this Recipe](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#h-why-you-ll-love-this-recipe)\n- [What is Kombucha?](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#h-what-is-kombucha)\n- [Ingredients](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#h-ingredients)\n- [How to Make Kombucha at Home](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#h-how-to-make-kombucha-at-home)\n- [Expert Tips](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#h-expert-tips)\n- [Storage](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#h-storage)\n- [Variations](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#h-variations)\n- [FAQs](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#h-faqs)\n- [More Easy Drink Recipes](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#h-more-easy-drink-recipes)\n- [How to Make Kombucha at Home](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#how-to-make-kombucha-at-home)\n\nI have been on a HUGE kombucha kick for the past 3 years. **Not only does it taste delicious, but it’s awesome for gut health, detox, and immune boosting,** and so much more! After buying store-bought kombucha weekly, I decided to start making my own to save on costs. And guess what? It’s so much cheaper and still so delicious\\!\n\nMaking kombucha is kinda like doing a science experiment! It feeds my inner nerd and science geek in me – the [SCOBY](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/) is so cool and so gross all at the same time! I love that it is low in calories, sugar (the gooey mushroom-like SCOBY actually eats up and processes the sugars), but more on that later.\n\n## Why You’ll Love this Recipe\n- **Customizable flavors.** Add your favorite fruit, spices, or herbs in the second fermentation for a brew that’s uniquely yours.\n- **Economical when compared to store-bought.** Brew a gallon at home at a fraction of the store cost.\n- **Minimal prep time for great health benefits.** The process of making diy kombucha really involves no active prep time. You are waiting and making sure the fermentation process is carried out smoothly at the correct temperatures.\n\n![A glass of apple cinnamon kombucha with apples and cinnamon sticks in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![A glass of apple cinnamon kombucha with apples and cinnamon sticks in the background.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-11-768x1152.jpg)\n\n## What is Kombucha?\nIt’s a fermented tea (black or green tea) that originated in China. Once the drink has finished fermenting, it’s both tangy and fizzy in taste and contains natural probiotics that are great for gut health.\n\nThe key to a great kombucha at home is your SCOBY (symbiotic culture of bacteria and yeast, pellicle or mother) for the drink. We teach you [how to make a SCOBY](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/) easily at home. We love this hassle-free method so much that we try to make it weekly\\!\n\n## Ingredients\n### For the First Fermentation:\n- **Water (filtered or dechlorinated):** Use filtered or dechlorinated water; avoid chlorinated water, which contains chemicals that can harm the SCOBY.\n- **Granulated white sugar:** Feeds the yeast and bacteria. Sugar is critical for active fermentation. You can also use [cane sugar](https:\/\/linksta.io\/6b116fed\/wp) if desired. Avoid honey, agave, or artificial sweeteners in the first fermentation.\n- **Tea (black or half-black & half-green):** Provides tannins, caffeine, and polyphenols that nourish the SCOBY. Avoid using herbal teas in the first fermentation.\n- **Starter kombucha (from previous batch or raw store-bought) & [SCOBY](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/):** These ingredients help to start the fermentation and maintain an acidic pH to prevent unwanted microbes.\n### For the Second Fermentation (Optional)\nHere are some of my favorite flavors that I’ve made. Feel free to also customize your own! I like to crush the fruit for a stronger, fruitier flavor, but this is totally optional, depending on what you like.\n\n- **Flavoring examples:**\n- 16 oz bottle: Blueberries + diced ginger\n- 24 oz bottle: Strawberries + diced ginger\n- 16 oz bottle: Apples + cinnamon stick\n- 24 oz jar: strawberries + blueberries + raspberries + lemon\n### Equipment\n- **1-gallon wide-mouth glass jar:** Sterilized to ensure the perfect growth environment for the live cultures. I like this [one with a spigot](https:\/\/linksta.io\/e629848d\/wp).\n- **Large non-reactive pot:** A short stint with non-reactive metal (e.g. stainless steel) is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper, and cast iron.\n- **Wooden or silicone spoon:** Once again, avoid a metal spoon.\n- **Breathable cover (coffee filter, paper towel, multiple layers of cheesecloth,** **tight-weave cloth or flour sack tea towel) + rubber band:** Helps live cultures breathe and prevents dust, bugs and fruit flies from gathering.\n- **[Kitchen thermometer](https:\/\/linksta.io\/cb61f119\/wp):** Helps you check that the SCOBY and kombucha are at the proper temperatures for the best quality.\n- **Funnel and fine-mesh [strainer](https:\/\/linksta.io\/bfc49b61\/wp) (optional):** I love having these tools around for easy bottle filling and straining out unwanted materials. Try this [plastic strainer funnel combo](https:\/\/linksta.io\/6e6b1830\/wp).\n- **[Swing-top bottles](https:\/\/linksta.io\/3093c4a8\/wp) (or other airtight bottles) for second fermentation:** The seal on these bottles helps create the light carbonation we love in this drink.\n- **Optional: [pH strips](https:\/\/linksta.io\/ee4bc1ce\/wp) (for safety check):** These help to know that your kombucha was made safely during it’s fermentation, so you can feel good about the final product.\n\n[Get the full recipe in the recipe card below.](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#recipe)\n\n![Ingredients for homemade kombucha. From L to R, filtered water, kombucha starter, SCOBY, granulated white sugar, and tea bags.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Ingredients for homemade kombucha. From L to R, filtered water, kombucha starter, SCOBY, granulated white sugar, and tea bags.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-1-768x1152.jpg)\n\n[Try Amazon Fresh Today\\!](https:\/\/linksta.io\/dc729467\/wp)\n## How to Make Kombucha at Home\n### Step 1 – Brew the Tea Base\nBring 4 cups of cold water (filtered) to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves).\n\n![Sugar added to boiling water in a saucepan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Sugar added to boiling water in a saucepan.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-3-768x1152.jpg)\n\nBring water to a boil.\n\n![Sugar added to boiling water in a saucepan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Sugar added to boiling water in a saucepan.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-4-768x1152.jpg)\n\nAdd sugar to the hot water.\n\n![Tea being brewed in the hot sugar water.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Tea being brewed in the hot sugar water.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-5-768x1152.jpg)\n\nSteep the tea bags for 10 to 15 minutes.\n### **Step 2 – Dilute and Cool the Tea**\nPour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F \/ 21–29°C).\n\n![Brewed sweet black tea is poured into a glass jar.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Brewed sweet black tea is poured into a glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-9-768x1152.jpg)\n\nPour the sweetened tea into the glass jar.\n\n![Cold filtered water is added to the brewed sweet black tea.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Cold filtered water is added to the brewed sweet black tea.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-10-768x1152.jpg)\n\nAdd cold filtered water into the jar.\n\n![Brewed sweet black tea is cooling in a glass jar.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Brewed sweet black tea is cooling in a glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-11-768x1152.jpg)\n\nLet the tea cool to room temperature.\n\n**Pro Tip:** Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch.\n\n### **Step 3 – Add Starter Tea and SCOBY**\nAdd 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it **tightly with a rubber band.** Place the jar in a warm (72–80°F \/ 22–27°C), dark spot away from direct sunlight and drafts. I pop it in our laundry room nook on a counter there.\n\n![Kombucha is added to the cooled sweet black tea.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Kombucha is added to the cooled sweet black tea.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-12-768x1152.jpg)\n\nStarter kombucha is added to the sweet tea.\n\n![SCOBY is added to the kombucha tea mixture in the glass jar.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![SCOBY is added to the kombucha tea mixture in the glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-13-768x1152.jpg)\n\nSCOBY is added on top.\n\n![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-15-768x1152.jpg)\n\nJar is covered to begin fermentation.\n### **Step 4 – First Fermentation**\nFerment the kombucha for 7–14 days, tasting daily after day 7.\n\n**To taste:** Slide a clean straw under the SCOBY and sip a little.\n\nIf it’s too sweet, ferment it longer.\n\nIf it’s too tart or tastes like vinegar, shorten the fermentation time in your next batch.\n\n![SCOBY is fermenting with sweet black tea for kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![SCOBY is fermenting with sweet black tea for kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-16-768x1152.jpg)\n\nKombucha in first fermentation.\n\n![Bubbles are forming on the SCOBY for kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Bubbles are forming on the SCOBY for kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-17-768x1152.jpg)\n\nBubbles will form on SCOBY during fermentation.\n\n**Pro** **Tip:** The brew is ready when you see bubbles and a new layer forming on top of the SCOBY.\n\n### **Step 5 – Prepare for Second Fermentation**\nGently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher (avoid using metal funnels) and, if you want, strain to remove any yeast strands; use a stainless-steel fine-mesh [strainer](https:\/\/linksta.io\/bfc49b61\/wp) for this.\n\n**Pro Tip:** Kombucha isn’t as fragile as it sounds. A quick pour through a **stainless steel funnel or [strainer](https:\/\/linksta.io\/bfc49b61\/wp)** is just fine—promise. Just steer clear of aluminum, copper, and cast iron, and you’re good to go.\n\n### **Step 6 – Flavor & Carbonate (Second Fermentation)**\nAdd your chosen flavor ingredients to each bottle (see options above), then pour kombucha into the bottles, leaving about 1 inch of headspace. Seal the bottles tightly and let them sit at room temperature for 2–5 days.\n\n![Strawberries and ginger are added to a glass jar to flavor the kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Strawberries and ginger are added to a glass jar to flavor the kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-18-768x1152.jpg)\n\nStrawberries and ginger are added to glass bottle.\n\n![Kombucha is added to the jar with strawberries and ginger.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Kombucha is added to the jar with strawberries and ginger.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-19-768x1152.jpg)\n\nKombucha is poured over top strawberries and ginger.\n\n![A glass jar with homemade kombucha, strawberries, and ginger.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![A glass jar with homemade kombucha, strawberries, and ginger.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-20-768x1152.jpg)\n\nStrawberry and ginger kombucha is ready to ferment.\n\n**Kathleen’s Tip:** “Burp” bottles once daily to release pressure. Once they’re carbonated to your liking, refrigerate them immediately to slow down fermentation.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-4-768x1152.jpg)\n\nKombucha has finished second fermentation.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-9-768x1152.jpg)\n\nEnd of second fermentation.\n\n![A glass of kombucha with a glass bottle of kombucha in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%20576'%3E%3C\/svg%3E)\n\n![A glass of kombucha with a glass bottle of kombucha in the background.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Horizontal-4-768x576.jpg)\n\nKombucha is ready to enjoy.\n\n## Expert Tips\n- **Dechlorinating your water is a great idea**—I do it for my [sourdough starter](https:\/\/www.thefreshcooky.com\/sourdough-starter\/) and [breads](https:\/\/www.thefreshcooky.com\/sourdough-bread\/). We used to rely on straight RO water (which strips out *too* much), but we recently upgraded to an [RO system with remineralization](https:\/\/linksta.io\/ac8046b0\/wp), so now I use that for my SCOBY, kombucha, and all my fermented projects.\n- **If your tap water is treated with chloramine** (like ours is here in Denver) instead of plain chlorine, the usual tricks, letting water sit out or boiling it, won’t remove it. Chloramine is stubborn, and removing it at home gets complicated fast. In that case, the simplest solution is to buy a few gallons of purified water with minerals added back in.\n- **But if your water uses plain chlorine, dechlorinating is much easier.** Just pour tap water into an open jar and let it sit for **24–48 hours** to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. Either way, it’s a small step that can make your SCOBY and your bread much happier.\n- **To create the carbonation in kombucha, use the correct bottles.** I like to use swing-top bottles or used (clean) kombucha bottles for carbonation.\n- **Temperature and patience are key for making homemade kombucha,** especially during the winter months, as it grows more slowly because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight.\n- **If you want a stronger, fruity flavor in your kombucha**, crush the fruit in the second fermentation.\n- The **[SCOBY Hotel](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/)** is a lifesaver. This is a way to easily maintain a SCOBY for long periods of time, and in case of emergency (say, if you may have killed your original SCOBY).