Skip the Store-Bought Stuff: Make Kombucha at Home

It's easier than you think!

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What You'll Need

  • assorted fruits, spices and herbs
  • large pot
  • funnel
How to Make Kombucha at Home
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Making Kombucha

Making Kombucha

Photo by: Sarah Busby

Sarah Busby

Boil Water

Making Kombucha

Making Kombucha

Photo by: Sarah Busby

Sarah Busby

Bring 14 cups of water to a boil for five minutes.

Add Sugar

Making Kombucha

Making Kombucha

Photo by: Sarah Busby

Sarah Busby

Pour one cup of organic sugar into the pot of hot water. Stir and turn off the heat source once all of the sugar has dissolved.

Add Green Tea

Add eight green or black organic tea bags to the hot water. Steep the tea until it reaches room temperature, and remove the tea bags.

Pour Sweet Tea Into Glass Container

Making Kombucha

Making Kombucha

Photo by: Sarah Busby

Sarah Busby

Add the sweet tea to a large, sanitized glass container.

Add Scoby to Sweet Tea

Pour the scoby and starter liquid into the sweet tea, and label with the current date. Cover the top of the container with a cheesecloth or towel, and secure with a large rubber band. Store it in a dark, cool cupboard or corner of the room for 7 to 10 days, depending on how acidic you would like the brew.

Test Acidity

Making Kombucha

Making Kombucha

Photo by: Sarah Busby

Sarah Busby

After 7 to 10 days, dip a clean straw into the kombucha brew and taste test it for an acidity that is to your liking.

Add Flavoring

Using a knife, cut up fruits, herbs and spices to flavor however you'd like. Add your flavorings to the sanitized swing top glass bottles. Here, we've added strawberry basil, mango coconut water and blueberry ginger as flavor pairings.

Store Brew

Using a funnel, pour the kombucha brew into the swing top glass containers. Seal the rubber tops, and add a date label to each bottle. Place the bottles in a dark, cool cupboard or corner of the room for 2 to 3 days, making sure to burp each top daily to avoid too much fermentation pressure buildup. Place your swing top bottles in the refrigerator after 2 to 3 days to stop the fermentation process and enjoy!

Store Scoby for Later Use

Reserve 1 to 2 cups of kombucha brew in a glass container, and store for future use. Store in a dark, cool cupboard or corner of the room until you're ready to make your next batch of kombucha.

Making Kombucha

Making Kombucha

Photo by: Sarah Busby

Sarah Busby

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