What Is Kombucha? + Easy Recipe to Start Brewing at Home
A decade ago when I first looked up kombucha recipes, I felt overwhelmed—they all seemed long and complicated. Honestly, I was scared to try brewing at home.
I decided to give it a go and to my surprise, the process turned out to be simple and fun (I even hosted classes teaching others how to make it). My very first batch was a success, and I started brewing regularly and kept four gallons brewing at a time. My kids even ask for “Mama’s bucha” by name when they were little.
Because of a horrific experience that has stretched over the past nine years, I stopped brewing kombucha at home. Writing this post feels like a fresh start, and I’m hopeful to begin again—especially since my kids still love it, and nothing compares to the taste of homemade kombucha over store-bought.
What Is Kombucha?
Kombucha is a naturally fermented drink made with tea, sugar, water, and a SCOBY. People have brewed it for centuries, valuing it for its tangy flavor and potential health benefits. Rich in probiotics, antioxidants, and B vitamins, kombucha tastes lightly sweet and sour with a natural fizz—like a healthier, cleaner version of soda.
Frequently Asked Questions About Kombucha
What does drinking kombucha do for you?
Drinking kombucha may support gut health thanks to probiotics, provide antioxidants, and help with digestion. Many people also enjoy it as a healthier alternative to soda.
What does kombucha taste like?
Kombucha has a lightly sweet and tangy flavor with natural fizz. Depending on how long it ferments, it can taste anywhere from fruity and slightly sweet to more vinegary and sour.
Is it safe to drink kombucha every day?
For most healthy adults, drinking kombucha daily in moderate amounts is safe. Start with small servings to see how your body reacts.
Where to buy Kombucha?
You can buy kombucha at most grocery stores, natural food markets, and even coffee shops. Popular brands like GT’s are widely available.
Kombucha dangers?
If brewed in unsanitary conditions, kombucha can develop mold or harmful bacteria. People with weakened immune systems, pregnant women, and young children should be cautious.
What is kombucha good for?
Kombucha is good for supporting gut health, providing probiotics, and serving as a refreshing, low-sugar alternative to soda.
Benefits of kombucha for females?
Some women drink kombucha to support digestion, balance gut health, and boost energy. Its probiotics may also support vaginal and urinary tract health.
Is kombucha good for you?
Yes—when consumed in moderation, kombucha can be a beneficial addition to a balanced diet. It’s refreshing, low in sugar, and full of probiotics.
What Is a SCOBY?
A SCOBY (symbiotic colony of bacteria and yeast) is the living culture that transforms sweet tea into kombucha. It may look a little alien, but it’s pure magic!
The SCOBY feeds on the sugar, leaving you with a fizzy, low-sugar, low-calorie drink.
I tried (and failed) several times to grow one from scratch. Eventually, I bought one online, and it worked perfectly. Since then, I’ve brewed gallons of kombucha and even shared baby SCOBYs with friends.
Here is a recipe to get started brewing kombucha from scratch.
Ingredients (1 gallon batch)
1 SCOBY (3–5 inches in diameter)
10 organic black tea bags (or loose-leaf, see tips below)
1 cup organic white cane sugar
1 cup distilled white vinegar
3 quarts filtered or spring water
Supplies
1-gallon glass jar or beverage dispenser
4-quart saucepan
Clean, tightly woven breathable cloth
Rubber band
Sterilized jars or bottles with lids
Instructions
Sterilize your supplies and work surfaces.
Bring 3 quarts of water to a boil, remove from heat, and steep the tea bags for 10 minutes. Then remove tea bags and stir in the sugar until dissolved. Let it cool to room temperature.
Pour tea into your fermenting jar, then gently add the SCOBY.
Pour the vinegar over the surface of the SCOBY. Don’t worry if the SCOBY sinks or floats—both are normal. Be sure there is at least 1 inch of space at the top of the jar.
Secure the top with a cotton cloth with the rubber band.
Place in a warm (70–80°F), dark spot with good airflow. Do not disturb for 9–14 days.
Around day 9, sample the tea. When it tastes balanced between sweet and tangy, it’s ready. Or if you see it bubbling, it’s most likely ready.
Strain the yeast strands and remove SCOBY.
Pour the kombucha into sterilized jars, leaving ½ inch of air space.
For more carbonation, leave capped bottles at room temperature 2–3 days before refrigerating (you will have to burp the jars every day so they don’t explode). Otherwise, chill right away. Drink within 1 month.
Flavoring (Second Fermentation)
This is where it gets fun! To flavor kombucha:
Fill bottles ⅔ to ¾ full with finished kombucha tea.
Add fresh fruit, juice, or ginger slices (leaving ½ inch air space).
Seal and let ferment 2–3 more days before chilling.
IMPORTANT: burp each bottle daily to avoid bottles from exploding
Some of my favorite ways to flavor kombucha:
Fresh ginger slices (the best!)
Cranberry juice with peaches
Grape juice
Tips & Troubleshooting
Batch size: I double the recipe in a 2-gallon dispenser.
Best tea: We love brewing with Japanese bancha green tea (¾ cup loose per gallon).
Baby SCOBYs: A new one forms on top every batch. Share, start a SCOBY hotel, or compost extras.
Mold warning: If you see mold, throw out the batch and SCOBY.
Environment: Keep between 70–80°F, away from direct sunlight, smoke, or fumes. Don’t seal it in a cupboard—the SCOBY needs oxygen.
Cloth cover: Use a clean, tightly woven, non-shedding cloth to keep out fruit flies and dust.
Let Us Know
Have you tried kombucha or tried making kombucha at home? Share your thoughts in the comments below—I’d love to hear how it turned out for you!
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