\n## Storage\n**Refrigerate** the bottled kombucha immediately after the second fermentation. It stores **best for 1–2 weeks**. Serve it chilled (40–50°F). Check the carbonation by opening the bottle slowly over a sink.\n\n## Variations\nThere are so many different flavor combinations you can use in this homemade kombucha recipe. Here are some of my tried-and-true flavors, but have fun customizing your own! If you want an even stronger fruity taste, **mash the fruit** with a wooden spoon to release more of its natural juices.\n\n- 16 oz bottle: Blueberries + diced ginger\n- 24 oz jar: Strawberries + diced ginger\n- 16 oz bottle: Apples + cinnamon stick\n- 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon\n\n![Three flavors of homemade kombucha in glass bottles. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E)\n\n![Three flavors of homemade kombucha in glass bottles. ](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-1-768x1152.jpg)\n\n## FAQs\n****Why isn’t my SCOBY floating?****\n\nIt’s totally normal if your SCOBY sinks. It may float later as a new layer forms on top. What matters most is that the brew is active (bubbles rising, new film forming).\n\n****Why is my kombucha too vinegary or sour?****\n\nThis is likely because you fermented it for too long or at too warm a temperature. In the future, shorten the time or ferment at a slightly cooler temperature (70–72°F).\n\n****Can I use herbal tea instead of black\/green for the main batch?****\n\nNot for the first (primary) fermentation. Herbal teas generally don’t have the tannins and caffeine that support the SCOBY’s microbial needs.\n\n****What do I do if I see mold on my SCOBY or in the brew?****\n\nIf you see fuzzy, colored mold (green, blue, black) on the surface of the SCOBY, discard the SCOBY and brew an entirely new batch (do not salvage it).\n\n****How many times can I reuse my SCOBY?****\n\nYes, with proper care, you can reuse a SCOBY many times. Each batch typically creates a new “child” layer.\n## More Easy Drink Recipes\n- [Golden Milk (Turmeric Latte) Recipe](https:\/\/www.thefreshcooky.com\/golden-milk-turmeric-tea\/)\n- [Bullet Proof Coffee](https:\/\/www.thefreshcooky.com\/bulletproof-coffee-keto-coffee\/)\n- [Starbucks Medicine Ball Drink](https:\/\/www.thefreshcooky.com\/copycat-starbucks-medicine-ball-tea-recipe\/)\n- [Chai Tea Latte](https:\/\/www.thefreshcooky.com\/starbucks-iced-chai-tea-latte-recipe\/)\n- [Fruit and Veggie Smoothie](https:\/\/www.thefreshcooky.com\/vegetable-and-fruit-smoothie\/)\n\nRecipe Card\n\n![A glass of homemade kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%20768'%3E%3C\/svg%3E)\n\n![A glass of homemade kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Sq-1-768x768.jpg)\n\n## How to Make Kombucha at Home\nNo ratings yet\n\nAuthor: Kathleen Pope\n\nPrep Time: 30 minutes minutes\n\nFermentation: 19 days days\n\nTotal Time: 19 days days 30 minutes minutes\n\nServings: 8 servings (1 gallon)\n\n[Print](https:\/\/www.thefreshcooky.com\/wprm_print\/how-to-make-kombucha-at-home) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thefreshcooky.com%2Fhow-to-make-kombucha%2F&media=https%3A%2F%2Fwww.thefreshcooky.com%2Fwp-content%2Fuploads%2F2026%2F01%2FKombucha-Long-Pin-2.jpg&description=&is_video=false) [Save](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/)[Saved\\!](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/)\n\n**Homemade Kombucha** is so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my recipe from scratch makes it affordable to drink every day.\n\n### Equipment\n- ▢\n  1 [1-gallon wide-mouth glass jar](https:\/\/amzn.to\/49ubRPC)\n- ▢\n  Wooden or silicone spoon (avoid metal)\n- ▢\n  Breathable cover (coffee filter, paper towel, or clean cloth) + rubber band\n- ▢\n  [Kitchen thermometer](https:\/\/amzn.to\/4sCJnMd)\n- ▢\n  [Funnel and fine-mesh strainer (optional)](https:\/\/linksta.io\/6e6b1830\/wp)\n- ▢\n  [Swing-top bottles (or other airtight bottles) for second fermentation](https:\/\/amzn.to\/4jFPECU)\n- ▢\n  [Optional: pH strips (for safety check)](https:\/\/amzn.to\/4pGtVfB)\n\nCooking Mode\n\nPrevent screen from going dark\n\n### Ingredients [US Customary](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/) – [Metric](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/)\n#### For the First Fermentation\n- ▢\n  4 cups water filtered or dechlorinated\n- ▢\n  1 cup granulated white sugar or [all-natural cane sugar](https:\/\/linksta.io\/6b116fed\/wp)\n- ▢\n  6 – 8   [tea bags](https:\/\/amzn.to\/49ibfxJ) black tea, or half black + half green; about 12–14 g total loose tea\n- ▢\n  12 cups cold filtered water to top up to 1 gallon total\n- ▢\n  2 cups [starter kombucha](https:\/\/amzn.to\/4qPkFXg) from a previous batch or store-bought unpasteurized\n- ▢\n  1 [SCOBY](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/)\n#### For the Second Fermentation Flavor Combinations (Optional)\n#### Blueberry Ginger\n- ▢\n  ⅓-\\&frac12;  cup fresh blueberries  Placed in a 16 ounce bottle\n- ▢\n  1 – 1 \\&frac12;  tablespoons ginger peeled, diced and placed in jar\n\n#### Strawberry Ginger\n- ▢\n  ⅓ – \\&frac12;  cup  strawberries  diced, placed in a 24 ounce bottle or jar.\n- ▢\n  1 \\&frac12;  tablespoons ginger peeled, diced and placed in jar\n\n#### Apple Cinnamon\n- ▢\n  ⅓- \\&frac12;  cup diced apples  placed in 16 ounce jar\n- ▢\n  1  stick [cinnamon](https:\/\/linksta.io\/71c46678\/wp) placed in 16 ounce jar\n\n#### Berry Lemon\n- ▢\n  \\&frac14;  cup strawberries  Place ingredients in 24-ounce jar or bottle.\n- ▢\n  \\&frac14;  cup blueberries\n- ▢\n  \\&frac14;  cup raspberries\n- ▢\n  1 inch  lemon chopped, rind and all\n\n### Instructions\n- Bring 4 cups of water to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves).\n  4 cups water, 1 cup granulated white sugar or [all-natural cane sugar](https:\/\/linksta.io\/6b116fed\/wp), 6 – 8 tea bags\n  ![Tea being brewed in the hot sugar water.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)\n  \n  ![Tea being brewed in the hot sugar water.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-5-360x360.jpg)\n- Pour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F \/ 21–29°C).\n  12 cups cold filtered water\n  ![Brewed sweet black tea is poured into a glass jar.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)\n  \n  ![Brewed sweet black tea is poured into a glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-9-360x360.jpg)\n- **Tip:** Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch.\n  ![Cold filtered water is added to the brewed sweet black tea.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)\n  \n  ![Cold filtered water is added to the brewed sweet black tea.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-10-360x360.jpg)\n- Add 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it with a rubber band. Place the jar in a warm (72–80°F \/ 22–27°C), dark spot away from direct sunlight and drafts.\n  2 cups starter kombucha, 1 SCOBY\n  ![Kombucha is added to the cooled sweet black tea.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)\n  \n  ![Kombucha is added to the cooled sweet black tea.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-12-360x360.jpg)\n- **First Fermentation:** Ferment the kombucha for **7–14 days**, tasting daily after day 7.\n  \n  To taste: Slide a clean straw under the SCOBY and sip a little. If it's too sweet, ferment it longer. If it's too tart or vinegary, shorten the fermentation time in your next batch.\n  ![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)\n  \n  ![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-15-360x360.jpg)\n- **Tip:** The brew is ready when you see bubbles and a new layer forming on top of the SCOBY.\n  ![Bubbles are forming on the SCOBY for kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)\n  \n  ![Bubbles are forming on the SCOBY for kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-17-360x360.jpg)\n\n#### Second Fermentation\n- Gently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher and, if you want, strain through a stainless fine mesh strainer remove any yeast strands.\n  \n  **Tip:** Yeast strands are **totally normal**. Not dirty. Not mold. Not a mistake. Just part of a healthy brew doing its thing. So if a few sneak through don't worry\\!\n  ![A white funnel on top of a glass pouring homemade kombucha into the jar.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)\n  \n  ![A white funnel on top of a glass pouring homemade kombucha into the jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-23-360x360.jpg)\n- Add your chosen flavor ingredients to each bottle (see options above), then pour kombucha into the bottles, leaving about 1 inch of headspace. Seal the bottles tightly and let them sit at room temperature for 2–5 days.\n  ![Strawberries and ginger are added to a glass jar to flavor the kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)\n  \n  ![Strawberries and ginger are added to a glass jar to flavor the kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-18-360x360.jpg)\n- **Tip**: \"Burp\" bottles once daily to release pressure. Once they're carbonated to your liking, **refrigerate** them immediately to slow down fermentation.\n  ![Kombucha during second ferment with fresh fruit added.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)\n  \n  ![Kombucha during second ferment with fresh fruit added.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-2-360x360.jpg)\n\nLast step! Leave a Rating[Rate this recipe here](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#respond). This helps other readers and helps support this website.\n\n### Notes\nStorage:\n\n**Refrigerate** the bottled kombucha immediately after the second fermentation. It stores **best for 1–2 weeks**. Serve it chilled (40–50°F). Check the carbonation carefully before opening, open slowly, and perhaps over a sink\\!\n\nTips:\n\n- **Dechlorinating your water is a great idea.**\n- **If your tap water is treated with chloramine,** the simplest solution is to buy a few gallons of purified water with minerals added back in.\n- **But if your water uses plain chlorine, dechlorinating is much easier.** Just pour tap water into an open jar and let it sit for **24–48 hours** to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely.\n- **To create the carbonation in kombucha, use the correct bottles.** I like to use [swing-top bottles](https:\/\/linksta.io\/c24f5815\/wp) or used (clean) [kombucha bottles](https:\/\/linksta.io\/48341a56\/wp) for carbonation.\n- **Temperature and patience are key for making homemade kombucha,** especially during the winter months, it grows slower because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight.\n\nFor the Second Fermentation, try these flavor combinations. **Mash the fruit** for a stronger flavor. Strain out the fruit before enjoying.\n\n**Pro Tip:** A short stint with non-reactive metals is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper and cast iron.\n\n**Flavoring examples:**\n\n- 16 oz bottle: Blueberries + diced ginger\n- 24 oz bottle: Strawberries + diced ginger\n- 16 oz bottle: Apples + cinnamon stick\n- 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon\n\n### Nutrition\nCalories: 96kcal \\| Carbohydrates: 25g \\| Fat: 0\\.1g \\| Sodium: 24mg \\| Potassium: 1mg \\| Sugar: 25g \\| Calcium: 14mg \\| Iron: 0\\.01mg\n\n![A glass of homemade kombucha.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![A glass of homemade kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Sq-1-150x150.jpg)\n\nDid you make my How to Make Kombucha at Home?Show it off! Share on Instagram, tag [@thefreshcooky](https:\/\/www.instagram.com\/thefreshcooky), and use the hashtag [\\#thefreshcooky](https:\/\/www.instagram.com\/explore\/tags\/thefreshcooky)\\!\n\n[Tag on Insta](https:\/\/www.instagram.com\/thefreshcooky\/) [Leave a Rating](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#respond)\n\nShare This\\!\n\n116 shares\n\n- Pin\n- [Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.thefreshcooky.com%2Fhow-to-make-kombucha%2F%3Futm_source%3Dfacebook%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&t=My%20Foolproof%20Method%20for%20Making%20Kombucha%20at%20Home \"Share on Facebook\")\n- [Flipboard](https:\/\/share.flipboard.com\/bookmarklet\/popout?v=2&url=https%3A%2F%2Fwww.thefreshcooky.com%2Fhow-to-make-kombucha%2F%3Futm_source%3Dflipboard%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&title=My%20Foolproof%20Method%20for%20Making%20Kombucha%20at%20Home \"Share on Flipboard\")\n- [Email](https:\/\/www.thefreshcooky.com\/cdn-cgi\/l\/email-protection#3f004c4a5d555a5c4b0272461a0d0f795050534f4d5050591a0d0f725a4b57505b1a0d0f59504d1a0d0f725e545651581a0d0f7450525d4a5c575e1a0d0f5e4b1a0d0f7750525a191c0f0c07045d505b4602574b4b4f4c1a0c7e1a0d791a0d79484848114b575a594d5a4c575c50505446115c50521a0d79575048124b5012525e545a125450525d4a5c575e1a0d791a0c794a4b52604c504a4d5c5a1a0c7b5a525e56531a0d094a4b5260525a5b564a521a0c7b4c505c565e531a0d094a4b52605c5e524f5e5658511a0c7b4c505c565e53124f4a58 \"Send over email\")\n- [SMS](sms:?&body=My%20Foolproof%20Method%20for%20Making%20Kombucha%20at%20Home%20https%3A%2F%2Fwww.thefreshcooky.com%2Fhow-to-make-kombucha%2F%3Futm_source%3Dsms%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug \"Share on SMS\")\n\n### Easter Family Favorites\n**FREE EMAIL BONUS:** Easy & impressive.\n\n[![Kathleen Pope](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)![Kathleen Pope](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2023\/10\/Meet-Kathleen-Pope.jpg)](https:\/\/www.thefreshcooky.com\/about\/)\n\n### Meet Kathleen\n**Recipe Innovator \\| Food Photographer \\| Food Writer**\n\nHi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.\n\n[Read More](https:\/\/www.thefreshcooky.com\/about\/)\n\n- [Facebook](https:\/\/www.facebook.com\/thefreshcooky\/)\n- [Instagram](https:\/\/www.instagram.com\/thefreshcooky\/)\n- [Pinterest](https:\/\/www.pinterest.com\/thefreshcooky)\n## Reader Interactions\n### Comments\n1. Anthony Lauro\n   \n   [Sat, Jan 17, 2026 at 12:17 pm](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#comment-25755)\n   \n   I was surprised to see this recipe. Back in the 60s my friends and I always made kombucha only we called it hippy tea. The scoby referred to as the mushroom. I am looking forward to trying your recipe. I am sure it is much safer than the one we made.