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Homemade Kombucha Recipe

Homemade Kombucha Recipe (Non-Alcoholic)

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 7 days 30 minutes
Total Time 7 days 1 hour
Course Drinks
Cuisine American
Servings 2 People
Calories 30 kcal

Equipment

  • 1 large glass jar (1-2 gallon capacity)
  • A clean kitchen cloth or paper towel (to cover the jar)
  • Rubber band or string (to secure the cover)
  • Wooden or plastic spoon (for stirring)
  • Funnel
  • Glass bottles with airtight lids (for storing the finished kombucha)

Ingredients
  

  • 8 cups water (filtered or boiled and cooled)
  • 3 tablespoons loose tea (black or green) or 6 tea bags
  • 1 cup white sugar or organic cane sugar
  • 1 cup plain, unflavored kombucha (as a starter)
  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • Fruits, herbs, or ginger for flavoring during the second fermentation (optional but adds variety)

Instructions
 

Step 1: Prepare the Tea Base

  • Boil the Water: Bring 8 cups of water to a boil.
    Brew the Tea: Once boiling, remove from heat and add the tea bags or loose tea. Let steep for 5-10 minutes, depending on your preferred strength.
    Dissolve the Sugar: Stir in 1 cup of sugar while the tea is still hot, ensuring it fully dissolves.
    Cool the Tea: Let the sweetened tea cool to room temperature. Hot tea will damage the SCOBY, so make sure it's completely cool.

Step 2: Add the SCOBY

  • Transfer the Tea: Pour the cooled tea into a large, clean glass jar.
    Add the Starter Kombucha: Add 1 cup of store-bought kombucha or previously brewed kombucha (this helps jump-start fermentation).
    Place the SCOBY: Gently place the SCOBY into the jar. It may float or sink—both are fine.

Step 3: Fermentation

  • Cover the Jar: Cover the jar with a clean cloth or paper towel and secure it with a rubber band or string. This allows air to circulate while keeping dust and bugs out.
    Ferment the Tea: Place the jar in a warm, dark area (around 70-80°F / 21-27°C) for 7-14 days. The longer it ferments, the more tangy and less sweet it will become.
    Taste Test: After 7 days, start tasting the kombucha daily to check its flavor. Once it reaches the right balance of sweet and tangy, it's ready for bottling.

Step 4: Second Fermentation (Optional)

  • Flavoring (Optional): If you'd like to add flavor, pour the kombucha into smaller bottles, leaving some space at the top. Add fruit slices, herbs, or ginger to each bottle.
    Seal and Store: Seal the bottles tightly and allow them to ferment at room temperature for 2-4 days. This process will create natural carbonation, so make sure to burp the bottles (open briefly to release gas) daily to prevent excess pressure buildup.

Step 5: Store the Kombucha

  • Refrigerate: After the second fermentation, transfer the bottles to the fridge to stop the fermentation process. Your kombucha is now ready to drink!

Step 6: Maintain the SCOBY

  • Save some kombucha and your SCOBY for the next batch. Store the SCOBY in a bit of kombucha in a clean jar, covered, at room temperature.

Notes

Calories & Nutritional Information (per 8 oz serving):

  • Calories: 30 kcal
  • Sugar: 7-8g (can vary based on the length of fermentation)
  • Carbohydrates: 8g
  • Other nutrients: Kombucha contains probiotics, acetic acid, and B-vitamins, offering potential digestive and immune benefits.
Keyword Homemade Kombucha, Homemade Kombucha Recipe, Kombucha Recipe