Kombucha is one of those things I never thought I’d get into.
When my sister first told me about it, I honestly thought she was joking…
Fermented sweet tea with a growing blob of bacteria? Yeah… hard pass. (Sorry sis 😅)
But after trying a few and finding one I actually liked, something interesting happened: I actually started craving it.
That’s one thing I’ve noticed with natural foods and remedies. Even if you don’t love them at first, your body starts to recognize them. And if I can crave things that are bad for me… why wouldn’t I lean into craving things that are actually good? So I’d find myself buying a Kombucha from the store every time I went, instead of the normal energy drink, sweet tea, or something else that was definitely not good for me. And it was ultimately not good for me. But the Grocery store Kombuchas are not cheap! And when the whole family kept sneaking a drink of mine, I knew it was time for me to figure it out!
So, What is Kombucha?
The non-big sister description of Kombucha is that it’s a fermented tea made from tea, sugar, and yeast. (not the Bread kind!) It’s been around for over 2,000 years, originating in China and eventually spreading across the world. You grow a SCOBY Symbiotic Culture Of Bacteria and Yeast from the tea and sugar, they create a yeast formation that makes average tea something SO NOT AVERAGE!
It’s slightly sweet, a little tart, naturally fizzy, and can be flavored in so many different ways.
Think of it like a healthier, homemade alternative to soda, with way more benefits.
What are Kombucha’s Health Benefits?
Kombucha is often talked about for its potential health benefits, including:
- Supporting digestion
- Providing probiotics
- Boosting energy
- Supporting immune health
These benefits mostly come from the fermentation process, which creates probiotics. When made with green tea, kombucha also contains antioxidants that help protect your body from damage.
(Information referenced from WebMD)
What You’ll Need
Makes 1 gallon:
- 2 tea bags (black or green, organic)
- 6 tbsp sugar (this is required for fermentation)
- 2 cups starter kombucha
- 1 SCOBY
- 1-gallon glass jar
- Cheesecloth or paper towel
- White vinegar (for cleaning)
👉 I put together a one-stop shop to get everything you need in one place.
You can also grab a full kombucha starter kit if you want everything in one place.
Want to do it all from scratch? It’s easier than you think!
If not, and you choose to buy a starter kit and a scoby, you can jump down to the next section. (How to Brew Kombucha)
You’re going to need SCOBY-
So Here is How to Grow Your Own! -Moms, this is an awesome family experiment! Get the kiddos involved! This is a great way to teach them good vs. bad bacteria. Not to mention, it’s much easier to get them to try things that are “Weird” when they have been involved from the start!
How to Grow Your Own SCOBY
Step 1: Clean Everything
Start by cleaning your entire workspace.
I like to clean my sink, then fill it with hot water and vinegar. Wash all tools thoroughly using a natural dish soap, then rinse everything again with white vinegar and dry with clean paper towels.
Avoid using wooden tools; stick with glass, stainless steel, or hard plastic whenever possible.
Step 2: Make the Sweet Tea
- Bring 2 cups of water to a boil
- Add 2 tea bags (black or green — organic is best)
- Stir in 3 tablespoons of sugar until fully dissolved
- Remove from heat and allow to cool to room temperature
- Add 1 bottle of raw, unflavored kombucha; anything store-bought will do
Step 3: Prepare Your Jar
Once the tea has cooled:
- Pour it into your sterilized glass jar
- Add your starter kombucha
(For extra peace of mind, I wash my jars with hot water and natural dish soap, then give them a quick vinegar rinse and dry with a paper towel. (watch for lint.)
Step 4: Cover and Store
Cover the jar with cheesecloth or a doubled paper towel.
You want to:
- Keep bugs out, especially the tiny ones.
- Still allow airflow
Place the jar in a warm, dry area (a pantry works great, or in a cabinet, just don’t forget about it!
Step 5: Let It Grow
Leave undisturbed for 5–7 days.
Check on it occasionally, but avoid moving or shaking the jar too much.
What to Look For
A thin white film forming on the surface:
👉 That’s your SCOBY starting to grow
Important Warning: Mold
Mold is the biggest risk in this process.
If you see anything:
- Fuzzy
- Colored (green, blue, gray, black)
- Strange floating growth other than the film for the scoby!
👉 Discard everything immediately and start over.