\n   \n   [Reply](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#comment-25755)\n   - ![Kathleen](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2048%2048'%3E%3C\/svg%3E)![Kathleen](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2024\/08\/kathleen-avatar-48x48.jpg)[Kathleen Pope](https:\/\/www.thefreshcooky.com\/about\/)\n     \n     [Sat, Jan 17, 2026 at 12:18 pm](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#comment-25756)\n     \n     lol!! Hopefully it’s all safe and you survived the last one, and I hope you like this one. I’ve got to get another batch you going too!\\!\n     \n     [Reply](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#comment-25756)\n\n## Primary Sidebar\n[![Kathleen Pope](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)![Kathleen Pope](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2023\/10\/Meet-Kathleen-Pope.jpg)](https:\/\/www.thefreshcooky.com\/about\/)\n\n### Meet Kathleen\nHey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. 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Policy](https:\/\/www.thefreshcooky.com\/privacy-policy\/)\n\n116 shares\n\n- Pinterest\n- Facebook\n- Flipboard\n- Email\n## Rate This Recipe","attrs_readable_markdown":"My homemade **Kombucha recipe** is so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my DIY recipe from scratch makes it affordable to drink every day.\n\n![A glass of kombucha with a glass bottle of kombucha in the background. ](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Horizontal-4.jpg)\n\nI have been on a HUGE kombucha kick for the past 3 years. **Not only does it taste delicious, but it’s awesome for gut health, detox, and immune boosting,** and so much more! After buying store-bought kombucha weekly, I decided to start making my own to save on costs. And guess what? It’s so much cheaper and still so delicious\\!\n\nMaking kombucha is kinda like doing a science experiment! It feeds my inner nerd and science geek in me – the [SCOBY](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/) is so cool and so gross all at the same time! I love that it is low in calories, sugar (the gooey mushroom-like SCOBY actually eats up and processes the sugars), but more on that later.\n\n## Why You’ll Love this Recipe\n- **Customizable flavors.** Add your favorite fruit, spices, or herbs in the second fermentation for a brew that’s uniquely yours.\n- **Economical when compared to store-bought.** Brew a gallon at home at a fraction of the store cost.\n- **Minimal prep time for great health benefits.** The process of making diy kombucha really involves no active prep time. You are waiting and making sure the fermentation process is carried out smoothly at the correct temperatures.\n\n![A glass of apple cinnamon kombucha with apples and cinnamon sticks in the background.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-11-768x1152.jpg)\n\n## What is Kombucha?\nIt’s a fermented tea (black or green tea) that originated in China. Once the drink has finished fermenting, it’s both tangy and fizzy in taste and contains natural probiotics that are great for gut health.\n\nThe key to a great kombucha at home is your SCOBY (symbiotic culture of bacteria and yeast, pellicle or mother) for the drink. We teach you [how to make a SCOBY](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/) easily at home. We love this hassle-free method so much that we try to make it weekly\\!\n\n## Ingredients\n### For the First Fermentation:\n- **Water (filtered or dechlorinated):** Use filtered or dechlorinated water; avoid chlorinated water, which contains chemicals that can harm the SCOBY.\n- **Granulated white sugar:** Feeds the yeast and bacteria. Sugar is critical for active fermentation. You can also use [cane sugar](https:\/\/linksta.io\/6b116fed\/wp) if desired. Avoid honey, agave, or artificial sweeteners in the first fermentation.\n- **Tea (black or half-black & half-green):** Provides tannins, caffeine, and polyphenols that nourish the SCOBY. Avoid using herbal teas in the first fermentation.\n- **Starter kombucha (from previous batch or raw store-bought) & [SCOBY](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/):** These ingredients help to start the fermentation and maintain an acidic pH to prevent unwanted microbes.\n### For the Second Fermentation (Optional)\nHere are some of my favorite flavors that I’ve made. Feel free to also customize your own! I like to crush the fruit for a stronger, fruitier flavor, but this is totally optional, depending on what you like.\n\n- **Flavoring examples:**\n- 16 oz bottle: Blueberries + diced ginger\n- 24 oz bottle: Strawberries + diced ginger\n- 16 oz bottle: Apples + cinnamon stick\n- 24 oz jar: strawberries + blueberries + raspberries + lemon\n### Equipment\n- **1-gallon wide-mouth glass jar:** Sterilized to ensure the perfect growth environment for the live cultures. I like this [one with a spigot](https:\/\/linksta.io\/e629848d\/wp).\n- **Large non-reactive pot:** A short stint with non-reactive metal (e.g. stainless steel) is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper, and cast iron.\n- **Wooden or silicone spoon:** Once again, avoid a metal spoon.\n- **Breathable cover (coffee filter, paper towel, multiple layers of cheesecloth,** **tight-weave cloth or flour sack tea towel) + rubber band:** Helps live cultures breathe and prevents dust, bugs and fruit flies from gathering.\n- **[Kitchen thermometer](https:\/\/linksta.io\/cb61f119\/wp):** Helps you check that the SCOBY and kombucha are at the proper temperatures for the best quality.\n- **Funnel and fine-mesh [strainer](https:\/\/linksta.io\/bfc49b61\/wp) (optional):** I love having these tools around for easy bottle filling and straining out unwanted materials. Try this [plastic strainer funnel combo](https:\/\/linksta.io\/6e6b1830\/wp).\n- **[Swing-top bottles](https:\/\/linksta.io\/3093c4a8\/wp) (or other airtight bottles) for second fermentation:** The seal on these bottles helps create the light carbonation we love in this drink.\n- **Optional: [pH strips](https:\/\/linksta.io\/ee4bc1ce\/wp) (for safety check):** These help to know that your kombucha was made safely during it’s fermentation, so you can feel good about the final product.\n\n[Get the full recipe in the recipe card below.](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#recipe)\n\n![Ingredients for homemade kombucha. From L to R, filtered water, kombucha starter, SCOBY, granulated white sugar, and tea bags.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-1-768x1152.jpg)\n## How to Make Kombucha at Home\n### Step 1 – Brew the Tea Base\nBring 4 cups of cold water (filtered) to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves).\n\n![Sugar added to boiling water in a saucepan.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-3-768x1152.jpg)\n\nBring water to a boil.\n\n![Sugar added to boiling water in a saucepan.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-4-768x1152.jpg)\n\nAdd sugar to the hot water.\n\n![Tea being brewed in the hot sugar water.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-5-768x1152.jpg)\n\nSteep the tea bags for 10 to 15 minutes.\n### **Step 2 – Dilute and Cool the Tea**\nPour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F \/ 21–29°C).\n\n![Brewed sweet black tea is poured into a glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-9-768x1152.jpg)\n\nPour the sweetened tea into the glass jar.\n\n![Cold filtered water is added to the brewed sweet black tea.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-10-768x1152.jpg)\n\nAdd cold filtered water into the jar.\n\n![Brewed sweet black tea is cooling in a glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-11-768x1152.jpg)\n\nLet the tea cool to room temperature.\n\n**Pro Tip:** Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch.\n\n### **Step 3 – Add Starter Tea and SCOBY**\nAdd 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it **tightly with a rubber band.** Place the jar in a warm (72–80°F \/ 22–27°C), dark spot away from direct sunlight and drafts. I pop it in our laundry room nook on a counter there.\n\n![Kombucha is added to the cooled sweet black tea.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-12-768x1152.jpg)\n\nStarter kombucha is added to the sweet tea.\n\n![SCOBY is added to the kombucha tea mixture in the glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-13-768x1152.jpg)\n\nSCOBY is added on top.\n\n![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-15-768x1152.jpg)\n\nJar is covered to begin fermentation.\n### **Step 4 – First Fermentation**\nFerment the kombucha for 7–14 days, tasting daily after day 7.\n\n**To taste:** Slide a clean straw under the SCOBY and sip a little.\n\nIf it’s too sweet, ferment it longer.\n\nIf it’s too tart or tastes like vinegar, shorten the fermentation time in your next batch.\n\n![SCOBY is fermenting with sweet black tea for kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-16-768x1152.jpg)\n\nKombucha in first fermentation.\n\n![Bubbles are forming on the SCOBY for kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-17-768x1152.jpg)\n\nBubbles will form on SCOBY during fermentation.\n\n**Pro** **Tip:** The brew is ready when you see bubbles and a new layer forming on top of the SCOBY.\n\n### **Step 5 – Prepare for Second Fermentation**\nGently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher (avoid using metal funnels) and, if you want, strain to remove any yeast strands; use a stainless-steel fine-mesh [strainer](https:\/\/linksta.io\/bfc49b61\/wp) for this.\n\n**Pro Tip:** Kombucha isn’t as fragile as it sounds. A quick pour through a **stainless steel funnel or [strainer](https:\/\/linksta.io\/bfc49b61\/wp)** is just fine—promise. Just steer clear of aluminum, copper, and cast iron, and you’re good to go.\n\n**Kathleen’s Tip:** “Burp” bottles once daily to release pressure. Once they’re carbonated to your liking, refrigerate them immediately to slow down fermentation.\n\n![](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-4-768x1152.jpg)\n\nKombucha has finished second fermentation.\n\n![](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-9-768x1152.jpg)\n\nEnd of second fermentation.\n\n![A glass of kombucha with a glass bottle of kombucha in the background.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Horizontal-4-768x576.jpg)\n\nKombucha is ready to enjoy.\n\n## Expert Tips\n- **Dechlorinating your water is a great idea**—I do it for my [sourdough starter](https:\/\/www.thefreshcooky.com\/sourdough-starter\/) and [breads](https:\/\/www.thefreshcooky.com\/sourdough-bread\/). We used to rely on straight RO water (which strips out *too* much), but we recently upgraded to an [RO system with remineralization](https:\/\/linksta.io\/ac8046b0\/wp), so now I use that for my SCOBY, kombucha, and all my fermented projects.\n- **If your tap water is treated with chloramine** (like ours is here in Denver) instead of plain chlorine, the usual tricks, letting water sit out or boiling it, won’t remove it. Chloramine is stubborn, and removing it at home gets complicated fast. In that case, the simplest solution is to buy a few gallons of purified water with minerals added back in.\n- **But if your water uses plain chlorine, dechlorinating is much easier.** Just pour tap water into an open jar and let it sit for **24–48 hours** to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. Either way, it’s a small step that can make your SCOBY and your bread much happier.\n- **To create the carbonation in kombucha, use the correct bottles.** I like to use swing-top bottles or used (clean) kombucha bottles for carbonation.\n- **Temperature and patience are key for making homemade kombucha,** especially during the winter months, as it grows more slowly because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight.\n- **If you want a stronger, fruity flavor in your kombucha**, crush the fruit in the second fermentation.\n- The **[SCOBY Hotel](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/)** is a lifesaver. This is a way to easily maintain a SCOBY for long periods of time, and in case of emergency (say, if you may have killed your original SCOBY).\n## Storage\n**Refrigerate** the bottled kombucha immediately after the second fermentation. It stores **best for 1–2 weeks**. Serve it chilled (40–50°F). Check the carbonation by opening the bottle slowly over a sink.\n\n## Variations\nThere are so many different flavor combinations you can use in this homemade kombucha recipe. Here are some of my tried-and-true flavors, but have fun customizing your own! If you want an even stronger fruity taste, **mash the fruit** with a wooden spoon to release more of its natural juices.\n\n- 16 oz bottle: Blueberries + diced ginger\n- 24 oz jar: Strawberries + diced ginger\n- 16 oz bottle: Apples + cinnamon stick\n- 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon\n\n![Three flavors of homemade kombucha in glass bottles. ](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-1-768x1152.jpg)\n\n## FAQs\n****Why isn’t my SCOBY floating?****\n\nIt’s totally normal if your SCOBY sinks. It may float later as a new layer forms on top. What matters most is that the brew is active (bubbles rising, new film forming).\n\n****Why is my kombucha too vinegary or sour?****\n\nThis is likely because you fermented it for too long or at too warm a temperature. In the future, shorten the time or ferment at a slightly cooler temperature (70–72°F).\n\n****Can I use herbal tea instead of black\/green for the main batch?****\n\nNot for the first (primary) fermentation. Herbal teas generally don’t have the tannins and caffeine that support the SCOBY’s microbial needs.\n\n****What do I do if I see mold on my SCOBY or in the brew?****\n\nIf you see fuzzy, colored mold (green, blue, black) on the surface of the SCOBY, discard the SCOBY and brew an entirely new batch (do not salvage it).\n\n****How many times can I reuse my SCOBY?****\n\nYes, with proper care, you can reuse a SCOBY many times. Each batch typically creates a new “child” layer.\n## More Easy Drink Recipes\n- [Golden Milk (Turmeric Latte) Recipe](https:\/\/www.thefreshcooky.com\/golden-milk-turmeric-tea\/)\n- [Bullet Proof Coffee](https:\/\/www.thefreshcooky.com\/bulletproof-coffee-keto-coffee\/)\n- [Starbucks Medicine Ball Drink](https:\/\/www.thefreshcooky.com\/copycat-starbucks-medicine-ball-tea-recipe\/)\n- [Chai Tea Latte](https:\/\/www.thefreshcooky.com\/starbucks-iced-chai-tea-latte-recipe\/)\n- [Fruit and Veggie Smoothie](https:\/\/www.thefreshcooky.com\/vegetable-and-fruit-smoothie\/)\n\nRecipe Card\n\n**Homemade Kombucha** is so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my recipe from scratch makes it affordable to drink every day.