Homemade Kombucha
This post is all about how to make homemade Kombucha for beginners.
If you’re anything like me, you’ve probably stood in the grocery store holding a $4 bottle of kombucha wondering how on earth people are drinking this stuff daily without going broke. That was me. I loved kombucha, but the price added up fast and honestly, I was a little intimidated to make it myself.
So I did what any beginner does: I bought a kombucha starter kit off Amazon and hoped for the best.
👉 This is the kit I started with
And let me just say, if you’re nervous, starting with a kit is the easiest, least overwhelming way to make kombucha at home.
Why I Started With a Kombucha Kit
The kit I bought included everything I needed, which took all the guesswork out of it:
- A glass container for brewing
- Tea
- Sugar
- A SCOBY with starter liquid
- Funnels
- Glass swing top bottles
No wondering if I was using the right supple and ingredients, just open the box and follow the steps. And once I made my first batch, I realized how ridiculously easy kombucha actually is.
Now I make it regularly and never buy store-bought anymore.
What Is Kombucha?
Kombucha is simply sweet tea that’s been fermented using a SCOBY (which stands for Symbiotic Culture Of Bacteria and Yeast). Sounds science-y, but it’s basically a natural fermentation process that turns sweet tea into a tangy, fizzy drink.
There are two stages to making kombucha:
- First Fermentation (F1) – where the magic starts
- Second Fermentation (F2) – where flavor and fizz happen
I’ll walk you through both, step by step.
First Fermentation (F1): Making the Base Kombucha
This is the foundation of your kombucha. Don’t overthink it, if you can make tea, you can do this.
Step 1: Brew the Sweet Tea
Start by brewing the tea that came with your kit (usually black tea).
- Bring water to a boil
- Steep the tea bags as directed
- Add sugar while the tea is still hot and stir until dissolved
This sugar is not optional, it’s what feeds the SCOBY. Most of the sugar gets consumed during fermentation, so don’t stress.
Let the tea cool completely. Hot tea can damage your SCOBY.
Step 2: Add Tea to the Glass Jar
Once your tea is room temperature, pour it into your glass brewing container.
Then add:
- The starter liquid
- The SCOBY
The SCOBY might float, sink, or sit sideways. All of that is normal. Kombucha does not care about aesthetics.
Step 3: Cover and Wait
Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band.
Set it somewhere:
- Out of direct sunlight
- Room temperature
- Where you won’t forget about it
Now you wait 7–14 days. The longer it ferments, the less sweet and more tangy it becomes.
Around day 7, you can start tasting it using a straw. When it tastes good to you, it’s ready.
That’s it. F1 done.
Second Fermentation (F2): Flavor + Fizz
This is the fun part and where homemade kombucha really shines.
Step 1: Remove the SCOBY
Before flavoring, remove your SCOBY and set it aside with some kombucha for your next batch.
Congratulations — you officially have kombucha on tap now.
Step 2: Add Flavor
Pour your kombucha into bottles (this is where the funnel comes in handy).
You can flavor it with:
- Fruit juice
- Fresh or frozen fruit
- Herbs like mint or ginger
Simple combos I love:
- Strawberry
- Ginger lemon
- Blueberry
You don’t need much — just a little goes a long way.
Step 3: Let It Sit
Seal the bottles and let them sit at room temperature for 2–5 days.
This is where carbonation builds. Check them daily and “burp” the bottles if needed to release pressure.
Once they’re fizzy enough, move them to the fridge. Cold slows fermentation and makes them ready to drink.
How Much Money You Save Making Kombucha at Home
This is the part that really sold me.
Store-bought kombucha:
- $3–$5 per bottle
Homemade kombucha:
- Pennies per serving after your initial setup
Once you have a SCOBY, you can keep making batch after batch. One kit paid for itself very quickly, especially if you drink kombucha regularly.
FAQ
Is homemade kombucha safe for beginners?
Yes! Homemade kombucha is safe when made with clean supplies and basic care. Kombucha’s natural fermentation creates an acidic environment that helps prevent bad bacteria. If it smells tangy and looks normal, it’s safe to drink.
How long does it take to make kombucha at home?
Kombucha takes 7–14 days for the first ferment and 2–5 days for the second ferment. The exact time depends on how warm your home is and how sweet or tangy you like it.
How do I know when my kombucha is ready?
Taste it! Around day 7 of the first ferment, use a straw to sample your kombucha. When it tastes lightly sweet and slightly tart, it’s ready for bottling and flavoring.
Why isn’t my homemade kombucha fizzy?
Most fizz comes from the second ferment. Flat kombucha usually means:
- Not enough sugar or fruit added
- Bottles weren’t airtight
- Second ferment wasn’t long enough
Give it more time and make sure bottles are tightly sealed.
What kind of tea is best for making kombucha?
Black tea is best for beginners. It’s reliable, affordable, and keeps your SCOBY healthy. Avoid flavored teas, herbal teas, or anything with oils.
How much sugar is in homemade kombucha?
While sugar is used to brew kombucha, most of it is consumed during fermentation. Homemade kombucha typically has less sugar than store-bought kombucha, especially when fermented longer.
What does a healthy SCOBY look like?
A healthy SCOBY can be:
- Creamy or tan in color
- Smooth or slightly bumpy
- Floating or sinking
Brown stringy bits are normal. Fuzzy mold is not.
How long does homemade kombucha last?
Homemade kombucha can last weeks to months in the refrigerator. It will continue to slowly ferment and may become more tart over time.
Can I save money by making kombucha at home?
Yes! After the initial setup, homemade kombucha costs only pennies per bottle. One SCOBY can make batch after batch, saving you hundreds of dollars over time.
Do I need special equipment to make kombucha?
No. A simple glass jar, tea, sugar, and a SCOBY are all you need. Starter kits make it easier for beginners, but fancy equipment isn’t required.
