Simple Homemade Kombucha “How To”
Fermented foods are basically your gut’s version of a standing ovation—and I try to sneak them into our routine whenever I can. Around here, our go-to stars are sauerkraut and kombucha.
Store-bought kombucha definitely has its place (hello, busy days), but it can be pricey, a bit sugary, and—let’s be honest—not quite as lively in the probiotic department as the homemade stuff. That’s because many commercial versions are pasteurized, which wipes out both the good and the bad bacteria. Convenient? Yes. Thriving microbial party? Not so much.
Homemade kombucha, on the other hand, is like brewing your own tiny wellness potion. Thanks to its probiotics, antioxidants, and organic acids, it’s often linked to better digestion, stronger immunity, and even gentle detox support. Plus, when you make it yourself, you’re the boss: you control the sugar, the tea quality, and the overall vibe of your brew.
That said—this isn’t a “wing it and hope for the best” situation. Proper fermentation matters. Cleanliness is key, because nobody wants mold or unwanted bacteria crashing the party. And yes, there’s a little alcohol involved (it’s a natural byproduct of fermentation). Homemade batches can vary and sometimes run higher than store-bought versions, so if you’re avoiding alcohol, that’s something to keep in mind.
So, quick recap: homemade kombucha = more probiotics, better ingredients, and a nutrient boost. Store-bought kombucha = convenience and consistency. Both have their place, but if you’re up for a little DIY magic, brewing your own is incredibly rewarding (and kind of fun to show off, not gonna lie).
Ready to Brew Your Own Kombucha?
Good news: it’s easier than it sounds—especially if you can get your hands on a SCOBY from a friend (or yes, the internet works too).
What You’ll Need:
SCOBY (starter tea + pellicle—aka the squishy, jelly-like layer)
2 cups starter tea
8 tea bags (I use a mix of organic green and black tea works great, Whole Foods 365 Organic teas are great and low cost)
1 cup organic sugar
3½ quarts water
Stainless steel stock pot
Wooden spoon
1-gallon glass jar (I use this glass jar from Anchor Hocking which is made in the U.S.A)
Coffee filter or cheesecloth + rubber band
Six 16 oz glass swing-top bottles (I use these Otis Classic Glass bottles)
Stainless steel or silicone funnel
Step-by-Step Kombucha Brewing
Step 1: Brew the Tea
Bring 3½ quarts of water to a boil, then remove from heat. Stir in the sugar until fully dissolved. Add your tea bags (I like a 4 green / 4 black combo). Using black tea is a must because it provides the ideal nutrient profile - specifically nitrogen, caffeine and tannins - needed for the SCOBY (Symbiotic Culture of Bacteria and Yeast) to thrive, build a healthy cellulose layer (the pellicle) and ferment efficiently. The green tea is optional, but you must use 8 tea bags in total.
Let it steep—and here’s the hard part—wait until it’s completely cooled. This can take a few hours, so start earlier in the day unless you enjoy staring longingly at a hot pot of tea at 10 p.m.
Step 2: Add the Starter & SCOBY
Once cooled, remove the tea bags. Pour your starter tea into the glass jar, then add the brewed tea. Gently slide in the SCOBY.
Cover with a coffee filter or cheesecloth and secure it with a rubber band. This keeps bugs out while letting your brew breathe (yes, your kombucha needs airflow—she’s fancy like that).
Step 3: Ferment
Store the jar at room temperature, out of direct sunlight, and let it ferment for about 10 days.
After that, give it a taste. Want it less sweet? Let it go longer. During this time, you might notice:
The SCOBY moving around (totally normal)
A new creamy layer forming on top (great sign!)
Brown stringy bits (also normal—no panic required)
Step 4: Bottle
Once it tastes just right—somewhere between sweet and tangy—it’s bottling time.
Remove the pellicle and set it aside with about 2 cups of kombucha (this becomes your new SCOBY and starter for the next batch). Then, using a funnel, fill your swing-top bottles, leaving about an inch of space at the top.
Seal, refrigerate, and enjoy within about 4 weeks (if it lasts that long).
Optional: Second Fermentation (aka Flavor Fun)
Want to level things up? Add fruit, herbs, or juice to your bottles and let them ferment for another 1–3 days.
My personal favorite: strawberries + 48 hours = deliciousness!
⚠️ One important note: burp your bottles every 24 hours (just open briefly to release pressure). Skip this step and you might end up with a fizzy explosion—and a very sticky kitchen.
Brewing kombucha at home is equal parts science experiment and kitchen adventure. Once you get the hang of it, it becomes second nature—and you might just find yourself oddly proud of your growing SCOBY collection.
Happy brewing!
*This post may contain affiliate links, which means I may earn a small commission if you purchase through them—at no extra cost to you. I only share products I genuinely use and love. Thanks for supporting my kitchen experiments and keeping the kombucha flowing!