\n\n- ▢\n- ▢\n  Wooden or silicone spoon (avoid metal)\n- ▢\n  Breathable cover (coffee filter, paper towel, or clean cloth) + rubber band\n- ▢\n- ▢\n- ▢\n- ▢\n\n#### For the First Fermentation\n- ▢\n  4 cups water filtered or dechlorinated\n- ▢\n  1 cup granulated white sugar or [all-natural cane sugar](https:\/\/linksta.io\/6b116fed\/wp)\n- ▢\n  6 – 8   [tea bags](https:\/\/amzn.to\/49ibfxJ) black tea, or half black + half green; about 12–14 g total loose tea\n- ▢\n  12 cups cold filtered water to top up to 1 gallon total\n- ▢\n  2 cups [starter kombucha](https:\/\/amzn.to\/4qPkFXg) from a previous batch or store-bought unpasteurized\n- ▢\n  1 [SCOBY](https:\/\/www.thefreshcooky.com\/how-to-make-a-kombucha-scoby\/)\n\nFor the Second Fermentation Flavor Combinations (Optional)\n\n#### Blueberry Ginger\n- ▢\n  ⅓-\\&frac12;  cup fresh blueberries  Placed in a 16 ounce bottle\n- ▢\n  1 – 1 \\&frac12;  tablespoons ginger peeled, diced and placed in jar\n\n#### Strawberry Ginger\n- ▢\n  ⅓ – \\&frac12;  cup  strawberries  diced, placed in a 24 ounce bottle or jar.\n- ▢\n  1 \\&frac12;  tablespoons ginger peeled, diced and placed in jar\n\n#### Apple Cinnamon\n- ▢\n  ⅓- \\&frac12;  cup diced apples  placed in 16 ounce jar\n- ▢\n  1  stick [cinnamon](https:\/\/linksta.io\/71c46678\/wp) placed in 16 ounce jar\n\n#### Berry Lemon\n- ▢\n  \\&frac14;  cup strawberries  Place ingredients in 24-ounce jar or bottle.\n- ▢\n  \\&frac14;  cup blueberries\n- ▢\n  \\&frac14;  cup raspberries\n- ▢\n  1 inch  lemon chopped, rind and all\n\n- Bring 4 cups of water to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves).\n  4 cups water, 1 cup granulated white sugar or [all-natural cane sugar](https:\/\/linksta.io\/6b116fed\/wp), 6 – 8 tea bags\n  ![Tea being brewed in the hot sugar water.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-5-360x360.jpg)\n- Pour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F \/ 21–29°C).\n  12 cups cold filtered water\n  ![Brewed sweet black tea is poured into a glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-9-360x360.jpg)\n- **Tip:** Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch.\n  ![Cold filtered water is added to the brewed sweet black tea.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-10-360x360.jpg)\n- Add 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it with a rubber band. Place the jar in a warm (72–80°F \/ 22–27°C), dark spot away from direct sunlight and drafts.\n  2 cups starter kombucha, 1 SCOBY\n  ![Kombucha is added to the cooled sweet black tea.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-12-360x360.jpg)\n- **First Fermentation:** Ferment the kombucha for **7–14 days**, tasting daily after day 7.\n  \n  To taste: Slide a clean straw under the SCOBY and sip a little. If it's too sweet, ferment it longer. If it's too tart or vinegary, shorten the fermentation time in your next batch.\n  ![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-15-360x360.jpg)\n- **Tip:** The brew is ready when you see bubbles and a new layer forming on top of the SCOBY.\n  ![Bubbles are forming on the SCOBY for kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-17-360x360.jpg)\n\n#### Second Fermentation\n- Gently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher and, if you want, strain through a stainless fine mesh strainer remove any yeast strands.\n  \n  **Tip:** Yeast strands are **totally normal**. Not dirty. Not mold. Not a mistake. Just part of a healthy brew doing its thing. So if a few sneak through don't worry\\!\n  ![A white funnel on top of a glass pouring homemade kombucha into the jar.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-23-360x360.jpg)\n- Add your chosen flavor ingredients to each bottle (see options above), then pour kombucha into the bottles, leaving about 1 inch of headspace. Seal the bottles tightly and let them sit at room temperature for 2–5 days.\n  ![Strawberries and ginger are added to a glass jar to flavor the kombucha.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Process-18-360x360.jpg)\n- **Tip**: \"Burp\" bottles once daily to release pressure. Once they're carbonated to your liking, **refrigerate** them immediately to slow down fermentation.\n  ![Kombucha during second ferment with fresh fruit added.](https:\/\/www.thefreshcooky.com\/wp-content\/uploads\/2025\/12\/Kombucha-Portrait-2-360x360.jpg)\n\n[Rate this recipe here](https:\/\/www.thefreshcooky.com\/how-to-make-kombucha\/#respond). This helps other readers and helps support this website.\n\nStorage:\n\n**Refrigerate** the bottled kombucha immediately after the second fermentation. It stores **best for 1–2 weeks**. Serve it chilled (40–50°F). Check the carbonation carefully before opening, open slowly, and perhaps over a sink\\!\n\nTips:\n\n- **Dechlorinating your water is a great idea.**\n- **If your tap water is treated with chloramine,** the simplest solution is to buy a few gallons of purified water with minerals added back in.\n- **But if your water uses plain chlorine, dechlorinating is much easier.** Just pour tap water into an open jar and let it sit for **24–48 hours** to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely.\n- **To create the carbonation in kombucha, use the correct bottles.** I like to use [swing-top bottles](https:\/\/linksta.io\/c24f5815\/wp) or used (clean) [kombucha bottles](https:\/\/linksta.io\/48341a56\/wp) for carbonation.\n- **Temperature and patience are key for making homemade kombucha,** especially during the winter months, it grows slower because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight.\n\nFor the Second Fermentation, try these flavor combinations. **Mash the fruit** for a stronger flavor. Strain out the fruit before enjoying.\n\n**Pro Tip:** A short stint with non-reactive metals is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper and cast iron.\n\n**Flavoring examples:**\n\n- 16 oz bottle: Blueberries + diced ginger\n- 24 oz bottle: Strawberries + diced ginger\n- 16 oz bottle: Apples + cinnamon stick\n- 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon\n\nCalories: 96kcal \\| Carbohydrates: 25g \\| Fat: 0\\.1g \\| Sodium: 24mg \\| Potassium: 1mg \\| Sugar: 25g \\| Calcium: 14mg \\| Iron: 0\\.01mg\n## Reader Interactions","meta_canonical":null}

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Boilerpipe Text	My homemade Kombucha recipe is so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my DIY recipe from scratch makes it affordable to drink every day. I have been on a HUGE kombucha kick for the past 3 years. Not only does it taste delicious, but it’s awesome for gut health, detox, and immune boosting, and so much more! After buying store-bought kombucha weekly, I decided to start making my own to save on costs. And guess what? It’s so much cheaper and still so delicious! Making kombucha is kinda like doing a science experiment! It feeds my inner nerd and science geek in me – the SCOBY is so cool and so gross all at the same time! I love that it is low in calories, sugar (the gooey mushroom-like SCOBY actually eats up and processes the sugars), but more on that later. Why You’ll Love this Recipe Customizable flavors. Add your favorite fruit, spices, or herbs in the second fermentation for a brew that’s uniquely yours. Economical when compared to store-bought. Brew a gallon at home at a fraction of the store cost. Minimal prep time for great health benefits. The process of making diy kombucha really involves no active prep time. You are waiting and making sure the fermentation process is carried out smoothly at the correct temperatures. What is Kombucha? It’s a fermented tea (black or green tea) that originated in China. Once the drink has finished fermenting, it’s both tangy and fizzy in taste and contains natural probiotics that are great for gut health. The key to a great kombucha at home is your SCOBY (symbiotic culture of bacteria and yeast, pellicle or mother) for the drink. We teach you how to make a SCOBY easily at home. We love this hassle-free method so much that we try to make it weekly! Ingredients For the First Fermentation: Water (filtered or dechlorinated): Use filtered or dechlorinated water; avoid chlorinated water, which contains chemicals that can harm the SCOBY. Granulated white sugar: Feeds the yeast and bacteria. Sugar is critical for active fermentation. You can also use cane sugar if desired. Avoid honey, agave, or artificial sweeteners in the first fermentation. Tea (black or half-black & half-green): Provides tannins, caffeine, and polyphenols that nourish the SCOBY. Avoid using herbal teas in the first fermentation. Starter kombucha (from previous batch or raw store-bought) & SCOBY : These ingredients help to start the fermentation and maintain an acidic pH to prevent unwanted microbes. For the Second Fermentation (Optional) Here are some of my favorite flavors that I’ve made. Feel free to also customize your own! I like to crush the fruit for a stronger, fruitier flavor, but this is totally optional, depending on what you like. Flavoring examples: 16 oz bottle: Blueberries + diced ginger 24 oz bottle: Strawberries + diced ginger 16 oz bottle: Apples + cinnamon stick 24 oz jar: strawberries + blueberries + raspberries + lemon Equipment 1-gallon wide-mouth glass jar: Sterilized to ensure the perfect growth environment for the live cultures. I like this one with a spigot . Large non-reactive pot: A short stint with non-reactive metal (e.g. stainless steel) is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper, and cast iron. Wooden or silicone spoon: Once again, avoid a metal spoon. Breathable cover (coffee filter, paper towel, multiple layers of cheesecloth, tight-weave cloth or flour sack tea towel) + rubber band: Helps live cultures breathe and prevents dust, bugs and fruit flies from gathering. Kitchen thermometer : Helps you check that the SCOBY and kombucha are at the proper temperatures for the best quality. Funnel and fine-mesh strainer (optional): I love having these tools around for easy bottle filling and straining out unwanted materials. Try this plastic strainer funnel combo . Swing-top bottles (or other airtight bottles) for second fermentation: The seal on these bottles helps create the light carbonation we love in this drink. Optional: pH strips (for safety check): These help to know that your kombucha was made safely during it’s fermentation, so you can feel good about the final product. Get the full recipe in the recipe card below. How to Make Kombucha at Home Step 1 – Brew the Tea Base Bring 4 cups of cold water (filtered) to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves). Bring water to a boil. Add sugar to the hot water. Steep the tea bags for 10 to 15 minutes. Step 2 – Dilute and Cool the Tea Pour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F / 21–29°C). Pour the sweetened tea into the glass jar. Add cold filtered water into the jar. Let the tea cool to room temperature. Pro Tip: Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch. Step 3 – Add Starter Tea and SCOBY Add 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it tightly with a rubber band. Place the jar in a warm (72–80°F / 22–27°C), dark spot away from direct sunlight and drafts. I pop it in our laundry room nook on a counter there. Starter kombucha is added to the sweet tea. SCOBY is added on top. Jar is covered to begin fermentation. Step 4 – First Fermentation Ferment the kombucha for 7–14 days, tasting daily after day 7. To taste: Slide a clean straw under the SCOBY and sip a little. If it’s too sweet, ferment it longer. If it’s too tart or tastes like vinegar, shorten the fermentation time in your next batch. Kombucha in first fermentation. Bubbles will form on SCOBY during fermentation. Pro Tip: The brew is ready when you see bubbles and a new layer forming on top of the SCOBY. Step 5 – Prepare for Second Fermentation Gently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher (avoid using metal funnels) and, if you want, strain to remove any yeast strands; use a stainless-steel fine-mesh strainer for this. Pro Tip: Kombucha isn’t as fragile as it sounds. A quick pour through a stainless steel funnel or strainer is just fine—promise. Just steer clear of aluminum, copper, and cast iron, and you’re good to go. Kathleen’s Tip: “Burp” bottles once daily to release pressure. Once they’re carbonated to your liking, refrigerate them immediately to slow down fermentation. Kombucha has finished second fermentation. End of second fermentation. Kombucha is ready to enjoy. Expert Tips Dechlorinating your water is a great idea —I do it for my sourdough starter and breads . We used to rely on straight RO water (which strips out too much), but we recently upgraded to an RO system with remineralization , so now I use that for my SCOBY, kombucha, and all my fermented projects. If your tap water is treated with chloramine (like ours is here in Denver) instead of plain chlorine, the usual tricks, letting water sit out or boiling it, won’t remove it. Chloramine is stubborn, and removing it at home gets complicated fast. In that case, the simplest solution is to buy a few gallons of purified water with minerals added back in. But if your water uses plain chlorine, dechlorinating is much easier. Just pour tap water into an open jar and let it sit for 24–48 hours to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. Either way, it’s a small step that can make your SCOBY and your bread much happier. To create the carbonation in kombucha, use the correct bottles. I like to use swing-top bottles or used (clean) kombucha bottles for carbonation. Temperature and patience are key for making homemade kombucha, especially during the winter months, as it grows more slowly because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight. If you want a stronger, fruity flavor in your kombucha , crush the fruit in the second fermentation. The SCOBY Hotel is a lifesaver. This is a way to easily maintain a SCOBY for long periods of time, and in case of emergency (say, if you may have killed your original SCOBY). Storage Refrigerate the bottled kombucha immediately after the second fermentation. It stores best for 1–2 weeks . Serve it chilled (40–50°F). Check the carbonation by opening the bottle slowly over a sink. Variations There are so many different flavor combinations you can use in this homemade kombucha recipe. Here are some of my tried-and-true flavors, but have fun customizing your own! If you want an even stronger fruity taste, mash the fruit with a wooden spoon to release more of its natural juices. 