Step 6: Feed Your SCOBY
Once your SCOBY reaches about ¼ inch thick, or if it looks like it’s out of tea:
Baby SCOBY
- Add 2 more cups of sweet tea (same process as before) but without the added Kombucha.
If growth seems slow:
- Move it to a slightly warmer spot
- Keep it out of direct sunlight
Step 7: Let It Continue Growing
Cover again and return it to its spot.
Let it continue growing until it reaches about ½ inch thick.
Step 8: It’s Ready!!!!
Once your SCOBY is about ½ inch thick:
👉 It’s ready to use
- Save about 1 cup of the liquid from the top (this is your starter tea)
- Avoid pouring in sediment from the bottom
Step 9: Transfer Carefully
With clean hands (seriously—don’t skip this), even a quick rinse again, with some vinegar. Remove the SCOBY and transfer it to a plate or directly into your brewing jar.
You have now completed the process of growing your first Scoby! yay you!!! Now it’s time to make your first batch of Kombucha. It’s going to feel just like you’re making a SCOBY again, but this time just making more tea, adding the SCOBY instead of growing it.
How to Brew Kombucha
⚠️ Cleanliness is EVERYTHING here.
Mold is your worst enemy.
- Clean all tools thoroughly using hot water and vinegar
- Bring 2 cups of water to a boil
- Add tea bags and steep for 10 minutes
- Stir in sugar until dissolved
- Let the tea cool completely
- Pour into a glass jar
- Add starter kombucha
- Fill the remaining space with filtered water
- Add SCOBY (it may float or sink—both are fine)
- Cover with a cloth and place in a warm, dark space
Things to Watch Out For
- Mold = toss immediately
- Keep everything CLEAN
- Keep it warm (not cold, not direct sun)
- Always save starter liquid for next batch
Fermentation Process
- Let sit for 2–3 weeks
- A second SCOBY will begin forming
- Smell should be slightly vinegary, not harsh
⚠️ If you see mold (fuzzy, colored spots) → throw it out and start over
Second Ferment (Flavor + Fizz) The Real fun part!
Once your kombucha is ready:
- Pour into sealed bottles
- Add fruit, juice, or flavoring
- Let it sit 2–5 days for carbonation
⚠️ Use proper bottles—pressure builds and can cause breakage
Final Thoughts
Kombucha might sound strange at first—I get it, I was right there too.
But once you get into the rhythm of making it, it becomes one of those simple, rewarding things that just fit into everyday life.
And honestly… there’s something really satisfying about making something this good from scratch.
Want to take your Kombucha to the next level? Below are some of my favorite flavor recipes!
⚠️ IMPORTANT TIPS
- Burp bottles daily (pressure builds FAST)
- Use bottles made for carbonation
- Strain before drinking if needed But not necessary for good Kombucha.
Kombucha Flavor Ideas (Second Ferment Recipes)
This is where kombucha gets really fun.
Once your first ferment is done, you can add natural flavors to create something completely different every time. I like to keep things simple and use real fruit, purees, and a few pantry staples.
🍓 Strawberry Lemon
- ¼ cup mashed strawberries (or puree)
- 1–2 tbsp fresh lemon juice
👉 Light, fresh, and slightly sweet
🍑 Peach Vanilla
- ¼ cup peach puree
- ½ tsp vanilla extract
👉 Smooth and almost dessert-like
🫐 Blueberry Ginger
- ¼ cup crushed blueberries
- ½ tsp fresh grated ginger
👉 Slightly spicy with a deep berry flavor
🍍 Pineapple Mint
- ¼ cup pineapple juice or puree
- 2–3 fresh mint leaves
👉 Super refreshing and bright
🍎 Apple Cinnamon
- ¼ cup apple juice or puree
- pinch of cinnamon
👉 Tastes like fall in a bottle 🍂
🍒 Cherry Lime
- ¼ cup cherry juice or mashed cherries
- squeeze of lime
👉 Sweet with a little tang
🥭 Mango
- ¼ cup mango puree
👉 Simple and naturally sweet
💡 HOW TO USE THESE
- Don’t be afraid to mix and match! Combos are my FAVORITE!
- Pour kombucha into airtight bottles
- Add your flavor ingredients
- Seal tightly BUT BURP DAILY!
- Let sit 2–5 days at room temp
I hope you enjoy this as much as I do! Let me know what yummy combinations you come up with!
Yours Truly~
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