16 oz bottle: Blueberries + diced ginger 24 oz jar: Strawberries + diced ginger 16 oz bottle: Apples + cinnamon stick 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon FAQs Why isn’t my SCOBY floating? It’s totally normal if your SCOBY sinks. It may float later as a new layer forms on top. What matters most is that the brew is active (bubbles rising, new film forming). Why is my kombucha too vinegary or sour? This is likely because you fermented it for too long or at too warm a temperature. In the future, shorten the time or ferment at a slightly cooler temperature (70–72°F). Can I use herbal tea instead of black/green for the main batch? Not for the first (primary) fermentation. Herbal teas generally don’t have the tannins and caffeine that support the SCOBY’s microbial needs. What do I do if I see mold on my SCOBY or in the brew? If you see fuzzy, colored mold (green, blue, black) on the surface of the SCOBY, discard the SCOBY and brew an entirely new batch (do not salvage it). How many times can I reuse my SCOBY? Yes, with proper care, you can reuse a SCOBY many times. Each batch typically creates a new “child” layer. More Easy Drink Recipes Golden Milk (Turmeric Latte) Recipe Bullet Proof Coffee Starbucks Medicine Ball Drink Chai Tea Latte Fruit and Veggie Smoothie Recipe Card Homemade Kombucha is so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my recipe from scratch makes it affordable to drink every day. ▢ ▢ Wooden or silicone spoon (avoid metal) ▢ Breathable cover (coffee filter, paper towel, or clean cloth) + rubber band ▢ ▢ ▢ ▢ For the First Fermentation ▢ 4 cups water filtered or dechlorinated ▢ 1 cup granulated white sugar or all-natural cane sugar ▢ 6 – 8 tea bags black tea, or half black + half green; about 12–14 g total loose tea ▢ 12 cups cold filtered water to top up to 1 gallon total ▢ 2 cups starter kombucha from a previous batch or store-bought unpasteurized ▢ 1 SCOBY For the Second Fermentation Flavor Combinations (Optional) Blueberry Ginger ▢ ⅓-½ cup fresh blueberries Placed in a 16 ounce bottle ▢ 1 – 1 ½ tablespoons ginger peeled, diced and placed in jar Strawberry Ginger ▢ ⅓ – ½ cup strawberries diced, placed in a 24 ounce bottle or jar. ▢ 1 ½ tablespoons ginger peeled, diced and placed in jar Apple Cinnamon ▢ ⅓- ½ cup diced apples placed in 16 ounce jar ▢ 1 stick cinnamon placed in 16 ounce jar Berry Lemon ▢ ¼ cup strawberries Place ingredients in 24-ounce jar or bottle. ▢ ¼ cup blueberries ▢ ¼ cup raspberries ▢ 1 inch lemon chopped, rind and all Bring 4 cups of water to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves). 4 cups water, 1 cup granulated white sugar or all-natural cane sugar , 6 – 8 tea bags Pour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F / 21–29°C). 12 cups cold filtered water Tip: Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch. Add 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it with a rubber band. Place the jar in a warm (72–80°F / 22–27°C), dark spot away from direct sunlight and drafts. 2 cups starter kombucha, 1 SCOBY First Fermentation: Ferment the kombucha for 7–14 days , tasting daily after day 7. To taste: Slide a clean straw under the SCOBY and sip a little. If it's too sweet, ferment it longer. If it's too tart or vinegary, shorten the fermentation time in your next batch. Tip: The brew is ready when you see bubbles and a new layer forming on top of the SCOBY. Second Fermentation Gently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher and, if you want, strain through a stainless fine mesh strainer remove any yeast strands. Tip: Yeast strands are totally normal . Not dirty. Not mold. Not a mistake. Just part of a healthy brew doing its thing. So if a few sneak through don't worry! Add your chosen flavor ingredients to each bottle (see options above), then pour kombucha into the bottles, leaving about 1 inch of headspace. Seal the bottles tightly and let them sit at room temperature for 2–5 days. Tip : "Burp" bottles once daily to release pressure. Once they're carbonated to your liking, refrigerate them immediately to slow down fermentation. Rate this recipe here . This helps other readers and helps support this website. Storage: Refrigerate the bottled kombucha immediately after the second fermentation. It stores best for 1–2 weeks . Serve it chilled (40–50°F). Check the carbonation carefully before opening, open slowly, and perhaps over a sink! Tips: Dechlorinating your water is a great idea. If your tap water is treated with chloramine, the simplest solution is to buy a few gallons of purified water with minerals added back in. But if your water uses plain chlorine, dechlorinating is much easier. Just pour tap water into an open jar and let it sit for 24–48 hours to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. To create the carbonation in kombucha, use the correct bottles. I like to use swing-top bottles or used (clean) kombucha bottles for carbonation. Temperature and patience are key for making homemade kombucha, especially during the winter months, it grows slower because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight. For the Second Fermentation, try these flavor combinations. Mash the fruit for a stronger flavor. Strain out the fruit before enjoying. Pro Tip: A short stint with non-reactive metals is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper and cast iron. Flavoring examples: 16 oz bottle: Blueberries + diced ginger 24 oz bottle: Strawberries + diced ginger 16 oz bottle: Apples + cinnamon stick 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon Calories: 96 kcal \| Carbohydrates: 25 g \| Fat: 0.1 g \| Sodium: 24 mg \| Potassium: 1 mg \| Sugar: 25 g \| Calcium: 14 mg \| Iron: 0.01 mg Reader Interactions
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[Popular](https://www.thefreshcooky.com/popular-recipes/) - [Subscribers](https://www.thefreshcooky.com/subscriber-library/) - [About](https://www.thefreshcooky.com/about/) [Recipes](https://www.thefreshcooky.com/recipes/) › [Courses](https://www.thefreshcooky.com/recipes/courses/) › [Drinks](https://www.thefreshcooky.com/recipes/courses/drinks/) [2 Comments](https://www.thefreshcooky.com/how-to-make-kombucha/#comments) # How to Make Kombucha at Home [![Kathleen](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2072%2072'%3E%3C/svg%3E)![Kathleen](https://www.thefreshcooky.com/wp-content/uploads/2024/08/kathleen-avatar-72x72.jpg)](https://www.thefreshcooky.com/about/ "About the author") by [Kathleen Pope](https://www.thefreshcooky.com/about/) Jan 12, 2026 [Jump to Recipe](https://www.thefreshcooky.com/how-to-make-kombucha/#wprm-recipe-container-88704) ![Jars and bottles of homemade kombucha for pinning.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Jars and bottles of homemade kombucha for pinning.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Short-Pin-1-768x1152.jpg) ![A gallon of brewing kombucha with SCOBY for pinning.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![A gallon of brewing kombucha with SCOBY for pinning.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Short-Pin-3-768x1152.jpg) ![Kombucha poured into a glass, and stored in individual jars for pinning.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201536'%3E%3C/svg%3E) ![Kombucha poured into a glass, and stored in individual jars for pinning.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Long-Pin-2-768x1536.jpg) ![For pinning, a bottle of kombucha with fresh apples and a cinnamon stick inside.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201536'%3E%3C/svg%3E) ![For pinning, a bottle of kombucha with fresh apples and a cinnamon stick inside.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Long-Pin-1-768x1536.jpg) ![A jar of kombucha during the second fermentation with fruit in it, to pin.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![A jar of kombucha during the second fermentation with fruit in it, to pin.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Short-Pin-2-768x1152.jpg) My homemade Kombucha recipe is so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my DIY recipe from scratch makes it affordable to drink every day. ![A glass of kombucha with a glass bottle of kombucha in the background. ](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Horizontal-4-768x576.jpg) This post may contain affiliate links. Read my [disclosure & privacy policy](https://www.thefreshcooky.com/privacy-policy/). This post may contain affiliate links. Read my [disclosure & privacy policy](https://www.thefreshcooky.com/privacy-policy/). ![Jars and bottles of homemade kombucha for pinning.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Jars and bottles of homemade kombucha for pinning.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Short-Pin-1-768x1152.jpg) ![A gallon of brewing kombucha with SCOBY for pinning.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![A gallon of brewing kombucha with SCOBY for pinning.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Short-Pin-3-768x1152.jpg) ![Kombucha poured into a glass, and stored in individual jars for pinning.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201536'%3E%3C/svg%3E) ![Kombucha poured into a glass, and stored in individual jars for pinning.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Long-Pin-2-768x1536.jpg) ![For pinning, a bottle of kombucha with fresh apples and a cinnamon stick inside.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201536'%3E%3C/svg%3E) ![For pinning, a bottle of kombucha with fresh apples and a cinnamon stick inside.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Long-Pin-1-768x1536.jpg) ![A jar of kombucha during the second fermentation with fruit in it, to pin.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![A jar of kombucha during the second fermentation with fruit in it, to pin.](https://www.thefreshcooky.com/wp-content/uploads/2026/01/Kombucha-Short-Pin-2-768x1152.jpg) [Add us as Google Trusted Source](https://www.google.com/preferences/source?q=thefreshcooky.com) Table of Contents - [Why You'll Love this Recipe](https://www.thefreshcooky.com/how-to-make-kombucha/#h-why-you-ll-love-this-recipe) - [What is Kombucha?](https://www.thefreshcooky.com/how-to-make-kombucha/#h-what-is-kombucha) - [Ingredients](https://www.thefreshcooky.com/how-to-make-kombucha/#h-ingredients) - [How to Make Kombucha at Home](https://www.thefreshcooky.com/how-to-make-kombucha/#h-how-to-make-kombucha-at-home) - [Expert Tips](https://www.thefreshcooky.com/how-to-make-kombucha/#h-expert-tips) - [Storage](https://www.thefreshcooky.com/how-to-make-kombucha/#h-storage) - [Variations](https://www.thefreshcooky.com/how-to-make-kombucha/#h-variations) - [FAQs](https://www.thefreshcooky.com/how-to-make-kombucha/#h-faqs) - [More Easy Drink Recipes](https://www.thefreshcooky.com/how-to-make-kombucha/#h-more-easy-drink-recipes) - [How to Make Kombucha at Home](https://www.thefreshcooky.com/how-to-make-kombucha/#how-to-make-kombucha-at-home) I have been on a HUGE kombucha kick for the past 3 years. Not only does it taste delicious, but it’s awesome for gut health, detox, and immune boosting, and so much more! After buying store-bought kombucha weekly, I decided to start making my own to save on costs. And guess what? It’s so much cheaper and still so delicious\! Making kombucha is kinda like doing a science experiment! It feeds my inner nerd and science geek in me – the [SCOBY](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/) is so cool and so gross all at the same time! I love that it is low in calories, sugar (the gooey mushroom-like SCOBY actually eats up and processes the sugars), but more on that later. ## Why You’ll Love this Recipe - Customizable flavors. Add your favorite fruit, spices, or herbs in the second fermentation for a brew that’s uniquely yours. - Economical when compared to store-bought. Brew a gallon at home at a fraction of the store cost. - Minimal prep time for great health benefits. The process of making diy kombucha really involves no active prep time. You are waiting and making sure the fermentation process is carried out smoothly at the correct temperatures. ![A glass of apple cinnamon kombucha with apples and cinnamon sticks in the background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![A glass of apple cinnamon kombucha with apples and cinnamon sticks in the background.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-11-768x1152.jpg) ## What is Kombucha? It’s a fermented tea (black or green tea) that originated in China. Once the drink has finished fermenting, it’s both tangy and fizzy in taste and contains natural probiotics that are great for gut health. The key to a great kombucha at home is your SCOBY (symbiotic culture of bacteria and yeast, pellicle or mother) for the drink. We teach you [how to make a SCOBY](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/) easily at home. We love this hassle-free method so much that we try to make it weekly\! ## Ingredients ### For the First Fermentation: - Water (filtered or dechlorinated): Use filtered or dechlorinated water; avoid chlorinated water, which contains chemicals that can harm the SCOBY. - Granulated white sugar: Feeds the yeast and bacteria. Sugar is critical for active fermentation. You can also use [cane sugar](https://linksta.io/6b116fed/wp) if desired. Avoid honey, agave, or artificial sweeteners in the first fermentation. - Tea (black or half-black & half-green): Provides tannins, caffeine, and polyphenols that nourish the SCOBY. Avoid using herbal teas in the first fermentation. - Starter kombucha (from previous batch or raw store-bought) & [SCOBY](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/): These ingredients help to start the fermentation and maintain an acidic pH to prevent unwanted microbes. ### For the Second Fermentation (Optional) Here are some of my favorite flavors that I’ve made. Feel free to also customize your own! I like to crush the fruit for a stronger, fruitier flavor, but this is totally optional, depending on what you like. - Flavoring examples: - 16 oz bottle: Blueberries + diced ginger - 24 oz bottle: Strawberries + diced ginger - 16 oz bottle: Apples + cinnamon stick - 24 oz jar: strawberries + blueberries + raspberries + lemon ### Equipment - 1-gallon wide-mouth glass jar: Sterilized to ensure the perfect growth environment for the live cultures. I like this [one with a spigot](https://linksta.io/e629848d/wp). - Large non-reactive pot: A short stint with non-reactive metal (e.g. stainless steel) is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper, and cast iron. - Wooden or silicone spoon: Once again, avoid a metal spoon. - Breathable cover (coffee filter, paper towel, multiple layers of cheesecloth, tight-weave cloth or flour sack tea towel) + rubber band: Helps live cultures breathe and prevents dust, bugs and fruit flies from gathering. - [Kitchen thermometer](https://linksta.io/cb61f119/wp): Helps you check that the SCOBY and kombucha are at the proper temperatures for the best quality. - Funnel and fine-mesh [strainer](https://linksta.io/bfc49b61/wp) (optional): I love having these tools around for easy bottle filling and straining out unwanted materials. Try this [plastic strainer funnel combo](https://linksta.io/6e6b1830/wp). - [Swing-top bottles](https://linksta.io/3093c4a8/wp) (or other airtight bottles) for second fermentation: The seal on these bottles helps create the light carbonation we love in this drink. - Optional: [pH strips](https://linksta.io/ee4bc1ce/wp) (for safety check): These help to know that your kombucha was made safely during it’s fermentation, so you can feel good about the final product. [Get the full recipe in the recipe card below.](https://www.thefreshcooky.com/how-to-make-kombucha/#recipe) ![Ingredients for homemade kombucha. From L to R, filtered water, kombucha starter, SCOBY, granulated white sugar, and tea bags.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Ingredients for homemade kombucha. From L to R, filtered water, kombucha starter, SCOBY, granulated white sugar, and tea bags.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-1-768x1152.jpg) [Try Amazon Fresh Today\!](https://linksta.io/dc729467/wp) ## How to Make Kombucha at Home ### Step 1 – Brew the Tea Base Bring 4 cups of cold water (filtered) to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves). ![Sugar added to boiling water in a saucepan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Sugar added to boiling water in a saucepan.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-3-768x1152.jpg) Bring water to a boil. ![Sugar added to boiling water in a saucepan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Sugar added to boiling water in a saucepan.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-4-768x1152.jpg) Add sugar to the hot water. ![Tea being brewed in the hot sugar water.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Tea being brewed in the hot sugar water.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-5-768x1152.jpg) Steep the tea bags for 10 to 15 minutes. ### Step 2 – Dilute and Cool the Tea Pour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F / 21–29°C). ![Brewed sweet black tea is poured into a glass jar.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Brewed sweet black tea is poured into a glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-9-768x1152.jpg) Pour the sweetened tea into the glass jar. ![Cold filtered water is added to the brewed sweet black tea.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Cold filtered water is added to the brewed sweet black tea.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-10-768x1152.jpg) Add cold filtered water into the jar. ![Brewed sweet black tea is cooling in a glass jar.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Brewed sweet black tea is cooling in a glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-11-768x1152.jpg) Let the tea cool to room temperature. Pro Tip: Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch. ### Step 3 – Add Starter Tea and SCOBY Add 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it tightly with a rubber band. Place the jar in a warm (72–80°F / 22–27°C), dark spot away from direct sunlight and drafts. I pop it in our laundry room nook on a counter there. ![Kombucha is added to the cooled sweet black tea.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Kombucha is added to the cooled sweet black tea.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-12-768x1152.jpg) Starter kombucha is added to the sweet tea. ![SCOBY is added to the kombucha tea mixture in the glass jar.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![SCOBY is added to the kombucha tea mixture in the glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-13-768x1152.jpg) SCOBY is added on top. ![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-15-768x1152.jpg) Jar is covered to begin fermentation. ### Step 4 – First Fermentation Ferment the kombucha for 7–14 days, tasting daily after day 7. To taste: Slide a clean straw under the SCOBY and sip a little. If it’s too sweet, ferment it longer. If it’s too tart or tastes like vinegar, shorten the fermentation time in your next batch. ![SCOBY is fermenting with sweet black tea for kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![SCOBY is fermenting with sweet black tea for kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-16-768x1152.jpg) Kombucha in first fermentation. ![Bubbles are forming on the SCOBY for kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Bubbles are forming on the SCOBY for kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-17-768x1152.jpg) Bubbles will form on SCOBY during fermentation. Pro Tip: The brew is ready when you see bubbles and a new layer forming on top of the SCOBY. ### Step 5 – Prepare for Second Fermentation Gently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher (avoid using metal funnels) and, if you want, strain to remove any yeast strands; use a stainless-steel fine-mesh [strainer](https://linksta.io/bfc49b61/wp) for this. Pro Tip: Kombucha isn’t as fragile as it sounds. A quick pour through a stainless steel funnel or [strainer](https://linksta.io/bfc49b61/wp) is just fine—promise. Just steer clear of aluminum, copper, and cast iron, and you’re good to go. ### Step 6 – Flavor & Carbonate (Second Fermentation) Add your chosen flavor ingredients to each bottle (see options above), then pour kombucha into the bottles, leaving about 1 inch of headspace. Seal the bottles tightly and let them sit at room temperature for 2–5 days. ![Strawberries and ginger are added to a glass jar to flavor the kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Strawberries and ginger are added to a glass jar to flavor the kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-18-768x1152.jpg) Strawberries and ginger are added to glass bottle. ![Kombucha is added to the jar with strawberries and ginger.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Kombucha is added to the jar with strawberries and ginger.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-19-768x1152.jpg) Kombucha is poured over top strawberries and ginger. ![A glass jar with homemade kombucha, strawberries, and ginger.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![A glass jar with homemade kombucha, strawberries, and ginger.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-20-768x1152.jpg) Strawberry and ginger kombucha is ready to ferment. Kathleen’s Tip: “Burp” bottles once daily to release pressure. Once they’re carbonated to your liking, refrigerate them immediately to slow down fermentation. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-4-768x1152.jpg) Kombucha has finished second fermentation. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-9-768x1152.jpg) End of second fermentation. ![A glass of kombucha with a glass bottle of kombucha in the background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%20576'%3E%3C/svg%3E) ![A glass of kombucha with a glass bottle of kombucha in the background.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Horizontal-4-768x576.jpg) Kombucha is ready to enjoy. ## Expert Tips - Dechlorinating your water is a great idea—I do it for my [sourdough starter](https://www.thefreshcooky.com/sourdough-starter/) and [breads](https://www.thefreshcooky.com/sourdough-bread/). We used to rely on straight RO water (which strips out too much), but we recently upgraded to an [RO system with remineralization](https://linksta.io/ac8046b0/wp), so now I use that for my SCOBY, kombucha, and all my fermented projects. - If your tap water is treated with chloramine (like ours is here in Denver) instead of plain chlorine, the usual tricks, letting water sit out or boiling it, won’t remove it. Chloramine is stubborn, and removing it at home gets complicated fast. In that case, the simplest solution is to buy a few gallons of purified water with minerals added back in. - But if your water uses plain chlorine, dechlorinating is much easier. Just pour tap water into an open jar and let it sit for 24–48 hours to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. Either way, it’s a small step that can make your SCOBY and your bread much happier. - To create the carbonation in kombucha, use the correct bottles. I like to use swing-top bottles or used (clean) kombucha bottles for carbonation. - Temperature and patience are key for making homemade kombucha, especially during the winter months, as it grows more slowly because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight. - If you want a stronger, fruity flavor in your kombucha, crush the fruit in the second fermentation. - The [SCOBY Hotel](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/) is a lifesaver. This is a way to easily maintain a SCOBY for long periods of time, and in case of emergency (say, if you may have killed your original SCOBY). ## Storage Refrigerate the bottled kombucha immediately after the second fermentation. It stores best for 1–2 weeks. Serve it chilled (40–50°F). Check the carbonation by opening the bottle slowly over a sink. ## Variations There are so many different flavor combinations you can use in this homemade kombucha recipe. Here are some of my tried-and-true flavors, but have fun customizing your own! If you want an even stronger fruity taste, mash the fruit with a wooden spoon to release more of its natural juices. - 16 oz bottle: Blueberries + diced ginger - 24 oz jar: Strawberries + diced ginger - 16 oz bottle: Apples + cinnamon stick - 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon ![Three flavors of homemade kombucha in glass bottles. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%201152'%3E%3C/svg%3E) ![Three flavors of homemade kombucha in glass bottles. ](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-1-768x1152.jpg) ## FAQs **Why isn’t my SCOBY floating? It’s totally normal if your SCOBY sinks. It may float later as a new layer forms on top. What matters most is that the brew is active (bubbles rising, new film forming). Why is my kombucha too vinegary or sour? This is likely because you fermented it for too long or at too warm a temperature. In the future, shorten the time or ferment at a slightly cooler temperature (70–72°F). Can I use herbal tea instead of black/green for the main batch? Not for the first (primary) fermentation. Herbal teas generally don’t have the tannins and caffeine that support the SCOBY’s microbial needs. What do I do if I see mold on my SCOBY or in the brew? If you see fuzzy, colored mold (green, blue, black) on the surface of the SCOBY, discard the SCOBY and brew an entirely new batch (do not salvage it). How many times can I reuse my SCOBY? Yes, with proper care, you can reuse a SCOBY many times. Each batch typically creates a new “child” layer. ## More Easy Drink Recipes - [Golden Milk (Turmeric Latte) Recipe](https://www.thefreshcooky.com/golden-milk-turmeric-tea/) - [Bullet Proof Coffee](https://www.thefreshcooky.com/bulletproof-coffee-keto-coffee/) - [Starbucks Medicine Ball Drink](https://www.thefreshcooky.com/copycat-starbucks-medicine-ball-tea-recipe/) - [Chai Tea Latte](https://www.thefreshcooky.com/starbucks-iced-chai-tea-latte-recipe/) - [Fruit and Veggie Smoothie](https://www.thefreshcooky.com/vegetable-and-fruit-smoothie/) Recipe Card ![A glass of homemade kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20768%20768'%3E%3C/svg%3E) ![A glass of homemade kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Sq-1-768x768.jpg) ## How to Make Kombucha at Home No ratings yet Author: Kathleen Pope Prep Time: 30 minutes minutes Fermentation: 19 days days Total Time: 19 days days 30 minutes minutes Servings: 8 servings (1 gallon) [Print](https://www.thefreshcooky.com/wprm_print/how-to-make-kombucha-at-home) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thefreshcooky.com%2Fhow-to-make-kombucha%2F&media=https%3A%2F%2Fwww.thefreshcooky.com%2Fwp-content%2Fuploads%2F2026%2F01%2FKombucha-Long-Pin-2.jpg&description=&is_video=false) [Save](https://www.thefreshcooky.com/how-to-make-kombucha/)[Saved\!](https://www.thefreshcooky.com/how-to-make-kombucha/) Homemade Kombucha is so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my recipe from scratch makes it affordable to drink every day. ### Equipment - ▢ 1 [1-gallon wide-mouth glass jar](https://amzn.to/49ubRPC) - ▢ Wooden or silicone spoon (avoid metal) - ▢ Breathable cover (coffee filter, paper towel, or clean cloth) + rubber band - ▢ [Kitchen thermometer](https://amzn.to/4sCJnMd) - ▢ [Funnel and fine-mesh strainer (optional)](https://linksta.io/6e6b1830/wp) - ▢ [Swing-top bottles (or other airtight bottles) for second fermentation](https://amzn.to/4jFPECU) - ▢ [Optional: pH strips (for safety check)](https://amzn.to/4pGtVfB) Cooking Mode Prevent screen from going dark ### Ingredients [US Customary](https://www.thefreshcooky.com/how-to-make-kombucha/) – [Metric](https://www.thefreshcooky.com/how-to-make-kombucha/) #### For the First Fermentation - ▢ 4 cups water filtered or dechlorinated - ▢ 1 cup granulated white sugar or [all-natural cane sugar](https://linksta.io/6b116fed/wp) - ▢ 6 – 8 [tea bags](https://amzn.to/49ibfxJ) black tea, or half black + half green; about 12–14 g total loose tea - ▢ 12 cups cold filtered water to top up to 1 gallon total - ▢ 2 cups [starter kombucha](https://amzn.to/4qPkFXg) from a previous batch or store-bought unpasteurized - ▢ 1 [SCOBY](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/) #### For the Second Fermentation Flavor Combinations (Optional) #### Blueberry Ginger - ▢ ⅓-\½ cup fresh blueberries Placed in a 16 ounce bottle - ▢ 1 – 1 \½ tablespoons ginger peeled, diced and placed in jar #### Strawberry Ginger - ▢ ⅓ – \½ cup strawberries diced, placed in a 24 ounce bottle or jar. - ▢ 1 \½ tablespoons ginger peeled, diced and placed in jar #### Apple Cinnamon - ▢ ⅓- \½ cup diced apples placed in 16 ounce jar - ▢ 1 stick [cinnamon](https://linksta.io/71c46678/wp) placed in 16 ounce jar #### Berry Lemon - ▢ \¼ cup strawberries Place ingredients in 24-ounce jar or bottle. - ▢ \¼ cup blueberries - ▢ \¼ cup raspberries - ▢ 1 inch lemon chopped, rind and all ### Instructions - Bring 4 cups of water to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves). 4 cups water, 1 cup granulated white sugar or [all-natural cane sugar](https://linksta.io/6b116fed/wp), 6 – 8 tea bags ![Tea being brewed in the hot sugar water.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E) ![Tea being brewed in the hot sugar water.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-5-360x360.jpg) - Pour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F / 21–29°C). 12 cups cold filtered water ![Brewed sweet black tea is poured into a glass jar.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E) ![Brewed sweet black tea is poured into a glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-9-360x360.jpg) - Tip: Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch. ![Cold filtered water is added to the brewed sweet black tea.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E) ![Cold filtered water is added to the brewed sweet black tea.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-10-360x360.jpg) - Add 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it with a rubber band. Place the jar in a warm (72–80°F / 22–27°C), dark spot away from direct sunlight and drafts. 2 cups starter kombucha, 1 SCOBY ![Kombucha is added to the cooled sweet black tea.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E) ![Kombucha is added to the cooled sweet black tea.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-12-360x360.jpg) - First Fermentation: Ferment the kombucha for 7–14 days, tasting daily after day 7. To taste: Slide a clean straw under the SCOBY and sip a little. If it's too sweet, ferment it longer. If it's too tart or vinegary, shorten the fermentation time in your next batch. ![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E) ![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-15-360x360.jpg) - Tip: The brew is ready when you see bubbles and a new layer forming on top of the SCOBY. ![Bubbles are forming on the SCOBY for kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E) ![Bubbles are forming on the SCOBY for kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-17-360x360.jpg) #### Second Fermentation - Gently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher and, if you want, strain through a stainless fine mesh strainer remove any yeast strands. Tip: Yeast strands are totally normal. Not dirty. Not mold. Not a mistake. Just part of a healthy brew doing its thing. So if a few sneak through don't worry\! ![A white funnel on top of a glass pouring homemade kombucha into the jar.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E) ![A white funnel on top of a glass pouring homemade kombucha into the jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-23-360x360.jpg) - Add your chosen flavor ingredients to each bottle (see options above), then pour kombucha into the bottles, leaving about 1 inch of headspace. Seal the bottles tightly and let them sit at room temperature for 2–5 days. ![Strawberries and ginger are added to a glass jar to flavor the kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E) ![Strawberries and ginger are added to a glass jar to flavor the kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-18-360x360.jpg) - Tip: "Burp" bottles once daily to release pressure. Once they're carbonated to your liking, refrigerate them immediately to slow down fermentation. ![Kombucha during second ferment with fresh fruit added.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E) ![Kombucha during second ferment with fresh fruit added.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-2-360x360.jpg) Last step! Leave a Rating[Rate this recipe here](https://www.thefreshcooky.com/how-to-make-kombucha/#respond). This helps other readers and helps support this website. ### Notes Storage: Refrigerate the bottled kombucha immediately after the second fermentation. It stores best for 1–2 weeks. Serve it chilled (40–50°F). Check the carbonation carefully before opening, open slowly, and perhaps over a sink\! Tips: - Dechlorinating your water is a great idea. - If your tap water is treated with chloramine, the simplest solution is to buy a few gallons of purified water with minerals added back in. - But if your water uses plain chlorine, dechlorinating is much easier. Just pour tap water into an open jar and let it sit for 24–48 hours to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. - To create the carbonation in kombucha, use the correct bottles. I like to use [swing-top bottles](https://linksta.io/c24f5815/wp) or used (clean) [kombucha bottles](https://linksta.io/48341a56/wp) for carbonation. - Temperature and patience are key for making homemade kombucha, especially during the winter months, it grows slower because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight. For the Second Fermentation, try these flavor combinations. Mash the fruit for a stronger flavor. Strain out the fruit before enjoying. Pro Tip: A short stint with non-reactive metals is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper and cast iron. Flavoring examples: - 16 oz bottle: Blueberries + diced ginger - 24 oz bottle: Strawberries + diced ginger - 16 oz bottle: Apples + cinnamon stick - 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon ### Nutrition Calories: 96kcal \\| Carbohydrates: 25g \\| Fat: 0\.1g \\| Sodium: 24mg \\| Potassium: 1mg \\| Sugar: 25g \\| Calcium: 14mg \\| Iron: 0\.01mg ![A glass of homemade kombucha.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![A glass of homemade kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Sq-1-150x150.jpg) Did you make my How to Make Kombucha at Home?Show it off! Share on Instagram, tag [@thefreshcooky](https://www.instagram.com/thefreshcooky), and use the hashtag [\#thefreshcooky](https://www.instagram.com/explore/tags/thefreshcooky)\! 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[![Kathleen Pope](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E)![Kathleen Pope](https://www.thefreshcooky.com/wp-content/uploads/2023/10/Meet-Kathleen-Pope.jpg)](https://www.thefreshcooky.com/about/) ### Meet Kathleen Recipe Innovator \\| Food Photographer \\| Food Writer** Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. [Read More](https://www.thefreshcooky.com/about/) - [Facebook](https://www.facebook.com/thefreshcooky/) - [Instagram](https://www.instagram.com/thefreshcooky/) - [Pinterest](https://www.pinterest.com/thefreshcooky) ## Reader Interactions ### Comments 1. Anthony Lauro [Sat, Jan 17, 2026 at 12:17 pm](https://www.thefreshcooky.com/how-to-make-kombucha/#comment-25755) I was surprised to see this recipe. Back in the 60s my friends and I always made kombucha only we called it hippy tea. The scoby referred to as the mushroom. I am looking forward to trying your recipe. I am sure it is much safer than the one we made. [Reply](https://www.thefreshcooky.com/how-to-make-kombucha/#comment-25755) - ![Kathleen](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2048%2048'%3E%3C/svg%3E)![Kathleen](https://www.thefreshcooky.com/wp-content/uploads/2024/08/kathleen-avatar-48x48.jpg)[Kathleen Pope](https://www.thefreshcooky.com/about/) [Sat, Jan 17, 2026 at 12:18 pm](https://www.thefreshcooky.com/how-to-make-kombucha/#comment-25756) lol!! Hopefully it’s all safe and you survived the last one, and I hope you like this one. I’ve got to get another batch you going too!\! [Reply](https://www.thefreshcooky.com/how-to-make-kombucha/#comment-25756) ## Primary Sidebar [![Kathleen Pope](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E)![Kathleen Pope](https://www.thefreshcooky.com/wp-content/uploads/2023/10/Meet-Kathleen-Pope.jpg)](https://www.thefreshcooky.com/about/) ### Meet Kathleen Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic\! 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Readable Markdown	My homemade Kombucha recipe is so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my DIY recipe from scratch makes it affordable to drink every day. ![A glass of kombucha with a glass bottle of kombucha in the background. ](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Horizontal-4.jpg) I have been on a HUGE kombucha kick for the past 3 years. Not only does it taste delicious, but it’s awesome for gut health, detox, and immune boosting, and so much more! After buying store-bought kombucha weekly, I decided to start making my own to save on costs. And guess what? It’s so much cheaper and still so delicious\! Making kombucha is kinda like doing a science experiment! It feeds my inner nerd and science geek in me – the [SCOBY](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/) is so cool and so gross all at the same time! I love that it is low in calories, sugar (the gooey mushroom-like SCOBY actually eats up and processes the sugars), but more on that later. ## Why You’ll Love this Recipe - Customizable flavors. Add your favorite fruit, spices, or herbs in the second fermentation for a brew that’s uniquely yours. - Economical when compared to store-bought. Brew a gallon at home at a fraction of the store cost. - Minimal prep time for great health benefits. The process of making diy kombucha really involves no active prep time. You are waiting and making sure the fermentation process is carried out smoothly at the correct temperatures. ![A glass of apple cinnamon kombucha with apples and cinnamon sticks in the background.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-11-768x1152.jpg) ## What is Kombucha? It’s a fermented tea (black or green tea) that originated in China. Once the drink has finished fermenting, it’s both tangy and fizzy in taste and contains natural probiotics that are great for gut health. The key to a great kombucha at home is your SCOBY (symbiotic culture of bacteria and yeast, pellicle or mother) for the drink. We teach you [how to make a SCOBY](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/) easily at home. We love this hassle-free method so much that we try to make it weekly\! ## Ingredients ### For the First Fermentation: - Water (filtered or dechlorinated): Use filtered or dechlorinated water; avoid chlorinated water, which contains chemicals that can harm the SCOBY. - Granulated white sugar: Feeds the yeast and bacteria. Sugar is critical for active fermentation. You can also use [cane sugar](https://linksta.io/6b116fed/wp) if desired. Avoid honey, agave, or artificial sweeteners in the first fermentation. - Tea (black or half-black & half-green): Provides tannins, caffeine, and polyphenols that nourish the SCOBY. Avoid using herbal teas in the first fermentation. - Starter kombucha (from previous batch or raw store-bought) & [SCOBY](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/): These ingredients help to start the fermentation and maintain an acidic pH to prevent unwanted microbes. ### For the Second Fermentation (Optional) Here are some of my favorite flavors that I’ve made. Feel free to also customize your own! I like to crush the fruit for a stronger, fruitier flavor, but this is totally optional, depending on what you like. - Flavoring examples: - 16 oz bottle: Blueberries + diced ginger - 24 oz bottle: Strawberries + diced ginger - 16 oz bottle: Apples + cinnamon stick - 24 oz jar: strawberries + blueberries + raspberries + lemon ### Equipment - 1-gallon wide-mouth glass jar: Sterilized to ensure the perfect growth environment for the live cultures. I like this [one with a spigot](https://linksta.io/e629848d/wp). - Large non-reactive pot: A short stint with non-reactive metal (e.g. stainless steel) is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper, and cast iron. - Wooden or silicone spoon: Once again, avoid a metal spoon. - Breathable cover (coffee filter, paper towel, multiple layers of cheesecloth, tight-weave cloth or flour sack tea towel) + rubber band: Helps live cultures breathe and prevents dust, bugs and fruit flies from gathering. - [Kitchen thermometer](https://linksta.io/cb61f119/wp): Helps you check that the SCOBY and kombucha are at the proper temperatures for the best quality. - Funnel and fine-mesh [strainer](https://linksta.io/bfc49b61/wp) (optional): I love having these tools around for easy bottle filling and straining out unwanted materials. Try this [plastic strainer funnel combo](https://linksta.io/6e6b1830/wp). - [Swing-top bottles](https://linksta.io/3093c4a8/wp) (or other airtight bottles) for second fermentation: The seal on these bottles helps create the light carbonation we love in this drink. - Optional: [pH strips](https://linksta.io/ee4bc1ce/wp) (for safety check): These help to know that your kombucha was made safely during it’s fermentation, so you can feel good about the final product. [Get the full recipe in the recipe card below.](https://www.thefreshcooky.com/how-to-make-kombucha/#recipe) ![Ingredients for homemade kombucha. From L to R, filtered water, kombucha starter, SCOBY, granulated white sugar, and tea bags.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-1-768x1152.jpg) ## How to Make Kombucha at Home ### Step 1 – Brew the Tea Base Bring 4 cups of cold water (filtered) to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves). ![Sugar added to boiling water in a saucepan.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-3-768x1152.jpg) Bring water to a boil. ![Sugar added to boiling water in a saucepan.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-4-768x1152.jpg) Add sugar to the hot water. ![Tea being brewed in the hot sugar water.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-5-768x1152.jpg) Steep the tea bags for 10 to 15 minutes. ### Step 2 – Dilute and Cool the Tea Pour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F / 21–29°C). ![Brewed sweet black tea is poured into a glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-9-768x1152.jpg) Pour the sweetened tea into the glass jar. ![Cold filtered water is added to the brewed sweet black tea.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-10-768x1152.jpg) Add cold filtered water into the jar. ![Brewed sweet black tea is cooling in a glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-11-768x1152.jpg) Let the tea cool to room temperature. Pro Tip: Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch. ### Step 3 – Add Starter Tea and SCOBY Add 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it tightly with a rubber band. Place the jar in a warm (72–80°F / 22–27°C), dark spot away from direct sunlight and drafts. I pop it in our laundry room nook on a counter there. ![Kombucha is added to the cooled sweet black tea.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-12-768x1152.jpg) Starter kombucha is added to the sweet tea. ![SCOBY is added to the kombucha tea mixture in the glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-13-768x1152.jpg) SCOBY is added on top. ![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-15-768x1152.jpg) Jar is covered to begin fermentation. ### Step 4 – First Fermentation Ferment the kombucha for 7–14 days, tasting daily after day 7. To taste: Slide a clean straw under the SCOBY and sip a little. If it’s too sweet, ferment it longer. If it’s too tart or tastes like vinegar, shorten the fermentation time in your next batch. ![SCOBY is fermenting with sweet black tea for kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-16-768x1152.jpg) Kombucha in first fermentation. ![Bubbles are forming on the SCOBY for kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-17-768x1152.jpg) Bubbles will form on SCOBY during fermentation. Pro Tip: The brew is ready when you see bubbles and a new layer forming on top of the SCOBY. ### Step 5 – Prepare for Second Fermentation Gently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher (avoid using metal funnels) and, if you want, strain to remove any yeast strands; use a stainless-steel fine-mesh [strainer](https://linksta.io/bfc49b61/wp) for this. Pro Tip: Kombucha isn’t as fragile as it sounds. A quick pour through a stainless steel funnel or [strainer](https://linksta.io/bfc49b61/wp) is just fine—promise. Just steer clear of aluminum, copper, and cast iron, and you’re good to go. Kathleen’s Tip: “Burp” bottles once daily to release pressure. Once they’re carbonated to your liking, refrigerate them immediately to slow down fermentation. ![](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-4-768x1152.jpg) Kombucha has finished second fermentation. ![](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-9-768x1152.jpg) End of second fermentation. ![A glass of kombucha with a glass bottle of kombucha in the background.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Horizontal-4-768x576.jpg) Kombucha is ready to enjoy. ## Expert Tips - Dechlorinating your water is a great idea—I do it for my [sourdough starter](https://www.thefreshcooky.com/sourdough-starter/) and [breads](https://www.thefreshcooky.com/sourdough-bread/). We used to rely on straight RO water (which strips out too much), but we recently upgraded to an [RO system with remineralization](https://linksta.io/ac8046b0/wp), so now I use that for my SCOBY, kombucha, and all my fermented projects. - If your tap water is treated with chloramine (like ours is here in Denver) instead of plain chlorine, the usual tricks, letting water sit out or boiling it, won’t remove it. Chloramine is stubborn, and removing it at home gets complicated fast. In that case, the simplest solution is to buy a few gallons of purified water with minerals added back in. - But if your water uses plain chlorine, dechlorinating is much easier. Just pour tap water into an open jar and let it sit for 24–48 hours to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. Either way, it’s a small step that can make your SCOBY and your bread much happier. - To create the carbonation in kombucha, use the correct bottles. I like to use swing-top bottles or used (clean) kombucha bottles for carbonation. - Temperature and patience are key for making homemade kombucha, especially during the winter months, as it grows more slowly because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight. - If you want a stronger, fruity flavor in your kombucha, crush the fruit in the second fermentation. - The [SCOBY Hotel](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/) is a lifesaver. This is a way to easily maintain a SCOBY for long periods of time, and in case of emergency (say, if you may have killed your original SCOBY). ## Storage Refrigerate the bottled kombucha immediately after the second fermentation. It stores best for 1–2 weeks. Serve it chilled (40–50°F). Check the carbonation by opening the bottle slowly over a sink. ## Variations There are so many different flavor combinations you can use in this homemade kombucha recipe. Here are some of my tried-and-true flavors, but have fun customizing your own! If you want an even stronger fruity taste, mash the fruit with a wooden spoon to release more of its natural juices. - 16 oz bottle: Blueberries + diced ginger - 24 oz jar: Strawberries + diced ginger - 16 oz bottle: Apples + cinnamon stick - 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon ![Three flavors of homemade kombucha in glass bottles. ](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-1-768x1152.jpg) ## FAQs **Why isn’t my SCOBY floating? It’s totally normal if your SCOBY sinks. It may float later as a new layer forms on top. What matters most is that the brew is active (bubbles rising, new film forming). Why is my kombucha too vinegary or sour? This is likely because you fermented it for too long or at too warm a temperature. In the future, shorten the time or ferment at a slightly cooler temperature (70–72°F). Can I use herbal tea instead of black/green for the main batch? Not for the first (primary) fermentation. Herbal teas generally don’t have the tannins and caffeine that support the SCOBY’s microbial needs. What do I do if I see mold on my SCOBY or in the brew? If you see fuzzy, colored mold (green, blue, black) on the surface of the SCOBY, discard the SCOBY and brew an entirely new batch (do not salvage it). How many times can I reuse my SCOBY? Yes, with proper care, you can reuse a SCOBY many times. Each batch typically creates a new “child” layer. ## More Easy Drink Recipes - [Golden Milk (Turmeric Latte) Recipe](https://www.thefreshcooky.com/golden-milk-turmeric-tea/) - [Bullet Proof Coffee](https://www.thefreshcooky.com/bulletproof-coffee-keto-coffee/) - [Starbucks Medicine Ball Drink](https://www.thefreshcooky.com/copycat-starbucks-medicine-ball-tea-recipe/) - [Chai Tea Latte](https://www.thefreshcooky.com/starbucks-iced-chai-tea-latte-recipe/) - [Fruit and Veggie Smoothie](https://www.thefreshcooky.com/vegetable-and-fruit-smoothie/) Recipe Card Homemade Kombucha is so simple to make at home once you’ve learned the steps. I’ve been making it for a while now and can’t wait to share my foolproof method and customized flavors. The store-bought version can be quite expensive, but my recipe from scratch makes it affordable to drink every day. - ▢ - ▢ Wooden or silicone spoon (avoid metal) - ▢ Breathable cover (coffee filter, paper towel, or clean cloth) + rubber band - ▢ - ▢ - ▢ - ▢ #### For the First Fermentation - ▢ 4 cups water filtered or dechlorinated - ▢ 1 cup granulated white sugar or [all-natural cane sugar](https://linksta.io/6b116fed/wp) - ▢ 6 – 8 [tea bags](https://amzn.to/49ibfxJ) black tea, or half black + half green; about 12–14 g total loose tea - ▢ 12 cups cold filtered water to top up to 1 gallon total - ▢ 2 cups [starter kombucha](https://amzn.to/4qPkFXg) from a previous batch or store-bought unpasteurized - ▢ 1 [SCOBY](https://www.thefreshcooky.com/how-to-make-a-kombucha-scoby/) For the Second Fermentation Flavor Combinations (Optional) #### Blueberry Ginger - ▢ ⅓-\½ cup fresh blueberries Placed in a 16 ounce bottle - ▢ 1 – 1 \½ tablespoons ginger peeled, diced and placed in jar #### Strawberry Ginger - ▢ ⅓ – \½ cup strawberries diced, placed in a 24 ounce bottle or jar. - ▢ 1 \½ tablespoons ginger peeled, diced and placed in jar #### Apple Cinnamon - ▢ ⅓- \½ cup diced apples placed in 16 ounce jar - ▢ 1 stick [cinnamon](https://linksta.io/71c46678/wp) placed in 16 ounce jar #### Berry Lemon - ▢ \¼ cup strawberries Place ingredients in 24-ounce jar or bottle. - ▢ \¼ cup blueberries - ▢ \¼ cup raspberries - ▢ 1 inch lemon chopped, rind and all - Bring 4 cups of water to a boil in a large pot. Stir in 1 cup of sugar until it’s fully dissolved. Remove the pot from the heat, then add the tea bags or loose tea. Steep the tea for 10–15 minutes, then remove the tea bags (or strain the loose leaves). 4 cups water, 1 cup granulated white sugar or [all-natural cane sugar](https://linksta.io/6b116fed/wp), 6 – 8 tea bags ![Tea being brewed in the hot sugar water.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-5-360x360.jpg) - Pour the brewed tea into your clean 1-gallon glass jar. Add 12 cups of cold filtered water to bring the total volume to 1 gallon. Stir to combine. Let the tea cool completely to room temperature (70–85°F / 21–29°C). 12 cups cold filtered water ![Brewed sweet black tea is poured into a glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-9-360x360.jpg) - Tip: Adding the SCOBY to hot liquid can kill it. Wait until the tea is room temperature or just slightly warm to the touch. ![Cold filtered water is added to the brewed sweet black tea.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-10-360x360.jpg) - Add 2 cups of starter kombucha to the jar and gently lay the SCOBY on top. It may float or sink. Cover the jar with a breathable cloth and secure it with a rubber band. Place the jar in a warm (72–80°F / 22–27°C), dark spot away from direct sunlight and drafts. 2 cups starter kombucha, 1 SCOBY ![Kombucha is added to the cooled sweet black tea.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-12-360x360.jpg) - First Fermentation: Ferment the kombucha for 7–14 days, tasting daily after day 7. To taste: Slide a clean straw under the SCOBY and sip a little. If it's too sweet, ferment it longer. If it's too tart or vinegary, shorten the fermentation time in your next batch. ![A breathable cloth with a rubber band is placed on top of the tea and SCOBY mixture in the glass jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-15-360x360.jpg) - Tip: The brew is ready when you see bubbles and a new layer forming on top of the SCOBY. ![Bubbles are forming on the SCOBY for kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-17-360x360.jpg) #### Second Fermentation - Gently lift out the SCOBY along with 2 cups of the brewed kombucha and transfer them to a clean jar. This will serve as your starter for the next batch. Pour the remaining kombucha into a spouted pitcher and, if you want, strain through a stainless fine mesh strainer remove any yeast strands. Tip: Yeast strands are totally normal. Not dirty. Not mold. Not a mistake. Just part of a healthy brew doing its thing. So if a few sneak through don't worry\! ![A white funnel on top of a glass pouring homemade kombucha into the jar.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-23-360x360.jpg) - Add your chosen flavor ingredients to each bottle (see options above), then pour kombucha into the bottles, leaving about 1 inch of headspace. Seal the bottles tightly and let them sit at room temperature for 2–5 days. ![Strawberries and ginger are added to a glass jar to flavor the kombucha.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Process-18-360x360.jpg) - Tip: "Burp" bottles once daily to release pressure. Once they're carbonated to your liking, refrigerate them immediately to slow down fermentation. ![Kombucha during second ferment with fresh fruit added.](https://www.thefreshcooky.com/wp-content/uploads/2025/12/Kombucha-Portrait-2-360x360.jpg) [Rate this recipe here](https://www.thefreshcooky.com/how-to-make-kombucha/#respond). This helps other readers and helps support this website. Storage: Refrigerate the bottled kombucha immediately after the second fermentation. It stores best for 1–2 weeks. Serve it chilled (40–50°F). Check the carbonation carefully before opening, open slowly, and perhaps over a sink\! Tips: - Dechlorinating your water is a great idea. - If your tap water is treated with chloramine, the simplest solution is to buy a few gallons of purified water with minerals added back in. - But if your water uses plain chlorine, dechlorinating is much easier. Just pour tap water into an open jar and let it sit for 24–48 hours to allow the chlorine to evaporate, or bring it to a rolling boil for about 15 minutes, then let it cool completely. - To create the carbonation in kombucha, use the correct bottles. I like to use [swing-top bottles](https://linksta.io/c24f5815/wp) or used (clean) [kombucha bottles](https://linksta.io/48341a56/wp) for carbonation. - Temperature and patience are key for making homemade kombucha, especially during the winter months, it grows slower because my house is cool. In the summer, I have to keep a close eye on it as things can move quickly. I usually keep it on the counter in my laundry room, where it’s not exposed to sunlight. For the Second Fermentation, try these flavor combinations. Mash the fruit for a stronger flavor. Strain out the fruit before enjoying. Pro Tip: A short stint with non-reactive metals is just fine! Use stainless steel funnels, strainers, pans, and you’ll be fine! Avoid reactive metals like aluminum, copper and cast iron. Flavoring examples:** - 16 oz bottle: Blueberries + diced ginger - 24 oz bottle: Strawberries + diced ginger - 16 oz bottle: Apples + cinnamon stick - 24 oz jar: Strawberries + Blueberries + Raspberries + Lemon Calories: 96kcal \\| Carbohydrates: 25g \\| Fat: 0\.1g \\| Sodium: 24mg \\| Potassium: 1mg \\| Sugar: 25g \\| Calcium: 14mg \\| Iron: 0\.01mg ## Reader Interactions
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